Sweet and satisfying breakfast quesadilla made on the stovetop with nut butter, homemade strawberry chia seed jam, granola, and coconut flakes.
What’s better than a peanut butter & jelly for breakfast?
A peanut butter & jelly in a quesadilla.
An adult-ish quesadilla served first thing in the AM.
I enjoyed these all last week and couldn’t wait to share them with you so I practically *begged* M to let me make him one.
When he finished the first one and asked for a second, my ego was doing a very hubris-saturated victory dance.
Friends, it’ *that* good, and that simple!
Yes, we share a love of sweet breakfast quesadillas and I can’t wait to share that love with you.
These Nut Butter & Jam Breakfast Quesadillas are made on the stovetop with nut butter, homemade strawberry chia seed jam, granola, and coconut flakes!
Let’s get quesadilla-ing!
Here’s what you need for the quesadillas:
- medium-sized grain-free tortillas (I used Siete Almond Flour Tortillas)
- almond butter or your favorite nut or seed butter
- Strawberry Chia Seed Jam (or sub your favorite home-made or store-bought jam or jelly)
- Bob’s Red Mill Maple Sea Salt Homestyle Granola
- unsweetened coconut flakes
That’s it!
I love mine with almond butter, but any nut or seed butter will work here.
Coconut flakes are optional but recommended if you’re a coconut lover!
Decide in advance if you want to make the Strawberry Chia Seed Jam included in this recipe or if you’d like to sub another homemade jam, or store-bought jelly instead!
OK, let’s get started.
First, make the Strawberry Chia Seed Jam if you’re using it in this recipe.
It’s really easy to make on the stovetop with frozen strawberries, chia seeds, a touch of maple syrup, and fresh lime juice.
If you have leftover jam, try using it in my SunButter & Jelly Brownies!
Not feeling like making your own jam but want quick quesadillas?
That’s cool, you can sub your favorite store-bought jam or jelly instead.
I recommend finding one that has no-sugar-added and is sweetened with fruit juice.
Once you’re jamming with your homemade or store-bought jam, you can continue to quesadilla assembly!
Warm a skillet over medium heat on the stovetop.
Build your quesadillas while the skillet gets warm!
Quesadilla building is, well, a little one sided at first.
I like to load all of the condiments onto one tortilla and then smash the second tortilla on top before heating.
Spread the almond butter onto the lucky tortilla, then layer the strawberry jam on top.
Spread and smash the jam into an even layer with the back of a spoon or a fork.
Next, let’s add a little intrigue!
Spoon on some granola and unsweetened coconut flakes and lightly press this into the strawberry jam, too.
I used Bob’s Red Mill Maple Sea Salt Homestyle Granola in my Nut Butter & Jam Breakfast Quesadillas.
This granola is seriously delicious– made with whole grain oats, real maple syrup, coconut and wholesome seeds and baked them to crispy, golden perfection!
Make sure you grab a handful for snacking while the quesadilla is cooking.
I like to make sure to grab for smaller dustier bits of granola for this recipe and save the larger chunks for another breakfast situation.
Carefully transfer the loaded tortilla to the warm skillet with your hands or a spatula.
Now, finally, the second tortillas will see some action!
Add the second tortilla on top to form a complete quesadilla.
Press down on it gently with the back of a spatula to encourage the two tortillas to stick together.
Heat the quesadilla for 3 to 4 minutes on each side, or until the insides are warm and the outside is slightly crispy.
M loves his crunchy, and lately I’ve been heating ours for close to 5 minutes on each side for crispy perfection.
Transfer the quesadilla to plate, then cut into quarters and serve immediately!
Enjoy a Nut Butter & Jam Breakfast Quesadilla as an easy satisfying breakfast.
It’s warm, gooey, nutty, perfectly sweet, and satisfying.
If you have the Strawberry Chia Seed Jam prepared in advance, you can easily throw this breakfast together on the stovetop in 10 minutes.
I like to make the jam on Sunday evenings and make these quesadillas all week.
I’ve never had leftovers (yet) so I can’t say if the keep in the fridge or freezer.
I think this is just one of those breakfasts that is best made and devoured fresh!.
Definitely share it with the peanut butter & jelly lovers in your life!
Enjoy!
If you make these Nut Butter & Jam Breakfast Quesadilla, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more fun vegan breakfast ideas, check out my 10-Minute Breakfast Tacos and Grain-Free Everything Bagels.
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Nut Butter & Jam Breakfast Quesadilla
- Total Time: 0 hours
- Yield: 1 Quesadilla
- Diet: Vegan
Description
Sweet and satisfying breakfast quesadilla made on the stovetop with nut butter, homemade strawberry chia seed jam, granola, and coconut flakes.
Ingredients
For the Quesadillas:
- 2 medium sized grain-free tortillas (I used Siete Almond Flour Tortillas)
- 1–2 tbsp (32 g) almond butter or your favorite nut or seed butter
- 2–3 tbsp (40-60 g) Strawberry Chia Seed Jam (see below) (or sub your favorite home-made or store-bought jam or jelly)
- 1 tbsp (8 g) Bob’s Red Mill Maple Sea Salt Homestyle Granola
- 1 tsp unsweetened coconut flakes (OPTIONAL)
For the Strawberry Chia Seed Jam:
- 4–5 cups (576-720g) strawberries (fresh or frozen)
- Juice from 1 lime, squeezed
- 3 tbsp (45 ml) filtered water
- 2–4 tbsp (30-60ml) pure maple syrup
- ¼ cup (41 g) chia seeds
Instructions
- First, make the jam. In a saucepan, add the strawberries, lime juice, and filtered water. Cook them over medium heat for about 10 minutes, stirring occasionally, until the berries are fully broken down.
- About halfway through the simmering time, begin to break down the berries by smashing them with a fork into a chunky, uniform texture.
- Once the berries are broken down, stir in the maple syrup and chia seeds and stir until combined, about 30 seconds. Turn off the heat. Let the skillet sit for about 5 to 7 minutes, or until the chia seeds thicken the jam.
- Transfer the jam into a canning jar and refrigerate; the texture will set even further when chilled. Store jam in the refrigerator for up to 2 weeks.
- Next, let’s assemble the quesadillas. Heat a medium-sized skillet over medium heat. While the skillet is heating, build your quesadillas.
- Spread the almond butter onto one tortilla, then layer the strawberry jam on top. Spread/smash into an even layer with the back of a spoon.
- Add in the spoonful of granola and unsweetened coconut flakes and lightly press into the strawberry jam.
- Transfer the loaded tortilla to the warm skillet then add the second tortilla on top. Press down on it gently with the back of a spatula to encourage the tortillas to stick together.
- Heat the quesadilla for 3 to 4 minutes on each side, or until the insides are warm and the outside is slightly crispy. Cut the quesadillas into quarters and serve immediately!
Notes
Prep does not include the time to make the strawberry chia seed jam
- Prep Time: 2 mins*
- Cook Time: 5-6 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Oil-Free, Gluten-Free, Grain-Free, Refined-Sugar-Free
This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Photography by Hot Pan Kitchen
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