There is something that just screams fall about anything pumpkin flavored. Pancakes make the perfect weekend breakfast and pumpkin flavored ones?!? Even better! These were the perfect Saturday morning breakfast for my 2 year old daughter, my husband and I. We will be making them all Fall! These pumpkin spice pancakes are made with real pumpkin for color and vitamins. Did you know that pumpkin is loaded with beta-carotene which is an important antioxidant that helps reduce the risk of different types of cancer and helps with aging. […]
Prep time: 10 minutes Cook Time: 10 minutes Total time: 20 minutes plus cooling Yield: 1 serving Ingredients Oatmeal 3/4 cup oats (old fashioned or quick) 1 1/2 cups water 2 egg whites 1 tbsp. Mighty Nut Flax & Chia powdered peanut butter 1/8 tsp. salt 1/4 tsp. coconut extract cinnamon to taste sweetener to taste For the frosting 1 1/2 tbsp. Mighty Nut Flax & Chia powdered peanut butter 1 tbsp. water sweetener to taste 1 tbsp. shredded coconut 1/2 tbsp. dark chocolate chips Directions 1. Add […]
These peanut butter coconut energy balls are super quick and easy to make. Just throw all of the ingredients into a food processor, blend, roll into balls and enjoy! They are the perfect healthy on-the-go snack to grab when you are in a hurry. Thanks to the superfoods chia seeds and flaxseed, these are super healthy and delicious. The combination of coconut and peanut butter is perfect together.
When the weather is too hot to cook but you still want a delicious and filling breakfast, these banana split overnight oats are an awesome option. Made to taste like your favorite dessert, you will wonder whether you are eating breakfast or dessert.
Oats are packed with fiber and nutrients and help keep you full. The milk and yogurt have calcium and protein. The fruit has fiber and vitamins and the chocolate, well, that is just for fun! This overnight oats recipe is drizzled with Bestie Almond & Cashew Butter instead of hot fudge or caramel for a more nutritious, yet still delicious topping.
If I’m being completely honest, muffins are really just an excuse to eat cupcakes for breakfast. But if I fill them full of heartier ingredients like oats, peanut butter, and fruit, it helps me feels a little less guilty. These peanut butter oat muffins made with Mighty Nut Flax and Chia Powdered Peanut Butter and packed with fresh raspberries are a delicious way to start your day.
I don’t know many people who don’t love the chocolate and peanut butter combo; it’s the salty/sweet fusion that’s completely satisfying and addictive. If that’s your thing, you’ll be all over these chewy granola bars that are chock full of whole grain oats. As a complete bonus, these whip up fast and don’t require any baking!
Scouting something sweet to eat that has plenty of nostalgia? Look no further than this homemade Girl Scout cookies recipe for Do-Si-Dos®.
The cellophane-wrapped version has nothing on these delightful sandwich cookies. They start with easy drop cookies featuring Smooth Operator peanut butter and a generous helping of oats, which come together quickly and boast a delicious, salty-sweet, nutty flavor. While the cookies are good enough to eat as-is, they get even better (and become downright addictive) when sandwiched together with a rich, lightly salted Smooth Operator buttercream.
These sandwich cookies are for true peanut butter lovers with peanutty goodness packed into every layer. Two peanut butter cookies are spread with a dark chocolate peanut butter icing, then sprinkled with chopped salted peanuts before being squished together into sandwich cookie perfection. The combination is irresistible: crispy, creamy, crunchy, and sweet with a hint of savory from the chopped peanuts. You need to trust me on this, they’re even better than they sound.
Learn how to make a loaded homemade version of the quintessential on-the-go breakfast! These granola bars are packed to the brim with yummy ingredients like peanuts, dried cherries, and chocolate chips, and you can add in any of your own favorites as well. They’re also a great treat to pack for school lunches!
Pumpkin spice, that epic favorite fall flavor combination, gets a fun new twist with the addition of peanut butter in these pretty streusel-topped muffins. Here pumpkin spice-flavored peanut butter not only adds delicious nutty flavor, but it also incorporates all the spices you’ll need for this recipe, which definitely helps keep it easy! These muffins make the perfect fall breakfast or snack.
I’m not much of a morning person, so it’s not unusual for me to end up grabbing a quick breakfast on my way into work. The only problem with that approach is that most of the options available to me are pretty unhealthy – they’re either full of sodium, full of sugar, full of fat, or all of the above.
Which is why this make-ahead oatmeal is so fantastic. I just need to set aside a half-hour during the weekend to cook up a big batch of steel-cut oats and portion it out into heat-proof mason jars, and then it’s as easy as grabbing a jar as I’m dashing out to work in the morning.
I try to change up the flavors from one week to the next, just for the sake of variety, but this combo of banana and peanut butter shows up frequently in the rotation. I like the touch of sweetness and spice that the Cinnamon Raisin Swirl peanut butter adds, but feel free to switch up with your favorite Peanut Butter and Co flavor!
Peanut butter and jelly sandwiches are a classic favorite with most kids and even several adults I know. There’s just something about the combo of slightly salty, nutty peanut butter paired with sweet fruity jam that is sandwich perfection. So I thought why not take those same great flavors and bake them right into a loaf of bread? When snack time rolls around, instead of a pb&j sammy, slice a piece of this beautiful bread and enjoy it as-is, or take it to the next level by toasting it and topping it with whatever you fancy. (Butter or more peanut butter and jelly, perhaps?)
And heads up, this bread also makes killer French toast, which is perfect for a special occasion breakfast or brunch!
These easy no-bake cookies are both healthy and delicious, with loads of good-for-you ingredients like rolled oats, dried fruits, peanuts and coconut. (Oh okay, and some chocolate chips, too… but isn’t dark chocolate supposed to be good for you?)
The recipe is also really easy to customize based on your preferences. Use your favorite Peanut Butter and Co. flavor, and pair it up with your favorite combination of dried fruits – think Cinnamon Raisin Swirl with golden raisins and dried currants, or Dark Chocolate Dreams with dried cherries and cranberries.
Why should carnivores have all the fun? Our veggie loaf is made with all kinds of yummy produce, including mushrooms, onion, and red pepper. Crunchy peanut butter and a carefully chosen blend of seasonings give this meal an excellent flavor profile that guests on any diet will enjoy!
Excellent for snacks and breakfasts, granola is tasty both on its own and combined with other foods like Greek yogurt. This maple and blueberry packed recipe is really easy to make and is great to eat on the go!
I am always looking for healthy snacks to help curb my hunger between meals. These healthy peanut butter quinoa bars are the perfect snack because they are easy to make and can be eaten at home or on the go. I love the addition of the dark chocolate chips as it helps to satisfy my sweet tooth! And I like to make these on Sundays and snack on them throughout the week!
These gluten-free cookies are incredibly easy to make and use only one pot, so they’re great to make with kids! The tart dried cherries provide a nice contrast to the chocolate-y flavor of the cookies. Since there’s no baking involved, these tasty treats are ready to enjoy in no time!
Peanut butter and coconut is one of my favorite combinations and I find myself creating peanut butter coconut recipes time after time. What makes this recipe extra special is that you can get your sweet fix without turning on the oven! These balls are naturally sweetened with maple syrup, don’t contain any added fat and in my opinion, are completely guilt free. And the best part? They only take 5 minutes!
Since this is completely no bake and amazingly simple, this is a great recipe for kids to make! Instead of Smooth Operator you can also use Mighty Maple or Old Fashioned Crunchy peanut butter in this recipe.
Lentils are quickly becoming my favorite legume. I’ve been experimenting with them on all kinds of dishes. But it wasn’t until I made this vegetarian lentil “meatloaf” that I really fell in love. The lentils do a wonderful job of recreating the meaty texture we all know and love in meatloaf and the peanut butter adds a nice subtle nutty flavor.
Also topped with an irresistible peanut butter barbecue glaze, this vegetarian lentil meatloaf is sure to become a favorite in any household.
I would like to sleep in as much as I can in the morning and sometimes those extra 15 minutes sure do matter. When I know I’m going to need a few more minutes asleep or it’s going to be a busy morning I prepare Overnight Oatmeal the night before. Then when the morning comes I can dream a bit longer, wake up, and grab my jar of oatmeal and go. Perfect for back to school or bringing to the office!
This vegan burger uses flaxseed as an egg substitute to hold together the ingredients for these patties. It’s made with ground oats, chickpeas, bell peppers and peanut butter and is seasoned with flavorful Moroccan spices, harissa (a Morocca chili paste) and ras el hanout.
Serve these burgers falafel-style — in pita stuffed with cucumber slices and tahini sauce.
The “meat” base of this burger is a medley of assorted mushrooms pureed together with onion and garlic. The mixture is then combined with oats, cheese, and herbs to make delicious, flavorful patties perfect for vegetarians.
In this recipe, crunchy peanut butter is specifically used which provides, along with the rolled oats, a texture to the burger that’s more fun to eat!
Do you love carrot cake as much as I do? If you do, then you’ll love it in smoothie form! In this recipe we mix Smooth Operator peanut butter with some carrots and oats for great texture, then add some delicious cinnamon and cloves to give it that cake spice flavor we love!
This sweet smoothie tastes like your favorite pear crumble dessert. But instead it is a protein-packed shake with a natural sweetness that makes it feel like a dessert even when it isn’t. The oatmeal thickens the texture and gives it extra body, while the pear provides the sweet fruity flavor. With just a pinch of cardamom and a generous dose of peanut butter it is the best way to enjoy your crumble through a straw.
When it’s Fall there’s one thing I look forward to: pumpkin pie! Give me a piece of a pie, and you’ll have one happy girl! But who says we can’t have pumpkin pie all year round? That’s what happens in this smoothie recipe! The cinnamon and pumpkin pie spice make Fall smell like it’s right around the corner, no matter what time of the year it is!
Growing up, no-bake chocolate cookies were a staple in my house. I loved them because they were fast, easy, and required little precision. It was the first recipe I learned to master.
These little cookies are a take on our family recipe, with the variation of shaping them into nests and filling them with egg-shaped candy for Easter. I also added some crunchy chow mein noodles, which do a great job resembling twigs. It may sound like an odd addition but they have virtually no flavor of their own, and the little crunch they give the cookies is an extra bonus.
Gluten free baking doesn’t have to be hard! These oatmeal cookies are a breeze to make and don’t require any extra special gluten free ingredients you wouldn’t normally have on hand.
In this recipe the White Chocolate Wonderful peanut butter lends a sweetness to the cookie and a sprinkle of sea salt on top before cooking balances out the flavor. With a crunchy outside and a soft inside these hearty cookies are the perfect treat for an afternoon snack or dessert.
I make all kinds of granola bars fairly often. They get me through the workday and fuel my long runs and hikes. I love them for their convenience! Practically all of my granola bar recipes start with a really good peanut butter, like Mighty Maple. With the peanut butter, I always add wholesome healthy ingredients like oats and dried fruit.
I like my granola bars extra chewy with lots of texture. I chose raisins, peanut butter chips, and chocolate chips as my add-ins for these granola bars. And each bite is bursting with peanut butter and maple flavors. These are a new favorite snack!
Caroline Wright starts things off on the right foot this new year with her simple, healthful peanut butter smoothie recipes. This one is blended with oats, apples, cinnamon, and Smooth Operator peanut butter.
I love oatmeal raisin cookies. They are, by far, my very favorite type of cookie. Another favorite of mine? Peanut butter cookies. I’m very picky about both varieties, though. I like them soft, thick, and unbelievably chewy – not dry, hard, or crunchy in the slightest. It’s hard to find a soft peanut butter cookie and a chewy, thick oatmeal raisin cookie. And it’s been my mission to create the perfect cookie combining the two.
These cookies are unbelievably thick, soft, and bursting with peanut butter flavor thanks to Cinnamon Raisin Swirl peanut butter. Think of these cookies more as peanut butter cookies with oats rather than oatmeal cookies with peanut butter. And each bite is chockfull of cinnamon and raisins.
I fell in love with homemade falafels after making Dreena Burton’s version in Let Them Eat Vegan! The vibrant flavors that come thorough from using lots of fresh herbs is incredible. My one year-old son gobbles up these nutrient-rich garbanzo bean cakes. I love them packed in a pita. The gluten-free pitas pictured here are from Local Oven. They’re the perfect way to pack falafels in tender bread. As for the sauce, tahini is a little bitter so I added Old Fashioned Smooth to balance it out. You could also use Smooth Operator or The Heat is On.
Growing up, my mom’s no bake cookies were one of my favorite treats. This version is based on her basic cocoa no bake cookie, but they’re bumped up a bit with some peanut butter flavor and pretzel “spider legs,” making them a perfect Halloween treat.
These cute little balls are packed with a hearty dose of protein from the eggs, chickpeas, peanuts and the peanut butter; not to mention the addition of fabulous fiber from the oats and cranberries. I use dry chickpeas to create maximum flavor, but you can certainly use canned chickpeas if you are in a time crunch. I serve this tasty bite-sized snack to kids after school with jam as well as to my adult clients and friends with plain Greek yogurt and a sprinkle of cinnamon for a trendy appetizer with colorful toothpicks.
No-bake cookies are a wonderful way to produce a delicious treat without all the hassle of mixing and baking. To make these delicate peanut butter cookies you boil all of the ingredients for a minute, then let the batter chill until they are ready to enjoy. The absence of flour also makes them perfect for those allergic to wheat because they are naturally gluten-free.
When it comes to breakfast recipes, I always like for there to be some kind of redeeming quality to the dish. It makes me feel good to start the day off right. That all sounds terribly boring, but I strongly believe that wholesome and decadent do not have to be mutually exclusive. When good, real ingredients are involved, it gives you a bit more license to have fun. These peanut butter oatmeal pancakes hit every mark on my little personal breakfast wish list—protein from the Old Fashioned Smooth peanut butter (my absolute favorite!) keeps me full throughout the morning, while the whole grain oats and flour add plenty of nubby texture and flavor. Topped off with a couple pats of good sweet cream butter and a generous drizzle of real maple syrup, it’s an absolutely perfect start to the day.
The great thing about breakfast is that both savory and sweet inspiration work well. Carrot cake inspired this dish, but even so, it’s full of healthy things and only subtly sweetened; really I based it on carrot cake just so I could get an extra veggie in at breakfast.
For this recipe I made coconut milk by blending shredded unsweetened coconut with water. I left the coconut bits in the milk (to give the pudding more texture)
I spent many weekends at my grandma’s house when I was growing up. She was, like many grandmas, full of surprises and always managed to make you feel special. We’d spend the day in her garden, we’d bake cookies, she’d teach me card games, and how to knit. In the morning I was always greeted by the scent of breakfast coming into where I slept and many times it would be her special coffee cake recipe. Inspired by hers, I’ve created a peanut butter and oat version that’s a reminder of those special days I’ll always treasure.
The combination of peanut butter, banana and oats is fantastic in muffin form. But what I love most about this particular muffin is the secret bite of strawberry jam in the center, hidden away as a surprise. Think of it as a lovechild between decadent oatmeal banana bread and jam-filled peanut butter donut, only easier to make, more fun to eat and way healthier for you. Best of all, once they’re made and cooled, stick them in a ziplock bag in the freezer and pull them out individually the night before for a quick and easy breakfast in the morning.
One of my favorite quick breakfast meals is a piece of toasted cinnamon raisin bread with warm, gooey peanut butter on top. I used that as the inspiration for this dish and added in the Greek yogurt to make it more nutritious. As a busy mother of two, I often need an on-the-go breakfast and this pizza is perfect for that. But it’s not just for me. My family and I enjoy this pizza as an en route breakfast while traveling to our favorite weekend hiking trails
There’s just something about waking up to a breakfast of freshly baked scones. Inspired by a recipe that my Mom used to make for me and my brothers, these Oat and White Chocolate Peanut Butter Scones are light and flaky and make any morning worth getting out of bed for.
Flaky layers are filled with dried cranberries, thick rolled oats and smooth creamy white chocolate peanut butter to provide a unique and tasty meal. Easily made in advance, these scones can be rolled out, cut and frozen and then baked fresh for a great breakfast even during your busy workweek.
I’m sure you all remember “those kids” in the cafeteria that constantly tried to trade their PB&J sandwiches for your stuffed crust pizza or chicken nuggets. I was not one of those kids, being an avid lover of peanut butter and jelly ever since I was strong enough to open a jar. When I began to brainstorm ideas for this contest, I came across Julia Child’s recipe for a baked yogurt tart and immediately felt inspired. Here’s my version with a deliciously comforting PB&J spin. It’s quick,healthy, and sure to make you feel like a kid again!
A morning bowl of oatmeal is routine in my kitchen and more often than not it includes peanut butter and banana — a classic and delicious combination. For those mornings when I want something extra special or I have company in town, I serve baked oatmeal. Warm and comforting, you’ll enjoy the tender oatmeal, crunchy nuts and soft baked fruit on the bottom. Peanut butter is mixed right in and the result, if you can imagine, is like a warm piece of banana bread smeared with a generous helping of peanut butter. It’s truly a breakfast worth waking up for and helps start my day right!
In 1941, Time magazine referred to George Washington Carver as the “Black Leonardo” for his many skills and talent, which no doubt included his scholarly pursuit and promotion of the humble legume — peanuts. An early proponent of sustainable agriculture, Carver knew farmers needed a crop to provide food for their families which would also serve as a source for other products that would help improve their quality of life. This January 5 is George Washington Carver Recognition Day, and I’m proud to honor a man who was an outstanding scientist, botanist, educator, inventor, and developer of over a hundred peanut-based recipes. This recipe is a tribute to Mr. Carver, who I’m sure would have enjoyed a hefty morning slice of this savory sweet cake with his coffee.
Homemade granola is so much tastier than store-bought. And homemade granola with maple peanut butter? What could be better! My favorite way to eat this is on top of plain yogurt with fresh berries, but it’s also fantastic blended into smoothies, on ice cream for dessert, and mixed into pancake batter.