PEANUT BUTTER OATMEAL
Steps:
- In a small saucepan, bring water and salt to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Transfer oatmeal to 2 bowls; in each bowl, stir half each peanut butter, honey, flaxseed, cinnamon and, if desired, apple. Serve immediately.
Nutrition Facts : Calories 323 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 49g carbohydrate (19g sugars, Fiber 6g fiber), Protein 11g protein.
CRUNCHY PEANUT BUTTER AND OATS SPREAD
This is really good and very kid-friendly. It keeps well in a plastic container. Cook time is for the toasting of the oats.
Provided by Sherri35
Categories Lunch/Snacks
Time 20m
Yield 5 sandwiches, 5 serving(s)
Number Of Ingredients 3
Steps:
- Toast oats by putting them on a cookie sheet, and baking at 350 degrees for about 15-20 minutes, stirring occasionally.
- Mix together toasted oats, peanut butter and honey.
- Excellent spread on toast, bagels, crackers and for peanut butter and jelly sandwiches.
Nutrition Facts : Calories 523.8, Fat 33.2, SaturatedFat 6.8, Sodium 297.8, Carbohydrate 47.8, Fiber 5, Sugar 33.9, Protein 18
EASY PEANUT BUTTER FROSTING
Steps:
- Beat butter in medium bowl on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.
Nutrition Facts : ServingSize 1 Serving
OATMEAL PEANUT BUTTER COOKIES
A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.
Provided by Michele
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 151.8 mg, Sugar 8.1 g
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PEANUT BUTTER OATMEAL (EASY BREAKFAST IDEA!) – A COUPLE COOKS
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5/5 (3)Total Time 7 minsCategory BreakfastCalories 396 per serving
- Melt the butter or coconut oil in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
- Add the salt and cinnamon. Turn the heat to low and carefully pour in the water and milk, stirring. Add the mashed banana, if using. Cover and cook for 5 minutes until tender, then remove from the heat. Serve immediately for a chunky texture, or stir in an additional 1/2 cup milk for a creamier body. The texture is intentionally chewy (not gloppy or soggy!). Top with the peanut butter and any other toppings as desired.
CRUNCHY OATMEAL PEANUT BUTTER OATS ‘N HONEY BARS
From halfbakedharvest.com
Estimated Reading Time 3 mins
- Preheat oven to 350 F. Line an 9x13 inch pyrex dish with parchment paper (do not skip this step).
- Combine the oats, rice crispies, chopped peanuts, salt and baking soda in a medium size mixing bowl. In a glass measuring cup or microwave safe bowl mix the honey, 1/2 cup peanut butter and coconut oil. Place in the microwave for 30 seconds to 1 minute. Stir to melt the coconut butter then add the vanilla and brown sugar. Whisk to combine and then mix the wet with the dry ingredients. Transfer the oat mixture to the prepared pyrex dish that is lined with parchment paper, and press down hard. I used the back of a measuring cup (spray or oil the bottom so it does not stick and press hard!) and it worked awesome!
- Microwave the remaining 2 tablespoons of peanut butter for 30 seconds. Drizzle over the top of the bars.
- Place in the preheated oven for 20 to 25 minutes. The bars will be golden on top. Remove the bars and let the bars cool in the pan for 10-20 minutes then remove from the pan and then cut while the bars are firm, but still somewhat soft. Place on a cooling rack to cool completely. Store in a sealed container or wrapped in plastic wrap.
PEANUT BUTTER OAT COOKIES RECIPE - COOKIE AND KATE
From cookieandkate.com
4.5/5 (78)Total Time 35 minsCategory CookieCalories 203 per serving
- Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
- In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they’re evenly incorporated.
- Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they’re no taller than 1 inch.
- Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.
3 INGREDIENT NO BAKE PEANUT BUTTER OAT SQUARES
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4.8/5 (73)Total Time 10 minsCategory SnackCalories 148 per serving
- Melt the peanut butter and honey together until smooth, either in the microwave or stove top. Combine mixture with oats.
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