Peanut Butter Lovers Month
Peanut Butter is being celebrated. Did you know that November is Peanut Butter Lovers Month? I am not a huge PB eater but I know a few boys that live in my house that can’t get enough. There are a million different kinds of PB. I only buy the kinds with two ingredients: Peanuts and Salt. What does your PB have in it? Go ahead check the ingredient list.
Peanut Butter is a punch of protein with 4 grams per tablespoon, loads of healthy and body building unsaturated fats and fiber to keep you full. We are a crunchy PB family but when I am making them a treat, it’s smooth all the way. Check out two of my family’s favorites after school snacks starring Peanut Butter!
Peanut Butter Banana Bars – 3 Ingredients
Makes 12 bars
- 4 bananas
- 2 cup – rolled oats, GF or regular
- 6 tablespoon – peanut butter, only the kind with 2 ingredients
- 1/2 cup dark chocolate chips
- Grease a 9×13 inch pan . Preheat the oven to 350 degrees
- Mix together the mashed bananas, oats, and peanut butter. The batter should be like a wet cookie dough.
- Spread the dough evenly in the pan. Bake at 350 oven for 20 minutes, or until a toothpick comes out clean.
- Cut into bars and enjoy! Store leftovers in a airtight container in the refrigerator for 1 week. You can also freeze them and then just thaw on the counter or in a lunchbox.
No-bake peanut butter cookies
Makes 20 2-inch cookies
- 12 medjool dates, pitted
- ½ cup dry roasted unsalted peanuts
- ½ cup rolled oats, GF or regular
- ½ cup creamy peanut butter, only the kind with 2 ingredients – Salt, Peanuts
- 2 ½ tablespoons ground flax seed meal
- ¼ teaspoon salt
- 2-4 teaspoons coconut or raw sugar
- ½ cup dark chocolate chips
- Place the dates in a heavy duty food processor and turn on until evenly chopped into small pieces. Add the peanuts and oats and pulse about 10-20 times to chop and combine the ingredients. Then, turn on the food processor until all of the ingredients are chopped into a coarse meal. About 15 seconds. It will still be crumbly at this point.
- Add contents to a medium bowl add the peanut butter and the flax and salt. Mix with a large fork or wooden spoon to combine. Taste the dough and add more salt if needed. Keep mixing the dough until you can easily pack it into 1 1/2-inch sized balls without having them crumble. If the dough seems a bit crumbly add 1 tablespoon more peanut butter at a time until they hold together without crumbling.
- Line a baking sheet with parchment paper and make 1 1/2-inch sized balls by passing the dough from one hand to the other squeezing into a ball shape. Then, flatten between your palms to about 1/4-inch thickness. If they crumble when you flatten them, mix in more peanut butter. Place on the pan. Repeat until all are finished.
- Place in the fridge for about 20 minutes for the chocolate to harden. Then, store in a sealable container for about 2 weeks in the fridge.
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