Tag Archives: peanut butter

Peanut Butter Crumble Granola


I love granola. It’s so addicting. You can’t just eat one handful (or bowl) of granola. Well I can’t at least. And buying it in the store can get pretty pricey. $6-7 for a small bag of granola. Why?!? I don’t get it.

But that’s totally okay because that’s how I create all kinds of awesome granola recipes for myself and you guys too. Saving money and spreading happiness all across the internet with each passing moment.

This granola isn’t your typical crunchy granola. Here you have a crumbly almost cookie like granola with a bit of crunch. Nuts, cacao nibs, peanut butter (obviously), and a few other nutritious ingredients combined together to create a perfect peanut butter granola. Eat it on it’s own, as cereal, on your oatmeal, topping a brownie sundae, etc., etc., etc. You get it!

And now we’ll get to the recipe!


Peanut Butter Crumble Granola

serves 6-8

2 cup oats
1 cup mixed nuts
1/2 to 3/4 cup peanut butter (if you really like peanut butter go for 3/4 cup)
1 cup maple syrup
4 tablespoons cacao nibs
2 tablespoon chia seeds
2 tablespoons ground flax seeds
2 teaspoon cinnamon

Preheat oven to 350 degrees. In a large bowl throw together all of the ingredients and mix together. Place on a parchment papered baking sheet and bake for about 25 minutes. Serve, enjoy!



Chocolate Peanut Butter Cups


Today I decided to combine two of my favorite things; peanut butter and chocolate. Isn’t that two of everyone’s favorite things?!

Here’s what really happened; I made these and ate half of the batch. Now I’m feeling pretty sick, but I don’t regret a thing! 😉 Although I do have a workout date with a friend in two hours and eating 12 chocolate peanut butter cups probably wasn’t the smartest thing. We’ll just call it a learning experience and move on… and eat the other 12 after the workout!

Kidding, kidding.


Chocolate Peanut Butter Cups

makes 24 mini pb cups

9 tablespoons coconut oil (melted)
6 tablespoon cacao
4 1/2 tablespoons agave
3 teaspoon vanilla

1/4 cup dates
1 tablespoon peanut butter
1 teaspoon water

Line mini cupcake pan. In a microwave safe bowl combine 3 tablespoons of melted coconut oil, 2 tablespoons cacao, 1 1/2 tablespoons agave, and 1 teaspoon of vanilla. Mix together and portion out evenly into candy liners. You should have just enough for 24. Place in freezer. In a food processor blend together dates, peanut butter, and water to create filling. Once mixed, remove pan from freezer and put a small amount of filling on top of set up chocolate. Your filling shouldn’t touch the edges of the liner. Once that is completed, place pan back into the freezer. Make the remainder of your chocolate; combining 6 tablespoons melted coconut oil, 4 tablespoons cacao, 3 tablespoons agave, and 2 teaspoons vanilla. Remove pan from freezer and fill the candy liners enough to cover the filling. Once each liner is filled, place in the freezer one more time. Let them set up, approximately 30 minutes. Remove, enjoy!!


I store these in the freezer and remove them a few minutes before serving/eating them. They might be okay in the fridge as well, but I can’t say for sure. If you give it a try, let me know 🙂

Gooey Vanilla Bars with Peanut Butter Chocolate Frosting


The other day I made White Bean Burgers, which are awesome by the way, and had a lot of beans left over. Sure, more burgers would have been great but what fun is that?! That is why I’m presenting you with these white bean blondie bars. Don’t go yet! Hang with me for a minute. These bars, I promise you, are one of the best things I’ve made. I’m working on eating the whole batch.


When I first heard of using beans is desserts I was kind of skeptical.. okay very skeptical. But there comes a time when you just have to take the plunge and give it a shot. I’m sure glad I did! They’re so soft, gooey, flavorful, addicting, etc. I made a special chocolate peanut butter frosting for these lovely bars as well. This frosting… these bars… both delicious. Perfect way to start you weekend 🙂


Gooey Vanilla Bars

makes 12 bars

1 1/2 cup white beans; drained, rinsed
1/4 cup oats
3/4 cup pitted dates
1/4 cup + 2 tablespoon almond milk
1 tablespoon coconut oil
1/4 teaspoon cinnamon
1/8 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoon vanilla

Preheat oven to 350 degrees. Place beans, oats, dates, and milk in food processor blending until everything is mixed together. Add coconut oil, cinnamon, baking soda, baking powder, and vanilla; blending again until ingredients are completely mixed.
Place batter into a greased pan or parchment paper lined pan.
Bake for 20 minutes.
Remove and let cool.
While your bars are cooling you can make your frosting.

Peanut Butter Chocolate Frosting

makes enough for one batch of Gooey Vanilla Bars

2 tablespoons cacao
3 tablespoon peanut butter
3 tablespoon almond milk
2 tablespoon maple syrup

Mix everything together until it forms a fluffy frosting texture. I did this by hand.

Spread onto cooled bars.


Chocolate Peanut Butter Blizzard

Sticking with my peanut butter theme again for this post. So I apologize in advance if you’re someone who doesn’t like peanut butter! I promise this will be the last one for a while.

But since the first day of summer is right around the corner, I figured I’d share this blizzard recipe with you. I used to be an avid Dairy Queen blizzard lover. Ever since I’ve became more concerned with what I put into my body, I’ve tried to steer away from them. Dairy Queen soft serve is made out of milkfat and nonfat milk, sugar, corn syrup, whey, mono and diglycerides, artificial flavor, guar gum, polysorbate 80, carrageenan, and vitamin A palmitate. Who wants to put that into their body?! Not me, so I created my own blizzard.


Chocolate Peanut Butter Blizzard

2 bananas
1 tablespoon cacao
1 teaspoon vanilla
1/4 cup almond milk
peanut butter of choice
chocolate of choice

Slice up bananas and freeze. Once frozen blend together bananas, milk, and vanilla. Blend completely and take out half of the mixture. Add the cacao to the remaining half of the mixture. Blend completely and then layer with the vanilla mixture into a cup, bowl, or any desired container of choice. You can add the peanut butter along the sides of your cup like pictured above, drizzle it on the top or bottom of your cup, or leave it out completely. I definitely don’t recommend the third option though! You can also mix the chocolate throughout your “ice cream” or you can just put some on top. The choice is all yours.

You can’t even tell that these are bananas, trust me! I’m the person who gags at the thought of even peeling a banana. But this is so good, it’ll make your taste buds go bananas. 😉


Peanut Butter Smoothie

Wow, it’s been a couple of days since I’ve posted! Sorry guys, I’ve been super busy lately. So to reward you all, I’ll send another peanut butter recipe your way. There’s not much better than that, right? 😉

I have been really upping my milage of my runs lately and when I do that I have to up my intake too! Which involves me getting more and more creative with my foods. No complains here!


Peanut Butter Smoothie

2 tablespoon peanut butter of choice
1/2 cup almond milk
1 heaping cup ice
2 tablespoon vanilla or plain greek yogurt
1/2 tablespoon chia seeds
1 tablespoon crushed almonds

In a blender, blend together everything except almonds. Pour into cup, top with almonds and a small drizzle of peanut butter. Drink and enjoy!

This is perfect to whip up right after getting back from a run. I usually take mine outside and enjoy the nice weather while cooling myself down with this tasty treat!


What is your favorite post workout snack? Let me know!