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Peanut Butter Maca Overnight Oats

by 29 Comments

These Peanut Butter Maca Overnight Oats are one amazing breakfast. Energizing, delicious, and super easy to make. Packed with healthy oats and superfood maca, they are nutritious and satisfying meal perfect for busy mornings.

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Peanut Butter Maca Overnight Oats PIN image

From time to time, I get obsessed with one particular ingredient. I then use that ingredient in almost everything I eat. Lately, I'm super obsessed with maca powder. Not that it's a bad thing to be obsessed with superfood like maca, but I started to feel I'm maybe overdoing it, you know.... maybe a little too much.

But how not to love maca. It tastes amazing - deep earthy mildly nutty, and it works well in so many things. You can make Maca Latte, or add it to smoothies. Even make little sweet snacks, like these Turmeric Maca Energy Balls.

Maca is so delicious, powerful superfood. It's a great energy booster, thus great to have in the morning. My latest experiment adding maca to overnight oats showed to be successful.

These Peanut Butter Maca Overnight Oats are delicious! Peanut butter pairs so well with maca and I also added chocolate because... why not? This breakfast will not disappoint you. It's powerful, tasty, and super easy to make.

Why you need to try this?

  • It's a healthy meal packed with protein and fiber.
  • It's effortless to make with only a few pantry ingredients.
  • These overnight oats are full of delicious flavors.
  • They are made without unhealthy refined sugars.
  • They require very little prep time, just 5 minutes, while the refrigerator does the rest of the work!
  • They are energizing and very satisfying. Perfect make-ahead breakfast.
  • Gluten-free, dairy-free, and vegan.

Ingredients used

This peanut butter maca overnight oats recipe is very simple. You will need only basic pantry ingredients: 

Peanut Butter Maca Overnight Oats ingredients
  • Rolled oats. They are an excellent source of fiber especially beta-glucan which is known for its power to lower cholesterol and therefore keep your heart healthy (Source). I used rolled oats here, but you can use quick oats if you like.
  • Milk of choice. I used almond milk, but you can use any milk you prefer and like. Note that coconut milk won't work well here, because of the flavor.
  • Maca powder. Maca contains fiber, amino acids, vitamins, and minerals. It also contains other bioactive compounds, and antioxidants including alkaloids, which are responsible for many maca powder benefits. Also, maca is an adaptogen, which means it can help to support hormonal, nervous, and cardiovascular systems. It is also quite effective for improving libido and stamina. (2)
  • Peanut Butter. I used creamy all-natural peanut butter here. Peanut butter is packed with proteins, healthy fats, and fibers. 
  • Sweetener. I used pure maple syrup, but you can easily use honey here if you like.
  • Vanilla extract.
Peanut Butter Maca Overnight Oats with banana and chocolate

How to make Peanut Butter Maca Overnight Oats

This peanut butter overnight oats with maca powder recipe is very simple. You just mix the ingredients, then let them sit in the refrigerator while you sleep. In the morning only add toppings.

Equipment used

  • Measuring cups.
  • Bowl / wide-mouth jar with the lid.

Step by step instructions

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. I like to use measuring cups.
  • Step 2: Prepare the oats.
    • Place oats in a small bowl or a jar.
    • Add in milk, maca powder, and sweetener.
    • Stir the mixture to combine using the spoon.
    • Taste the mixture and add additional sweetener if needed.
    • Secure with a lid and place in the refrigerator for at least 60 minutes to 6 hours. The best is to leave the oats overnight! 
  • Step 3: Assemble the oats.
    • The next day, add banana slices and peanut butter.
    • Add other toppings (optional). I used chopped peanuts and melted dark chocolate
    • Serve and enjoy! 
Peanut Butter Maca Overnight Oats with banana and chocolate

Substitutions

  • You can substitute the almond milk with any milk - organic soy milk, cashew milk, or oat milk. Cow’s milk works well too. Coconut milk won't work well here.
  • You can substitute rolled oats with quick oats. Note: quick oats will turn very mushy if you leave them soaking overnight. But if you like creamier, softer texture, then quick oats are the way to go.
  • You can substitute maple syrup with honey. See the "Sweetener recommendation" section for more suggestions.
  • You can substitute peanut butter with almond butter or cashew butter.

Tips for storing

  • Store overnight oats in a sealed container or a jar with the lid.
  • Keep overnight oats in the refrigerator for up to 3 days, but they are best to eat within 24 hours.
Peanut Butter Overnight Oats with maca powder

Recipe variations

  • Boost the oats with more fibers and Omega-3s by mixing in some ground flax seeds, chia seeds, or hemp seeds.
  • Some other toppings suggestions: pine nuts, chopped hazelnuts, chestnuts, pecans, and walnuts.
  • Try adding other spaces, like Ceylon cinnamon.

Make it weight loss friendly: Skip banana, and use low-carb sweetener.
Add in a protein powder: Add a scoop of vanilla protein powder. This will transform overnight oats into a great protein-packed, pre-workout meal.
Make it gluten-free: Use certified gluten-free oats.

Peanut Butter Overnight Oats with maca powder

Recipe tips

  • Rolled oats are the best for making overnight oats. Instant quick oats are also ok but can turn out mushy. I wouldn't recommend using steel-cut oats here because they won't soften quite the same.
  • I like to put my overnight oats in a glass jar with a lid because the jar is easy to store. But any airtight container or bowl with plastic wrap over the top will do.
  • Warming the oats. If you prefer warm oats, you can heat the oats in the microwave (for 45-60 seconds) or transfer oats to a saucepan and heat over medium heat until warmed. You may need to add more liquid as oats get thick while cooking.
  • If you're adding vanilla protein powder, then omit sweetener. Flavored protein powder will give oats enough sweetness.

Sweetener recommendation

I used pure maple syrup in this recipe. Maple syrup is unprocessed sugar, it has a mild sweet taste and fewer sugary calories. You can use other sweeteners.

  • You can use liquid honey or date syrup.
  • Use liquid stevia or any liquid low-carb sweetener for the keto / low-carb option.
  • Coconut sugar, dark muscovado sugar, and molasses work well too.

Pair these peanut butter maca overnight oats with:

Recipe

Peanut Butter Maca Overnight Oats featured image
Print Recipe
4.74 from 23 votes

Peanut Butter Maca Overnight Oats

These Peanut Butter Maca Overnight Oats are one amazing breakfast. Energizing, delicious, and super easy to make. Packed with healthy oats and superfood maca, they are nutritious and satisfying meal perfect for busy mornings.
Prep Time5 minutes
Resting time6 hours
Total Time6 hours 5 minutes
Course: Breakfast
Cuisine: American, International
Keyword: maca overnight oats, overnight oats with peanut butter and banana, peanut butter maca overnight oats, peanut butter overnight oats with maca powder
Servings: 2 servings
Calories: 311kcal
Author: Natalie

Ingredients

Toppings:

  • 1 banana
  • 1 tablespoon peanut butter

Instructions

  • Start with preparing and measuring all the ingredients. I like to use measuring cups.
  • Place oats in a small bowl or a jar.
  • Add in milk, maca powder, and sweetener.
  • Stir the mixture to combine using the spoon.
  • Taste the mixture and add additional sweetener if needed.
  • Secure with a lid and place in the refrigerator for at least 60 minutes to 6 hours. The best is to leave the oats overnight!
  • The next day, add banana slices and peanut butter.
  • Add other toppings (optional). I used chopped peanuts and melted dark chocolate
  • Serve and enjoy!

Notes

As a measure, I used a US cup (240ml). 
Substitutions
  • You can substitute the almond milk with any milk - organic soy milk, cashew milk, or oat milk. Cow’s milk works well too. Coconut milk won't work well here.
  • You can substitute rolled oats with quick oats. Note: quick oats will turn very mushy if you leave them soaking overnight. But if you like creamier, softer texture, then quick oats are the way to go.
  • You can substitute maple syrup with honey.
Tips for storing
  • Store overnight oats in a sealed container or a jar with the lid.
  • Keep overnight oats in the refrigerator for up to 3 days, but they are best to eat within 24 hours.
Make it gluten-free: Use certified gluten-free oats.
***Nutritional information is given per serving without additional toppings (chopped peanuts and dark chocolate).
***Read the whole recipe post for more tips and information about ingredients and preparation.

Nutrition

Serving: 1serving | Calories: 311kcal | Carbohydrates: 53g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 215mg | Potassium: 484mg | Fiber: 7g | Sugar: 15g | Vitamin A: 38IU | Vitamin C: 6mg | Calcium: 198mg | Iron: 2mg

This post is originally published in January 2018. It's updated with new information and republished in June 2022. The recipe stayed the same.

More recipes to try

Peanut Butter Oatmeal Pancakes

by 145 Comments

Sweet and nutty, these Peanut Butter Oatmeal Pancakes are the perfect quick breakfast. These peanut butter pancakes are made with wholesome ingredients and without added sugars. Packed with nutrients and incredible flavor. So delicious and super easy to make!  

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Peanut Butter Oatmeal Pancakes stacked on a plate topped with slices of banana and chocolate

My boys totally love oatmeal pancakes. This is great because I'm such a massive fan of oats and love seeing boys enjoy oats too. I made the first batch of Blueberry Banana Pancakes a few weeks ago. They asked for pancakes again this week so I decided to swap fruity flavors with nutty ones and make them a new batch. And it seems I nailed the flavors.

These Peanut Butter Oatmeal Pancakes are so delicious. Fluffy, packed with nutty peanut butter and warm cinnamon flavor. They are sweet but not too much. They are also very nutritious and super healthy. Win!

Why should you try them?

  • These peanut butter pancakes are dense but fluffy, beautifuly flavored. SO delicious!
  • They are packed with hearty OATS and fibers, good for digestion and immunity, and proteins from peanut butter.
  • They are quite filling and nutritious. Perfect quick and healthy breakfast, kids school snack or afternoon dessert.
  • They are made with a just a few simple ingredients, and without added sugars. Tasty and satisfying, 100% guilt-free! 
  • These homemade peanut butter pancakes are easy to make in just 15 minutes!

Ingredients used

This peanut butter pancake recipe is super simple. You will need only a few simple pantry ingredients:

Peanut Butter Oatmeal Pancakes ingredients
  • Oats. Hearty, healthy, and filling, oats are stapled food in my pantry. I love using them as a substitute for regular flour. They are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion and strong immunity. I used rolled oats here, but you can use quick oats if you like.
  • Banana. Bananas are great fruit. They are sweet and packed with nutrients, especially fibers, but also micronutrients, including potassium, vitamin B6, vitamin C and magnesium. (2) They are also high in antioxidants. (3) I used ripe banana here. It gave pancakes enough sweetness so there was no need to add extra sugars.
  • Milk. I used oat milk, but you can use whatever milk you prefer or have. Note that coconut milk won't work well here.
  • Peanut Butter. I used creamy all natural peanut butter here. Peanut butter is packed with proteins and healthy fats, as well with fibers. (4)
  • Ceylon cinnamon. Also known as “true” cinnamon. Cinnamon is packed with powerful antioxidants that have anti-inflammatory properties. (5, 6) Cinnamon gave these peanut butter pancakes a truly wonderful flavor. 

Other pantry ingredients you'll need:

  • Egg - I used free-range, pasture-raised.  
  • Baking powder.
  • Vanilla extract.
  • Pinch of salt.
  • Extra virgin coconut oil/coconut oil cooking spray - for greasing the pancake pan. 
Peanut Butter Oatmeal Pancakes stacked on a plate topped with slices of banana and chocolate

How to make Peanut Butter Oatmeal Pancakes

To make these homemade peanut butter pancakes you will only need a blender. But really everyone can make them. Even the kids. And the best part, they are done in 15 minutes.

Equipment used

  • Measuring cups.
  • High speed blender. 
  • Pancake pan - or any pan with non-stick surface.
  • Flexible silicone spatula - for flipping the pancakes. 

Step by step instructions

  • Start with preparing and measuring all the ingredients. I like to use measuring cups.
  • Take the blender and add all ingredients. Note: add wet ingredients first for easier blending.
  • Mix everything at high speed until you get a smooth texture.
  • Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough. Always add sweetener to your likings.
  • Let the batter rest for few minutes. Oats will soak some of the moisture, and pancake batter will become dense.
  • In the meantime, heat the pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush. 
  • For each pancake, drop ¼ cup of batter into the pan. Cook for 1-2 minutes until pancake is lightly browned. 
  • Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate. 
  • Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
  • Repeat the process with the remaining pancake batter.
  • Add toppings and serve.
Peanut Butter Oatmeal Pancakes stacked on a plate topped with slices of banana and chocolate

Tips for serving

  • Top peanut butter pancakes with fresh fruits: banana slices, blueberries, strawberries, or any other high antioxidant berry fruit.
  • Drizzle them with maple syrup or honey.
  • Sprinkle them with cacao nibs or dark chocolate chips.
  • You can be creative and choose any other toppings you like.

Tips for storing

  • Keep oatmeal pancakes in a air-tight food container refrigerated. They will last up to 4 days.
  • To freeze pancakes: Take the pancakes and place each pancake individually in wax paper bag or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • Pancakes can be warmed in the microwave. Don't overheat them.

Substitutions

  • You can use roled oats or quick oats here. 
  • You can swap oat milk for almond milk or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here. 
  • You can substitute coconut oil with avocado oil.
  • Make it vegan: Swap egg with flax or chia egg. Use non-dairy milk.
  • Make it gluten-free: Use certified gluten-free oats.
Peanut Butter Oatmeal Pancakes stacked on a plate topped with slices of banana and chocolate

Recipe tips

  • When adding ingredients to a blender, always add the liquids first. Doing this will help your blender run easily and this will prevent making lumps.
  • Use a high-power blender to ensure everything blends well and batter is smooth. 
  • Make sure you let the batter rest for few minutes. Oats will soak some of the moisture, and pancake batter will thicken. This is very important because you don't want runny pancake batter.
  • If you let the batter sit overnight, it will become super dense so you may need to add a bit more liquid.
  • I reccomend using very rip and sweet banana. You can use normal banana if you don't have ripe one. In that case, you may need to add some additional sweeteener.
  • Always taste the butter. If you feel that pancakes are not sweet enough for your taste, add some sweetener.
  • Additional sweetener recommendation:
    • I recommend using honey or maple syrup. Make sure you use honey in runny form, not raw.
    • Stevia, or any low-carb sweetener.
    • Adding sweetener is totally based on your preference.
  • Make sure to use organic virgin coconut oil rather than refined versions.
Peanut Butter Oatmeal Pancakes stacked on a plate topped with slices of banana and chocolate

Recipe

Peanut Butter Oatmeal Pancakes stacked on a plate topped with slices of banana and chocolate
Print Recipe
4.96 from 182 votes

Peanut Butter Oatmeal Pancakes

These Peanut Butter Oatmeal Pancakes are the perfect quick breakfast. Sweet, fluffy, perfectly flavored. Also, made made with wholesome ingredients and without added sugars. So delicious and super easy to make!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: easy banana pancakes, homemade peanut butter pancakes, oatmeal pancakes, peanut butter banana pancakes, peanut butter oatmeal pancakes, peanut butter pancakes
Servings: 6 pancakes
Calories: 174kcal
Author: Natalie

Equipment

Ingredients

  • 1 ½ cup rolled oats or quick oats
  • 1 ripe banana
  • 1 medium egg
  • ¾ cup oat milk
  • 1 teaspoon vanilla extract
  • ¼ cup peanut butter
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • Pinch of salt

Instructions

  • Prepare and measure all the ingredients using measuring cups.
  • Take the blender and add all ingredients - wet ingredients first for easier blending.
  • Mix everything at high speed until you get a smooth texture.
  • Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough. Always add sweetener to your likings.
  • Let the batter rest for few minutes. Oats will soak some of the moisture, and pancake batter will become denser.
  • In the meantime, heat the pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush.
  • For each pancake, drop ¼ cup of batter into the pan. Cook for 1-2 minutes until pancake is lightly browned.
  • Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate.
  • Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
  • Repeat the process with the remaining pancake batter.
  • Add toppings and serve.

Notes

Makes 6 pancakes that serve 3 people. The serving size is 2 pancakes.
Substitutions
  • You can use quick oats or rolled oats here. 
  • You can swap oat milk for almond milk or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here. 
  • You can substitute coconut oil with avocado oil.
Tips for storing
  • Keep oatmeal pancakes in an air-tight food container refrigerated. They will last up to 4 days.
  • To freeze pancakes: Take the pancakes and place each pancake individually in a wax paper bag or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • Pancakes can be warmed in the microwave. Don't overheat them.
As a measure, I used a US cup (240ml).
See "Recipe tips" for more info.

Nutrition

Serving: 1pancake | Calories: 174kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 83mg | Potassium: 239mg | Fiber: 3g | Sugar: 6g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg

This post is originally published in February 2020. It's updated with more details and information and republished in September 2021. The recipe stayed the same.

More recipes to try

Strawberry Peanut Butter Smoothie

by 94 Comments

Super sweet, thick, and creamy, this Strawberry Peanut Butter Smoothie is quite a delicious treat. It's very nutritious, packed with fruity flavors and so easy to whip up with just a few simple ingredients. Also, it has no added sugars. Healthy and so tasty! Perfect breakfast.

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Strawberry Peanut Butter Smoothie served in a glass topped with goji berries

Smoothies are the easiest meal to make in the morning. And among the healthiest foods you can have for breakfast. Well, only if the ingredients you use are wholesome and well-balanced, and the smoothie has no added sugars. Like this pinky beauty over here.

Strawberries are now in season, so mixing up this Strawberry Peanut Butter Smoothie daily for me and my boys. It is super simple, thick, filling, and absolutely gorgeous. And you'll be surprised how HEALTHY it is too. It's also very refreshing, energizing, and quite satisfying.

This strawberry smoothie has ticked all my "perfect smoothie" boxes.

  • It’s sweet and full of fruity flavors - kids LOVE IT!
  • It’s nourishing and packed with essential nutrients.
  • It’s packed with powerful antioxidants, and vitamin C good for immunity.
  • It's loaded with proteins and fibers.
  • Has no added sugars whatsoever.
  • It's vegan, gluten-free, and dairy-free.
  • It’s deliciously creamy, rich, and amazing!
Strawberry Peanut Butter Smoothie served in a glass topped with goji berries

Ingredients used

To make this refreshing strawberry smoothie you will need only 6 pantry ingredients:

Strawberry Peanut Butter Smoothie ingredients
  • Milk. I used oat milk, but you can use any milk you prefer and like.
  • Banana. It's packed with many nutrients, especially gut-friendly fibers, very filling and great for energizing the body.
  • Strawberries. They are now in season and beautiful. Juicy, sweet, and bursting with flavor. They are also packed with nutrients, including fiber and potassium that both keep our heart healthy and loaded with powerful antioxidants, including vitamin A and vitamin C.
  • Peanut Butter. I used all-natural creamy peanut butter without added sugars or oils. Peanut butter is packed with proteins and healthy fats, as well as fibers. (1) A great addition to smoothies as it makes them more nutritious.

To give this strawberry peanut butter banana smoothie some extra flavor and more boost, I also tossed in:

  • Flax seeds.  They are an excellent source of heart-healthy Omega-3 and fiber. A great addition to smoothies, making them more filling and balanced. I used ground flaxseeds.
  • Vanilla. For extra flavor and deliciousness.
Strawberry Peanut Butter Smoothie served in a glass topped with goji berries

How to make Strawberry Peanut Butter Smoothie

Making this creamy beauty is quite easy. It will take you 5 minutes (tops!). And you'll only need a good blender.

  • Start with preparing and measuring all the ingredients. I like to use measuring cups.
  • Take the blender and add all ingredients. Note: add wet ingredients first for easier blending. Also, add in ice cubes, if using.
  • Mix everything at high speed until you get a smooth silky texture.
  • If the smoothie is too thick, add a little more liquid – milk or water. Blend again until everything is well combined.
  • Taste the smoothie and add additional sweetener if the smoothie is not sweet enough. (See "Useful tips" section for sweetener recommendation)
  • Transfer the smoothie into a smoothie glass. 
  • ADD TOPPINGS: I used bee pollen and goji berries. Be creative here and add toppings you like. 
  • Serve and enjoy!
  • Makes 1 serving that serves 1 person as a full meal, or 2 servings as a snack.
  • Strawberry Peanut Butter Smoothie served in a glass topped with goji berries
  • Strawberry Peanut Butter Smoothie served in a glass topped with goji berries

Substitutions

  • Substitute oat milk with any plant-based milk except coconut milk. Coconut milk won't work well here. Cow's milk is fine.
  • Substitute ground flax seeds with hemp seeds or chia seeds. 
  • Use the whole banana if you're not on a restricted-calorie diet or making this smoothie for kids.

Smoothie variations

  • Make it without banana: Substitute banana with ½ avocado. Avocado will make smoothie creamy.
  • Make it keto-friendly: Use ½ avocado instead of banana. Add in 1 teaspoon of MCD oil or coconut oil.
  • Make it weight loss friendly: Use only ½ banana to cut down calories.
  • Make it protein-packed: Add a scoop of protein powder. This will transfer smoothie into a great protein-packed, post-workout shake.
Strawberry Peanut Butter Smoothie served in a glass topped with goji berries

Tips for storing

  • Store in a glass jar with a lid or shaker and keep refrigerated for up to one day.
  • Don't forget to shake it or stir it before consuming it.
  • Remember, all smoothies oxidate when left standing. That's not bad, but to reap all benefits from ingredients, it's best to have this protein shake freshly made.

Useful tips

  • To make this Strawberry Peanut Butter Smoothie more refreshing, use frozen bananas and/or frozen strawberries. Alternatively, you can just fresh fruits and add ice cubes.
  • When adding ingredients to a blender, always add the liquid first. Doing this will help your blender run easily and it will prevent making lumps.
  • Use a high-power blender to ensure everything blends well and the smoothie is silky smooth. 
  • Additional sweetener recommendation:
    • I recommend using 1-2 dates, date syrup, raw honey or maple syrup, stevia, or any low-carb sweetener. This is totally based on your preference.
    • If you are using dates to sweeten the smoothie, make sure you soak them in warm water for at least 10 minutes. Drain them before using them.
  • Make sure you're using ripe bananas that have more sweetness. 
  • Grinding flaxseeds is the best way to make the most of their health benefits. Don't use them whole.
Strawberry Peanut Butter Smoothie served in a glass topped with goji berries

FAQ about recipe

How do you freeze strawberries for smoothies?

Place whole strawberries into a colander, rinse under cold water, and gently pat dry with a kitchen towel in a single layer. Do not soak the berries in water or they’ll lose some flavor and nutrients. Remove the stems.
Place the strawberries in a single layer on a serving plate lined with wax paper, not touching one another. Freeze for about half an hour, or until solid. Store frozen strawberries in plastic resealable bags or airtight containers. Keep them in the freezer for up to six months.

How to freeze bananas for smoothies?

Peel bananas and cut them crosswise, creating thick slices. Lay the banana slices out in a single layer on a serving plate lined with wax paper. Freeze for about two hours, or until the slices are solid. Store banana slices in plastic resealable bags or airtight containers. Keep them in the freezer for up to six months.

Are strawberry banana smoothies bad for you?

Only if you add extra sugars! But generally, it's a very healthy drink. Strawberry and banana smoothie is good because strawberries are rich in fiber, vitamins, and antioxidants, and banana makes smoothie nutritious, filling, and sweet so there's no need to add extra sugars.

What to put in a smoothie to make it creamy?

To make smoothie creamy I like to use: frozen fruits, banana, avocado, yogurt, milk ice cubes, oatmeal, or cottage cheese.

Strawberry Peanut Butter Smoothie served in a glass topped with goji berries

More smoothie recipes to try

Recipe

Strawberry Peanut Butter Smoothie served in a glass topped with goji berries
Print Recipe
4.93 from 182 votes

Strawberry Peanut Butter Smoothie

Super sweet, thick, and creamy, this Strawberry Peanut Butter Smoothie is quite a delicious treat. It's very nutritious, packed with fruity flavors and so easy to whip up. Also, it has no added sugars. Perfect healthy breakfast.
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Smoothie
Cuisine: American, International
Keyword: strawberry banana peanut butter smoothie, strawberry peanut butter banana smoothie, strawberry peanut butter smoothie
Servings: 1 serving
Calories: 358kcal
Author: Natalie

Equipment

Ingredients

  • 1 banana
  • 1 cup milk I used oat milk
  • 1 cup strawberries
  • 1 tablespoon creamy peanut butter unsalted all-natural
  • 1 tablespoon ground flaxseeds
  • 1 teaspoon vanilla extract
  • ice cubes if using

Instructions

  • Add all ingredients into blender. Note: add wet ingredients first for easier blending. Also, add in ice cubes, if using.
  • Mix everything at high speed until you get a smooth silky texture.
  • If the smoothie is too thick, add a little more liquid – milk or water. Blend again until everything is well combined.
  • Taste the smoothie and add additional sweetener if the smoothie is not sweet enough. (See "Useful tips" section for sweetener recommendation)
  • Transfer the smoothie into a smoothie glass.
  • ADD TOPPINGS: I used bee pollen and goji berries. Be creative here and add toppings you like.
  • Serve and enjoy!

Notes

Makes 1 cup that serves 1 person (full meal) or 2 servings as a snack.
As a measure, I used US cup (240ml). Nutrition values are calculated without added toppings.
Substitutions
  • Substitute oat milk with any plant-based milk except coconut milk. Coconut milk won't work well here. Cow's milk is fine.
  • Substitute ground flax seeds with hemp seeds or chia seeds. 
  • Use the whole banana if you're not on a restricted-calorie diet or making this smoothie for kids.
See "Smoothie variations" section for modifications.
Store in a glass jar with a lid or shaker and keep refrigerated for up to one day.

Nutrition

Calories: 358kcal | Carbohydrates: 47g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Sodium: 408mg | Potassium: 827mg | Fiber: 10g | Sugar: 25g | Vitamin A: 75IU | Vitamin C: 95mg | Calcium: 348mg | Iron: 1.8mg

This post is originally published in May 2018. It's updated with new information, new photos and republished in June 2021. The recipe stayed the same.

Chocolate Peanut Butter Protein Balls

by 78 Comments

Sweet, nutty, perfectly flavored, these Chocolate Peanut Butter Protein Balls are such a lovely snack. They are easy to make, healthy and so delicious. Packed with and wholesome ingredients, energizing, and simply perfect little high protein low calories balls.

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Chocolate Peanut Butter Protein Balls

I always have some energy balls in my freezer. They are an amazing snack - energizing, and pretty satisfying, packed with only good-for-you stuff, totally guilt-free. Plus, they are sweet, delicious, and can pass as a dessert as well.

The nutty ones are somewhat my favorite. Like these Peanut Butter Energy Balls and Almond Butter Energy Balls.

But lately, I'm more into making myself protein balls. While energy balls are more like sweet treats, meant to satisfy afternoon cravings, protein balls are designed to boost me up with energy before my workouts. Or right afterwards.

And these tasty, delightful Chocolate Peanut Butter Protein Balls are my latest creation.

Why you need to try them?

  • They are lightly sweet, full of wonderful cinnamon and dark chocolate flavor.
  • Dense, nutty, and completely addictive.
  • They are made with only a few simple ingredients.
  • Very nutritious - packed with proteins and fibers that promote good digestion and weight loss.
  • They are also packed with Omega-3s, free of any added sugars, low in calories, and quite satisfying.
  • Perfect pre-workout, post-workout, or everyday snack.
Chocolate Peanut Butter Protein Balls served in a small bowl

Ingredients used

This chocolate protein balls recipe is very simple. You will need only a few ingredients:

Chocolate Peanut Butter Protein Balls Ingredients
  • Rolled oats. They are hearty, healthy, and filling. An excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. Also, oats are a very good source of protein. I used rolled oats here, but you can use quick oats if you like.
  • Peanut Butter is a star ingredient in this recipe. I used creamy all-natural peanut butter (the one made without added sugars or oils). It gave amazing peanutty flavor but peanut butter is also packed with proteins and healthy fats, as well as fibers. (1) Great energy booster.
  • Protein powder. No protein balls are complete without protein powder. I like to use unflavored protein powder. It doesn't interfere with other flavors in the recipe and since it has no added sweeteners, I'm in control of how many sugary calories I'm adding. You're welcome to use any protein powder you're normally using. Vanilla flavored is great here.
  • Cacao powder. I always use unprocessed raw cacao powder that is bitter, deep-flavored, and so incredibly healthy. Cacao powder is packed with powerful antioxidants that have been linked to many health benefits. Cacao gave these protein balls a gorgeous chocolaty flavor and made them absolutely irresistible.
  • Dates are a great addition to energy balls. They bind ingredients together but also give a natural sweetness. Dates also have an excellent nutrition profile. They are packed with many vitamins and minerals, as well as antioxidants. I used Medjool dates here. Medjool dates have a rich, almost caramel-like taste and a soft, chewy texture. You can substitute them for any regular dates you find in any store. 

To add some extra flavor and make these chocolate protein balls even more nutritious and healthy, I also added:

  • Ceylon cinnamon, also known as “true” cinnamon, is a highly delicious spice with many health benefits. Cinnamon gave an amazing flavor. It pairs so well with peanuts and dark chocolate.
  • Flax seeds added extra superfood superpowers to these protein balls. Flax seeds are packed with Omega-3 fatty acids. Consuming these fatty acids improves mood, boost our immunity, and fights inflammation. Also, flax seeds are packed with fibers that aid our digestion. Make sure you use ground flax seeds here. 
  • Maca powder. Maca is in one word – amazing! Some dislike its earthy nutty taste but I love it. It’s a SUPERFOOD known to boost mood, sex drive, energy, and stamina. Maca powder is also a good source of protein, fatty acids, and it contains powerful antioxidants.  

How to make Chocolate Peanut Butter Protein Balls

How to make Chocolate Peanut Butter Protein Balls

You will need some equipment, a good food processor, or a chopper to make these protein balls. But other than that, this recipe is relatively straightforward.

  • Start with preparing and measuring all ingredients. I use measuring cups.
  • Soak pitted Medjool dates in hot water for a few minutes. Drain, and reserve the water.
  • Take a high-speed food processor and add all ingredients. (Picture 1)
  • Process everything at high speed for about two minutes until everything is nicely chopped. (Picture 2)
  • Don't worry if the dough seems dry in the beginning. Just continue mixing. Dates will release juices and make it sticky. Scrap down the dough with a spatula if needed.
  • Add 1 tablespoon of reserved hot water. Mix the dough again.
  • Stop the processing and check texture by pinching the dough between your fingers. Now it should be sticky and able to keep its shape.
  • If the mixture is still too dry, add a bit more hot water (just a teaspoon). Mix again and check the texture. 
  • Using a spoon, scoop out the dough and roll it between your palms to form a little bite-size ball. Repeat with the remaining dough.
  • Place balls on a plate, serving tray, or in an airtight container and refrigerate to harden.
  • Makes 20-22 bite-sized balls. The recommended serving size is 2 balls.
A closeup of a Chocolate Peanut Butter Balls served in a small bowl

Substitutions

  • You can substitute rolled oats with quick oats.
  • Substitute ground flax seeds with ground chia seeds or hemp seeds. 
  • You can substitute Medjool dates with regular dates, commonly called Deglet Noor. Regular dates are smaller than Medjool dates, so you might need to use more, 12-14 dates.
  • If you don't have maca powder, you can leave it out. BUT I suggest you to buy maca powder and roll it into your diet.
  • MAKE IT GLUTEN-FREE: Use certified gluten-free oats.
  • MAKE IT VEGAN: Use vegan protein powder.
Hand taking Chocolate Peanut Butter Balls from a bowl

Pro tips

  • If peanut butter is too hard, microwave it for a few seconds to soften.
  • Use natural creamy peanut butter. Crunchy won't work well here.
  • Use natural peanut butter without added sugars or oils. Read the labels!
  • If you notice that the mixture is too dry and crumbly, add a teaspoon of warm water.
  • Also, make sure you taste the dough. These chocolate peanut butter balls are lightly sweet, so if you feel like you need a bit more sweetness, feel free to add a teaspoon of maple syrup, raw honey, or date syrup. 
  • NOTE: If you're adding liquid sweetener, then there's no need to add hot water. Sweetener will bind the dough and make the texture sticky.
Hand taking Chocolate Peanut Butter Balls from a bowl

Tips for storing

  • Keep the protein balls covered in an air-tight food container in the refrigerator for up to 7 days.
  • HOW TO FREEZE: Place balls in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw for 5 minutes at room temperature before consuming.

Faq

Are protein balls healthy?

These protein balls are perfectly healthy, low-calorie snack. The ingredients list is quite impressive, it features oats, and flax seeds. Also, they don't contain any unhealthy processed sugars.

How many calories are in protein balls?

One ball has roughly 89 calories. They have no ADDED SUGARS, and they are packed with good-for-you ingredients, so you don't need to overthink too much here. Enjoy freely.

How many grams of protein are in a ball?

There is roughly 3g of protein per ball.

Chocolate Peanut Butter Protein Balls served in a small bowl

You may want to check these balls as well:

Recipe

A closeup of a Chocolate Peanut Butter Balls served in a small bowl
Print Recipe
4.98 from 164 votes

Chocolate Peanut Butter Protein Balls

Sweet, nutty, perfectly flavored, these Chocolate Peanut Butter Protein Balls are such a lovely snack. They are easy to make, healthy and so delicious. Packed with wholesome ingredients, energizing, and simply perfect.
Prep Time10 minutes
Total Time10 minutes
Course: Snack
Cuisine: American, International
Keyword: Chocolate Peanut Butter Protein Balls, chocolate protein balls, chocolate protein balls with dates, no-bake chocolate peanut butter protein balls
Servings: 22 balls
Calories: 89kcal
Author: Natalie

Equipment

Ingredients

Instructions

  • Soak pitted Medjool dates in hot water for a few minutes. Drain, and reserve the water.
  • Take a high-speed food processor and add all ingredients. Process everything at high speed for about two minutes until everything is nicely chopped.
  • Don't worry if the dough seems dry in the beginning. Just continue mixing. Dates will release juices and make it sticky. Scrap down the dough with a spatula if needed.
  • Add 1 tablespoon of hot water from soaking the dates. Mix again.
  • After two minutes, stop the processing and check texture by pinching the dough between your fingers. Now it should be sticky and able to keep its shape.
  • If the mixture is too dry, add a bit more hot water (just a teaspoon). Mix again and check the texture.
  • Using a spoon, scoop out the dough and roll it between your palms to form a little bite-size ball. Repeat with the remaining dough.
  • Place balls on a plate, serving tray, or in an airtight container and refrigerate to harden

Notes

Makes 20-22 bite-sized balls. The recommended serving size is 2 balls.
Substitutions
  • You can substitute rolled oats with quick oats.
  • Substitute ground flax seeds with ground chia seeds or hemp seeds. 
  • You can substitute Medjool dates with regular dates, commonly called Deglet Noor. Regular dates are smaller than Medjool dates, so you might need to use more, 12-14 dates.
  • If you don't have maca powder, you can leave it out. BUT I suggest you get it and roll it into your diet.
MAKE IT GLUTEN-FREE: Use certified gluten-free oats.
MAKE IT VEGAN: Use vegan protein powder.
Pro tips
  • If peanut butter is too hard, microwave it for a few seconds to soften.
  • Use natural creamy peanut butter. Crunchy won't work well here.
  • Use natural peanut butter without added sugars or oils. Read the labels!
  • If you notice that the mixture is too dry and crumbly, add a teaspoon of warm water.
Storing
  • Keep covered in an air-tight food container in the refrigerator for up to 7 days.
  • HOW TO FREEZE: Place balls in a zip-lock bag. Keep in the freezer for up to 3 months. Thawing for 5 minutes at room temperature before consuming.
Nutritional Disclaimer

Nutrition

Serving: 1ball | Calories: 89kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 153mg | Fiber: 2g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

More recipes to try

Peanut Butter Granola

by 85 Comments

This Peanut Butter Granola is the perfect healthy breakfast! It's sweet and loaded with flavor, packed with crunchy peanuts and dark chocolate. It's made with simple pantry ingredients and without refined sugars. Nutritious and quite delicious, easy to prepare too. Such a treat!

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Homemade Peanut Butter Granola stored in a glass jar

This weekend it struck me. I haven't made granola in a very long time. My granola jar stands empty for quite some time. It was a time to refill it with one of my favorite homemade granola recipe. And weekends are best for making granola.

This Peanut Butter Granola is nutty, mildly sweet, full of crunchy peanuts. It's spiced with beautiful cinnamon and full of dried fruits and bitter-sweet dark chocolate. Such a fantastic combo of textures and flavors. No wonder why it's one of my favorites.

But this granola is not just a tasty treat. It's super healthy, made without refined sugars, and loaded with wholesome ingredients. It's packed with fibers, proteins, and Omega-3s. A nutritious meal that is perfect for mornings, noons, or evenings. For breakfast or as a snack. And it's super easy to make with just a few pantry ingredients.

Ingredients used

For this peanut butter granola recipe, you will need only a few simple pantry ingredients:

  • Rolled oats. They are healthy and filling. An excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. Not to mention they are a good source of protein.
  • Peanut butter. It's a star ingredient in this homemade granola. I used creamy all-natural peanut butter (the one made without added sugars or oils). Peanut butter is a versatile protein-packed spread that is not only super tasty but super healthy too. It’s packed with proteins and healthy fats, as well as fibers. (1) 
  • Raw peanuts. They gave a crunchiness, extra flavor (roasted peanuts are so delicious), but also an extra nutrient boost.
  • Sweetener. It is necessary since it binds the mixture together. But the beauty of homemade granola is that you control how much sweetener you add and which one you use. I used pure maple syrup. You can swap it for raw honey or date syrup here if you like.

To add some extra flavor and make this granola even more delicious, I also added:

  • Ceylon cinnamon. Also known as “true” cinnamon. It's a highly delicious spice with many health benefits. Cinnamon gave this peanut butter granola an amazing flavor. It pairs so well with peanuts.
  • Dried fruits. I used cranberries. They uplifted a flavor, giving the granola a nice sweet-sour kick.
  • Dark chocolate. Peanut butter and dark chocolate are THE BEST combo ever! I used 80% dark chocolate chips, made without refined sugars.

Other pantry ingredients you’ll need:

  • Salt - I used Himalayan salt.
  • Extra virgin coconut oil. It helps make granola crisp.
Homemade Granola stored in a glass jar

How to make Peanut Butter Granola

Making homemade granola is quite easy. It will take you about 30 minutes (tops!). And you'll need only basic kitchen equipment, mixing bowls, spatula and baking sheet.

Step by step instructions

  1. Preheat the oven to 325F. Line a big baking sheet with parchment paper.
  2. Melt and cool the coconut oil.
  3. Prepare and measure all other ingredients using measuring cups.
  4. In a large mixing bowl, combine oats, raw peanuts, cinnamon, and salt. Mix everything with a spoon or spatula (Picture 1).
  5. In a small bowl, add peanut butter, maple syrup, melted coconut oil. Mix together using the spatula or whisk (Picture 2).
  6. Pour the wet mixture over the dry ingredients. Mix with a spatula until all of the dry ingredients are coated in the wet mixture (Picture 3).
  7. Spread granola onto the prepared baking sheet and flatten it into one layer (Picture 4).
  8. Bake for 20 minutes and then stir granola to make sure everything bakes evenly. When stirring, don't get too crazy because you don't want to break up all of the clumps.
  9. Continue baking for another 10-15 minutes until everything is a nice golden color. Watch out not to over-bake and burn the granola. 
  10. The granola will still be slightly wet when you take it out and will crisp up after it cools.
  11. Cool down granola completely (Picture 5).
  12. Mix in dried cranberries and dark chocolate chips (Picture 6).
  13. Store granola in an airtight glass container for up to two months.
  14. Makes around 10-12 serving. The typical serving size of granola is up to ⅓ cup.

Substitutions

  • I used rolled oats here, but you can substitute them with quick oats. Rolled oats will give denser chewier granola clusters.
  • I used raw redskin peanuts. You can use any type of peanuts. NOTE: don't use dry roasted or salted ones from stores.
  • You can substitute maple syrup with honey or date syrup. Make sure honey is liquid, runny form, not raw form. 
  • You can substitute dried cranberries with raisins, sultanas, or currants. Dried chopped dates are good too.
  • You can substitute dark chocolate chips with cacao nibs. NOTE: cacao nibs are hard to chew.
  • You can substitute coconut oil with avocado oil. Other oils won't work well here.
  • Make it gluten-free: Use certified gluten-free oats.

Tips for storing

  • Store peanut butter granola in an airtight, glass container at room temperature.
  • It will last for 3-4 weeks.
Homemade Peanut Butter Granola closeup

Faq

Is granola healthy?

Granola is considered healthy but it really depends on the ingredients used and how it’s made. Store-bought granola usually contains unhealthy high-fructose sweeteners, like corn syrup, in excess amounts. Not to mention many granola varieties list palm oil and hydrogenated oils on their ingredient list. That's unhealthy granola. That's why homemade granola is healthier. When you make your own granola you're in control of the ingredients and the amount of sweetener you use. So if you choose healthier natural sweeteners and healthier fats (like this peanut butter granola recipe), and you add them in moderation, that's when granola becomes a healthy food choice.

What's a serving size of granola?

The typical serving size of granola is up to ⅓ cup. This means indulging in a huge bowl of granola for breakfast is way excessive. But again serving size depends on your energy needs. So the right portion of granola would be the portion that leaves you satisfied, but not stuffed.

How to eat granola

  • Serve granola with the milk.
  • Serve granola with yogurt, topped with fresh fruits.
  • Enjoy granola over ice cream.
  • Serve granola with fruits and a drizzle of nut butter.
  • Snack granola straight out of the jar.
  • Make a yogurt parfait.
  • Add granola to a fruit salad.
  • Homemade Peanut Butter Granola with a milk served in a bowl with a spoon
  • Homemade Peanut Butter Granola with a milk served in a bowl with a spoon

This Peanut Butter Granola is a delicious and super healthy breakfast choice for the whole family. It's a nutritious meal packed with fibers good for our digestion, proteins, and essential Omega-3s. It's crunchy, sweet, and filled with wonderful flavors. Enjoy!

Recipe

Homemade Granola stored in a glass jar
Print Recipe
4.99 from 130 votes

Peanut Butter Granola

Sweet, and full of flavor, this Peanut Butter Granola is the ultimate healthy treat! It's loaded with hearty oats, crunchy raw peanuts, and dark chocolate bits. It's both delicious and very nutritious.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American, International
Keyword: homemade granola, homemade peanut butter granola, peanut butter granola, peanut butter granola recipe
Servings: 12 servings
Calories: 192kcal
Author: Natalie

Equipment

Ingredients

Instructions

  • Preheat the oven to 325F. Line a big baking sheet with parchment paper.
  • In a large mixing bowl, combine oats, raw peanuts, cinnamon, and salt. Mix everything with a spoon or spatula.
  • In a small bowl, add peanut butter, maple syrup, melted coconut oil. Mix together using the spatula or whisk.
  • Pour the wet mixture over the dry ingredients. Mix with a spatula until all of the dry ingredients are coated in the wet mixture.
  • Spread granola onto the prepared baking sheet and flatten it into one layer.
  • Bake for 20 minutes and then stir granola to make sure everything bakes evenly. When stirring, don't get too crazy because you don't want to break up all of the clumps.
  • Continue baking for another 10-15 minutes until everything is a nice golden color. Watch out not to over-bake and burn the granola.
  • The granola will still be slightly wet when you take it out and will crisp up after it cools.
  • Cooldown granola completely and then mix in dried cranberries and dark chocolate chips.

Notes

Makes around 10-12 serving. The recommended serving size of granola is up to ⅓ cup.
Tips for storing
Store peanut butter granola in an airtight, glass container at room temperature. It will last for 3-4 weeks.
Substitutions
  • I used rolled oats here, but you can substitute them with quick oats. Rolled oats will give denser chewier granola clusters.
  • I used red peanuts. You can use any type of peanuts just don't use (dry)roasted, salted ones from stores.
  • You can substitute maple syrup with honey or date syrup. Make sure honey is not raw but in liquid, runny form.
  • You can substitute dried cranberries with raisins, sultanas, or currants. Dried chopped dates will work well too.
  • You can substitute dark chocolate chips with cacao nibs. You can substitute coconut oil with avocado oil. Other oils won't work well.
MAKE IT GLUTEN-FREE: Use certified gluten-free oats.
As a measure, I used US cup (240ml).

Nutrition

Serving: 1serving | Calories: 192kcal | Carbohydrates: 21g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Sodium: 85mg | Potassium: 180mg | Fiber: 3g | Sugar: 5g | Calcium: 30mg | Iron: 1mg

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Peanut Butter Protein Shake

by 100 Comments

This thick and creamy Peanut Butter Protein Shake is full of peanut butter flavor and absolutely delicious. It's made with only 6 simple pantry ingredients, incredibly filling and super healthy, made without added sugars. Is the perfect way to start your day or refuel your body after a workout. 

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Peanut Butter Protein Shake in a glass topped with peanut butter and chocolate

The beginning of January means only one thing for me - returning to my usual work/life routine. After Holiday binging and complete laziness, it was time for me to get back on track with my healthy lifestyle as well. Meaning having a healthy breakfast in the morning is a "must" again. The same goes for exercising in the afternoons.

Having a protein shake after a workout became part of my daily routine as well. This is something relatively new to me. I didn't use shakes before simply because I didn't exercise that hard.

But with the new strength training program, I'm doing, I simply need that extra protein boost after the workout. Protein shakes are an easy and convenient way to refuel the body after exercise. Plus, they help recover the muscles.

Peanut Butter Protein Shake in a glass topped with peanut butter and chocolate served with a straw

One of my favorite protein shake flavors is, of course, peanut butter. I'm a huge fan. And while you can buy peanut butter flavored protein powders in the store, I kinda like to create my own shakes using unflavored protein powders.

I'm not against flavored protein powders, don't get me wrong. I do use them sometimes. But mostly, I buy unflavored ones. They don't contain sweeteners (low-carb sugars bother my digestion). Plus, they are like a blank canvas. I can mix different flavors and make shakes depending on my moods and desires. I can add some extra nutrients I need as well.

This Peanut Butter Protein Shake is a very classic one. But reinvented it to better fit my post-workout needs. Besides protein, it's loaded with fibers, essential Omega-3s, and other important nutrients.

Plus, it's creamy, dreamy, perfectly flavored. Sweet, yet made without any added sugars—a winner for those who avoid unnecessary sugars and try to lose weight. Like me atm.

Ingredients used

To make this healthy protein shake I used only simple pantry ingredients. You probably have them at home. You will need:

Peanut Butter Protein Shake ingredients placed on a table
  • Milk. I used oat milk, but you can use whatever milk you prefer and like. Note that coconut milk won't work well here, because of the flavor.
  • Peanut Butter is a star ingredient in this protein shake. I used creamy all-natural peanut butter (the one made without added sugars or oils). Peanut butter is a quite versatile protein-packed spread that is not only super tasty but super healthy too. It’s packed with proteins and healthy fats, as well as fibers. (1) A great addition to smoothies and shakes if you're looking to give them a little boost.
  • Banana is an amazing fruit. It's sweet and packed with many nutrients, especially gut-friendly fibers. Very filling and great for refueling your body. I used a ripe banana. It gave sweetness so there was no need to use extra sugars. 
  • Protein powder: No protein shake is complete without protein powder. I like to use unflavored protein powders when making shake with banana because you'll get enough sweetens from banana. But you're welcome to use any protein powder you're normally using. Vanila flavored is great here.

To give protein shake extra flavor and some more boost, I tossed in some superfoods as well:

  • Cinnamon: I'm always using Ceylon cinnamon, also known as "true" cinnamon. It's a highly delicious spice with many health benefits. Cinnamon gave this protein shake a wonderful flavor.
  • Flax seeds are an excellent source of heart-healthy Omega-3 fats, fiber, and other unique plant compounds. A great addition to shakes and smoothies, making them more filling and balanced. Grinding flax seeds is the best way to make the most of their health benefits.
Close up of a Peanut Butter Protein Shake in a glass topped with peanut butter and chocolate with a straw

How to make Peanut Butter Protein Shake

Making this creamy deliciousness is quite easy. It will take you 5 minutes (tops!). You will only need a blender. Here's how to make it:

  • Prepare and measure all ingredients using measuring cups.
  • Take the blender and add all ingredients. Add ice cubes, if using.
  • Mix everything on high speed until you get an even silky texture.
  • If the shake is too thick, add a little more liquid – milk or water. Blend again until everything is well combined.
  • Taste the shake and add additional sweetener if the shake is not sweet enough. I recommend using 1-2 soaked dates, date syrup, raw honey or maple syrup, stevia, or any low-carb sweetener. This is totally based on your preference.
  • Transfer the shake into a glass. 
  • ADD TOPPINGS: I used cacao nibs and peanut butter. Be creative here and add toppings you like. 
  • Serve and enjoy!
  • Makes 1 portion that serves 1 person (full meal) or 2 servings as a snack.

Substitutions

  • Substitute oat milk with any plant-based milk except coconut milk. Coconut milk won't work well here. Cow's milk is fine.
  • Substitute ground flax seeds with hemp seeds or chia seeds.
Close up of a Peanut Butter Protein Shake in a glass topped with peanut butter

Tips for storing

  • Store in a glass jar with a lid or shaker and keep refrigerated for up to one day.
  • Don't forget to shake it or stir it with the spoon before consuming it.
  • Flax seeds tend to make the smoothie thick in the morning (they soak up the moisture), so you may need to add a bit of liquid the next day - milk or water.
  • Remember, all shakes oxidate when left standing. That's not bad, but to reap all benefits from ingredients, it's best to have this protein shake freshly made.

Recipe variations

  • Make it without banana: Substitute banana with ½ avocado. It will make smoothie creamy.
  • Make it keto: Use ½ avocado or ¼ cup cream instead of banana. Add in 1 teaspoon of MCD oil or coconut oil if desired. Substitute oat milk for unsweetened hemp or almond milk.
  • Make it weight loss friendly: Use only ½ banana to cut down calories.
  • Make it gluten-free. Use certified gluten-free oats. 
  • Make it vegan: Use vegan protein powder and plant-based milk.
Peanut Butter Protein Shake topped with peanut butter and chocolate served in a glass with a straw

Useful tips

  • To make the Peanut Butter Protein Shake more refreshing, add ice cubes, or use frozen diced bananas. 
  • Use natural peanut butter without added sugars or oils. Read the labels!
  • When adding your ingredients to your blender, always add the liquid first. Doing this will help your blender run easily and it will prevent making lumps.
  • Use a high power blender to ensure everything blends well and the protein shake is silky smooth. 
  • If you are using dates, soak them in warm water for 10 minutes. Drain them before using them.
  • Make sure you're using ripe bananas, to achieve the desired sweetness. 
Hand holding a Peanut Butter Protein Shake topped with peanut butter and chocolate served in a glass with a straw

This Peanut Butter Protein Shake is the perfect postworkout meal. A great breakfast option too. It's packed with proteins and has all the nutrients body needs to charge into a busy day. It's also a great snack if you split the portions throughout the day.

Try these protein-packed treats too:

Recipe

Close up of a Peanut Butter Protein Shake in a glass topped with peanut butter
Print Recipe
5 from 215 votes

Peanut Butter Protein Shake

This thick and creamy Peanut Butter Protein Shake is full of peanut butter flavor and absolutely delicious. It's made with only 6 simple pantry ingredients, incredibly filling and super healthy, made without added sugars. 
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Snack
Cuisine: American, International
Keyword: healthy protein shake, peanut butter protein shake, peanut butter protein shake without banana
Servings: 1 serving
Calories: 576kcal
Author: Natalie

Equipment

Ingredients

  • 1 cup oat milk
  • 1 banana
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon ground flax seeds
  • 1 scoop protein powder I used unflavored
  • ½ teaspoon cinnamon
  • Ice cubes optional

Instructions

  • Add all ingredients to a blender. Add ice cubes, if using.
  • Mix everything on high speed until you get an even silky texture.
  • If the shake is too thick, add a little more liquid – milk or water. Blend again until everything is well combined.
  • Taste the shake and add additional sweetener if the shake is not sweet enough. I recommend using 1-2 soaked dates, date syrup, raw honey or maple syrup, stevia, or any low-carb sweetener. This is totally based on your preference.
  • Transfer the shake into a glass.
  • Add toppings: Be creative here and add toppings you like.
  • Serve and enjoy!

Notes

Makes 1 portion that serves 1 person (full meal) or 2 servings as a snack.
Substitutions
  • Substitute oat milk with any plant-based milk except coconut milk. Coconut milk won't work well here. Cow's milk is fine.
  • Substitute ground flax seeds with hemp seeds or chia seeds.
  • MAKE IT WITHOUT BANANA: Banana gives this protein shake creaminess and sweetness. If you want to make this shake without banana, substitute banana with ½ avocado. In that case, you may need to add some sweetener. I recommend using 1-2 soaked dates, date syrup, raw honey or maple syrup, stevia, or any low-carb sweetener.
  • MAKE IT VEGAN: Use vegan protein powder and plant-based milk.
Tips for storing
  • Store in a glass jar with a lid or shaker and keep refrigerated for up to one day.
  • Don't forget to shake it or stir it with the spoon before consuming it.
  • Flax seeds tend to make the smoothie thick in the morning (they soak up the moisture), so you may need to add a bit of liquid the next day - milk or water.
Given nutritional values don't include toppings.

Nutrition

Serving: 1portion | Calories: 576kcal | Carbohydrates: 62g | Protein: 40g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 312mg | Potassium: 805mg | Fiber: 9g | Sugar: 37g | Vitamin A: 568IU | Vitamin C: 10mg | Calcium: 527mg | Iron: 3mg

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Apple Peanut Butter Smoothie

by 79 Comments

This Apple Peanut Butter Smoothie is, in one word delicious. Creamy, nutty, and perfectly sweet, full of wonderful flavors with a hint of apple freshness. It's very filling, packed with essential nutrients, made without added sugars. Healthy, easy to make, and super yummy!

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Apple Peanut Butter Smoothie served with a straw in a glass jar topped with creamy peanut butter and crushed peanuts

Many consider smoothies just some fruity drinks that are only sweet and easy to sip. But smoothies are way more than that. Smoothies made with the right, carefully chosen wholesome ingredients represent a balanced meal that can easily replace a full breakfast. That is if you know how to make them the right way.

I'm quite a fan of smoothies. And if you look at my blog, you'll find a dozen of recipes. Strawberry Oatmeal Smoothie, Mixed Berry Smoothie, Yogurt Lemon Smoothie are just a few from my recipe book. I can say I'm an evangelist, promoting smoothies as healthy meals.

For me, they are the best option for busy mornings. They are easy to whip up and easily modified to include all or particular essential nutrients. The bonus is that they don't contain added sugars. At least I don't like to add ones.

This Apple Peanut Butter Smoothie is one of my oldie but goldie. One of the very first smoothies I ever made. I enhanced it a bit over the years, but the basic recipe stayed the same. Still, I like to play around with ingredients sometimes when I'm looking to add something special to my morning meal.

Either way, it's delicious. Extra thick and creamy, so nutty, but you can feel apple freshness inside. It's super sweet, but it has no added sugars inside. It's simple and, most important, nutritious and so healthy.

Ingredients used

To make this healthy apple smoothie, I used only simple pantry ingredients that most of us probably have at home already. You will need:

Apple Peanut Butter Smoothie ingredients

  • SWEET APPLE: Apple is the star of this smoothie. Fresh, sweet, and loaded with nutrients, apples are now in season and beautiful. I used crunchy and super sweet Gala apples. 
  • MILK: I used oat milk, but you can use whatever milk you prefer or have. Note that coconut milk won't work well here.
  • PEANUT BUTTER: I used creamy peanut butter that is all-natural (meaning without added sugars or oils). Peanut butter is a versatile protein-packed spread that is not only super tasty but super healthy too. It’s packed with proteins and healthy fats, as well as fibers. (1) A great addition to smoothies.
  • BANANA: Banana is an amazing fruit. It's sweet and packed with many nutrients, especially fibers. I used a ripe banana. It gives sweetness so there’s no need to add extra sugars.  
  • OATS: Hearty, healthy, and filling, oats are fantastic in smoothies. They are an excellent choice for breakfast since they are a great fiber source, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They are also great in supporting good gut bacteria growth, which is essential for our immunity. I used rolled oats here.

To give the apple smoothie extra flavor and a nutrient boost, I tossed in some SUPERFOODS as well:

  • CINNAMON: I'm using Ceylon cinnamon, also known as "true" cinnamon. It's a highly delicious spice with many health benefits. Cinnamon gave the smoothie a wonderful flavor.
  • FLEX SEEDS: They are an excellent source of healthy Omega-3s, but also a great source of proteins - a great addition to a smoothie. 
  • VANILLA EXTRACT

Look at the SUBSTITUTIONS section below if you find that you're missing some of the ingredients. 

Apple Peanut Butter Smoothie served with a straw in a glass jar topped with creamy peanut butter and crushed peanuts

How to make Apple Peanut Butter Smoothie

Making this gorgeous apple smoothie is quite easy. It will take you 5 minutes (tops!). Here's how to make it:

  • Prepare and measure all ingredients using measuring cups.
  • Take the blender and add all ingredients. Add ice cubes, if using.
  • Mix everything on high speed until you get an even silky texture.
  • If the smoothie is too thick, add a little more liquid – milk or water. Blend again until everything is well combined.
  • Taste the smoothie and add additional sweetener if the smoothie is not sweet enough. I recommend using date syrup, raw honey or maple syrup, or stevia. This is totally based on your preference.
  • Transfer the smoothie into a glass. 
  • ADD TOPPINGS: I used chopped peanuts, a dash of cinnamon, and more peanut butter. Be creative here and add toppings you like. 
  • Serve and enjoy!
  • Makes 1 glass that serves 1-2 people.  

Substitutions

  • You can use rolled or quick oats here. 
  • You can substitute peanut butter with almond butter, cashew butter. Tahini works well too. 
  • Substitute oat milk with any plant-based milk except coconut milk. Coconut milk won't work well here. Cow's milk is fine.
  • Substitute banana with 1-2 dates, date syrup, maple syrup, or honey, and add more oats to achieve creaminess (optional). 
  • Substitute ground flax seeds with hemp seeds or chia seeds (it will add more fibers and omega-3's). 
  • MAKE IT GLUTEN-FREE: Use certified gluten-free oats.

Apple Peanut Butter Smoothie served with a straw in a glass jar topped with creamy peanut butter and crushed peanuts

Tips for storing

  • Store in a glass jar with a lid and keep refrigerated up to one day.
  • Oats tend to make the smoothie thick in the morning (they soak up the moisture), so you may need to add a bit of liquid the next day - milk or water. Just shake it or stir it with the spoon.
  • Remember, all smoothies oxidate when left standing. That's not bad, BUT to reap all benefits from ingredients, it's best to have this smoothie FRESH!

Recipe tips

  • To make the smoothie more refreshing, you can add ice cubes, or you can freeze diced apples (preferably overnight). 
  • Use peanut butter without added sugars or oils. Read the labels!
  • Use a high-power blender to ensure everything blends well, and the smoothie is silky. 
  • Turn it into a protein shake: add protein powder (I recommend a natural or vanilla flavor).
  • The best apple for smoothies: I like to use sweet apples, like Gala or Fuji but you're welcome to use sour apples, like Granny Smith. In that case, you may need to add more sweeteners. 
  • If you are using dates, soak them in warm water for 10 minutes. Drain them before using them.
  • Make sure you're using ripe bananas, to achieve targeted sweetness. 

Apple Peanut Butter Smoothie is an amazing breakfast option and has many benefits.  

  • It's packed with nourishing ingredients that promote optimal health.
  • It's a well-balanced meal with all the essential nutrients your body needs.
  • It's packed with fibers that are good for weight loss and gut health.
  • It has no added sugars 
  • It's full of wonderful warm spices and flavors.
  • It's rich in powerful antioxidants, minerals, and vitamins.
  • It's very satisfying. 
  • It's vegan, dairy-free, gluten-free, and extremely delicious!
  • Kid-friendly and easy to make. 

I hope this creamy deliciousness will make your mornings better. Enjoy!

Recipe

Apple Peanut Butter Smoothie served with a straw in a glass jar topped with creamy peanut butter and crushed peanuts
Print Recipe
4.80 from 75 votes

Apple Peanut Butter Smoothie

This Apple Peanut Butter Smoothie is in one word delicious. Creamy, nutty, and perfectly sweet, full of wonderful flavors with a hint of apple freshness. It's very filling, packed with essential nutrients, made without added sugars. Healthy, easy to make, and super yummy!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American, International
Keyword: apple peanut butter banana smoothie, apple peanut butter smoothie, healthy apple peanut butter smoothie
Servings: 1 cup
Calories: 504kcal
Author: Natalie

Equipment

Ingredients

  • 1 sweet apple I used Gala
  • 1 ripe banana
  • 1 tablespoon peanut butter
  • 2 tablespoon rolled oats
  • 1 cup oat milk
  • 1 tablespoon ground flax seeds
  • 1 teaspoon Ceylon cinnamon
  • ½ teaspoon vanilla extract

Instructions

  • Take the blender and add all ingredients. Add ice cubes, if using.
  • Mix everything on high speed until you get an even silky texture.
  • If the smoothie is too thick, add a little more liquid – milk or water. Blend again until everything is well combined.
  • Taste the smoothie and add additional sweetener if the smoothie is not sweet enough. I recommend using date syrup, raw honey or maple syrup, or stevia. This is totally based on your preference.
  • Transfer the smoothie into a glass.
  • ADD TOPPINGS: I used chopped peanuts, a dash of cinnamon, and more peanut butter. Be creative here and add toppings you like.
  • Serve and enjoy!

Notes

Makes 1 glass that serves 1-2 people.  
Substitutions
You can use rolled or quick oats here.
You can substitute peanut butter with almond butter, cashew butter. Tahini works well too.
Substitute oat milk with any plant-based milk except coconut milk. Coconut milk won't work well here. Cow's milk is fine.
Substitute banana with 1-2 dates, date syrup, maple syrup, or honey, and add more oats to achieve creaminess (optional).
Substitute ground flax seeds with hemp seeds or chia seeds (it will add more fibers and omega-3's).
MAKE IT GLUTEN-FREE: Use certified gluten-free oats.
Store in a glass jar with a lid and keep refrigerated up to one day.
Pro tips
Turn into protein shake: add protein powder (I recommend a natural or vanilla flavor).
The best apple for smoothies: I like to use sweet apples, like Gala or Fuji but you're welcome to use sour apples, like Granny Smith. In that case, you may need to add more sweetener.
If you are using dates, soak them in warm water for 10 minutes. Drain them before using them.
Make sure you're using RIPE BANANA, to achieve targeted sweetness. 
Given nutritional values don't include toppings.
Nutritional Disclaimer

Nutrition

Serving: 1cup | Calories: 504kcal | Carbohydrates: 92g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Sodium: 216mg | Potassium: 956mg | Fiber: 13g | Sugar: 54g | Vitamin A: 666IU | Vitamin C: 19mg | Calcium: 374mg | Iron: 4mg

More smoothie recipes to try

This post is originally published in March 2016, and it was updated with new information and images in October 2020.

Peanut Butter Coconut Flour Cookies

by 83 Comments

These Peanut Butter Coconut Flour Cookies are the perfect treat! Soft, chewy, and delicious. Super sweet and flavorful, filled with dark chocolate chips. Addictive and totally guilt-free, made with wholesome ingredients without processed unhealthy sugars. 

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Coconut Flour Cookies made with peanut butter filled with dark chocolate chunks

ThesePeanut Butter Coconut Flour Cookies are a total WIN! Very popular in my house. It's no wonder, really. They are chewy, nutty, sweet, and utterly delicious. Loaded with bitter-sweet dark chocolate chunks. Yes... that too!

My boys love to nibble these peanut butter cookies, especially my husband. And I love them because they ARE delicious and super easy to make. I always have ingredients to make them at home, and they require little to no effort. Few pantry ingredients, one bowl, no equipment = best cookies ever!

Plus, it's one of those cookie recipes you simply memorize after just one try. You don't need to search through your recipe collection, read ingredients and instructions. When you're craving something sweet, it's the first that pops into your mind.

Peanut Butter Coconut Flour Cookies filled with dark chocolate chunks

Ingredients used

This simple peanut butter cookies recipe calls for only basic pantry ingredients. You will need:

  • Peanut Butter. I used creamy all-natural peanut butter. Peanut butter is not only super tasty but super healthy too. It's packed with proteins, fibers, and monounsaturated fat that promotes good heart health. (1) 
  • Coconut Flour. Coconut flour is flour made from dried and ground coconut meat. It's rich in many nutrients including fats and fibers, but also medium-chain triglycerides (MCTs) a type of fat linked to several benefits, such as weight loss, protection against bacteria and viruses, brain and heart health. (2) Coconut flour gave an amazingly soft texture. 
  • Coconut sugar. To sweeten these coconut flour cookies, I used coconut sugar. Coconut sugar is a natural sugar made from coconut palm sap. It has a lower glycemic index than regular table sugar, which makes him a healthier sugar alternative. (3)
  • Ceylon Cinnamon. It gave cookies amazing flavor. Cinnamon pairs so well with peanut butter.
  • Maca powder. To make these coconut flour cookies extra special, I also added in some maca powder. The benefits of maca powder are numerous. Besides that, it added a very special flavor.

Other pantry ingredients you’ll need:

  • Egg – I used free-range, pasture-raised.
  • Coconut oil - I used extra virgin coconut oil. 
  • Salt – I like to use Himalayan salt.
  • Baking soda
  • Dark chocolate chips / chunks - I use at least 80% dark chocolate.
Peanut Butter Coconut Flour Cookies filled with dark chocolate chunks

How to make Peanut Butter Coconut Flour Cookies

Making coconut flour cookies is super easy. As for equipment, you'll need measuring cups, a mixing bowl, a whisk, and a spatula. And baking sheet.

Equipment

  • Measuring cups
  • Mixing bowls
  • Whisk
  • Spatula
  • Baking sheet

Step by step instructions

  1. Start with preparing and measuring all ingredients using measuring cups.
  2. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper. 
  3. In a medium mixing bowl, stir together coconut flour, baking soda, cinnamon, maca powder, and salt. Set aside.
  4. In another larger bowl, using the whisk, mix together coconut oil, coconut sugar, and vanilla until you get a nice sticky mixture.  
  5. Add in egg and whisk it until everything is nicely combined. 
  6. Add dry ingredients to wet ingredients. Stir a few times using a spatula. Add in dark chocolate chunks. Fold everything together gently just until combined. The dough should be sticky. 
  7. Using a spoon, scoop out the dough and roll it between your palms to form a ball. Place the ball onto a prepared baking sheet. Repeat with remaining dough. 
  8. With your fingers, lightly flatten the dough, as it will not spread during baking. You can add some more chocolate chips on the top of the cookies.
  9. Bake for 8-10 minutes or until the cookies turn slightly golden brown at the edges and feel dry. As you remove them from the oven, they will be very soft. Let them cool on the baking sheet for 5 minutes, and then transfer the wire rack to finish cooling.

This will make 10-12 cookies. The serving size is 1-2 cookies per person. 

  • Peanut Butter Coconut Flour Cookies
  • Peanut Butter Coconut Flour Cookies
  • Peanut Butter Coconut Flour Cookies
  • Peanut Butter Coconut Flour Cookies

Substitutions

  • You CAN'T substitute coconut flour with any other flour here. Sorry. 
  • You can swap the coconut oil for the same amount of unsalted butter. Use grass-feed. 
  • You can substitute coconut sugar with brown sugar. Subbing with a liquid sweetener won't work here. 
  • You can substitute peanut butter with almond butter.

Tips for storing

  • Keep covered in air-tight food container in the refrigerator for up to 7 days.
  • TO FREEZE: Place baked cookies in a zip-lock bag. Keep in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature.
Peanut Butter Coconut Flour Cookies filled with dark chocolate chunks

Recipe variations

  • Make them gluten-free. No changes needed! These cookies use coconut flour that is gluten-free.
  • Make them no-bake. Looking for a no-bake version of peanut butter cookies? Try these No-Bake Peanut Butter Balls.
  • Make them vegan. I haven't tested it yet, but I'm guessing a flax or chia egg should work instead of the regular egg. 
  • Make them nut-free. Swap the peanut butter with any sun butter. It will make cookies green-ish, but they will still be tasty. And maybe more fun!

Useful tips

  • If peanut butter is too hard, microwave it for a few seconds to soften.
  • Use natural soft peanut butter. Crunchy won’t work well here.
  • Use softened, not melted, coconut oil.
Peanut Butter Coconut Flour Cookies filled with dark chocolate chunks

Try these cookies too:

Recipe

Coconut Flour Cookies made with peanut butter loaded with chocolate chunks
Print Recipe
4.90 from 95 votes

Peanut Butter Coconut Flour Cookies

Soft, chewy, and delicious, these Peanut Butter Coconut Flour Cookies are the perfect treat! Super sweet and flavorful, filled with dark chocolate. Delicious, and easy to make!
Prep Time5 minutes
Cook Time10 minutes
Cooling Time5 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: coconut flour cookies, peanut butter coconut flour cookies, peanut butter cookies
Servings: 10 cookies
Calories: 202kcal
Author: Natalie

Equipment

Ingredients

  • ½ cup peanut butter
  • ½ cup coconut flour
  • ½ cup coconut sugar
  • 2 tablespoons coconut oil
  • 1 egg
  • 1 teaspoons pure vanilla extract
  • 1 teaspoon Ceylon cinnamon
  • 1 tablespoon maca powder (optional)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup chopped dark chocolate or chocolate chips

Instructions

  • Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  • In a medium mixing bowl, stir together coconut flour, baking soda, cinnamon, maca powder (if using) and salt. Set aside.
  • In another larger bowl, using the whisk, mix together creamy peanut butter, coconut oil, coconut sugar and vanilla until you get nice sticky mixture.
  • Add in egg and whisk it until everything is nicely combined.
  • Add dry ingredients to wet ingredients. Stir a few times using a spatula. Add in dark chocolate chunks. Fold everything together gently just until combined. Dough should be sticky.
  • Using a spoon, scoop out the dough and roll between your palms to form a ball. Place the ball onto prepared baking sheet. Repeat with remaining dough. With a spoon, lightly flatten the dough. You can add some more chocolate chips on the top of the cookies.
  • Bake for 8-10 minutes or until the cookies turn slightly golden brown at the edges and feel dry. As you remove them from the oven, they will be very soft. Let them cool on the baking sheet for 5 minutes, and then transfer the the wire rack to finish cooling.

Notes

Makes 10-12 cookies. The serving size is 1-2 cookies per person. 
Keep covered in an air-tight food container in the refrigerator for up to 7 days.
Substitutions
  • You can substitute coconut oil for the same amount of unsalted butter.
  • You can substitute coconut sugar with brown sugar. Subbing with a liquid sweetener won't work here.
  • You can substitute peanut butter with almond butter.
MAKE IT VEGAN: Substitute eggs with flax or chia egg. 
As a measure, I used a US cup (240ml).

Nutrition

Serving: 1cookie | Calories: 202kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 16mg | Sodium: 227mg | Potassium: 165mg | Fiber: 3g | Sugar: 10g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

More recipes to try

Peanut Butter Coconut Balls

by 107 Comments

These Peanut Butter Coconut Balls are a perfect energizing snack. Sweet, nutty, and loaded with flavor. Absolutely delicious. Also, super easy to make and packed with nutrients and superfoods. Totally addictive!

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Healthy Peanut Butter Coconut Balls with oats

It looks like snacks are in high demand at the moment. That's no wonder, really. We are still at home, working, and homeschooling. Stressing about all sorts of things, mostly about what's coming AFTER this unfortunate pandemic event.

Sorting out our "new normal" life is not easy. This high stress makes us look for snacks that will boost our energy and mood. I'm glad to see that many of you reach out for healthier snack options, rather than store-bought high-sugar ones. Glad to see you're following my tips on foods you need to stop buying at the grocery store to keep your immunity strong and healthy. Well done!

After last week and HUGE success of Peanut Butter Protein Balls, with my family and on the internet, I decided to make another batch. My husband asked to make him again something peanuty, delicious, and energizing. So I made another round of energy balls. This time I included one of my favorite flavor - coconut.

These Peanut Butter Coconut Balls turned out to be a smash. They are delicious. Coconuty, peanuty. Sweet and munchy. Addictive and so satisfying. But above all, so HEALTHY. No-bake, gluten-free, packed with WHOLESOME ingredients, filled with oats, coconut, and energizing peanut butter. Plus, so easy to make. Win!

No-bake Peanut Butter Coconut Balls with oats

Ingredients used

To make these protein-packed beauties, you will need ONLY 5 simple pantry ingredients:

  • OATS: I used rolled oats. Oats are excellent source of fiber, especially beta-glucan, a type of soluble fiber, that is known for its power to reduce LDL and total cholesterol levels, thus keep heart healthy. (1) Beta-glucan is also known to reduce blood sugar levels and insulin response, and support growth of good bacteria in the digestive tract. (2, 3) Furthermore, oats are high in vitamins, minerals, and powerful antioxidants, as well as proteins. (4) Oats are great source of energy and fullness that's why I highly recommend to include oats in your everyday healthy diet.
  • PEANUT BUTTER: I used creamy all natural peanut butter here. Peanut butter is versatile protein-packed spread that is not only super tasty but super healthy too. It’s packed with proteins and healthy fats, as well with fibers. (5) Peanut butter is low in carbs and suitable for people with type 2 diabetes or those following a low-carb diet. Also, half of the fat in peanut butter is made up of oleic acid, a healthy type of monounsaturated fat that promotes good heart health.
  • COCONUT CHIPS: Coconut chips, or coconut flakes, are basically the coconut meat sliced into long strips. Coconut is loaded with nutrients - mostly fat and fibers, that provide many benefits for our health. Around 89% of the coconut fat is saturated fat (6) and while saturated fat has bad reputation of being unhealthy if consumed in high amounts, most of the coconut fats are medium-chain triglycerides (MCTs), which are absorbed intact in your small intestine and used by your body to produce energy (7). Also, most of the fibers in coconut meat are insoluble, meaning that it doesn’t get digested. Instead, it helps to keep our digestive system healthy and aids bowel health. You can snack coconut chips on his own, make Toasted Cinnamon Coconut Chips - so yummy, or use them to make no-bake energy balls. In this recipe, I used unsweetened coconut chips. Raw, unflavored and super healthy, it’s perfect for making this treat.
  • SWEETENER: To sweeten these coconut energy bites, I used raw honey. Raw honey is unrefined sweetener with many health benefits. It gives subtle sweetness yet won’t overload the balls with much sugary calories. For vegan version, you can use maple or date syrup.
  • HEMP SEEDS: To boost these coconut energy bites with some extra superfood super-powers, I also added some hemp seeds. Hemp seeds are packed with omega-6 and omega-3 essential fatty acids but also a great source of high-quality proteins. 

To spice things up a bit, I added some Ceylon cinnamon. Beside wonderful flavor, cinnamon added some more health benefits too.  Of course, I added a splash of vanilla too, just to make these beauties more irresistible.

No-bake Peanut Butter Coconut Balls with oats

How to make Peanut Butter Coconut Balls

Usually, to make energy balls, you would need a food processor. But these Peanut Butter Coconut Balls require no extra equipment – only mixing bowl and spatula.

  • Start with preparing and measuring all ingredients using measuring cups.
  • In a large mixing bowl add honey, peanut butter and vanilla. Mix using spatula or whisk until you get nice tick and sticky mixture. 
  • Add in oats, coconut flakes, cinnamon and hemp seeds. Mix everything together using spatula. 
  • Using a spoon, scoop out the dough and roll between your palms to form a little bite-size ball. Repeat with remaining dough.
  • Place balls on a plate, serving tray or in an airtight container and refrigerate to harden.
  • Makes 10-12 (big, around two-bites) balls. Recommended serving size is 1 ball.

PRO TIPS:

  • If peanut butter is too hard, microwave it for a few seconds to soften.
  • Use natural soft peanut butter. Crunchy won’t work well here.
  • If you notice that mixture is to dry and crumbly, add a teaspoon of warm water.
  • If coconut flakes are too large (chunky), you can shred them in a grinder or food processor. 

Gluten-free no-bake vegan Peanut Butter Coconut Balls with oats

Substitutions

  • Substitute ground HEM SEEDS with ground chia seeds or flax seeds. 
  • You can add 2 scoops of protein powder or collagen powder to boost proteins. 
  • Substitute HONEY with maple syrup or date syrup.
  • You can substitute peanut butter with almond butter, or any nut butter or nut-free butter.
  • FOR GLUTEN-FREE: Use certified gluten-free oats.
  • FOR VEGAN: Use maple syrup. 

Tips for storing

  • Keep covered in air-tight food container in the refrigerator for up to 7 days.
  • HOW TO FREEZE: Place balls in a zip-lock bag. Keep in the freezer for up to 3 months. Allow to thaw for 10 minutes on room temperature.

Everything about these Peanut Butter Coconut Balls is absolutely amazing. They are:

  • no-bake and made with only few simple pantry ingredients,
  • full of high-quality dietary fibers that promote good digestion, weight loss, and a healthy digestive system,
  • loaded with proteins,
  • rich in healthy omega-3s,
  • free of refined sugars,
  • gluten-free and vegan,
  • low in calories, kid-friendly and very satisfying,
  • perfect post-workout energizing bite,
  • perfect everyday snack for whole family.

These coconut energy bites are in one word PERFECT. Sweet, chewy, filled with wonderful flavors. Energizing and mood boosting. And totally guilt-free. I love to have one or two balls in the morning before my yoga practice. Hope you'll find them delicious too. Enjoy!

Recipe

No-bake Peanut Butter Coconut Balls with oats
Print Recipe
4.92 from 197 votes

Peanut Butter Coconut Balls recipe

These no-bake Peanut Butter Coconut Balls are a perfect energizing snack that is both satisfying and healthy. They are gluten-free, easy to make with just a few pantry ingredients, packed with nutrients and wonderful flavors. So delicious and totally guilt-free.
Prep Time10 minutes
Total Time5 minutes
Course: Snack
Cuisine: American, British, International
Keyword: no bake peanut butter balls, peanut butter coconut balls, peanut butter coconut bliss balls, peanut butter energy balls
Servings: 12 balls
Calories: 127kcal
Author: Natalie

Equipment

Ingredients

Instructions

  • In a large mixing bowl add 2 tablespoon honey, ½ cup creamy peanut butter and 1 teaspoon vanilla extract. Mix using spatula or whisk until you get nice tick and sticky mixture.
  • Add in ½ cup rolled oats, ⅓ cup coconut chips, ¼ cup hemp seeds and 1 teaspoon Ceylon cinnamon. Mix everything together using spatula.
  • Using a spoon, scoop out the dough and roll between your palms to form a ball. Repeat with remaining dough.
  • Place balls on a plate, serving tray or in an airtight container and refrigerate to harden.
  • Serve and enjoy!

Notes

Makes 10-12 (big, around two-bites) balls. Recommended serving size is 1 ball. Keep covered in air-tight food container in the refrigerator for up to 7 days.
PRO TIPS: If peanut butter is too hard, microwave it for a few seconds to soften. Use natural soft peanut butter. Crunchy won’t work well here. If you notice that mixture is to dry and crumbly, add a teaspoon of warm water. If coconut flakes are too large (chunky), you can shred them in a grinder or food processor.
Substitutions
Substitute ground HEM SEEDS with ground chia seeds or flax seeds.
You can add 2 scoops of protein powder or collagen powder to boost proteins.
Substitute HONEY with maple syrup or date syrup.
You can substitute peanut butter with almond butter, or any nut butter or nut-free butter.
FOR GLUTEN-FREE: Use certified gluten-free oats.
FOR VEGAN: Use maple syrup. 
Nutritional Disclaimer

Nutrition

Serving: 1ball | Calories: 127kcal | Carbohydrates: 8g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Sodium: 51mg | Potassium: 95mg | Fiber: 2g | Sugar: 4g | Vitamin A: 22IU | Calcium: 14mg | Iron: 1mg

More energy balls recipes

Peanut Butter Protein Balls

by 120 Comments

These Peanut Butter Protein Balls are the perfect energizing snack that is both satisfying and nutritious. They are sweet, nutty, and full of flavor, utterly delicious. Also, super easy to make with just a few simple ingredients. The best protein balls!

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Peanut Butter Protein Balls PIN

I'm under a lot of stress lately. Stress snacking is reality and I'm barely holding up. I often find myself raiding kitchen cabinets or our fridge, looking for easy snacks.

Luckily, I don't keep anything in kitchen cabinets that would ruin my healthy diet. And our fridge is full of fresh fruits, salads, and healthy spreads.

I also have a freezer stocked with energy balls. They are the perfect quick snacks. The combination of fiber, protein, and fats in energy balls helps control blood sugar levels and suppress hunger.

Chocolate Maca Balls are my favorite right now. The perfect treat for the stressful exhausted mind. Also, I made Peanut Butter Protein Balls. These high protein balls are extra energizing and delicious.

Why you need to try them?

  • They are sweet, nutty, and perfectly flavored. Soft and chewy. Wholesome and seriously delicious.
  • They are no-bake, made with simple pantry ingredients in 15 minutes.
  • They are nutritious - full of fibers, packed with proteins and healthy Omega-3s.
  • They are made without processed unhealthy sugars. 
  • Low in calories, and very satisfying.
  • Perfect high-protein pre-workout, post-workout, or midday snack.

Ingredients used

These protein balls are very simple. You will only need a few simple ingredients.

Peanut Butter Protein Balls ingredients
  • Rolled oats. Oats are rich in fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion, which is essential for strong immunity.
  • Peanut Butter. I used creamy all-natural peanut butter. Peanut butter is a versatile protein-packed spread that is not only super tasty but super healthy too. It’s packed with proteins and healthy fats, as well as fibers. (1)
  • Protein powder. I used unflavored whey protein powder. You're welcome to use any protein powder you like or use regularly.
  • Sweetener. I used pure maple syrup. You can use other sweeteners. Please check the "Sweetener recommendation" section below.
  • Flax seeds. Flax seeds are packed with Omega-3s which improve mood, boosts immunity, and fights inflammation. Also, flax seeds are packed with fibers.
  • Ceylon cinnamon. Besides amazing flavor, cinnamon is packed with powerful antioxidants that have anti-inflammatory properties. (2, 3)
  • Vanilla extract. Just a splash is enough to make this beauty taste even more delicious.
Peanut Butter Protein Balls served in a bowl

How to make Peanut Butter Protein Balls

Usually, to make energy balls, you would need a food processor. But these protein balls are easily made without any extra equipment.

Equipment used

  • Measuring cups.
  • Large bowl.
  • Silicone spatula.

Step bt step instructions

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. Use measuring cups.
  • Step 2: Mix the ingredients.
    • Take a large mixing bowl and put in peanut butter, syrup and vanilla. Mix ingredients using the whisk until you get nice tick and sticky mixture.
    • Add in oats, protein powder, cinnamon and ground flax seeds.
    • Mix everything using spatula or spoon for a few minutes until the dough is formed.
    • Don't worry if the dough seems dry in the beginning. Just continue mixing.
  • Step 3: Check the dough.
    • After a few minutes, stop the mixing and check the texture by pinching the dough between your fingers. It should be sticky and able to keep its shape.
    • At this point, it's a good idea to taste the dough. If you feel like dough needs a bit more sweetness, feel free to add some sweetener. See the "Recipe tips" section for recommendations. Make sure you mix the dough again after adding the sweetener.
  • Step 4: Form the balls.
    • Using a spoon, scoop out the dough and roll it between your palms to form a little ball. Repeat with remaining dough.
    • Place balls on a plate, serving tray, or in an airtight container and refrigerate to harden.

These ingredients will give around 20 small balls. The recommended serving size is 2 balls.

Peanut Butter Protein Balls served in a bowl

Substitutions

  • You can use rolled oats or quick oats. Even oat flour for softer texture.
  • You can substitute flax seeds with chia seeds or hemp seeds. 
  • You can substitute maple syrup and use honey. Make sure honey is in liquid form.
  • You can substitute cinnamon with Gingerbread Spice or Pumpkin Spice.
  • You can use any protein powder here.

Recipe variation

  • Make it vegan: Use vegan protein powder. Use pure maple syrup.
  • Make it gluten-free: Use certified gluten-free oats.

Tips for storing

  • Keep protein balls in air-tight food container in the refrigerator for up to 7 days.
  • To freeze: Place the balls in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw for 5 minutes on the room temperature before using.
Peanut Butter Protein Balls served in a bowl

Recipe tips

You can use a high-speed food processor or chopper to mix ingredients.

Make sure you grind flax seeds before using them. Using ground flax seeds is the best way to make the most of their health benefits.

If peanut butter is too hard, microwave it for a few seconds to soften. Use creamy peanut butter. Crunchy won’t work well here.

You can sift protein powder before adding it to the mixture to get rid of lumps.

If you notice that the mixture is too dry and crumbly, add a bit of warm water, just a teaspoon. NOTE: Add water little by little and check the dough.

If you accidentally add too much water and the dough turns out to be too mushy, just add more oats.  

Sweetener recommendation

I used pure maple syrup in this recipe. Maple syrup is unprocessed sugar, it gives mild sweetness and has fewer sugary calories. You can use other sweeteners.

  • You can use date syrup or liquid honey.
  • Other sweeteners like liquid stevia or low-carb sweeteners won't work well here.
Hand holding Peanut Butter Protein Balls

Looking for more high-protein snack ideas? Try these:

Recipe

Peanut Butter Protein Balls
Print Recipe
4.91 from 132 votes

Peanut Butter Protein Balls recipe

These Peanut Butter Protein Balls are the perfect energizing snack that is both satisfying and nutritious. Sweet, nutty, and full of flavor, these protein balls are utterly delicious.
Prep Time15 minutes
Total Time15 minutes
Course: Snack
Cuisine: American, British, International
Keyword: easy peanut butter protein balls, no bake peanut butter balls, no bake peanut butter protein balls, peanut butter balls recipe, peanut butter protein balls
Servings: 20 balls
Calories: 72kcal
Author: Natalie

Equipment

Ingredients

Instructions

  • In a large mixing bowl add honey, creamy peanut butter and vanilla extract. Mix using spatula or whisk until you get nice tick and sticky mixture.
  • Add in rolled oats, protein powder, cinnamon and ground flaxseeds. Mix everything together using spatula.
  • Using a spoon, scoop out the dough and roll between your palms to form a little bite-size ball. Repeat with remaining dough.
  • Place balls on a plate, serving tray or in an airtight container and refrigerate to harden.
  • Serve and enjoy!

Notes

These ingredients will give around 20 small balls. The recommended serving size is 2 balls.
Substitutions
  • You can use rolled oats or quick oats. Even oat flour for a softer texture.
  • You can substitute flax seeds with chia seeds or hemp seeds. 
  • You can substitute maple syrup and use honey. Make sure honey is in liquid form.
  • You can substitute cinnamon with Gingerbread Spice or Pumpkin Spice.
  • You can use any protein powder here.
FOR GLUTEN-FREE: Use certified gluten-free oats.
FOR VEGAN: Use vegan protein powder. 
  • Keep protein balls in air-tight food container in the refrigerator for up to 7 days.
  • To freeze: Place the balls in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw for 5 minutes on the room temperature before using.
Please see "Recipe tips" for more information about the recipe. 
As a measure, I used a US cup (240ml).

Nutrition

Serving: 1ball | Calories: 72kcal | Carbohydrates: 5g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 32mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7IU | Calcium: 18mg | Iron: 1mg

More recipes to try

This post is originally published in May 2020. It's updated with new information and republished in March 2022. The recipe stayed the same.

15 Healthy Peanut Butter Recipes

by 23 Comments

If you're a fan of peanut butter, then get ready to fall in love with these peanut butter recipes. From mouthwatering blondies to creamy smoothies, here are 15 Healthy Peanut Butter Recipes you need to try.

Healthy Peanut Butter Recipes

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Peanut butter.... It's a staple in my cupboard. I loved it in my sandwich for lunch every day when I was a kid. I still do. It's a universally good spread. But it's more than just a snack.

These 15 healthy peanut butter recipes will take your love for this classic spread to a whole new level. There's so much more you can make with peanut butter than just PB&J sandwiches, you know.

From mouthwatering blondies to creamy smoothies, here are my TOP peanut butter recipes that you need to try ASAP.

All these peanut butter recipes are made with wholesome ingredients, no-fuss, and easy to make. Sweet, satisfying, and totally guilt-free made without REFINED SUGARS.

Peanut Butter Oatmeal Pancakes topped with banana, maple peanut butter syrup, and chocolate

#1 Peanut Butter Oatmeal Pancakes

Deliciously nutty and sweet, Peanut Butter Oatmeal Pancakes are perfect quick breakfast that your family will love. These oatmeal pancakes are made with WHOLESOME ingredients and WITHOUT ADDED SUGARS, packed with nutrients and incredible flavor. So delicious and super easy to make!  

Healthy Chocolate Peanut Butter Chia Seed Pudding with maca powder and raw cacao powder

#2 Chocolate Peanut Butter Chia Pudding

Rich, chocolaty and just amazing, Chocolate Peanut Butter Chia Pudding is one HEALTHY superfood-filled breakfast. This easy to make chia pudding is filled with powerful antioxidants and wonderful flavors, very nutritious and so good.

Chocolate Peanut Butter Oatmeal Bars

#3 Chocolate Peanut Butter Banana Oatmeal Bars

These delicious No Bake Chocolate Peanut Butter Banana Oatmeal Bars are made with all HEALTHY stuff, vegan, refined sugar-free and gluten-free. They are packed with fibers and heart-healthy fats. A perfect midday bite, or post workout snack.

6 ingredient No Bake Peanut Butter Balls with Chocolate Chips

#4 No Bake Peanut Butter Balls

These 6-ingredient No Bake Peanut Butter Balls a perfect snack! Packed with protein, fibers, and SUPERFOODS, as well as with nuttiness and sweetness, these energy balls provide optimal nutrition while satisfying your sweet tooth cravings.

Flourless Peanut Butter Blondies with Chocolate Chips

#5 Peanut Butter Chocolate Chip Blondies

Dense, chewy, and incredibly delicious, these flourless Peanut Butter Chocolate Chip Blondies are a perfect sweet treat. Made with only a few pantry ingredients and without refined sugars, this peanut-buttery dessert is decadent but totally guilt-free. Absolutely addictive!

Mini Peanut Butter Banana Muffins with chocolate chips topped with raspberry jam

#6 Mini Peanut Butter Banana Muffins

Mini Peanut Butter Banana Muffins are not only adorable but absolutely delicious. Soft textured, beautifully flavored and loaded with chocolate chips, these tiny beauties are the perfect snack.

Peanut Butter Oatmeal Cookies with chocolate chips

#7 Peanut Butter Oatmeal Cookies

Chewy Peanut Butter Oatmeal Cookies are perfect HEALTHY treat to enjoy. These cookies are loaded with nutty peanut butter flavor and dark chocolate chunks. Easy to make, refined sugar-free and ALL NATURAL, these cookies make a perfect kids snack.

Chocolate Peanut Butter Smoothie

#8 Chocolate Peanut Butter Smoothie

Thick and creamy Chocolate Peanut Butter Smoothie is perfect nutritious breakfast or afternoon treat. This protein-packed smoothie is completely ADDED SUGAR-FREE, made with all natural wholesome ingredients and loaded with powerful SUPERFOODS. It’s both satisfying and decadent – sweet and absolutely delicious!

Strawberry Peanut Butter Smoothie with banana and flaxseeds topped with superfoods

#9 Strawberry Peanut Butter Smoothie

Sweet and deliciously creamy, Strawberry Peanut Butter Smoothie is perfect on-to-go breakfast for busy weekday mornings! It’s loaded with nutrients and FRESH strawberry flavor. Refined sugar-free, ALL NATURAL and very filling – super HEALTHY and so tasty.

No-Bake Peanut Butter Energy Balls

#10 Peanut Butter Energy Balls

Nutty and sweet, No-Bake Peanut Butter Energy Balls are the simple snack that is both satisfying and good for your health. These energy bites are made with ALL NATURAL real ingredients, loaded with powerful superfoods and nutrients. Perfect kids lunchbox snack or energizing post-workout meal.

Peanut Butter Greek Yogurt Parfaits made with creamy peanut butter and homemade honey granola

#11 Peanut Butter Yogurt Parfait

These Peanut Butter Greek Yogurt Parfait cups made with creamy peanut butter and homemade honey granola, topped with FRESH fruits and superfoods are perfect summertime breakfast. Decadent, yet HEALTHY. Refined sugar-free and super delicious!

Vegan gluten-free refined sugar-free Peanut Butter Maca Overnight Oats with raw chocolate and banana

#12 Peanut Butter Overnight Oats

Energizing and delicious Peanut Butter Overnight Oats, are one amazing breakfast. These oats are loaded with fibers and proteins, as well as with some powerful antioxidants. It’s super nutritious and satisfying meal that is perfect for busy mornings.

Creamy HEALTHY Apple Peanut Butter Banana Smoothie with no added sugars

#13 Apple Peanut Butter Banana Smoothie

Creamy Apple Peanut Butter Banana Smoothie is the perfect HEALTHY breakfast. It’s loaded with nutty peanut flavor and many nutrients. This all natural, refined and added sugar-free smoothie will boost your energy level and mood in no time. Perfectly yummy and satisfying!

Chocolate Peanut Butter Banana Roll-Ups with crepes peanut butter and bananas drizzled with raw chocolate.

#14 Chocolate Peanut Butter Banana Roll-Ups

These Chocolate Peanut Butter Banana Roll-Ups are perfect HEALTHY breakfast or school snack… or anytime gulit-free sweet treat actually! Sweet crepe is filled with smooth peanut butter and then rolled over the banana + drizzled with dark chocolate which makes this deliciousness absolutely irresistible.

Raw Chocolate Peanut Butter Crunch Bars with puffed rice cereal

#15 Chocolate Peanut Butter Crunch Bars

Rich, chocolaty and scrumptious, these SUPERFOODS infused Chocolate Peanut Butter Crunch Bars are one amazingly HEALTHY decadent snack. Every bite is loaded with nutrients and powerful antioxidants, as well with some incredible flavors. 

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If you’ve tried any of these Healthy Peanut Butter recipes or any other recipe on Natalie’s Health, please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!

You can also FOLLOW ME on Facebook | Instagram | Pinterest

Peanut Butter Chocolate Chip Blondies

by 42 Comments

Dense, chewy, and incredibly delicious, these flourless Peanut Butter Chocolate Chip Blondies are a perfect sweet treat. Made with only a few pantry ingredients and without refined sugars, this peanut-buttery dessert is decadent but totally guilt-free. Absolutely addictive!

Healthy flourless Peanut Butter Chocolate Chip Blondies

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If you ask me which sweet treat I like more: brownies or blondies, that would seriously make me pause and got me into thinking. I couldn't give you straight answer right away. Because I do love bitter-sweet tasting brownies filled with chocolate flavor, but also I love mildness and lightness of blondies too. Especially when they are made with peanut butter. When you put these two on a scale, it's hard to decide.

Recently we had some guest coming to our house for chat and tea and I wanted to impress them with my Cacao Walnut Brownies. But then my hubs suggested (and he's a lover of peanut-buttery blondies too), to make something different this time. So I decide to make these flourless Peanut Butter Blondies for my guest (and us, of course).  

These beauties may look plain... pail and almost average. BUT they have their charm. Once you taste them you'll get totally hooked. They are loaded with peanut-buttery deliciousness that is deepened with amazing caramel tasting maca. + There are bits of melted dark chocolate chunks inside. And THAT flavor combo is to die for.

Dense, chewy and full of flavor, these Peanut Butter Chocolate Chip Blondies are so delicious and almost impossible to resist.And the best part is - to make this sweet treat you'll only need a few pantry ingredients and it will take you less then 30 minutes to make them from scratch. WIN! And here's what you'll need and how to make these charming bites. 

Flourless Peanut Butter Blondies with Chocolate Chips

Peanut Butter Blondies ingredients

To make these loveliness, you'll only need a few pantry ingredients:

  • PEANUT BUTTER: Peanut butter is really amazing protein-packed spread that is not only super tasty but super healthy too. It’s loaded with proteins and healthy fats, as well with fibers. (1) Peanut butter is low in carbs and suitable for people with type 2 diabetes or those following a low-carb diet. Also, half of the fat in peanut butter is made up of oleic acid, a healthy type of monounsaturated fat that promotes good heart health. I used here all natural peanut butter that has just peanuts. No added oils. No added sugars nor salts. That's the BEST peanut butter to use, not only for making this peanut butter blondies recipe but in general... for everyday use. 
  • COCONUT FLOUR: Mild in taste, its texture is perfect for making blondies. It's perfect replacement for grain flours and benefits goes further. Coconut flour is naturally gluten-free. Coconut flour is rich in many nutrients including fats and fibers, but also medium-chain triglycerides (MCTs) a type of fat linked to several benefits, such as weight loss, protection against bacteria and viruses, brain and heart health. (2)
  • DARK CHOCOLATE: I also tossed in some dark chocolate chips. They deepened overall chocolate flavor but also gave that special double chocolate punch. Melting pieces of dark chocolate in a warm blondies is unbelievably good and satisfying. I’ve used dark chocolate made with 75% or more raw cacao that is made without refined sugars. You can find those in healthy food stores.
  • PURE MAPLE SYRUP: To sweeten these Peanut Butter Blondies I used pure maple syrup. Maple syrup is mildly sweet and paired nicely with peanut butter. You can substitute maple syrup with honey here. 

To make these Peanut Butter Blondies extra special, I tossed in some MACA POWDER - a superfood and powerful antioxidant, not to mention mood booster. Maca powder enhanced these blondies with amazing flavor but also gave many health benefits too. 

How to make Peanut Butter Blondies

  1. Position an oven rack in the lower third of the oven and heat to 350F.
  2. Line the bottom of an 8-inch square baking pan with parchment paper. Set aside.
  3. Prepare and measure all ingredients using measuring cups.
  4. In a small bowl, sift ⅓ cup coconut flour, ¼ teaspoon baking powder and ¼ teaspoon banking soda. Add salt and mix everything with a spoon.
  5. In a large mixing bowl combine ⅔ cup creamy natural peanut butter and ⅓ cup maple syrup. Add 1 teaspoon vanilla extract. Use the whisk and mix it until you get the sticky texture.
  6. Add in eggs, one by one, and stir vigorously using the whisk. 
  7. When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
  8. Stir in ⅓ cup chopped dark chocolate or chocolate chips and fold everything together. Spread the batter evenly in lined baking pan.
  9. Bake 18-20 minutes (or until a toothpick inserted into the center come out almost clean). Note: Keep an eye on the blondies - don't over-bake it (like I did).
  10. Remove from the oven and allow to cool completely. 
  11. Once cool, slice the blondies to 9 or 16 slices. 
  12. Store in an air-tight container for up to one week.
  13. Place in a zip-lock bag and freeze up to three months. Thaw on room temperature before using. Use the microwave to heat the blondies once they are defrosted, if desired. 

Flourless Peanut Butter Blondies with Chocolate Chips and maca powder

Peanut Butter Chocolate Chip Blondies benefits

  • made with all natural, WHOLESOME ingredients
  • full of heart-healthy, anti-inflammatory Omega-3 fats,
  • one bowl wonder, quick and easy to make,
  • sweet but REFINED sugar-free,
  • low-calorie and rich in nutrients – quality fibers, plant-based proteins, and minerals,
  • enriched with powerful superfood – MACA,
  • great for balancing hormones, uplifting mood and boosting immunity,
  • grain-free, dairy-free, gluten-free,
  • dense, decadent and incredibly good.

Flourless Peanut Butter Blondies with Chocolate Chips and maca powder

The texture of these blondies is dense and just amazing. And taste.... sweet, deep flavored and decadent. It will uplift your mood, satisfy your sweet-tooth without leaving you feeling guilty for eating one or two to many. 

Serve these loveliness with a cup of tea or coffee and just enjoy!

Recipe

Healthy flourless Peanut Butter Chocolate Chip Blondies
Print Recipe
5 from 22 votes

Peanut Butter Chocolate Chip Blondies

Dense, chewy, and incredibly delicious, these flourless Peanut Butter Chocolate Chip Blondies are a perfect sweet treat. Made with only a few pantry ingredients and without refined sugars, this peanut-buttery dessert is decadent and super HEALTHY.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: flourless peanut butter blondies, healthy peanut butter blondies, how to make peanut butter blondies, peanut butter blondies, peanut butter chocolate chip blondies
Servings: 16 slices
Calories: 114kcal
Author: Natalie

Ingredients

Instructions

  • Position an oven rack in the lower third of the oven and heat to 350F.
  • Line the bottom of an 8-inch square baking pan with parchment paper. Set aside.
  • Prepare and measure all ingredients using measuring cups.
  • In a small bowl, sift ⅓ cup coconut flour, ¼ teaspoon baking powder and ¼ teaspoon banking soda. Add salt and mix everything with a spoon.
  • In a large mixing bowl combine ⅔ cup creamy natural peanut butter and ⅓ cup maple syrup. Add 1 teaspoon vanilla extract. Use the whisk and mix it until you get the sticky texture.
  • Add in eggs, one by one, and stir vigorously using the whisk.
  • When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
  • Stir in ⅓ cup chopped dark chocolate or chocolate chips and fold everything together. Spread the batter evenly in lined baking pan.
  • Bake 18-20 minutes (or until a toothpick inserted into the center come out almost clean). Note: Keep an eye on the blondies - don't over-bake it (like I did).
  • Remove from the oven and allow to cool completely.
  • Once cool, slice the blondies to 9 or 16 slices.

Notes

STORING: Store in an air-tight container for up to one week.
Place in a zip-lock bag and freeze up to three months. Thaw in room temperature before using. Use the microwave to heat the blondies once they are defrosted if desired. 
As a measure, I used US cup (240ml).
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.

Nutrition

Serving: 1slice | Calories: 114kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 146mg | Potassium: 136mg | Fiber: 2g | Sugar: 7g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.4mg

More healthy dessert recipes

If you’ve tried this Peanut Butter Blondies recipe or any other recipe on Natalie’s Health, please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!

You can also FOLLOW ME on Facebook | Instagram | Pinterest

Dense, chewy and delicious, these Peanut Butter Chocolate Chip Blondies are a perfect sweet treat. Decadent and healthy, totally guilt-free!

No Bake Peanut Butter Balls

by 10 Comments

These 6-ingredient No Bake Peanut Butter Balls a perfect snack! Packed with protein, fibers, and SUPERFOODS, as well as with nuttiness and sweetness, these energy balls provide optimal nutrition while satisfying your sweet tooth cravings. Bonus – they are super easy to throw together.

6 ingredient Vegan Gluten Free No Bake Peanut Butter Balls with Chocolate Chips

Just recently I came to realize that the main pitfall of healthy eating is midday sweet snacking. The truth is if you have a healthy sweet treat ready for you somewhere in the fridge, freezer or kitchen cabinets, you won't stumble and take something from, for example, your kid's cabinet where you keep all the jollies and store-bought treats for him.

Let me get this straight, I'm no food-nazi and when it comes to my kiddo's healthy eating I make sure he gets all the healthy nutrients he NEEDS trough main meals. But I always leave snacking as an option he can choose for himself. He likes healthy snacks I made him but also he sometimes likes to grab KitKat from the cabinet. And that's perfectly fine. Having those treats are in my opinion perfectly fine and kids can indulge themselves occasionally with those treats too.

I, on the other hand, bypass that cabinet and these treats with ease. My desire to have store-bought sweet treats are long dead. But when I got caught in a stressful week where I neglected to stuff my freezer with Cacao Energy Balls or jars with Peanut Butter Cookies, then I stumble. And I usually pull my husband right with me. Poor thing.

6 ingredient Vegan Gluten Free No Bake Peanut Butter Balls with Chocolate Chips

I don't like to make a fuss about it. It happened. I stumbled. I moved on. Actually, that store-bought treat I had didn't give me nearly much pleasure as Brownie Bites would... if I had 'em that day in my freezer. The good thing I DID learn that day is that I really really need to educate my husband so he can make some of these healthy midday snacks for us when I'm in my no-time-to-prepare-treats phase.

That's why I mixed up these No Bake Peanut Butter Balls. These little peanut butter delights are loaded with nuttiness and sweetness. Soft-textured, melt-in-your-mouth with a touch of bitter-sweet crunchy chocolate bits inside. Yummy!

Also, these energy balls are loaded with nutrients, SUPERFOODS, and all the good-for-you stuff. But most amazing thing about these energy balls is the fact that they are like SUPER easy to make. 6-ingredient, one bowl, no special equipment needed....  yummy snack that is both satisfying, energizing and kills the sugar cravings like SUPER fast. + Anyone can make these. Win!

6 ingredient Vegan Gluten Free No Bake Peanut Butter Balls with Chocolate Chips

Peanut Butter Balls ingredients

For this peanut butter balls recipe you'll need:

  • PEANUT BUTTER: Peanut butter is versatile protein-packed spread that is not only super tasty but super healthy too. It's packed with proteins and healthy fats, as well with fibers. (1) Peanut butter is low in carbs and suitable for people with type 2 diabetes or those following a low-carb diet. Also, half of the fat in peanut butter is made up of oleic acid, a healthy type of monounsaturated fat that promotes good heart health.
  • COCONUT FLOUR: Coconut flour is made from dried and ground coconut flesh. Mild in taste, its texture is perfect for making no bake treats. Coconut flour is rich in many nutrients including fats and fibers, but also medium-chain triglycerides (MCTs) a type of fat linked to several benefits, such as weight loss, protection against bacteria and viruses, brain and heart health. (2)
  • PURE MAPLE SYRUP: To sweeten these peanut butter balls I used pure maple syrup.

I also added a bit of vanilla flavoring because vanilla loves peanut butter. It's an amazing flavor combo.

6 ingredient No Bake Peanut Butter Balls with Chocolate Chips

To make these energy balls extra special, I added in some:

  • MACA ROOT POWDER: Maca is in one word - amazing! Some dislike it's earthy nutty taste but I love it. It's a SUPERFOOD known to boost mood, sex drive, energy and stamina. Maca powder is a great source of essential vitamins and minerals - like vitamin C, copper and iron and loaded with powerful antioxidants that prevent some health conditions, including heart disease and cancer. (3, 4)
  • CACAO NIBS: Cacao nibs are small pieces of crushed cacao beans that have a rich bitter chocolate flavor. Cacao nibs are loaded with nutrients - fiber, protein, and healthy fats, as well as with powerful antioxidants - flavonoids, that have many health benefits. (5, 6) I used Yacon sweetened cacao nibs here. They have the bitterness of raw cacao but with subtle added sweetness. I like to use cacao nibs as a replacement for dark chocolate chips wherever I can especially when making no-bake treats like no bake balls. They give a little crunch which I love in soft no bake protein balls. You can substitute cacao nibs with dark chocolate chips.

6 ingredient No Bake Peanut Butter Balls with Chocolate Chips

How to make no bake peanut butter balls

  • Use a big glass or stainless steel mixing bowl and silicone spatula to mix ingredients.
  • If peanut butter is too hard, microwave it for a few seconds to soften.
  • Use natural soft peanut butter. Crunchy won't work well here.
  • You can sift maca powder before adding to get rid of lumps. 
  • Don't substitute coconut flour with descended coconut.
  • If the mixture is to dry add a drop of warm water.
  • If the mixture is too sticky, add a bit more coconut flour.
  • You can substitute pure maple syrup with honey. Use raw honey because it has more nutrients.
  • You can substitute Yacon sweetened cacao nibs with chocolate chips or regular cacao nibs. Be aware that regular cacao nibs are bitter in taste and hard to chew thus not suitable for kids.
  • Before making the balls, refrigerate the mixture for 15 minutes. That will harden the mixture as coconut will soak the moisture making the mixture easier to roll.
  • For dusting, you can use crushed cacao nibs, cacao powder, descended coconut or finely chopped raw peanuts.

How long will peanut butter balls last?

Peanut butter balls should be stored in a covered air-tight food container in the refrigerator. Use a piece of waxed paper between the layers. The refrigerated balls will last for 2 weeks.

Can you freeze these protein balls?

Absolutely yes! Place the balls in a zip-lock bag and freeze up to 3 months. You don't need to thaw the balls to eat them.

6 ingredient No Bake Peanut Butter Balls with Chocolate Chips

These healthy no bake peanut butter balls are beautifully flavored, loaded with SUPERFOODS and so delicious – chewy, mildly sweet and so incredible. Perfect snack or sweet treat that goes so well with cup of coffee or tea on afternoons. + There’s a tiny bits of bitter sweet chocolate bits in every single bite which is like soooo yummy!

These protein balls are naturally gluten-free, vegan and made without refined sugars with only good-for-you stuff. They are one of the best snacks to have on hand for easy, healthy snacking!

Enjoy!

Recipe

6 ingredient Vegan Gluten Free No Bake Peanut Butter Balls with Chocolate Chips
Print Recipe
5 from 9 votes

No Bake Peanut Butter Balls

These 6-ingredient peanut butter balls only take a few minutes to throw together and are full of healthful ingredients! Packed with nuttiness and sweetness, these are perfect healthy snack. Vegan. Gluten-free. Without refined sugars. 
Prep Time5 minutes
Resting time15 minutes
Total Time20 minutes
Course: Dessert, Snack
Cuisine: American, International
Keyword: no bake peanut butter balls, peanut butter balls healthy, peanut butter balls recipe, peanut butter balls with chocolate chips
Servings: 12 balls
Calories: 168kcal
Author: Natalie

Ingredients

For dusting:

  • Crushed cacao nibs or cacao powder

Instructions

  • Mix all ingredients with the spatula in a large mixing bowl until well combined. Leave in the fridge for 15 minutes for the mixture to harden.
  • Take 1 tablespoon of mixture and gently roll into a ball.
  • Coat the ball with crushed cacao nibs or cacao powder.
  • Repeat with remaining ingredients.
  • Eat immediately or store in an air-tight container in the fridge.

Notes

As a measure, I used US cup (240ml). 
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.

Nutrition

Calories: 168kcal | Carbohydrates: 15g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Sodium: 127mg | Potassium: 172mg | Fiber: 3g | Sugar: 6g | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.6mg

If you’ve tried this No Bake Peanut Butter Balls recipe or any other recipe on Natalie’s Health, please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!

You can also FOLLOW ME on Facebook | Instagram | Pinterest

These 6-ingredient No Bake Peanut Butter Balls are full of healthful ingredients. They are nutty and sweet, and super easy to make. Perfect snack!

Mini Peanut Butter Banana Muffins

by 59 Comments

These mini Peanut Butter Banana Muffins are not only adorable but so delicious. Sweet, flavorful, and loaded with chocolate chips. Also, made with wholesome ingredients, and without unhealthy sugars. Perfect healthy breakfast for kids.

Mini Peanut Butter Banana Muffins with chocolate chips topped with raspberry jam

I was just about to make and share with the world yet another chocolate recipe and thus continue chocolate extravaganza that's been going on in my life and the blog lately. But then I looked at my food calendar... yes, I actually have one pinned on my office wall to inspire me... and I saw that with 1th of March (which is today!) the National Peanut Butter Month begins. Oh, joy!

I quickly switched my mind from chocolate to this creamy nutty splendor that I love SO MUCH and start brainstorming what to make for my boys and me to mark this special occasion.

And while my mind was full of ideas, I remembered that a few weeks back I bought this cute little mini muffin tin to make cute little muffins, but never got a chance to bake them. Because of the No Bake Brownie Bites and Fudgy Cacao Walnut Brownies. OBVIOUSLY! So now with that chocolate craziness behind me (or at least I think is behind me...), it was time to test that muffin tin and bake something peanut-buttery.

Mini Peanut Butter Banana Muffins with chocolate chips topped with raspberry jam

Honestly, I never made mini muffins or baked anything that tiny before. Regular muffins are kinda my thing. I am well known to make the best moist and tender Strawberry Banana Muffins, and Double Chocolate Banana Muffins are sooo darn good. You just can't resist them. But with these tiny muffins, I was kinda worried. How they will turn out?! I mean, they are soooo tiny!!!!

Well, my worries were all for nothing. It turned out that mini muffins are super simple to make, just like regular ones.

When I got these mini Peanut Butter Banana Muffins out from the oven and made that first bite... well these muffins are bite-size, so I literally put the whole muffin in my mouth, I just mumbled with pleasure. They turned out absolutely perfect.

These bite-sized little sweethearts are soft textured, like little marshmallows, sweet and so beautifully flavored with peanut butter and banana. Soooo SO good! Oh, and did I mention that I even manage to squeeze chocolate chips inside. Oh yes, I did! I DID!!!

Mini Peanut Butter Banana Muffins with chocolate chips topped with raspberry jam

Are these Peanut Butter Banana Muffins healthy?

You bet they are!!! These mini Peanut Butter Banana Muffins are not just adorable, sweet tasting and absolutely delicious, they are also super HEALTHY and made with only good-for-you stuff.

To make them I used oat flour which is basically oats blended into a flour. Oats are loaded with nutrients and many health benefits. They are rich in fibers good for our digestion, and a good source of proteins too which is a great bonus when you're on a healthy diet.

But did you know that oats are like super healthy for our heart too? YES. Oats reduce the risk of coronary diseases, lower cholesterol levels, and decrease blood pressure. Dunno about you, but I like to take care of my heart. I mean, it's super important, right?! That's why I eat heart-healthy foods every day. + I love using oat flour in baking because it lends soft and fluffy texture to baked goods, adding a mildly sweet flavor to it.

Mini Peanut Butter Banana Muffins with chocolate chips topped with raspberry jam

To sweeten these little cuties I used ripe banana and added just a hint of maple syrup so these banana peanut butter muffins are completely REFINED SUGAR-FREE, meaning healthier and guilt-free.

The thing that gave the muffins the real distinctive taste is, of course, peanut butter. It has this strong nutty flavor that paired so well with mildly sweet oat flour and banana. Peanut butter turned these tiny bites into a rich and delicious treat. But peanut butter is not just flavorful and tasty. It's also very healthy and added so many nutrients, like proteins and healthy fats making these little bites super NUTRITIOUS too.

To make them even more delicious (and nutritious) I also tossed in some dark chocolate chips and topped them fruity chia jam. I used raspberry chia jam, like the one I used in Raspberry Chia Pudding. You can use any fruit jam here.

Check these homemade chia jams for inspiration:

In the end, with all these healthy nutritious ingredients inside, these mini Peanut Butter Banana Muffins can be considered to be more than just a sweet afternoon enjoyment. They are a well-balanced WHOLESOME snack that is perfect for mornings as quick breakfast, but also when you need something to pack to your or kids lunchbox.

It's more than a cute look in these banana and peanut butter muffins. That's for sure!

What to say. These tiny little beauties totally thrilled us, with its taste, texture, healthiness and look. I mean, just look at them. They are soooo cute! And don't get me started blabbing about peanut butter-banana- chocolate+jelly combo! YUM!

My boys were delighted. I was delighted. The only problem was we ate them too quickly. Next time I need to do a double bunch.

Enjoy!

Recipe

Mini Peanut Butter Banana Muffins with chocolate chips topped with raspberry jam
Print Recipe
4.70 from 30 votes

Mini Peanut Butter Banana Muffins

Mini Peanut Butter Banana Muffins are not only adorable but absolutely delicious. Soft textured, beautifully flavored and loaded with chocolate chips, these tiny beauties are the perfect snack. They are easy to make, HEALTHY and totally guilt-free, made WITHOUT REFINED SUGARS. 
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, International
Keyword: banana and peanut butter muffins, banana peanut butter muffins, healthy peanut butter banana muffins, mini peanut butter muffins, peanut butter banana chocolate chip muffins
Servings: 12 servings (2 mini muffins per serving)
Calories: 141kcal
Author: Natalie

Ingredients

  • 1 cup oat flour
  • 2 ½ teaspoon baking powder
  • Pinch of salt
  • 1 cup mashed ripe banana about 1 large banana or 2 small ones
  • ¼ cup creamy peanut butter unsalted and without added sugars
  • 3 tablespoons pure maple syrup
  • 2 tablespoons extra virgin coconut oil melted and cooled to room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ¼ cup mini dark chocolate chips with 70% or more cacao without refined sugars
  • ½ cup homemade chia jam optional

Instructions

  • Preheat the oven to 350°F and line the mini muffin tin with mini cup liners (or spray a mini muffin tin with nonstick spray).
  • In a bowl mix dry ingredients - oat flour, salt, and baking powder. Set aside.
  • In a separate bowl mash banana with the fork. Mix in peanut butter, maple syrup and add coconut oil and vanilla. Gently mix everything with the whisk.
  • Add egg and slowly whisk few more times until egg is incorporated.
  • Slowly whisk in the flour mixture. Add chocolate chips and mix well but don't overmix the batter.
  • Using a small teaspoon, fill muffin tins ¾ full. Top muffins with jam (if using).
  • Bake or 8-10 minutes or until golden brown.
  • Cool in the pans for several minutes before removing to a wire rack to cool completely.

Notes

As a measure, I used UScup (240ml).
For GLUTEN-FREE version use certified gluten-free oats.
To make oat flour, pulse the oats in a food processor until the oats have a powdery consistency. Keeping in mind that 1 ¼ cups of rolled oats makes 1 cup of oat flour.
Nutrition Facts showing calories without jam.  

Nutrition

Serving: 2mini muffins | Calories: 141kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 37mg | Potassium: 231mg | Fiber: 1g | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 0.8mg | Calcium: 63mg | Iron: 0.7mg

Check these muffin recipes too:

Xoxo, Natalie
Let's connect! Find me on - Facebook | Instagram | Pinterest | Twitter

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Peanut Butter Banana Muffins with chocolate chips are HEALTHY guilt-free snack. Made without refined sugars and loaded with flavor, these are irresistible!

Peanut Butter Oatmeal Cookies

by 45 Comments

Chewy Peanut Butter Oatmeal Cookies are perfect HEALTHY treat to enjoy. These cookies are loaded with nutty peanut butter flavor and dark chocolate chunks. Easy to make, refined sugar-free and ALL NATURAL, these cookies make a perfect kids snack.

With the school year starting in just a few weeks - yeah yeah, I know... what a scary thought - I started planing stuff I need to do before the first day of school. I'm having mild panic attacks over all the things I need to buy and get, like clothes, new shoes, books and of course the NEW Minecraft school bag. God forbids to forget THE bag. Besides being completely crazy with brainstorming and pleasing little mister wishes in all that process, I also started thinking about school snacks and lunchbox meals.

My kiddos favorites school snacks last year was Chocolate Peanut Butter Oatmeal Bars and Chocolate Peanut Butter Roll-Ups. But since I AM a food blogger (and "the best cook in the whole wide world" - his words... aww I know!) I had to be innovative and think of new HEALTHY snacks for the upcoming new school year. Anything to make my boy happy. He really deserves it. He's a such a good boy.

Since we all love oatmeal cookies - Chocolate Oatmeal Cookies are basically the staple in our cookie jar - and we all LOVE peanut butter, last week I decided to test new oatmeal cookie recipe. I decided to make oatmeal cookies with two of our favorite things - peanut butter and chocolate.

Believe me, turning on the oven even thou is like super hot outside was completely worth it. Later that evening we all enjoyed these amazingly soft and chewy Peanut Butter Oatmeal Cookies filled with crunchy peanuts and dark chocolate chunks that melt in our month.

Peanut Butter Oatmeal Cookies are super easy to make, and you only need a few simple ingredients you probably have at home to mix these beauties up. To make them I used all HEALTHY goodies – oats and natural peanut butter. Dah. Like that's not obvious from the recipe title. But let me just praise a little how these goodies promote our health.

If you haven't incorporated oats in your diet, then you definitely should. Oats are among the healthiest grains on the planet. Oats and oatmeal have many health benefits. They promote weight loss, lower blood sugar levels and reduce the risk of heart disease. Yup, oats keep our heart healthy. That's why I love them the most.

Oats are especially high in the soluble fiber called beta-glucan, which has numerous benefits. It helps reduce cholesterol and blood sugar levels, promotes healthy gut bacteria and increases feelings of fullness. But oats are also a good source of plant-based proteins. They are also loaded with many powerful antioxidants, vitamins and essential minerals - like manganese, magnesium, iron and vitamin B1.

I use oats a lot in my cooking and baking, but also I use oats to make no-bake Peanut Butter Energy Balls and my fav breakfast - Peanut Butter Overnight Oats. I also throw a handful of oats in smoothies too. They are so versatile. + Satisfying and full of good-for-you nutrients.

Oats made the cookies so soft and chewable, while natural smooth peanut butter gave that distinct nutty flavor. But what really made these cookies taste so SPECIAL are toasted roughly chopped peanuts and chunks of bitter-sweet dark chocolate right inside the cookie dough. Crunchy peanuts and chocolate added a pleasant surprise into every bite.

I tell you, it’s best to skip the packaged cookies and snacks this school year. That store-bought stuff is loaded with processed sugars, unhealthy fats, and who-knows-what. While these delightful Peanut Butter Oatmeal Cookies are ALL NATURAL, refined sugar-free and just sooooo HEALTHY. Satisfying and full of nutrients. Not to mention super delicious!

Peanut Butter Oatmeal Cookies are:

  • Made with all natural, WHOLESOME ingredients.
  • Soft and chewy, full of beautiful peanut and chocolate flavor.
  • Easy to make in just 20 minutes.
  • Needs only a few simple ingredients.
  • Deliciously sweet but REFINED sugar-free.
  • Low-calorie and rich in nutrients – quality fibers, plant-based proteins, and minerals.
  • Packed with heart-healthy fats.
  • Perfect quick breakfast or kids school snack.
  • Delicious and highly addictive!

Peanut Butter Oatmeal Cookies are more than just a snack or a simple dessert really. Pair these cookies with a glass of milk (or cup off coffee) in the morning and there you have a nice nutritious breakfast.

These cookies are filled with dietary fibers, healthy energy-boosting fats, and proteins. Just what you need to boost you up in the morning. Not just your body but also the mood.

Enjoy!

Recipe

Peanut Butter Oatmeal Cookies with chocolate chips
Print Recipe
4.57 from 82 votes

Peanut Butter Oatmeal Cookies

Chewy Peanut Butter Oatmeal Cookies are perfect HEALTHY treat to enjoy. These cookies are loaded with nutty peanut butter flavor and dark chocolate chunks. Easy to make, refined sugar-free and ALL NATURAL, these cookies make a perfect kids snack. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: chewy, chocolate chips, cookies, healthy, oatmeal, peanutt butter
Servings: 12 cookies
Calories: 177kcal
Author: Natalie

Ingredients

Instructions

  • Preheat oven to 356F (180C). Line a large baking sheet with parchment paper.
  • In one bowl, mix the dry ingredients - flour, oats, baking powder, and salt. Mix all together until combined.
  • In a separate bowl whisk the egg, peanut butter, vanilla, maple syrup and milk. Mix well with a whisk until well combined.
  • Add the dry ingredients to the wet mixture and mix. Finally, stir in the dark chocolate chunks or chocolate chips and chopped peanuts. Mix gently with a spoon. Let the mixture sit for a few minutes.
  • With a scoop or spoon, scoop the dough, and place it on the baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough with the spoon.
  • Bake 12-15 minutes until the edges of the cookies begin to brown.
  • Remove cookies from the oven, and let them cool for few minutes on a baking sheet. Then transfer cookies to a wire rack to cool completely.
  • Keep in a cookie jar or airtight container.

Nutrition

Calories: 177kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 93mg | Potassium: 200mg | Fiber: 2g | Sugar: 7g | Vitamin A: 20IU | Calcium: 46mg | Iron: 1.1mg

Check these peanut butter recipes too:

These are my picks for this recipe:
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Xoxo, Natalie
Let's connect! Find me on - Facebook | Instagram | Pinterest | Twitter

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Chewy Peanut Butter Oatmeal Cookies with chocolate chips

Peanut Butter Energy Balls

by 43 Comments

These Peanut Butter Energy Balls are nutty, sweet and utterly delicious. They are made with healthy ingredients, loaded with powerful superfoods and have no added sugars. Perfect energising snack or quick dessert.

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No-Bake Peanut Butter Energy Balls

I would want to know, who in the world doesn't love peanut butter? I mean, seriously. Ok, except those who have a severe peanut allergy... but common people. Peanut butter is super tasty. It has this perfect, nutty sticky texture that is just sooo YUM. + It's such a HEALTHY and versatile spread that pairs so well with chocolate and the fruity jellies. OMG!

Ok ok, I'll be the first to admit. I wasn't always such a huge fan of peanut butter. That was mainly because I didn't try THE REAL deal peanut butter before. I got peanut butter from the store and it was loaded with sugar and it was so greasy.

I fell in love with peanut butter when I made my first homemade thing - from REAL peanuts. No added ANYTHING. It turned out creamy, super nutty and just delicious. I was instantly hooked. I think it's purely possible that now I'm a biggest peanut butter lover in town. No, I tell you... I'm no joking.

No-Bake Peanut Butter Energy Balls

I put peanut butter in everything now. In my morning smoothies - like this Chocolate Peanut Butter Smoothie. I'm making no-bake Chocolate Peanut Butter Crunch Bars. I use it as a spread on my Chocolate Peanut Butter Banana Roll-Ups. Peanut butter is a staple in my house. I even got my husband and my kiddo to adore this deliciousness with me.

Since lately I'm not in the mood for turning on the oven, and we all love sweet treats in the house, especially ones that include peanut butter - I'm making a bunch of these Peanut Butter Energy Balls for my family. They are super easy to make and super yummy snack that is both satisfying and SO good for our health. + it's energizing and kills the sugar cravings like SUPER fast. Win!

No-Bake Peanut Butter Energy Balls

Peanut Butter Energy Balls are nutty, sweet, and beyond words tasty. Sweet treat in the true meaning of the word. But also these little bites are very filling and nutritious, packed with so many good stuff – dietary fibers good for our digestion, ALL NATURAL plant-based proteins and energizing healthy fats. YES!

Peanut butter is a great source of unsaturated – healthy fats and fibers but also proteins + an excellent source of a whole range of vitamins and minerals - like vitamin A and E, folate, calcium, magnesium, zinc, iron, potassium, and many other amazing nutrients. It’s OMG, overwhelming how healthy peanut butter is!

And although is high in fat and calories the good news is, you get a lot of nutrition from having these calories so don't feel bad for having a one too many of these Peanut Butter Energy Balls. These beauties are calorie dense, nutrient-packed little wonders.

No-Bake Peanut Butter Energy Balls

To give these Peanut Butter Energy Balls even more power, I added some MORE superfoods – flax seeds, that are loaded with anti-inflammatory omega-3 and fibers. + Flax seeds are also the good source of plant-based proteins.

Balls are naturally sweetened with dates and super low-calorie so feel free to indulge yourself with more than one. Dates have this beautiful caramel flavor that paired so well with nutty peanut butter. I tell you... these little sweet treats are omnomnom delicious!

No-Bake Peanut Butter Energy Balls

Peanut Butter Energy Balls are …

  • no-bake and made with only 6 ingredients,
  • full of high-quality dietary fibers that promote good digestion, weight loss, and a healthy digestive system,
  • rich in plant-based proteins,
  • rich in healthy omega-3 fatty acids, antioxidants, and vitamin A,
  • ADDED AND REFINED SUGAR-FREE,
  • enriched with superfoods – FLAX SEEDS,
  • gluten-free and vegan,
  • low in calories, kid-friendly and very nutritious,
  • an excellent post-workout snack.

The great thing about this Peanut Butter Energy Balls recipe is that it's super easy to make. You only need like 10 minutes and one bowl. Yup, this recipe is NO-BAKE. All you need is a food processor.

These amazing little energy bomblets are truly a delish treat. Give them a go. I know you'll get hooked on its amazing nutty taste and its soft texture.

Enjoy!

Recipe

No-Bake Peanut Butter Energy Balls
Print Recipe
4.77 from 56 votes

Peanut Butter Energy Balls

A protein-packed snack, No-Bake Peanut Butter Energy Balls are easy to make, ALL NATURAL healthy treat. Refined and ADDED SUGAR-FREE, these bites are perfect kids lunchbox snack or energizing post-workout meal. Vegan. Gluten-free.
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Snack
Cuisine: American, International
Keyword: energy balls, energy bites, oatmeal, peanut butter
Servings: 22 balls
Calories: 99kcal
Author: Natalie

Ingredients

  • 12 Medjool dates pitted and soaked in hot water
  • ½ cup rolled oats *
  • ½ cup almonds
  • ½ cup peanut butter natural creamy without added sugars or oils
  • 3 tablespoon flax seeds ground
  • 1 teaspoon vanilla extract
  • pinch of sea salt

Instructions

  • Remove the pits from dates and soak them in hot water for several minutes. Drain but keep some water.
  • Place Medjool dates, rolled oats and almonds in a high-speed food processor and process on high for about a minute.
  • Add the rest of the ingredients and process for another 1 to 2 minutes until your dough is formed.
  • Check texture by pinching the dough between your fingers. It should be sticky and able to keep its shape. If the mixture is too dry, add more water in which you have soaked the dates.
  • Using a tablespoon, scoop out dough and roll between your palms to form your balls. Sprinkle with some sea salt.

Notes

Store in an airtight container in the refrigerator until serving. Keep the energy balls frozen up to 3 months in the freezer. As a measure, I used a US cup (240ml).
* For GLUTEN-FREE version, use certified gluten-free oats. 

Nutrition

Calories: 99kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Sodium: 32mg | Potassium: 171mg | Fiber: 2g | Sugar: 9g | Vitamin A: 20IU | Calcium: 23mg | Iron: 0.5mg

Check these peanut butter recipes too:

No-Bake Peanut Butter Energy Balls

Chocolate Peanut Butter Smoothie

by 66 Comments

This Chocolate Peanut Butter Smoothie is a fantastic mood-boosting breakfast. It's filling and ready in 5 minutes! Satisfying, decadent yet totally healthy. Also, creamy, rich, chocolaty with an ice-cream-like texture. So good!

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Chocolate Peanut Butter Smoothie PIN image

My husband has finally acknowledged smoothies as a real meal. I consider that to be a great deal 'cause he's really a fan of solid foods.

For years he's been watching me having my smoothies in the morning and I know he's been doubtful about that sweet substance being satisfying enough to replace a meal.

To prove him wrong, first I made him Strawberry Peanut Butter Smoothie. That smoothie kept him full till afternoon. That's when his perspective started to change.

Then last week he asked for something chocolatey so I whipped him this Chocolate Peanut Butter Smoothie. And this chocolate smoothie changed his mind completely. And I totally understand why. It's creamy, full of chocolate flavor, and extra nutty. Very VERY delicious.

Benefits

  • It's thick, creamy, and filled with dark chocolate flavor.
  • It's packed with proteins, heart-healthy fats, and fibers.
  • It's quite filling and nutritious, a great smoothie for weight loss.
  • It packs a good amount of healthy Omega-3s.
  • It has no added sugar.
  • It's super easy to whip up with simple ingredients.
  • Makes a great healthy breakfast or a post-workout meal.

Ingredients used

For this chocolate peanut butter smoothie recipe, you will need only a few very simple ingredients.

Chocolate Peanut Butter Smoothie ingredients
  • Milk: I used oat milk, but you can use any milk you like in this recipe, dairy or plant-based.
  • Banana: It's packed with many nutrients, especially gut-friendly fibers, very filling, and great for energy. I like to use an overripe frozen banana.
  • Peanut butter: I used creamy peanut butter without added sugars or oils. Peanut butter is packed with proteins and healthy fats, as well as fibers. (1) A great addition to smoothies as it makes them more nutritious.
  • Cacao powder. I always use unprocessed raw cacao powder that is bitter, deep-flavored, and so incredibly healthy. Cacao powder is packed with powerful antioxidants that have been linked to many health benefits. (2)
  • Vanilla: For extra flavor.

I wanted to boost this chocolate smoothie with more nutrients - fibers, proteins, and Omega-3s, so I added seeds:

  • Ground flax seeds: They are an excellent source of healthy Omega-3s, but also a great source of fiber.
  • Hemp seeds: They are packed with proteins, and many essential minerals. These tiny powerful seeds are also high in heart-healthy, anti-inflammatory Omega-3 fats and antioxidants.
Chocolate Peanut Butter Smoothie in a glass

How to make Chocolate Peanut Butter Smoothie

Making this peanut butter chocolate smoothie is quite easy. All you need is a good blender.

Step-by-step instructions

  • Start with preparing and measuring all the ingredients. I use measuring cups.
  • Take the blender and add all ingredients. Note: add wet ingredients first for easier blending.
  • Mix everything at high speed until you get a smooth texture.
  • If the smoothie is too thick, add a little more liquid – milk or water. Blend again until everything is well combined.
  • Taste the smoothie and add additional sweetener if the smoothie is not sweet enough to your taste. (See "Recipe tips" section for sweetener recommendations)
  • Transfer the smoothie to a smoothie glass. 
  • Add toppings (optional): I used cacao nibs and hemp seeds. Be creative here and add toppings you like. 
  • Serve and enjoy!
  • Makes 1 serving that serves 1 person as a full meal, or 2 servings as a light meal.
Chocolate Smoothie served in a glass

Substitutions

  • You can use any dairy or plant-based milk here except coconut milk. Coconut milk won't work well here.  
  • You can use any seeds here: ground flax seeds, hemp seeds or chia seeds. 
  • You can substitute peanut butter with any nut butter.
  • Substitute vanilla with cinnamon.

Smoothie variations

  • Make it without banana: Substitute banana with ½ avocado. Note: in this case, you will need to add extra sweetener. Banana is added for creaminess but also for sweetness.
  • Make it weight-loss friendly: Use only half banana to cut calories.
  • Make it vegan: Use plant-based milk.
  • Make it keto: Substitute banana with ½ avocado. Add in 1 teaspoon MCT oil.
Chocolate Smoothie with a straw

Tips for storing

  • Store in a glass jar with a lid or shaker and keep refrigerated for up to one day.
  • If you left the smoothie standing too long it will set. Don't forget to shake or stir before drinking!
  • Remember, all smoothies oxidate when left standing. That's not bad. But it's best to have it freshly made.

Recipe tips

  • When adding ingredients to a blender, always add the liquids first. Doing this will help your blender run easily and this will prevent making lumps.
  • Use a high-power blender to ensure everything blends well and the smoothie is silky smooth. 
  • Frozen banana is the best for making this chooclate smoothie. It blends into a thick very refreshing drink that gives you a cold punch.
  • If you don't have a frozen banana at hand, just slice the banana and pop it in the freezer for at least 1 hour. Or just add in some ice cubes.
  • If the smoothie is too thick, add more liquids, water (recommended) or milk, until you achieve desired consistency. It should be runny but not too watery.
  • Make sure you use ground flax seeds. Grinding flax seeds is the best way to make the most of their health benefits. 

Sweetener recommendation

This smoothie uses bananas as a sweetener. I don't recommend adding any extra sugar. But if you find the smoothie not sweet enough, you can add some.

  • Use 1-2 dates, date syrup, liquid honey, or maple syrup.
  • If you are using dates, make sure you soak them in warm water for at least 10 minutes. Drain them before using them.
  • Stevia or any low-carb sweetener is a good option too.
  • Coconut sugar or any other cristal sugar won't work well here. It will not dissolve well in a cold smoothie mixture.
Chocolate Peanut Butter Smoothie with a straw

This smoothie is beyond delicious. It's nutritious and so filling. It will definitely keep you full for a long time. Plus this chocolate smoothie is super easy to pack to go. No matter how busy you are in the morning, now you have NO excuse to skip breakfast.

You may also like:

Recipe

Chocolate Smoothie served in a glass
Print Recipe
4.94 from 95 votes

Chocolate Peanut Butter Smoothie

This Chocolate Peanut Butter Smoothie is a fantastic mood-boosting breakfast. It's filling and ready in 5 minutes! Satisfying, decadent yet totally healthy. Also, creamy, rich, chocolaty with an ice-cream-like texture. So good!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American, International
Keyword: chocolate banana smoothie, chocolate peanut butter smoothie, chocolate smoothie, peanut butter smoothie
Servings: 1 serving
Calories: 526kcal
Author: Natalie

Equipment

Ingredients

Instructions

  • Take the blender and add all ingredients. Note: add wet ingredients first for easier blending.
  • Mix everything at high speed until you get a smooth texture.
  • If the smoothie is too thick, add a little more liquid – milk or water. Blend again until everything is well combined.
  • Taste the smoothie and add additional sweetener if the smoothie is not sweet enough to your taste. (See "Recipe tips" section for sweetener recommendation)
  • Transfer the smoothie into a smoothie glass.
  • Add toppings (optional): I used cacao nibs and hemp seeds. Be creative here and add toppings you like.
  • Serve and enjoy!

Notes

Makes 1 serving that serves 1 person as a full meal, or 2 servings as a light meal. As a measure, I used a US cup (240ml).
Substitutions
  • You can use any dairy or plant-based milk here except coconut milk. Coconut milk won't work well here.  
  • You can use any seeds here: ground flax seeds, hemp seeds or chia seeds. 
  • You can substitute peanut butter with any nut butter.
  • Substitute vanilla with cinnamon.
Make it without banana: Substitute banana with ½ avocado. Note: in this case, you will need to add extra sweetener. 
Make it weight-loss friendly: Use only half banana to cut calories.
Make it vegan: Use plant-based milk.
Make it keto: Substitute banana with ½ avocado. Add in 1 teaspoon MCT oil.
Store in a glass jar with a lid or shaker and keep refrigerated for up to one day. Shake or stir before drinking!

Nutrition

Serving: 1cup | Calories: 526kcal | Carbohydrates: 52g | Protein: 25g | Fat: 28g | Saturated Fat: 4g | Sodium: 261mg | Potassium: 1273mg | Fiber: 11g | Sugar: 25g | Vitamin A: 1585IU | Vitamin C: 36.5mg | Calcium: 570mg | Iron: 6.4mg

This post is originally published in July 2018. It's updated with new information and republished in January 2021 The recipe stayed the same.

More recipes to try

Peanut Butter Greek Yogurt Parfait

by 31 Comments

These Peanut Butter Greek Yogurt Parfait cups made with creamy peanut butter and homemade honey granola, topped with FRESH fruits and superfoods are perfect summertime breakfast. These are easy to make and packed with proteins and many nutrients. Decadent, yet HEALTHY. Refined sugar-free and super delicious!

Peanut Butter Greek Yogurt Parfait cups made with peanut butter and honey cinnamon granola

A few weeks back I got this super-duper invitation to host a healthy breakfast in coworking space where I have my office. They wanted me to organize a breakfast for all the coworkers there - to preach why breakfast is the most important meal of the day, to showcase what I typically eat for breakfast and of course to make some easy HEALTHY breakfast meals for them.

My eyes were literally swamped with happy tears when I got that invite. I waited for this moment my whole life! ... Ok I'm overreacting. BUT really... I wanted to do this since I moved there. These people NEEDED these healthy meals. They needed me to show them how delicious and super EASY breakfast can be - to never-ever skip their breakfast again.

I've decided to make Strawberry Peanut Butter Smoothie and Blueberry Banana Smoothie. Smoothies are always a good breakfast idea especially for people who are busy. Also, they are the great way to show that healthy breakfast doesn't have to be complicated nor tedious - but rather tasty, easy and super NUTRITIOUS.

Also, I wanted to make something with crunchy granola and brain/energy boosting peanut butter... something creamy, refreshing and super attractive. So I came up with this Peanut Butter Greek Yogurt Parfait cups that are loaded with HEALTHY stuff, super filling and soooo delicious - full of FRESH berry flavor. These cups swept people off their feet. Literally.

Peanut Butter Greek Yogurt Parfait cups made with peanut butter and honey cinnamon granola

These Peanut Butter Greek Yogurt Parfait cups are packed with HEALTHY nutrients – heart-healthy fats, fibers, vitamins, and essential minerals. And by packed I mean chock-full. It’s a true energy blast that will boost your energy, your brain power, and most importantly your health. + It WILL keep you full until lunch.  Believe me!

To make these cups I used Greek yogurt full of proteins in which I mixed creamy peanut butter LOADED with more proteins, monounsaturated fatty acids (healthy fats), fibers, vitamins A and E, calcium, magnesium, zinc, iron, potassium, and many other amazing nutrients. I'm overwhelmed with peanut butter health benefits. But most importantly it's very satisfying.

Layers of creamy peanut butter yogurt mixture are disrupted with crunchy sweet, honey homemade granola. Granola is crumbled right into the yogurt mixture like a delicious dream. The banana slices placed along with granola gave unbelievable texture and natural sweetness.

Peanut Butter Greek Yogurt Parfait cups made with peanut butter and honey cinnamon granola

Sweet and creamy peanut butter yogurt layers are topped with FRESH fruits and sprinkled with SUPERFOODS - bee pollen and crushed goji berries. A really good stuff! You can add some toasted coconut chips too.

I did boost up these parfait cups with some collagen peptides. They worked great in this, adding up nutrients and healthiness.

Everything about these Peanut Butter Greek Yogurt Parfait cups is PERFECT - the texture, crunchiness, creaminess... The flavor is just beyond amazing. It’s decadent, yet HEALTHY. Refined sugar-free and super delicious! Perfect summertime breakfast, dessert, or afternoon snack.

Peanut Butter Greek Yogurt Parfait cups made with peanut butter and honey cinnamon granola

Peanut Butter Greek Yogurt Parfait cups are:

  • Loaded with nutrients that promote good health.
  • Powered with superfoods – bee pollen and goji berries.
  • Sweet but REFINED sugar-free.
  • Ridiculously quick and easy.
  • Full of fruity + peanut butter flavor.
  • Packed with proteins, fibers and antioxidants.
  • It’s 100% waistline-friendly and soooo GOOD!

My mission with coworkers breakfast was a complete success. People left the event with their bellies full and happy. And these Peanut Butter Greek Yogurt Parfait cups just signed up to be my next favorite breakfast. I really hope you'll give these beauties a go too.

Enjoy!

Recipe

Peanut Butter Greek Yogurt Parfaits made with creamy peanut butter and homemade honey granola
Print Recipe
4.82 from 22 votes

Peanut Butter Greek Yogurt Parfait

Peanut Butter Greek Yogurt Parfait made with creamy peanut butter and homemade honey granola. Protein-packed and sprinkled with superfoods. Perfect summertime breakfast, dessert, or afternoon snack. YUM!  
Prep Time5 minutes
Baking granola25 minutes
Total Time5 minutes
Course: Breakfast, Dessert
Cuisine: American, International
Keyword: Granola breakfast Parfait, Healthy breakfast Yogurt Parfait, Yogurt Parfait
Servings: 2 cups
Calories: 570kcal
Author: Natalie

Ingredients

For Honey Granola (around 6 servings)

For Peanut Butter Greek Yogurt Parfait (makes 2 cups)

Instructions

Make honey granola

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
  • In a large bowl, stir together coconut oil, vanilla, honey, salt, and cinnamon.
  • Fold in oats and puffed rice.
  • Pour granola onto prepared cookie sheet, spreading evenly. Bake for 20-25 minutes, stirring halfway so it cooks evenly.
  • Granola is done when it's golden brown. Allow to cool completely before using.
  • Use some granola for the parfaits. Rest you can store in a mason jar for weeks!

Assemble the parfaits

  • Place Greek yogurt in a large bowl and add peanut butter. Stir until completely combined and smooth. Add collagen (if using) and stir in the vanilla and cinnamon. Add maple syrup to taste (if using). Whisk until smooth and well combined.
  • Divide half of the peanut butter yogurt between two cups and top with banana slices and granola.
  • Divide the remaining peanut butter yogurt, banana, and granola between the cups. Top it with fresh blueberries and strawberries.
  • Sprinkle with goji berries and bee pollen (if using).
  • Serve immediately.

Nutrition

Serving: 1cup | Calories: 570kcal | Carbohydrates: 68g | Protein: 24g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 128mg | Potassium: 891mg | Fiber: 9g | Sugar: 36g | Vitamin A: 40IU | Vitamin C: 30.6mg | Calcium: 181mg | Iron: 3.3mg

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Peanut Butter Greek Yogurt Parfaits made with creamy peanut butter and homemade honey granola

Raw Chocolate Peanut Butter Crunch Bars

by 45 Comments

Rich, chocolaty and scrumptious, these SUPERFOODS infused Raw Chocolate Peanut Butter Crunch Bars are one amazingly HEALTHY decadent snack. Every bite is loaded with nutrients and powerful antioxidants, as well with some incredible flavors. Refined sugar-free and bursting with the crispiness these bars are the perfect guilt-free chocolate pleasure.

Raw Chocolate Peanut Butter Crunch Bars with puffed rice cereal

You know when someone says 'I'm addictive to chocolate' and you don't take that person even remotely serious. You're probably thinking - it's just the food, you know - everyone can give up on certain food for a certain period of time. Well, not me. I'm highly addictive to chocolate and trust me I'm super serious about that. Ther's no food on the planet that I can't give up - but chocolate - that's another story.

When I started my healthy journey - a weightloss journey - almost four years ago, I knew that my biggest challenge would be giving up on chocolate. Not the sweets in general, nor the chips, nor other unhealthy foods that I was binging on back then - but CHOCOLATE. Even before I started changing my whole diet, I already started looking for healthier alternatives and solutions for my chocolate addiction.

I found out that there's this amazing thing - raw cacao powder and that you can easily make homemade chocolate using this simple HEALTHY ingredient at home. It was A-HA moment for me, and when that was settled, I could start changing everything else.

Back then I felt bad for having one food imprisoned me in addiction. But what I learned later was that being addicted to chocolate is actually a GOOD THING. Yes! You've heard me right. Dark chocolate in its pure divine form - made from raw cacao powder - is loaded with so many healthy stuff and it benefits our health greatly.

Dark chocolate is an excellent mood booster - you've probably known that - but dark chocolate is also loaded with many antioxidants that heals our body and fight disease.

No wonder my favorite breakfast now is Chocolate Peanut Butter Chia Seed Pudding and Chocolate Peanut Butter Banana Roll-Ups. No wonder I'm completely addicted to this Chocolate Peanut Butter Crunch Bars as well.

Raw Chocolate Peanut Butter Crunch Bars with puffed rice cereal

To satisfy your chocolate sweet-tooth, store bought dark chocolate with 70% or more cacao content is an excellent choice. But I use (and recommend) only high-quality dark chocolates - the ones without refined sugar. These are hard to find in stores, and when you do find them, they are quite costly. That's why I like to make my dark chocolate at home.

Homemade raw dark chocolate is by far the best option to satisfy your chocolate cravings but also an excellent way to deliver all the beautiful healthful nutrients into your body. When you make things at home you can choose ingredients in unprocessed form - like organic raw cacao, pure maple syrup or honey, and extra virgin oils. It's also an opportunity to be creative and experiment with different flavor combos and additions.

These Chocolate Peanut Butter Crunch Bars are actually inspired by my childhood favorite chocolate rice krispies treats. But upgraded, so much healthier, and SO unbelievably delicious.

Raw Chocolate Peanut Butter Crunch Bars with puffed rice cereal

These Chocolate Peanut Butter Crunch Bars are packed with nutrients - heart-healthy anti-inflammatory fats, vitamins, and essential minerals. And by packed I mean PACKED. It's a satisfying energy blast that will boost not only your mood but also your immunity and health.

To make this chocolate bars I used raw cacao powder - a superfood. Did you know that raw organic cacao has over 40 times the antioxidants of blueberries? Yes, 40 times! Say hello to good immunity.

Cacao is also the highest plant-based source of iron, an essential mineral, and magnesium, the most deficient mineral in the Western world. Why I'm addicted to raw chocolate? Maybe because cacao is a source of four scientifically proven bliss chemicals - serotonin, tryptophan, tyrosine, and phenylethylamine. These compounds are associated with cozy feelings of well-being and happiness.

Raw chocolate is actually a natural, healthy, delicious + legal way to get your happy buzz on.

Raw Chocolate Peanut Butter Crunch Bars with puffed rice cereal

The big part of this Chocolate Peanut Butter Crunch Bars is fat content - from coconut oil and peanut butter. Coconut oil is a SUPERFOOD - containing saturated fat in the form of medium chain triglycerides (MCFAs), which are easily digested and sent right to the liver for energy production. Basically, when you have a bite of this delicious crunchy chocolate bar, it's like an instant energy boost. Coconut oil is also high in antioxidants, improves digestion, and supports healthy immune system. Yey to powerful coconut oil!

On another hand, peanut butter is chock-full of heart-healthy monounsaturated fat and many other nutrients - like antioxidant vitamin E, bone-building magnesium, muscle-friendly potassium, and immunity-boosting vitamin B6. Also, it's an excellent source of fiber and proteins that fills you up and keeps you feeling full longer.

I also used puffed rice, to add some crispiness. You can easily use puffed quinoa or amaranth instead.

These bars are so rich in dark chocolatey bittersweet flavor and beautifully scented with cinnamon and vanilla.

To make these bars even more interesting, I garnished it with more superfoods - Goji berries, bee pollen and dried blueberries. Sour berries balanced nicely bittersweet raw chocolate. It's the pure pleasure to snack on these.

Raw Chocolate Peanut Butter Crunch Bars with puffed rice cereal

Chocolate Peanut Butter Crunch Bars are…

  • made with all natural, WHOLESOME ingredients
  • full of heart-healthy, anti-inflammatory fats,
  • one bowl wonder, quick and easy to make,
  • sweet but REFINED sugar-free,
  • low-calorie and packed with antioxidans,
  • enriched with powerful superfoods – Goji berries, bee pollen, dried blueberries,
  • flavored with superspice - Ceylon cinnamon, 
  • great for balancing hormones, uplifting mood and boosting immunity,
  • vegan, dairy-free, and gluten-free,
  • decadent and incredibly delicious.

What I love the most about these Peanut Butter Crunch Bars is that they are sooo easy to make. It's a one-bowl snack that delivers so much wholesomeness and crunchiness. It may look complicated, but trust me, it's no biggy to make these at all. And once you make your first bunch, you'll never go back to store bought stuff trust me.

I know that true chocolate lovers will enjoy this Peanut Butter Crunch Bars and its flavor combo. And those who are new in the raw chocolate making - be prepared to get highly addicted to this deliciousness.

Enjoy!

Recipe

Raw Chocolate Peanut Butter Crunch Bars with puffed rice cereal
Print Recipe
5 from 18 votes

Chocolate Peanut Butter Crunch Bars

Superfoods infused Raw Chocolate Peanut Butter Crunch Bars are amazingly HEALTHY snack. These bars are loaded with nutrients and powerful antioxidants, as well with some incredible flavors. Bursting with crispiness these are the perfect guilt-free chocolate pleasure. Refined sugar-free. Vegan. Gluten-free.
Prep Time5 minutes
Cooling time30 minutes
Total Time35 minutes
Course: Snack
Cuisine: International
Servings: 12 bars
Calories: 134kcal
Author: Natalie

Ingredients

Instructions

  • Line an 8 x 8-inch deep baking tray with parchment paper and set aside.
  • In a large bowl mix together with whisk melted coconut oil, raw cacao, syrup, peanut butter, cinnamon, and vanilla. Whisk until completely incorporated.
  • Add rice cereal to a bowl and mix until combined.
  • Pour into the lined baking tray and refrigerate until firm (at least 30 minutes). Remove and cut into bars.

Notes

eep bars refrigerated in an airtight container.

Nutrition

Serving: 1bar | Calories: 134kcal | Carbohydrates: 10g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Sodium: 18mg | Potassium: 93mg | Fiber: 1g | Sugar: 5g | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 0.6mg

These are my recommendation for this recipe:

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Xoxo, Natalie

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Raw Chocolate Peanut Butter Crunch Bars with puffed rice cereal

Chocolate Peanut Butter Chia Seed Pudding

by 36 Comments

Rich, chocolaty and just amazing, MACA infused Chocolate Peanut Butter Chia Seed Pudding is one HEALTHY superfood-filled breakfast. This easy to make chia pudding is filled with powerful antioxidants and wonderful flavors, very nutritious and so good. Refined sugar-free and vegan, it's the PERFECT treat!

Healthy Chocolate Peanut Butter Chia Seed Pudding with maca powder and raw cacao powder

When it comes to chia seeds, I'm the biggest fan.... and the vigorous advocate of eating this nutritious wonder. How not to be the fan of such an incredible little plant? I mean, these tiny little black seeds are among the most nutritious foods on the planet. They are loaded with fibers, proteins, and healthy omega-3 fatty acids. Also, they are high in antioxidants and have sooo many benefits for our health.

Chia seeds were the first healthy superfood that I integrated into my healthy eating diet when I started with new lifestyle years ago. I never regret the day when I bought the first bag of chia seeds - they were so expensive back then. Chia seed was, and still are the stable in my kitchen, and they are almost daily on my menu.

I fancy boosting my Blueberry Banana Smoothie with chia superpowers, or having a warm toast with Blackberry Chia Seed Jam and cup of black tea in the morning. Sometimes I just sprinkle my salads with chia seeds, but above all, I loveeee a wondrous chia seed pudding. Like in this chocolaty, maca infused Chocolate Peanut Butter Chia Seed Pudding. It's my fav breakfast at the moment -  beside Peanut Butter Maca Overnight Oats.

Healthy Chocolate Peanut Butter Chia Seed Pudding with maca powder and raw cacao powder

This chia seed pudding has ALL the best flavors mixed in one bowl - peanut butter, banana, and chocolate. Just one BIG YUM!

To make this chia seed pudding totally incredible, I boosted it with amazing superfoods. Beside wonderful chia seeds - rich in fibers, proteins and omega-3 fatty acids (aka HEALTHY fats) - I used natural creamy peanut butter (the one without added sugars and oils) bursting with fatty energy, and antioxidant-rich raw cacao powder. Also, I enhance this Chocolate Peanut Butter Chia Seed Pudding furthermore with maca powder. It's like one big antioxidant, mood boosting, super blasting, power bowl. Yeah, all that!

The taste is beyond amazing. Its sweet, incredibly creamy, earthy and rich in that deep dark chocolate flavor that we all looove.

Healthy Chocolate Peanut Butter Chia Seed Pudding with maca powder and raw cacao powder

The great thing about this Chocolate Peanut Butter Chia Seed Pudding is that you can whip up this beauty in no time. Of course, you can make this pudding ahead and leave it refrigerated overnight - even up to five days. But I find it best when it's served right away. It's more fresh and creamy that way. If you let it sit in the fridge for too long, it will set more firmly until it's quite solid. I don't quite like it, but many people actually do. Either way, it's HEALTHY, nutritious, and completely guilt-free.

Topped with sliced banana and melted raw chocolate, it feels like you're having some luxurious chocolate dessert for breakfast. I kinda fancy that!

Healthy Chocolate Peanut Butter Chia Seed Pudding with maca powder and raw cacao powder

I love Chocolate Peanut Butter Chia Seed Pudding so much because...

  • It's loaded with nutrients that promote good health.
  • It's powered with superfoods - chia seeds, raw cacao, maca powder.
  • It's refined sugar-free, dairy free, vegan and gluten-free.
  • It's packed with immune-boosting antioxidants.
  • It helps with balancing hormones naturally, boost energy levels and uplifts mood.
  • It's 100% weight loss friendly and soooo GOOD!

I just KNOW you're going to love this healthy treat. Enjoy it as a snack, dessert or breakfast.

Recipe

Healthy Chocolate Peanut Butter Chia Seed Pudding with maca powder and raw cacao powder
Print Recipe
4.95 from 18 votes

Chocolate Peanut Butter Chia Seed Pudding

Maca infused Chocolate Peanut Butter Chia Seed Pudding
Prep Time5 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: International
Keyword: Breakfast, chia seed, chocolate, healthy, peanutt butter, pudding
Servings: 2 people
Calories: 386kcal
Author: Natalie

Ingredients

For CHIA SEED PUDDING:

For RAW CHOCOLATE:

Toppings:

  • 1 banana
  • Chopped nuts and goji berries for topping optional

Instructions

  • In a blender, mix milk, maca powder, peanut butter, cacao, chia seeds maple syrup and vanilla until you get smooth mixture without lumps. You can adjust sweetness and add more syrup to taste.
  • Pour mixture into a bowl or glass mason jar.
  • Let it rest covered in the fridge for 30 minutes, stirring occasionally, until it reaches a pudding-like consistency.
  • Serve chilled with desired toppings - sliced banana, raw chocolate, crushed nuts and goji berries.
  • Refrigerate leftovers up to 5 days.

Nutrition

Serving: 1g | Calories: 386kcal | Carbohydrates: 43g | Protein: 11g | Fat: 21g | Saturated Fat: 6g | Sodium: 243mg | Potassium: 591mg | Fiber: 14g | Sugar: 18g | Vitamin A: 40IU | Vitamin C: 6.4mg | Calcium: 346mg | Iron: 3.5mg

These are my recommendation for this recipe:
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Xoxo, Natalie
Let's connect! Find me on - Facebook | Instagram | Pinterest | Twitter

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Maca infused Chocolate Peanut Butter Chia Seed Pudding is a HEALTHY yet satisfying superfood-filled breakfast. This easy to make chia pudding is filled with powerful antioxidants - raw cacao and maca powder, very nutritious and so good. Refined sugar-free. Gluten-free. Vegan. Weight-loss friendly. #chiaseed #chiapudding #breakfast #healthyrecipes #healthylife #healthyfood #weightlossrecipes #weightloss #vegan #glutenfree #sugarfree #dessert #healthydessert | NATALIESHEALTH.com

Chocolate Peanut Butter Banana Roll-Ups

by 30 Comments

These Chocolate Peanut Butter Banana Roll-Ups are the perfect healthy breakfast or a snack. Crepe is filled with smooth peanut butter, rolled over the banana, and drizzled with melted dark chocolate. Such a delicious treat! It's made with wholesome ingredients and without unhealthy refined sugars.

Chocolate Peanut Butter Banana Roll Ups drizzled with dark chocolate

If you are a peanut butter fanatic like me, these Chocolate Peanut Butter Banana Roll-Ups are going to be your next favorite treat. I probably don't have to blab you much about how delicious, and perfect peanut butter and chocolate and banana combo is.... and that this combo is real energy boosting blast. BUT I can assure you that having a spoon of peanut butter a day is not only good for keeping you sane but also good for your overall health.

Yup, you can go and indulge yourself with these rolls... and Peanut Butter Overnight Oats .... and Chocolate Peanut Butter Banana Bars. Just GO ahead.

Peanut butter is packed with nutrients - proteins, monounsaturated fatty acids (healthy fats), fibers, vitamins A and E, folate, calcium, magnesium, zinc, iron, potassium, and many other amazing nutrients. It's OMG, overwhelming! Peanut butter is really a versatile spread and although is high in fat and calories the good news is, you get a lot of nutrition from having these calories.

Chocolate Peanut Butter Banana Roll Ups drizzled with dark chocolate

Peanut butter contains no saturated fats and can be consumed on a regular (daily) basis. It only contains unsaturated fats - good fat - energy boosting fats. This is another great news, this time for people who fear to gain weight by consuming peanut butter. Peanuts actually help you to lose weight! Aha, that's right! ... because they are so nutritious - makes you feel full quicker and keeps you full longer.

The best peanut butter is homemade one. Homemade peanut butter is ridiculously easy to make. But who has time, right? So if you're reaching out in stores to get one, I have ONE IMPORTANT ADVICE. Make sure you buy only 100% pure peanut butter, without added refined sugars or palm oil. It will save you from unnecessary, unhealthy fats and sugar calories. Don't destroy your healthy eating resolutions - just read the labels and ingredient lists.

Quick fun fact about peanuts: Did you know that peanuts are not even NUTS?! Peanuts, along with beans and peas, belong to the single plant family - legumes. Whoa... I know!! I was quite surprised when I found that out couple years ago.

Chocolate Peanut Butter Banana Roll Ups drizzled with dark chocolate

While banana roll-ups are a quite popular kids snack, it really doesn't have to be treat meant only for kids and school lunches. It's perfect wholesome breakfast for the whole family. Or after-workout snack - it's packed with proteins and fats - just one bite of these will boost you with amazing energy. You can even serve these Chocolate Peanut Butter Banana Roll-Ups as a romantic breakfast in bed for Valentine's Day. I mean just look at these cute little bites. Would you like THESE to be served to you in bed?! I know you'd like that.

Banana roll-ups are usually made with tortillas, but these Chocolate Peanut Butter Banana Roll-Ups are a bit different. To make it more nutritious (and healthier) I rolled the banana in a crepe made of whole grain flour. Sweet and delicate, melt in your mouth crepe hugged the sweet ripe banana so perfectly. This snack is not only healthy - made with ALL NATURAL, nutritious ingredients - but also out-of-this-world delicious.

Chocolate Peanut Butter Banana Roll Ups drizzled with dark chocolate

Making crepes at home is soooo easy. Crepes are like pancakes but only thinner. And you only need a few simple ingredients + non-sticking pan. I usually bake a bunch and have them stored in my fridge - for quick sweet snack or breakfast. You can fill crepes with anything - from homemade Blackberry Chia Jam to just cheese spread and fruits.

These crepes are made with whole grain flour - meaning more nutritious and of course healthier. I used spelt flour (dinkel wheat), but you can use any whole wheat flour you prefer. To sweeten crepes I used pure maple syrup, but not too much. The ripe banana gives enough sweetness so you don't need to overdue with added sugars.

To fill these Chocolate Peanut Butter Banana Roll-Ups, I used smooth peanut butter - not the crunchy one. I also enhanced a peanut butter a little with vanilla extract and with some maple syrup... but you can totally skip syrup if you want. Both vanilla and syrup transformed this peanut butter into a silky smooth spread. A perfect fit for delicate crepe base.

Chocolate Peanut Butter Banana Roll Ups drizzled with dark chocolate

Chocolate Peanut Butter Banana Roll-Ups are loaded with healthy stuff – dietary fibers, healthy fats, and plant-based proteins. It’s everything your body needs to start a day. Without excess, empathy or unhealthy calories. Without refined sugars. It will satisfy your hunger very quickly, and boost you with needed energy.

Here's why I love these Chocolate Peanut Butter Banana Roll-Ups sweeties so much. They are:

  • Very filling and healthy meal – loaded with fibers, healthy fats, and proteins.
  • Ridiculously easy to make.
  • Full of chocolate + peanut butter + banana flavor.
  • Loaded with antioxidants from raw cacao dark chocolate.
  • Perfect make-ahead breakfast whole family likes.

You can prepare the roll-ups the night before or make a couple at a time so you have them just to grab and go. These roll-ups definitely taste like dessert. I just love the idea of having such a tasty dessert for breakfast. You?!

Enjoy!

Recipe

Chocolate Peanut Butter Banana Roll-Ups with crepes peanut butter and bananas drizzled with raw chocolate.
Print Recipe
4.73 from 11 votes

Chocolate Peanut Butter Banana Roll-Ups

These Chocolate Peanut Butter Banana Roll Ups are perfect HEALTHY breakfast, school snack or gulit-free sweet treat. Whole grain, refined sugar-free & yummy!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: peanut butter roll ups
Servings: 2 people
Calories: 354kcal
Author: Natalie

Ingredients

  • 1 ripe banana
  • Chopped nuts and goji berries for topping (optional)

For the CREPES (makes 5 crepes):

For the PEANUT BUTTER SPREAD (one roll-up):

For the RAW CHOCOLATE (one roll-up):

Instructions

  • In a blender, combine all ingredients. Cover and process until smooth. Add more water if batter is too thick.
  • Heat a lightly greased nonstick 6-inch skillet (I used coconut oil for greasing). Add ¼ cup of batter. Lift and tilt pan to evenly coat bottom. Cook on each side until golden. Repeat with remaining batter.
  • Make peanut butter spread: Place all ingredients in a bowl. Mix well until smooth. 
  • Make raw chocolate: Place all ingredients in a bowl. Mix well until smooth.
  • Place crepes, browned-sides down, on work surface. Spread peanut butter down centers. Place banana along the edge of the crepe. Fold the crepe up tightly over the banana and roll. 
  • Drizzle with raw chocolate, and sprinkle with chopped nuts and crushed goji berries (optional).
  • Slice and serve. 

Notes

As a measure I used UScup (240ml). 
One roll-up serves 2 people. 

Nutrition

Serving: 1roll-up | Calories: 354kcal | Carbohydrates: 40g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 20mg | Sodium: 217mg | Potassium: 481mg | Fiber: 3g | Sugar: 22g | Vitamin A: 95IU | Vitamin C: 5.1mg | Calcium: 82mg | Iron: 1.2mg

Xoxo, Natalie

Let's connect! Find me on - Facebook | Instagram | Pinterest | Twitter

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Crepes filled with smooth peanut butter spread and bananas, drizzled with raw chocolate. These Chocolate Peanut Butter Banana Roll-Ups are one amazing HEALTHY treat. Refined sugar-free, whole grain and packed with nutrients. Perfect breakfast, a quick snack or delicious dessert!

Peanut Butter Banana Oatmeal Bars

by 29 Comments

Sweet, nutty and absolutely delicious, these no-bake Peanut Butter Banana Oatmeal Bars are wonderful snack. These oatmeal bars are energizing, and filled with nutrients, but made without refined sugars. So easy to make with just a few pantry ingredients. Vegan, GF.

Sliced Chocolate Peanut Butter Banana Oatmeal Bars

Man, it's HOT outside. Summer is not joking guys. Daily temperatures reach high 36C (98F). Even here in a countryside where I live, it's almost unbearable. But actually, it's not that these temperatures are so much the issue BUT humidity... omg... humidity is killing me. It feels like you can't breathe. That there's no air. And it's not an even the peak of the summer season.

So, on Wednesday evening, my friend Petra and I went running. The air was SO hot like we were breathing the air from the hair dryer. Not pleasant at all. Anyway, I was bragging to Petra how early that day I went shopping, and I've found this amazing tasting, creamy peanut butter that is made without added sugar or oils. I told her how I scooped one tablespoon just before the run. And I'm glad I did it. Without peanut butter superpowers, I think I wouldn't last not even one lap.

Sliced no bake Peanut Butter Banana Oatmeal Bars topped with melted dark chocolate

Next day, I've decided to make these Peanut Butter Banana Oatmeal Bars to be my before/post workout snack.... so I don't have to eat peanut butter from the jar.

These bars are super easy to make. You only need few simple ingredients and THE BEST thing is - it doesn't require turning the oven. Yey!!! Who needs more heat when it's so hot already, right?! Ok, for some things still it's worth standing some heat. Like for juicy crumbly Berry Banana Breakfast Oat Bars... or for sweet gingerish Carrot Cake Oatmeal Cookies.

Sliced no bake Peanut Butter Banana Oatmeal Bars topped with melted dark chocolate

I don't hide my love for oats. Oats are part of many my meals. I'm using oats wherever and whenever I can. Lemon Turmeric Energy Balls, Peach Blackberry Crisp, even the Coffee Breakfast Smoothie are all filled with this amazing heart HEALTHY grain.

Oats are super rich in high-quality fibers that are sooo good for our digestion, but also with many other essential nutrients - like plant-based proteins, vitamins and minerals. I love oats because you can eat them raw - with milk for breakfast or in raw treats and smoothies, or you can cook and bake them. And they turn out equally delicious, in any of mentioned ways.

In addition to the super-healthy oats, which makes the base for these Chocolate Peanut Butter Banana Oatmeal Bars, the real star of this recipe is, of course, the peanut butter... that I crazily insanely unbelievably LOVE. Peanut butter is packed with so many nutrients that are good for our health - like plant-based proteins and fibers. + It's packed with powerful antioxidant vitamin E, and bone-building magnesium, and muscle-friendly potassium, and immunity-boosting vitamin B6. + It's great for weight loss because it fills you up and keeps you feeling full longer.

Sliced no bake Peanut Butter Banana Oatmeal Bars topped with melted dark chocolate

Peanut butter also has anti-inflammatory properties, which helps with muscle recovery after exercise. That's why fit people dig peanut butter. Sticky, thick and full of taste... How just not to love it.

Chocolate Peanut Butter Banana Oatmeal Bars are so soft, pleasantly sweet but made without refined sugars. I used the ripe banana to naturally sweeten these bars with the little addition of mild tasting rice syrup. You can sub rice syrup with maple syrup or honey.

Sliced no bake Peanut Butter Banana Oatmeal Bars topped with melted dark chocolate

I rounded up this delicious story with some dark chocolate... because I just couldn't resist to put it on top. Peanut butter + banana + chocolate is the BEST combo ever. + Dark chocolate is powerful antioxidant and a great mood booster. It stimulates the production of endorphins, chemicals in the brain that bring on feelings of pleasure.... And I'm always in the mood for some good-mood food. ;)

These Chocolate Peanut Butter Banana Oatmeal Bars are great for midday healthy snacking. You can pack these in school lunch box for your kids, or you can bring it to work. These bars are powerful energy booster and thus PERFECT before/after workout meal. MUCH better than ANY store-bought, sugar-loaded, artificial protein bars... not to mention 1000 million times better than calorie-bomb Snickers.

Sliced no bake Peanut Butter Banana Oatmeal Bars topped with melted dark chocolate

Peanut Butter Banana Oatmeal Bars benefits

These delicious oatmeal bars are:

  • made with wholesome ingredients good for health,
  • full of high-quality dietary fibers that promote good digestion and weight loss,
  • easy to prepare and needs only a few simple ingredients,
  • refined sugar-free,
  • rich in plaint-based proteins,
  • vegan, gluten-free and dairy-free,
  • great grab-and-go snack,
  • perfect before or after workout meal.

Decadent and rich in dark chocolate-peanut flavor, these Chocolate Peanut Butter Banana Oatmeal Bars are one amazing treat. Make sure you prepare few batches at once and store in ziplock bags in the freezer. That way you'll have them ready whenever you need a healthy boost of energy.

And now I'll leave you with  the recipe.... Enjoy!

Recipe

Chocolate Peanut Butter Oatmeal Bars
Print Recipe
4.33 from 31 votes

Peanut Butter Banana Oatmeal Bars

Sweet, nutty and absolutely delicious, these Peanut Butter Banana Oatmeal Bars are wonderful snack. These oatmeal bars are energizing, and filled with nutrients, but made without refined sugars. So easy to make with just a few pantry ingredients. Vegan, GF.
Prep Time5 minutes
Freeze time15 minutes
Total Time20 minutes
Course: Snack
Cuisine: American
Keyword: no bake peanut butter bananaoatmeal bars, no bake peanut butter oatmeal bars, oatmeal bars, peanut butter banana oatmeal bars, peanut butter oatmeal bars
Servings: 8 bars
Calories: 347kcal
Author: Natalie

Ingredients

  • 3 cups rolled oats
  • 2 bananas ripe
  • ¼ cup maple syrup or honey
  • ¼ cup creamy peanut butter
  • 2 teaspoon vanilla extract
  • 1 cup dark chocolate or dark chocolate chips

Instructions

  • Line the bottom of a 9x9 inch (22x22cm) square pan with parchment paper. Set aside.
  • Put half of the oats into the food processor and pulse for 2 second to cut up oats in smaller pieces. Combine with the rest of the oats in a large mixing bowl.
  • In the separate bowl, mash banana with the fork. Add syrup or honey and vanilla extract and peanut butter. Mix well until you get a smooth mixture. 
  • Add the mixture into oats and stir until evenly combined. Use spatula.
  • Transfer mixture to a prepared pan. Press down using the second sheet of parchment to press it evenly into the bottom of the pan. Place in freezer for 15 minutes.
  • In meantime, melt dark chocolate in a microwave or using the stove. Let it cool for few minutes then spread the melted chocolate on top of the oats.
  • Freeze until firm enough to cut into bars.

Notes

FOR GLUTEN FREE make sure you use certified gluten-free oats. FOR VEGAN version use vegan dark chocolate chips.
Keep in an airtight container refrigerated for up to 1 week. Place in ziplock bags and freeze up to 3 months. 
Nutritional Disclaimer

Nutrition

Serving: 1slice | Calories: 347kcal | Carbohydrates: 46g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 44mg | Potassium: 447mg | Fiber: 7g | Sugar: 16g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 4mg

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Chocolate Peanut Butter Oatmeal Bars

 

Almond Butter Energy Balls

by 103 Comments

These Almond Butter Energy Balls are so delicious. Sweet, nutty, perfectly flavored. Made with all healthy but super simple ingredients, and sweetened with dates. Low-calorie and packed with nutrients - fibers, and proteins. A perfect energizing snack.

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Almond Butter Energy Balls served in a bowl

Last week I had a huge craving. I wanted something sugary but healthy, something easy to make, without the need to fire up my oven. No-bake energy balls showed to be the perfect solution in situations like this. They are quick, simple, and always delicious.

I love Peanut Butter Balls but this time I wanted to use almond butter because the flavor is not so intense. I also decided to mix in some superfoods, to make the balls more nutritious and healthier.

These Almond Butter Energy Balls turned out to be just what I needed. Delicious, nutty, and super sweet. Perfect bite-sized treat that is energizing too.

Afternoon snack. Pre-workout. Post-workout. Camping. Lunchbox. Hikes. Road trips... These balls are perfect for every occasion.

Why should you make them?

  • They are sweet, nutty, and perfectly flavored. Soft and fudgy.
  • Wholesome and seriously delicious.
  • They are made with only 6-simple pantry ingredients in 10 minutes.
  • They are nutritious - full of fibers for gut-health and weight loss. Packed with proteins and healthy Omega-3s.
  • They are made without added sugars. Low in calories, kids-friendly and very satisfying.
  • Perfect everyday snack for the whole family.

Ingredients used

To make these almond energy balls, you will need only 6 ingredients that are very common in everyone's pantry.

Almond Butter Energy Balls ingredients
  • Almonds. They are nutritious, delicious and so healthy. Loaded with proteins and healthy Omega 3's, they do wonders for our heart health. Almonds are also packed with powerful antioxidants, including vitamin E, and essential but deficiant mineral magnesium. 
  • Almond butter. I used natural creamy almond butter.
  • Medjool dates. They have a rich, almost caramel-like taste and a soft, chewy texture. Dates bind ingredients together but also give a natural sweetness.
  • Flax seeds. Flax seeds are packed with Omega-3s wich improves mood, boosts immunity, and fights inflammation. Also, flax seeds are packed with fibers. Adding flax seeds made almond balls more nutritious.
  • Maca powder. It's a superfood known to boost mood, energy, and stamina. (1) If you don't like maca or don't have it you can easily skip it in this recipe. But I highly recommend you buy maca powder and start using it. 
  • Vanilla extract. For extra flavor punch.
Almond Butter Energy Balls served in a bowl

How to make Almond Butter Energy Balls

To make almond butter balls, you will need a good food processor or chopper. Other than that, the recipe is pretty straightforward.

Step by step instructions

  • Start with preparing and measuring all the ingredients. I like to use measuring cups.
  • Put Medjool dates in a bowl and soak in hot water for a few minutes. Drain, and reserve the water!
  • Take a high-speed food processor and put all ingredients. Note: add soaked dates first for easier mixing.
  • Mix everything on high speed for a few minutes until the dough is formed.
  • Don't worry if the dough seems dry in the beginning. Just continue mixing. Dates will release juices and make it sticky. Scrap down the dough with a spatula if needed.
  • After two minutes, stop the mixing and check texture by pinching the dough between your fingers. It should be sticky and able to keep its shape.
  • If the mixture is too dry, add a bit of resrved hot water from dates (just a teaspoon). Mix again and check the texture. 
  • At this point, it's good idea to taste the dough. These almond butter energy balls are mildly sweet, so if you feel like you need a bit more sweetness, feel free to add some sweetener. (See "Recipe tips" section for sweetener recommendation). Make sure you mix the dough again after adding the sweetener.
  • Using a spoon, scoop out the dough and roll between your palms to form a little ball. Repeat with remaining dough.
  • Place balls on a plate, serving tray or in an airtight container and refrigerate to harden.
  • It makes 22 bite-sized balls. The recommended serving size is 2 balls.
Almond Butter Energy Balls served in a bowl

Substitutions

  • You can use creamy or crunchy almond butter here.
  • You can substitute flax seeds with ground chia seeds or hemp seeds. 
  • You can substitute Medjool dates with regular dates (Deglet Noor). Regular dates are smaller than Medjool dates, so you might need to use more, 12-14 dates for this recipe.

Tips for storing

  • Keep energy balls covered in air-tight food container in the refrigerator for up to 7 days.
  • To freeze: Place the balls in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw for 5 minutes on the room temperature before using.
Almond Butter Energy Balls served in a bowl

Recipe tips

  • Use a high-speed food processor to ensure everything mix well.
  • If almond butter is too hard, microwave it for a few seconds to soften.
  • Make sure you use natural almond butter, without added sugars, oils or salt.
  • Make sure you grind flax seeds before using them. Grinding flax seeds is the best way to make the most of their health benefits.
  • If you notice that the mixture is too dry and crumbly, add a bit of reserved date water, just a teaspoon. NOTE: Add water little by little and check the dough.
  • If you accidentally add too much water and dough turns out to be too mushy, just add more almonds.  
  • Additional sweetener recommendation:
    • I recommend using date syrup, raw honey or maple syrup.
    • Stevia, or any low-carb sweetener is fine too. This is totally based on your preference.
  • If you're adding liquid sweetener, then there's no need to add date water. Sweetener will bind the dough and make the mixture sticky.
  • Hand taking Almond Butter Energy Balls from a bowl
  • Hand holding Almond Butter Energy Balls

These Almond Butter Energy Balls are the perfect healthy, low-calorie snack. Energizing, sweet and satisfying. And the best part is, they are super easy to make without much fuss. Enjoy!

Recipe

Almond Butter Energy Balls served in a bowl
Print Recipe
5 from 122 votes

Almond Butter Energy Balls

Almond Butter Energy Balls are so delicious. Sweet, nutty, perfectly flavored. Easy made with only 6-ingredients. Without added sugar. Perfect snack! Vegan+GF
Prep Time10 minutes
Total Time10 minutes
Course: Snack
Cuisine: American, International
Keyword: almond butter balls, almond butter energy balls, almond butter energy balls recipe, almond energy balls, easy almond butter energy balls
Servings: 22 balls
Calories: 109kcal
Author: Natalie

Equipment

Ingredients

Instructions

  • Put Medjool dates in a bowl and soak in hot water for a few minutes. Drain, and reserve the water!
  • Put all ingredients in food-processor. Note: add soaked dates first for easier mixing.
  • Mix everything on high speed for a few minutes until the dough is formed.
  • Check the texture by pinching the dough between your fingers. It should be sticky and able to keep its shape.
  • If the mixture is too dry, add a bit of resrved hot water from dates (just a teaspoon). Mix again and check the texture.
  • Taste the dough and add sweetener, if desired and to taste. (See "Recipe tips" section for sweetener recommendation).
  • Using a spoon, scoop out the dough and roll between your palms to form a little ball. Repeat with remaining dough.
  • Place balls on a plate, serving tray or in an airtight container and refrigerate to harden.
  • Serve and enjoy!

Notes

Makes 20-22 bite-sized balls. The recommended serving size is 2 balls.
Substitutions
  • You can use creamy or crunchy almond butter here. Both are good.
  • You can substitute flax seeds with ground chia seeds or hemp seeds. 
  • You can substitute Medjool dates with regular dates, called Deglet Noor. Regular dates are smaller than Medjool dates, so you might need to use more, 12-14 dates.
To store: Keep energy balls covered in an air-tight food container in the refrigerator for up to 7 days.
To freeze: Place the balls in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw for 5 minutes before enjoying.
I used a US cup (240ml) as a measure.
See "Recipe tips" section for more info about the recipe.

Nutrition

Serving: 1ball | Calories: 109kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1mg | Potassium: 184mg | Fiber: 2g | Sugar: 8g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

This post is originally published in August 2020. It's updated with more information and republished in August 2021. The recipe stayed the same.

More recipes to try

Almond Butter Brownies

by 40 Comments

Fudgy and full of dark chocolate these Almond Butter Brownies are insanely delicious. Easy to make with simple wholesome ingredients, these flourless brownies a true guilt-free, pure-pleasure chocolate treat. Perfect for weekends or when you need a quick chocolate fix.

Almond butter brownies sliced and served on a wooden plate

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Nothing, and I mean nothing is more satisfying than a delicious freshly baked brownie. Topped with a scoop of ice cream, it's just unbelievably delicious! Chocolate is the ultimate pleasure. A comfort food. Mood booster and happiness bringer. Also, the perfect way to say I love you.

Last weekend I wanted to surprise my bear with something chocolaty 'cause he's been handling my crazy working hours and after-work schedule pretty good lately. I made Chocolate Protein Balls for him but every now and then a man just needs a full-bodied chocolate experience.

To show him how much I love him, I made him (and myself) this sweet chocolate beauty. Double Chocolate Almond Butter Brownies are rich and filled with melting dark chocolate bits. Bitter-sweet, dense, and absolutely delicious.

Knowing that these almond brownies are made with wholesome ingredients, completely guilt-free, has made us enjoy them even more.

A hand taking the slice of almond butter brownies

Almond Butter Brownies ingredients

These chocolate almond brownies are super easy to make and you'll need only a few simple (basic healthy) ingredients to make them. They are so simple that you can actually make them anytime you need a brownie-fix or something sweet. Plus, it's one of those recipes that turn out perfect every time. Here's what you'll need:

  • Almond butter. I used all-natural creamy almond butter. Almond butter is one of the staples in my house. It's so healthy, loaded with good fats that keep our heart healthy. Plus, fibers, proteins, and many important minerals and vitamins.
  • Cacao powder. I always use unprocessed raw cacao powder that is bitter, deep-flavored, and so incredibly healthy. Cacao powder is packed with powerful antioxidants that have been linked to many health benefits. Cacao gave almond brownies a gorgeous chocolaty flavor.
  • Coconut Sugar. I used it to sweeten these almond butter brownies. Coconut sugar is a natural sugar made from coconut palm sap. It has a lower glycemic index than regular table sugar which makes him a great sugar alternative in sweets like these.
  • Dark chocolate chips. I used dark chocolate made with 75% or more raw cacao that is made without refined sugars. You can find those in healthy food stores. They deepened the overall chocolate flavor and gave that special double chocolate kick. Melting pieces of dark chocolate in a warm brownie it's unbelievably good and satisfying.
  • Maca powder. To add some extra flavor I also added a maca powder. It's a known superfood that boosts mood, sex drive, energy, and stamina. If you don't have maca powder at hand, you can swap it for cinnamon.

Other pantry ingredients you'll need:

  • Egg - I used free-range, pasture-raised.
  • Maple syrup.
  • Coconut flour.
  • Baking soda.
  • Salt - I used Himalayan salt.
Almond butter brownies sliced and served on a wooden plate

How to make Almond Butter Brownies

Almond Butter brownies are a no-brainer. It requires some mixing but you'll need only basic equipment.

  • Position an oven rack in the middle and turn on the oven.
  • Prepare a 9"x9" baking pan by either generously greasing and flouring or by lining with parchment paper. Set aside.
  • Prepare and measure all ingredients using measuring cups. 
  • Take the mixing bowl and sift the cacao powder and maca powder so there are no lumps. Mix in baking soda, coconut flour, and salt. Set aside.
  • In another larger mixing bowl, combine almond butter, melted coconut oil, maple syrup, and coconut sugar. Mix everything using the whisk until you get a nice sticky texture. Coconut sugar must dissolve completely. Don't use an electric mixer.
  • Add in eggs, one by one, mixing with the whisk.
  • Once you get a soft, sticky but runny mixture, add in dry ingredients. You can use a spatula here or whisk.
  • Toss in dark chocolate chips and fold everything together.
  • Pour brownie batter into prepared baking pan and bake for 20 minutes (until a toothpick inserted into the center come out almost clean).
  • Make sure you do not over-bake the brownies. They must have firm outside but soft inside.
  • Remove the pan from the oven and let the almond brownies cool for a minute or two before you slice it. Well, it's recommended to let it cool completely BUT who can wait THAT long, right?!
Almond butter brownies sliced and served on a wooden plate

Useful tips

  • To check whether brownies are done, insert a skewer or toothpick into the center. If the toothpick comes out clean or with just a few crumbs on it, they are ready to come out of the oven.
  • Make sure you use eggs at room temperature. Pull them out of the fridge before baking so they can rest for a bit. Or run the eggs under warm water to speed this process or set them in a bowl of warm water.

Substitutions

  • You can substitute coconut sugar with brown sugar in its place. A 1:1 ratio will work perfectly, though it’s important to note that brown sugar is slightly sweeter.
  • You can substitute maple syrup with honey or date syrup at a 1:1 ratio. Use honey in the runny form (not raw honey).
  • Substitute maca powder with cinnamon.
  • If you don't have coconut flour at hand, you can leave it out. Coconut flour gives a more dense texture. Leaving it out will make brownies softer but equally good and delicious.

Optional brownie add-ons

I always like to play around with add-ons. Sometimes I crave little more crunch, or just additional chocolate. Here are some of my ideas how to make these almond butter brownies even more interesting.

  • Add in some chopped walnuts or pecans for extra crunch.
  • Mix in some strawberries or raspberries for some freshness.
  • Swirl in a tablespoon or two of Strawberry Chia Jam.
  • Make the chocolate frosting and add sprinkles on top.
Almond butter brownies sliced and served on a wooden plate

Chocolate almond brownies are really special. Chocolaty, deep flavored, melt-in-your-mouth delicious. Decadent, but totally wholesome and good for you. A perfect dessert for the weekends or when you need something to boost your mood. Great Valentine's Day dessert too.

Enjoy!

Recipe

Almond butter brownies sliced and served on a wooden plate
Print Recipe
4.95 from 38 votes

Almond Butter Brownies

These ultimate rich almond brownies are insanely easy to make and loaded with intense chocolate flavor! Made with wholesome ingredients, without refined sugars, grains or dairy, these flourless brownies are decadent but good for you.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: almond brownies, almond butter brownies, chcolate almond butter brownies, double chocolate almond brownies, flourless brownies
Servings: 12 slices
Calories: 236kcal
Author: Natalie

Equipment

Ingredients

Instructions

  • Preheat oven to 350F (176C). Grease a 9x9 inch square baking pan with nonstick cooking spray.
  • Melt coconut oil and let it cool to room temperature.
  • Prepare dry ingredients: In a bowl sift cacao powder and maca. Add in coconut flour, baking soda, and salt. Mix well.
  • Prepare wet ingredients: In a large bowl, combine almond butter, melted coconut oil, maple syrup, and coconut sugar. Mix everything using the whisk until you get a nice sticky texture. Coconut sugar must dissolve completely.
  • Add in eggs, one by one, mixing with the whisk.
  • Gently fold in dry ingredients.
  • Toss in dark chocolate chips and fold everything together.
  • Pour brownie batter into prepared baking pan and bake for 20 minutes (until a toothpick inserted into the center come out almost clean).
  • Remove from oven and let brownies cool for few minutes.
  • Slice and enjoy!

Notes

As a measure, I used US cup (240ml).
To store: Place in air-tight container, and store in fridge for up to a week. Place in a zip-lock bag and freeze up to three months. Thaw on room temperature before using. Use the microwave to heat the brownies once they are defrosted.
Nutritional Disclaimer

Nutrition

Serving: 1slice | Calories: 236kcal | Carbohydrates: 20g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 81mg | Potassium: 239mg | Fiber: 3g | Sugar: 12g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg

More brownie recipes to try

If you’ve tried this Almond Butter Brownies recipe or any other recipe on Natalie’s Health, please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!

Chocolate Almond Butter Brownies

This post is originally published in May 2019. It's updated with new information and republished in February 2021. The recipe reminded the same.

What's in season: March

by 31 Comments

From juicy immune-boosting citruses to superfood carrots, in this illustrated seasonal produce guide, you will find a list of fruit and vegetables in season in March. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

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Seasonal Produce Guide What’s in Season March

Welcome to month three of my Monthly Seasonal Produce Guides!

March signals the gentle arrival of spring. After the quiet winter months, nature slowly begins to wake up again.

At the farmer’s market, colourful stalls start to fill with fresh seasonal produce — bright citrus fruits, sweet early strawberries, and vibrant leafy greens. Kale, spinach, and young spring onions make their way onto the shelves, all packed with flavour and freshness.

If you’re wondering which fruits and vegetables are in season in March, here’s a full list of the produce you can enjoy this month.

Looking for recipe ideas? Click on the links below and grab all the inspiration you need to cook healthily throughout the month.

Regional Produce Guide: US East Coast

Fruits:

  • Oranges
  • Grapefruit
  • Lemons
  • Tangerines
  • Strawberries (southern states like Florida)
  • Apples (storage varieties)

Vegetables:

  • Asparagus (early season in southern areas)
  • Artichokes (southern regions)
  • Kale & Collard Greens
  • Spinach
  • Swiss Chard
  • Cabbage
  • Broccoli
  • Cauliflower
  • Brussels Sprouts
  • Carrots
  • Beets
  • Turnips
  • Leeks
  • Onions
  • Potatoes
  • Radishes

Regional Produce Guide: US West Coast

Fruits:

  • Oranges, Mandarins & Tangerines
  • Lemons
  • Grapefruit
  • Avocados (peak season)
  • Strawberries (California early harvest)
  • Kiwis

Vegetables:

  • Asparagus
  • Artichokes
  • Kale, Chard & Collards
  • Spinach
  • Broccoli
  • Cauliflower
  • Cabbage
  • Fennel
  • Leeks & Onions
  • Carrots
  • Beets
  • Radishes
  • Peas (early harvest)
  • Lettuce & Salad Greens

Regional Produce Guide: US Central

Fruits:

  • Oranges
  • Grapefruit
  • Apples (storage varieties)

Vegetables:

  • Cabbage
  • Kale & Collard Greens
  • Spinach (late March in warmer areas)
  • Broccoli
  • Cauliflower
  • Carrots
  • Beets
  • Turnips
  • Radishes
  • Potatoes
  • Onions
  • Leeks

Regional Produce Guide: Europe

Fruits:

  • Oranges
  • Mandarins
  • Lemons
  • Grapefruit
  • Kiwis
  • Apples (storage varieties)

Vegetables:

  • Asparagus (early season in warmer regions)
  • Artichokes
  • Spinach
  • Swiss Chard
  • Kale
  • Cabbage
  • Broccoli
  • Cauliflower
  • Leeks
  • Fennel
  • Carrots
  • Beets
  • Turnips
  • Radishes
  • Peas (early spring harvest)
Seasonal Produce Guide What’s in Season March PIN

March recipes

Breakfast recipes

Smoothies

Salads

Sups & Stews

Main dishes

Side dishes

Desserts

Snacks

Drinks

More recipes

St. Patrick's Day recipes

What's in season: January

by 5 Comments

From juicy immune-boosting kiwi to superfood kale, in this illustrated produce guide, you will find a list of fruit and vegetables in season in December. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

[feast_advanced_jump_to]

Welcome to month one of my Monthly Seasonal Produce Guides.

Despite the colder weather, January brings an abundance of fresh, seasonal produce to the farmer’s market. Immune-supporting citrus fruits and powerful leafy greens take centre stage, with lemons, grapefruits, kiwis, kale, and spinach all reaching their peak in flavour and nutritional value.

If you're wondering what fruit and vegetables are in season in January, here is a full list of all the produce now in season.

Looking for recipe ideas? Click on the links below and grab all the inspiration you need to cook healthily throughout the month.

Regional Produce Guide: US East Coast

Fruits:

  • Oranges & Mandarins (Florida peak)
  • Grapefruit
  • Lemons
  • Tangerines
  • Pomegranates
  • Apples (storage varieties)
  • Pears (storage varieties)

Vegetables:

  • Winter Squash (butternut, acorn, spaghetti)
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips & Rutabagas
  • Kale & Collard Greens
  • Brussels Sprouts
  • Cabbage
  • Broccoli & Cauliflower
  • Leeks & Onions
  • Garlic
  • Celery & Celery Root
  • Potatoes

Regional Produce Guide: US West Coast

Fruits:

  • Oranges, Mandarins & Tangerines
  • Lemons & Limes
  • Grapefruit
  • Kiwis
  • Pomegranates
  • Apples & Pears
  • Avocados (California peak begins)

Vegetables:

  • Winter Squash
  • Sweet Potatoes & Yams
  • Carrots
  • Beets
  • Parsnips
  • Kale, Chard & Collards
  • Brussels Sprouts
  • Broccoli & Cauliflower
  • Cabbage
  • Leeks & Onions
  • Celery & Celery Root
  • Lettuce & Spinach (coastal regions)
  • Fennel
  • Mushrooms

Regional Produce Guide: US Central

Fruits:

  • Apples (storage varieties)
  • Pears (storage varieties)
  • Oranges & Grapefruit (southern states like Texas)
  • Pomegranates

Vegetables:

  • Winter Squash
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips & Rutabagas
  • Kale & Collard Greens
  • Brussels Sprouts
  • Cabbage
  • Broccoli & Cauliflower
  • Potatoes
  • Onions & Garlic
  • Celery Root

Regional Produce Guide: EU

Fruits:

  • Oranges, Mandarins & Clementines
  • Lemons
  • Grapefruit
  • Apples
  • Pears
  • Kiwis
  • Pomegranates

Vegetables:

  • Winter Squash & Pumpkin
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips
  • Cabbage (white, red, savoy)
  • Brussels Sprouts
  • Kale
  • Leeks & Onions
  • Garlic
  • Celery Root (Celeriac)
  • Fennel
  • Spinach & Swiss Chard
Illustrated January seasonal produce guide featuring winter fruits and vegetables — citrus, avocados, carrots, parsnips, Brussels sprouts, and leafy greens — with regional lists for East Coast, West Coast, Central US, and Europe.

January recipes

Breakfast recipes

Smoothies:

Salads:

Sups & Stews:

Main dishes:

 Side dishes:

Desserts:

Snacks:

Drinks:

More recipes:

What's in season: December

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From juicy pomegranates to earthy beets, in this illustrated produce guide, you will find a list of fruit and vegetables in season in December. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

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Seasonal Produce Guide What’s in Season December

Welcome to month 12 of my Monthly Seasonal Produce Guides!

Winter is in full swing, and many people think that farmers' markets don't offer much fresh produce at this time of year. This thinking is completely wrong. Markets are now loaded with winter fruits and veggies: pomegranates, citrus fruits, fresh cabbage, and beautiful greens. There are plenty of colors on the market shelves.

If you're wondering what fruit and vegetables are in season in December, here is a full list of all the produce now in season.

Looking for recipe ideas? Click on the links below and grab all the inspiration you need to cook healthily throughout the month.

Regional Produce Guide: US East Coast

Fruits:

  • Oranges & Mandarins (Florida peak season)
  • Grapefruit
  • Lemons
  • Cranberries
  • Apples (stored late varieties)
  • Pears
  • Pomegranates

Vegetables:

  • Winter Squash (butternut, acorn, spaghetti)
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips & Rutabagas
  • Kale & Collard Greens
  • Brussels Sprouts
  • Cabbage
  • Broccoli & Cauliflower
  • Leeks & Onions
  • Garlic
  • Celery & Celery Root
  • Potatoes

Regional Produce Guide: US West Coast

Fruits:

  • Oranges, Mandarins & Tangerines
  • Lemons & Limes
  • Grapefruit
  • Pomegranates
  • Kiwis
  • Apples & Pears
  • Persimmons (early December in California)

Vegetables:

  • Winter Squash
  • Sweet Potatoes & Yams
  • Carrots
  • Beets
  • Parsnips
  • Kale, Chard & Collards
  • Brussels Sprouts
  • Broccoli & Cauliflower
  • Cabbage
  • Leeks & Onions
  • Celery & Celery Root
  • Lettuce & Spinach (coastal areas)
  • Mushrooms

Regional Produce Guide: US Central

Fruits:

  • Apples (storage varieties)
  • Pears
  • Cranberries (Upper Midwest)
  • Oranges & Grapefruit (southern states like Texas)
  • Pomegranates

Vegetables:

  • Winter Squash
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips & Rutabagas
  • Kale & Collard Greens
  • Brussels Sprouts
  • Cabbage
  • Broccoli & Cauliflower
  • Potatoes
  • Onions & Garlic
  • Celery Root

Regional Produce Guide: EU

Fruits:

  • Oranges, Mandarins & Clementines
  • Lemons
  • Grapefruit
  • Apples
  • Pears
  • Pomegranates
  • Kiwis

Vegetables:

  • Winter Squash & Pumpkin
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips
  • Cabbage (white, red, savoy)
  • Brussels Sprouts
  • Kale
  • Leeks & Onions
  • Garlic
  • Celery Root (Celeriac)
  • Fennel
  • Spinach & Swiss Chard
Seasonal Produce Guide What’s in Season December pin image

December seasonal recipes

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What's in season: November

by 17 Comments

From sweet potatoes and beets to juicy cranberries and delicious chestnuts, in this illustrated produce guide, you will find a list of fruit and vegetables in season in November. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

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Seasonal Produce Guide What’s in Season NOVEMBER

Welcome to month 11 of my Monthly Seasonal Produce Guides!

Fall is all settled in, and markets are packed with fresh seasonal fruits and veggies that you can enjoy. Beautiful November brings amazing colors to the table. Red beets, vivid green broccoli, and orange pumpkins. Sweet grapes, plum pears, and beautiful, juicy apples. Everything is at its peak. So healthy and full of flavor. 

If you're wondering what fruit and vegetables are in season in November, here is a full list of all the produce now in season.

Looking for recipe ideas? Click on the links below and grab all the inspiration you need to cook healthily throughout the month.

Regional Produce Guide: US East Coast

Fruits:

  • Apples (late varieties like Fuji, Braeburn, and Rome)
  • Pears
  • Cranberries
  • Persimmons (in the South and Mid-Atlantic)
  • Pomegranates (southern areas)
  • Grapes (lingering late harvest)
  • Oranges and Tangerines (Florida)

Vegetables:

  • Pumpkins
  • Winter Squash (acorn, butternut, spaghetti)
  • Sweet Potatoes
  • Carrots
  • Beets
  • Turnips & Rutabagas
  • Kale & Collard Greens
  • Spinach & Swiss Chard
  • Brussels Sprouts
  • Broccoli & Cauliflower
  • Cabbage
  • Potatoes
  • Onions & Leeks
  • Garlic
  • Celery & Celery Root

Regional Produce Guide: US West Coast

Fruits:

  • Apples & Pears
  • Persimmons
  • Pomegranates
  • Kiwis
  • Citrus (oranges, mandarins, lemons)
  • Grapes (late-season harvest)
  • Figs (early November in California)

Vegetables:

  • Pumpkins & Winter Squash
  • Sweet Potatoes & Yams
  • Carrots
  • Beets
  • Kale, Chard & Collards
  • Broccoli & Cauliflower
  • Cabbage
  • Brussels Sprouts
  • Leeks & Onions
  • Celery & Celery Root
  • Mushrooms (especially wild varieties)
  • Lettuce & Spinach (milder coastal areas)

Regional Produce Guide: US Central

Fruits:

  • Apples
  • Pears
  • Cranberries (Upper Midwest)
  • Persimmons (Southern Plains)
  • Pomegranates (Southern states)
  • Oranges & Grapefruit

Vegetables:

  • Pumpkins & Winter Squash
  • Sweet Potatoes
  • Carrots & Beets
  • Kale, Collards & Swiss Chard
  • Cabbage
  • Broccoli & Cauliflower
  • Brussels Sprouts
  • Turnips & Rutabagas
  • Onions & Leeks
  • Garlic
  • Potatoes
  • Celery Root
  • Spinach

Regional Produce Guide: EU

Fruits:

  • Apples
  • Pears
  • Grapes (late harvest in southern regions)
  • Pomegranates
  • Persimmons
  • Quinces
  • Figs (southern Europe)
  • Chestnuts
  • Citrus (mandarins, oranges, lemons)
  • Kiwi
  • Medlars (in some regions)

Vegetables:

  • Pumpkins & Winter Squash
  • Sweet Potatoes
  • Beets & Carrots
  • Turnips & Rutabagas
  • Broccoli & Cauliflower
  • Kale & Cabbage
  • Brussels Sprouts
  • Leeks & Onions
  • Garlic
  • Celery Root (Celeriac)
  • Spinach & Swiss Chard
  • Mushrooms
  • Fennel
  • Endive
Seasonal Produce Guide What’s in Season November

November seasonal recipes

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What's in season: October

by 20 Comments

From beautiful, juicy grapes and healthy broccoli to wonderful pumpkins, in this illustrated produce guide, you will find a list of fruit and vegetables in season in October. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

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Seasonal Produce Guide What’s in Season OCTOBER featured image

Welcome to month 10 of my Monthly Seasonal Produce Guides!

It’s early Fall, and the weather is slowly changing. Colors on farmer's markets are changing too. From bright tones, we had during Summer to darker ones. But there is still plenty of deliciousness at its peak: red beets, broccoli, and cabbage. Beautiful round pumpkins, sweet grapes, and pears.

If you're wondering what fruit and vegetables are in season in October, here is a full list of all the produce now in season.

Looking for recipe ideas? Click on the links below and grab all the inspiration you need to cook healthily throughout the month.

Regional Produce Guide: US East Coast

Fruits:

  • Apples (peak season!)
  • Pears
  • Cranberries (Northeast)
  • Grapes
  • Figs (southern states)
  • Persimmons (mid to late October in the South)
  • Pomegranates (mid-Atlantic and southern areas)

Vegetables:

  • Pumpkins
  • Winter Squash (butternut, acorn, delicata)
  • Sweet Potatoes
  • Carrots
  • Beets
  • Turnips
  • Kale & Collard Greens
  • Broccoli
  • Cauliflower
  • Cabbage
  • Brussels Sprouts
  • Spinach
  • Onions & Leeks
  • Garlic

Regional Produce Guide: US West Coast

Fruits:

  • Apples (dozens of varieties)
  • Pears
  • Figs
  • Persimmons
  • Pomegranates
  • Grapes
  • Kiwis (late October)
  • Citrus (early mandarins in southern California)

Vegetables:

  • Pumpkins & Winter Squash
  • Sweet Potatoes & Yams
  • Carrots
  • Beets
  • Broccoli
  • Cauliflower
  • Kale, Chard, Collards
  • Cabbage
  • Leeks & Onions
  • Spinach
  • Lettuce (especially coastal areas)
  • Mushrooms (wild varieties begin appearing)

Regional Produce Guide: US Central

Fruits:

  • Apples
  • Pears
  • Grapes
  • Cranberries (Upper Midwest)
  • Melons (early October in southern areas)
  • Persimmons (Southern and Central Plains)

Vegetables:

  • Pumpkins
  • Winter Squash
  • Sweet Potatoes
  • Carrots
  • Beets
  • Turnips & Rutabagas
  • Kale & Collard Greens
  • Cabbage
  • Broccoli & Cauliflower
  • Brussels Sprouts
  • Potatoes & Onions
  • Garlic

Regional Produce Guide: EU

Fruits:

  • Apples
  • Pears
  • Grapes
  • Plums (early October)
  • Figs (southern Europe)
  • Pomegranates
  • Persimmons
  • Quinces
  • Chestnuts
  • Citrus (lemons, mandarins in southern Europe)

Vegetables:

  • Pumpkins & Winter Squash
  • Sweet Potatoes
  • Beets
  • Carrots
  • Cabbage
  • Cauliflower
  • Broccoli
  • Leeks & Onions
  • Turnips & Rutabagas
  • Spinach & Swiss Chard
  • Kale
  • Celery Root (Celeriac)
  • Mushrooms

October seasonal recipes

Breakfast recipes

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What's in season September

by 6 Comments

From apples and juicy plums to colorful peppers and pumpkins, in this illustrated produce guide, you will find a list of fruit and vegetables in season in September. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

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Seasonal Produce Guide What’s in Season SEPTEMBER

Welcome to month 8 of my Monthly Seasonal Produce Guides!

As summer gives way to fall, nature unveils a delightful assortment of fruits and veggies to savor. Think of succulent apples and plums, the graceful allure of pears and grapes, and the hearty presence of round pumpkins and zucchinis. Each one adorned in the warm, earthy tones that define the season, a true testament to autumn's palette. The sheer beauty is matched only by the delectable flavors they hold. It's a scene of pure beauty and delicious anticipation!

If you're wondering what fruit and vegetables are in season in September, here is a full list of all the produce now in season.

Looking for recipe ideas? Just click on the links below and grab all the inspiration you need to cook healthy throughout the month.

Regional Produce Guide: US East Coast

Fruits:

  • Apples (early varieties in full swing)
  • Pears
  • Plums
  • Grapes
  • Blackberries
  • Raspberries
  • Melons (cantaloupe, watermelon, honeydew)
  • Cranberries (starting late September in some areas)
  • Figs

Vegetables:

  • Tomatoes (peak season continues)
  • Peppers (bell, hot varieties)
  • Eggplant
  • Zucchini & summer squash (end of season)
  • Cucumbers
  • Pumpkins
  • Winter squash (acorn, butternut, delicata)
  • Potatoes
  • Sweet potatoes
  • Cabbage
  • Broccoli
  • Kale, spinach, Swiss chard
  • Carrots
  • Beets
  • Onions
  • Leeks

Regional Produce Guide: US West Coast

Fruits:

  • Apples
  • Asian pears
  • Grapes (wine and table varieties)
  • Plums & pluots
  • Figs
  • Peaches & nectarines (late varieties still around in California)
  • Melons
  • Berries (blackberries, late raspberries)
  • Persimmons (beginning late September)
  • Pomegranates (California harvest starts)

Vegetables:

  • Tomatoes
  • Peppers (sweet & chili varieties)
  • Eggplant
  • Zucchini
  • Corn (late season)
  • Pumpkins
  • Winter squash
  • Sweet potatoes
  • Kale, collard greens, chard
  • Lettuce & salad greens
  • Broccoli
  • Cauliflower
  • Carrots
  • Beets
  • Onions & garlic

Regional Produce Guide: US Central

Fruits:

  • Apples (peak harvest)
  • Pears
  • Grapes
  • Plums
  • Melons (watermelon, cantaloupe, honeydew)
  • Late peaches (in warmer Midwest states)
  • Berries (late-season raspberries, blackberries)

Vegetables:

  • Tomatoes
  • Peppers
  • Eggplant
  • Cucumbers (last harvests)
  • Pumpkins
  • Winter squash (butternut, acorn, spaghetti squash)
  • Potatoes
  • Sweet potatoes
  • Corn (late harvest in early September)
  • Kale, collard greens, spinach, chard
  • Cabbage
  • Broccoli
  • Carrots
  • Beets
  • Onions
  • Turnips
  • Radishes

Regional Produce Guide: EU

Fruits:

  • Apples (all varieties in full harvest)
  • Pears
  • Plums
  • Grapes (table grapes + wine harvest season)
  • Blackberries
  • Figs
  • Melons (southern Europe)
  • Peaches & nectarines (last harvest in warmer regions)
  • Quince (late September, southern/central Europe)

Vegetables:

  • Tomatoes
  • Peppers
  • Eggplant
  • Zucchini
  • Pumpkins
  • Winter squash (butternut, kabocha, spaghetti squash)
  • Potatoes
  • Sweet potatoes (southern regions)
  • Kale, spinach, Swiss chard
  • Cabbage, Brussels sprouts (early harvest in cooler regions)
  • Leeks
  • Carrots
  • Beets
  • Onions & garlic
  • Mushrooms
Seasonal Produce Guide What’s in Season September PIN

September seasonal recipes

Breakfast recipes

Smoothies

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Soups & Stews

Main dishes

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Desserts

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What's in season: August

by 17 Comments

From beautiful figs and juicy plums to crunchy peppers and gorgeous eggplants, in this illustrated produce guide, you will find a list of fruit and vegetables in season in August. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

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Seasonal Produce Guide What’s in Season AUGUST

Welcome to month 8 of my Monthly Seasonal Produce Guides!

Dive into the heart of summer's brilliance! Imagine a vibrant canvas filled with luscious berries, juicy watermelons, and sweet cantaloupes, all echoing the joyful spirit of the season. Amidst the verdant calm of collard greens and zucchinis, the market comes alive, brimming with an abundance of flavors. It's a testament to the captivating charm of summer – where ordinary produce transforms into extraordinary artistry. Truly, a season of pure magic!

If you're wondering what fruit and vegetables are in season in August, here is a full list of all the produce now in season.

Looking for recipe ideas? Just click on the links below and grab all the inspiration you need to cook healthy throughout the month.

Regional Produce Guide: US East Coast

Fruits:

  • Blueberries (early August in northern parts)
  • Blackberries
  • Raspberries
  • Peaches
  • Plums
  • Apples (early varieties start late August)
  • Pears (late August in some areas)
  • Melons (watermelon, cantaloupe)
  • Figs (in southern parts)
  • Grapes (late August in some areas)

Vegetables:

  • Tomatoes
  • Sweet Corn
  • Bell Peppers
  • Cucumbers
  • Summer Squash & Zucchini
  • Eggplant
  • Green Beans
  • Okra (especially in the south)
  • New Potatoes
  • Lettuce & Salad Greens (in cooler northern areas)
  • Kale & Swiss Chard
  • Onions
  • Beets
  • Carrots (summer carrots)

Regional Produce Guide: US West Coast

Fruits:

  • Stone Fruits (peaches, nectarines, plums, apricots)
  • Berries (blackberries, raspberries, blueberries)
  • Figs
  • Grapes
  • Melons (cantaloupe, honeydew, watermelon)
  • Apples (early varieties)
  • Cherries (early August in Washington)

Vegetables:

  • Tomatoes
  • Sweet Corn
  • Bell Peppers
  • Cucumbers
  • Summer Squash & Zucchini
  • Eggplant
  • Green Beans
  • Onions
  • Carrots
  • Beets
  • Lettuce & Salad Greens
  • Kale & Swiss Chard
  • Broccoli (early plantings in coastal areas)

Regional Produce Guide: US Central

Fruits:

  • Blackberries
  • Raspberries
  • Apples (early varieties start late August)
  • Peaches (in southern parts)
  • Melons (watermelon, cantaloupe, honeydew)
  • Grapes (late August)

Vegetables:

  • Tomatoes
  • Sweet Corn
  • Bell Peppers
  • Cucumbers
  • Summer Squash & Zucchini
  • Green Beans
  • Eggplant (in warmer areas)
  • Okra (in warmer southern parts)
  • New Potatoes
  • Carrots
  • Onions
  • Lettuce & Salad Greens (early August in northern parts)
  • Kale & Swiss Chard

Regional Produce Guide: EU

Fruits:

  • Apples (early varieties start)
  • Pears
  • Plums
  • Peaches and Nectarines
  • Figs
  • Raspberries
  • Blackberries
  • Cherries (early August)
  • Grapes (especially in southern Europe)
  • Melons (cantaloupe, watermelon, honeydew)
  • Currants and Gooseberries (early August in some areas)

Vegetables:

  • Tomatoes
  • Bell Peppers
  • Cucumbers
  • Summer Squash & Zucchini
  • Eggplant (especially Mediterranean countries)
  • Green Beans
  • Lettuce & Salad Greens
  • Carrots
  • Onions
  • Beets
  • New Potatoes
  • Cabbage (early plantings)
  • Kale & Swiss Chard
  • Fennel (in Mediterranean areas)
  • Courgettes (zucchini)
Seasonal Produce Guide What’s in Season August PIN

Recipes to try in August

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What's in season: February

by 18 Comments

From immune-boosting grapefruit to beautiful superfood spinach, in this illustrated seasonal produce guide, you will find a list of fruit and vegetables in season in February. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

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Seasonal Produce Guide What’s in Season February

Welcome to month two of my Monthly Seasonal Produce Guides.

While winter is often seen as dull and colourless, a visit to the farmer’s market proves otherwise. February brings a beautiful selection of winter fruits and vegetables, packed with flavour, freshness, and immune-supporting nutrients — from bright citrus and kiwis to hearty greens like kale and spinach.

If you're wondering what fruit and vegetables are in season in February, here is a full list of all the produce now in season.

Looking for recipe ideas? Click on the links below and grab all the inspiration you need to cook healthily throughout the month.

Regional Produce Guide: US East Coast

Fruits:

  • Oranges & Mandarins
  • Grapefruit
  • Lemons
  • Tangerines
  • Pomegranates (early February)
  • Apples (storage varieties)
  • Pears (storage varieties)

Vegetables:

  • Winter Squash
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips
  • Rutabagas
  • Kale
  • Collard Greens
  • Brussels Sprouts
  • Cabbage
  • Broccoli
  • Cauliflower
  • Leeks
  • Onions
  • Garlic
  • Celery & Celery Root
  • Spinach

Regional Produce Guide: US West Coast

Fruits:

  • Oranges, Mandarins & Tangerines
  • Lemons & Limes
  • Grapefruit
  • Kiwis
  • Avocados (peak season)
  • Apples & Pears

Vegetables:

  • Winter Squash
  • Sweet Potatoes & Yams
  • Carrots
  • Beets
  • Parsnips
  • Kale, Chard & Collards
  • Brussels Sprouts
  • Broccoli
  • Cauliflower
  • Cabbage
  • Leeks
  • Onions
  • Fennel
  • Lettuce & Spinach (coastal regions)
  • Artichokes (early season in California)
  • Mushrooms

Regional Produce Guide: US Central

Fruits:

  • Apples (storage varieties)
  • Pears (storage varieties)
  • Oranges & Grapefruit (southern regions like Texas)

Vegetables:

  • Winter Squash
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips
  • Rutabagas
  • Kale
  • Collard Greens
  • Cabbage
  • Brussels Sprouts
  • Broccoli
  • Cauliflower
  • Potatoes
  • Onions
  • Garlic
  • Celery Root

Regional Produce Guide: Europe

Fruits:

  • Oranges, Mandarins & Clementines
  • Lemons
  • Grapefruit
  • Apples
  • Pears
  • Kiwis

Vegetables:

  • Winter Squash
  • Pumpkins
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips
  • Cabbage (white, red, savoy)
  • Brussels Sprouts
  • Kale
  • Leeks & Onions
  • Garlic
  • Celery Root (Celeriac)
  • Fennel
  • Spinach
  • Swiss Chard
  • Chicory
  • Endive
Illustrated February seasonal produce guide featuring winter fruits and vegetables — citrus, avocados, carrots, parsnips, Brussels sprouts, and leafy greens — with regional lists for East Coast, West Coast, Central US, and Europe.

February recipes

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What's in season: June

by 10 Comments

From sweet cherries to beautiful young asparagus, in this illustrated seasonal produce guide, you will find a list of fruit and vegetables in season in June. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

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Seasonal Produce Guide What’s in Season June

Welcome to month 6 of my Monthly Seasonal Produce Guides!

It's early Summer and the weather is warming up. Colorful fresh fruits and veggies are popping out from the market shelves. There is so much delicious produce out there that is now at its peak: cherries, strawberries, asparagus, zucchini, cucumbers, peas, rhubarb, spinach, and many more. And that means extra nutrients, extra flavor, and extra deliciousness. 

If you're wondering what fruit and vegetables are in season in June, here is a full list of all the produce now in season.

Looking for recipe ideas? Just click on the links below and grab all the inspiration you need to cook healthy throughout the month.

Vegetables in season June

Avocado, artichokes, arugula, asparagus, beets, bok choy, broccoli, cabbage, carrots, chilies, cauliflower, celeriac, celery, chard, chicory, collard greens, cucumbers, eggplant, endive, fennel, garlic, green beans, horseradish, kale, leek, lettuce, mushrooms, mustard greens, okra, onions, peas, new potatoes, radishes, scallions, shallots, spinach, spring onions, tomatillos, tomatoes, turnips, zucchini.

Fruits in season June

Apples, apricots, blackberries, blueberries, cherries, figs, lemons, melons, nectarine, oranges, peaches, plums, raspberries, rhubarb, strawberries, and watermelon. 

∗ Download this printable seasonal food chart! Or PIN for later! ∗

Printable Seasonal Produce Guide What’s in Season June

June recipes

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This post was originally published in June 2018. It has been updated with new recipes and republished in June 2023.

What's in season: May

by 39 Comments

From juicy immune-boosting citruses to crunchy superfood carrots, in this illustrated seasonal produce guide, you will find a list of fruit and vegetables in season in May. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

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Seasonal Produce Guide What’s in Season May

Welcome to month 5 of my Monthly Seasonal Produce Guides!

It's May, and spring is in full bloom, flooding stores and markets with an abundance of fresh, beautiful produce. Everywhere you look, you see vibrant colors, from the rich red of juicy tomatoes to the lush green of spinach, and the bright yellows of lemons.

Mouth-watering strawberries, blueberries, and cantaloupes add to the mix, all bursting with freshness and flavor. It's a delightful season for food lovers!

If you're wondering what fruit and vegetables are in season in May, here is a full list of all the produce now in season.

Looking for recipe ideas? Click on the links below and grab all the inspiration you need to cook healthily throughout the month.

Vegetables in season May

Artichokes, arugula, avocado, asparagus, beets, bell peppers, broccoli, cabbage, carrots, cauliflower, celeriac, celery, collard greens, cucumber, endive, fave beans, funnel, kale, leeks, parsnips, onions, peas, potatoes, radicchio, spinach, tomatoes, zucchini.

Fruits in season May

Apples, apricots, blackberries, blueberries, cantaloupe, cherries, grapefruit, lemon, lime, mango, oranges, nectarines, peaches, plums, raspberries, strawberries. 

∗ Download this printable seasonal food chart! Or PIN for later! ∗

Seasonal Produce Guide What’s in Season MAY

May recipes

Breakfast recipes

Smoothies

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Main dishes

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This post was originally published in May 2018. It has been updated with new recipes and republished in May 2023.

20 Healthy School Snacks

by 23 Comments

If you're looking for homemade snack ideas to add to your kid's school lunch box, here are 20 Healthy School Snacks that your kids will LOVE! All recipes are made with wholesome ingredients and without unhealthy sugar. Easy to make with pantry ingredients!

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Healthy Back To School Kids Snacks

It's time for our kids to go back to school. We as parents are busy planning and buying books, clothes, accessories... there are so many things to think about before school starts. Preparing school snacks and packed lunches are one of the many things on our list.

No matter how stressful this time may be, don't just opt-in for store nibbles loaded with sugar and artificial stuff. There are many other healthier options, and I'm here to help. I gathered 20 incredibly easy and super tasty Healthy School Snacks recipes for your to try.

From Peanut Butter Coconut Balls to Double Chocolate Banana Muffins and yummy Cinnamon Oatmeal Cookies, these healthy homemade snacks are packed with only deliciousness, nutrients, and plenty of mummy love. Enjoy!

This post is originally published in August 2018, but it's updated with new recipes and images in August 2021. 

What's in season: July

by 34 Comments

From beautiful berries to juicy peaches, in this illustrated produce guide, you will find a list of fruit and vegetables in season in July. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

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Seasonal Produce Guide What’s in Season July

Welcome to month 7 of my Monthly Seasonal Produce Guides!

Summer is in full swing. As the weather heats up, fruits and veggies grow and ripen faster. You can see Summer vibes in peaches, apricots, tomatoes, melons, and cucumbers. Juicy berries and yellow sweet corn popping on tables. The market is bursting with colors and freshness. 

If you're wondering what fruit and vegetables are in season in July, here is a full list of all the produce now in season.

Looking for recipe ideas? Just click on the links below and grab all the inspiration you need to cook healthy throughout the month.

Vegetables in season July

Avocado, arugula, artichokes, beans, beets, bell peppers, bok choi, broccoli, cabbage, carrots, cauliflower, celeriac, celery, chilies, chard, chicory, collard greens, corn, cucumbers, eggplant, endive, fava beans, fennel, french beans, garlic, green peas, horseradish, leeks, lettuce, kale, kohlrabi, new potatoes, okra, radishes, spinach, spring onion, shallots, summer squash, turnip, tomatillos, tomatoes, turnips, zucchini.

Fruits in season July

Apples, apricots, blackberries, blueberries, cherries, currants, figs, grapes, cantaloupe, nectarines, oranges, peaches, pears, plums, raspberries, rhubarb, strawberries, and watermelon. 

∗ Download this printable seasonal food chart! Or PIN for later! ∗

Seasonal Produce Guide What’s in Season July PIN

July seasonal recipes

Breakfast recipes

Smoothies

Salads

Sups & Stews

Main dishes

Side dishes

Desserts

Snacks

Drinks

More recipes

This post was originally published in July 2018. It has been updated with new recipes and republished in July 2022.

Oatmeal Waffles

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These Oatmeal Waffles are such a delicious breakfast. Light, fluffy, and full of flavor. Also, these healthy waffles are packed with oats and made without unhealthy processed sugar. Super simple and tastes amazing.

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Oatmeal Waffles PIN image

I avoided getting a waffle maker for a very long time. It's because I'm not eager to stuff my kitchen with unnecessary appliances if I don't have to. But now that I've finally got one, I can honestly say it was the best investment I've ever made.

My boys love Banana Pancakes, but recently they became bored. And then my kiddo started whining about waffles. So I started buying waffles in the store. Soon, he got really hooked on this sugary, refined stuff. Which made me feel guilty. And that's how I decided to get a waffle maker.

The first bunch I made was these Oatmeal Waffles. What a deliciousness! These oatmeal waffles are soft, fluffy, and wonderfully flavored - a perfect family treat that is satisfying and so tasty.

Who knew that a simple thing like a homemade waffle could be so delightful? Plus, these waffles are nutritious, loaded with only healthy stuff and super easy to make - you just need a blender, a few basic ingredients and a good waffle maker.

Why do you need to give them a try?

  • These oat waffles are extra delicious. Vanilla-flavored, light, and fluffy.
  • They are packed with healthy oats - full of fibre and powerful antioxidants.
  • They are filling and nutritious, a great breakfast for weight loss.
  • They are made with a few simple ingredients and without unhealthy sugars.
  • Plus, they are easy to make and kids love them!

Ingredients used

For this oatmeal waffle recipe, you will need only a few simple pantry ingredients.

Oatmeal Waffles ingredients
  • Milk of choice. I used oat milk, but you can use any milk you prefer and like. Note that coconut milk won't work well here because of the flavor.
  • Oats. Hearty, healthy, and filling, oats are stapled food in my pantry. I love using them as a substitute for regular flour. They are an excellent source of fiber especially beta-glucan, which is known for its power to lower cholesterol and therefore keep your heart healthy (Source). I used rolled oats here, but you can use quick oats if you like.
  • Sweetener. I used pure maple syrup, but you can easily use honey here if you like.

Other pantry ingredients you’ll need:

  • Egg - I used free-range, pasture-raised.  
  • Baking powder.
  • Vanilla extract.
  • Pinch of salt.
  • Extra virgin coconut oil.
Oatmeal Waffles topped with banana slices and blueberries

How to make Oatmeal Waffles

These oatmeal waffles are the easiest thing to make. It takes 15 minutes to make them, and you'll need only basic equipment.

Equipment used

  • Measuring cups.
  • High-speed blender. 
  • Waffle maker.

Step-by-step instructions

  • Step 1: Prepare the ingredients.
    • Start by preparing and measuring all the ingredients. I like to use measuring cups.
  • Step 2: Make the waffle batter.
    • Take the blender and add all ingredients. Note: Add wet ingredients first for easier blending.
    • Mix everything at high speed until you get a smooth texture.
    • Taste the batter and add additional sweetener if you think the mixture is not sweet enough. Always add sweetener to your liking.
    • Let the batter rest for a few minutes. Oats will soak some of the moisture, and the batter will become nice and dense.
  • Step 3: Bake waffles.
    • Turn on the waffle maker and let it heat until it's hot (the green light must be on).
    • Coat waffle plates with cooking spray or melted coconut oil using the brush. 
    • Pour the batter onto the hot waffle plates, close the lid and allow the waffles to cook. Depending on your waffle maker it will take between 8-10 minutes per batch.
    • Once baked, remove waffles from the waffle maker and place them on a cooling rack. Fresh baked waffles will be soft when you take them out of the waffle maker but they will harden as they cool on the rack. 
    • Repeating the process with the rest of the batter. Make sure to grease the waffle plates before adding the batter to prevent sticking.
  • Step 4: Serve the waffles.
    • Transfer cooled waffles to a plate. 
    • Add toppings (optional): I used banana, blueberries, and maple syrup. Be creative here and add toppings you like. 
    • Serve and enjoy!
Oatmeal waffle recipe with oats no banana

Tips for serving

  • Top the waffles with yogurt and fresh fruits, like blueberries, strawberries, blackberries, or raspberries.
  • Drizzle them with maple syrup or honey.
  • Spread peanut butter or almond butter and put sliced banana on top.
  • Sprinkle them with bee pollen, chopped nuts, or hemp seeds.
  • You can be creative and choose any other toppings you like.

Tips for storing

  • Keep covered in the refrigerator for up to 4 days. 
  • How to freeze? Take your cooked and cooled waffles and place each waffle individually in wax paper bags or stack them between wax paper. Store wrapped waffles in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw them at room temperature.
  • Waffles can be warmed in the microwave. Be careful not to overheat them.
Healthy Oatmeal Waffles served on a plate

Substitutions

  • You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well, too. Coconut milk won’t work well here. 
  • You can substitute coconut oil with avocado oil/avocado oil cooking spray. 
  • You can substitute maple syrup and use honey. Make sure honey is in a runny form. Date syrup or stevia is a great option too.
  • Make it vegan: Swap the egg with a flax or chia egg. Use non-dairy milk.
  • Make it gluten-free: Use certified gluten-free oats.

Recipe variations

Make it vegan: Swap the egg with a flax or chia egg. Use non-dairy milk.

Make it gluten-free: Use certified gluten-free oats.

Optional add-on: Add in a tablespoon of hemp seeds, chia seeds, or ground flax seeds for more Omega-3s, proteins, and fibres.

Add protein powder: Add a scoop of vanilla protein powder.

Healthy Oatmeal Waffles served on a plate

Recipe tips

  • When adding ingredients to a blender, always add the liquids first. Doing this will help your blender run easily and this will prevent making lumps.
  • Use a high-power blender to ensure everything blends well and the batter is silky smooth. 
  • Make sure you let the batter rest for a few minutes. Oats will soak up some of the moisture, and the batter will become thick. This is very important because you don't want runny waffle batter.
  • If you let the batter sit overnight, it will become super dense, so you may need to add a bit more liquid.
  • Always taste the butter. If you feel that the batter is not sweet enough for your taste, add more sweetener.
  • Additional sweetener recommendation: I recommend using honey or maple syrup, stevia, date syrup or any low-carb sweetener. This is totally based on your preference.
  • Make sure to use organic virgin coconut oil rather than refined versions.
  • Always use unsweetened non-dairy milk to avoid unnecessary sugars. Read the ingredients list on the back of the label.
Oatmeal Waffles topped with banana and blueberries

These waffles with oatmeal are perfect with:

Recipe

Oatmeal Waffles featured image
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4.77 from 247 votes

Oatmeal Waffles

These Oatmeal Waffles are such a delicious breakfast. Light, fluffy, and full of flavor. Also, these healthy waffles are packed with oats and made without unhealthy processed sugar. Super simple and taste amazing.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American, International
Keyword: healthy oatmeal waffles, healthy waffle recipe, oatmeal waffle recipe, oatmeal waffles, waffle recipe with oatmeal
Servings: 4 waffles
Calories: 326kcal
Author: Natalie

Equipment

Ingredients

  • 1 ¾ cup rolled oats
  • 1 cup oat milk
  • 1 medium egg
  • ¼ cup coconut oil melted and cooled
  • ¼ cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • Pinch of salt

Instructions

  • Start with preparing and measuring all the ingredients. I like to use measuring cups.
  • Take the blender and add all ingredients. Note: add wet ingredients first for easier blending.
  • Mix everything at high speed until you get a smooth texture.
  • Taste the batter and add additional sweetener if you think the mixture is not sweet enough.
  • Let the batter rest for a few minutes.
  • Turn on the waffle maker and let it heat until it's hot (the green light must be on).
  • Coat waffle plates with cooking spray or melted coconut oil using the brush.
  • Pour the batter onto the hot waffle plates, close the lid and allow the waffles to cook. Depending on your waffle maker it will take between 8-10 minutes per batch.
  • Once baked, remove waffles from the waffle maker and place them on a cooling rack. Fresh baked waffles will be soft when you take them out of the waffle maker but they will harden as they cool on the rack.
  • Repeating the process with the rest of the batter. Make sure to grease the waffle plates before adding the batter to prevent sticking.
  • Transfer cooled waffles to a plate.
  • Add toppings (optional): I used banana, blueberries, and maple syrup. Be creative here and add toppings you like.
  • Serve and enjoy!

Notes

As a measure, I used a US cup (240ml).
Substitutions
  • You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won’t work well here. 
  • You can substitute coconut oil with avocado oil. 
  • You can substitute maple syrup and use honey. Make sure honey is in runny form. Date syrup or stevia is a great option too.
Make it vegan: Swap the egg with a flax or chia egg. Use non-dairy milk.
Make it gluten-free: Use certified gluten-free oats.
Tips for storing
  • Keep covered in the refrigerator for up to 4 days. 
  • How to freeze? Take your cooked and cooled waffles and place each waffle individually in wax paper bags or stack between wax paper. Store wrapped waffles in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw them at room temperature.
  • Waffles can be warmed in the microwave. Be careful not to overheat them.
***Read the whole recipe post for more tips and information about ingredients and preparation.

Nutrition

Serving: 1waffle | Calories: 326kcal | Carbohydrates: 41g | Protein: 6g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 46mg | Potassium: 147mg | Fiber: 3g | Sugar: 22g | Vitamin A: 182IU | Calcium: 106mg | Iron: 2mg

This post was originally published in February 2020. It's updated with new information and republished in June 2022. The recipe changed slightly as I tested it more over the years.

More recipes to try

Strawberry Mango Smoothie

by 49 Comments

This Strawberry Mango Smoothie is refreshing, super sweet, and loaded with fruity flavors. It's made with frozen strawberries, and chunks of sweet mango, packed with vitamin C, and antioxidants, and made without added sugars. It's a perfect healthy breakfast to enjoy on a hot summer day!

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Strawberry Mango Smoothie PIN image

Ever since I made Mango Lassi, I can't stop thinking about it. It's such a delicious, cold and refreshing, healthy drink. Added yogurt inside that drink really made me think: what If I combine yogurt with mango and add some extra fruity punch from strawberries too?

The experiment went so well. The result was excellent. This Strawberry Mango Smoothie turned out crazy good. Creamy, super sweet. Cold and refreshing. It felt like having a super delicious tropical ice cream for a breakfast. And who would say no to that?!

I'm pleased to say that the smoothie passed the family test too. And I was super pleased because my boys are super picky. This smoothie turned out to be a great way to sneak extra fruits, vitamins, and nutrients to picky eaters. Win!

Why should you try it?

  • It's extra delicious. Fruity, extra smooth, and very refreshing.
  • It's packed with essential nutrients, especially proteins, vitamin C, antioxidants, and probiotics good for digestion and immunity.
  • It's quite filling and nutritious, a great drink for weight loss.
  • It packs healthy Omega-3s.
  • It's made with a few simple ingredients and without added sugars.
  • It's vegan, dairy-free, and gluten-free.
  • It's super easy to whip up + plus kids love it!

Ingredients used

You will need only a few simple pantry ingredients for this beautiful strawberry and mango smoothie recipe.

Strawberry Mango Smoothie ingredients
  • Strawberries. Strawberries are delightful fruit. They are loaded with vitamin C and many other powerful immune-boosting antioxidants. (Source) I love them because they are low-carb, reduce inflammation and keep our gut and heart healthy. (Source) I used frozen strawberries for this smoothie, but fresh will work fine too.
  • Mango. Mango is another fruit packed with vitamin C and powerful antioxidants with anti-inflammatory properties. (Source) You can use fresh or frozen mango in this recipe.
  • Banana. It's full of important nutrients, especially potassium and gut-friendly fibers. It's also very filling and great for energy. Check "Recipe variations" for ideas on how to swap banana in this recipe.
  • Milk of choice. I used almond milk, but any dairy or non-dairy milk such as oat, cashew, or soy milk will work fine here.
  • Yogurt. I used vegan almond yogurt here, but you can use any yogurt (regular, low-fat, or even Greek yogurt) to make this strawberry mango drink. Kefir is also a great option if you want to add more probiotics.

To make it more interesting, creamy, and super healthy, I also added:

  • Almond butter. Almond butter is packed with healthy monounsaturated fats, fibers, proteins, and many essential minerals and vitamins. It made this smoothie more nutritious and balanced. I used natural creamy almond butter.
  • Ground flax seeds. Flax seeds are packed with Omega-3s which improve mood, boost immunity, and fight inflammation. Also, flax seeds are packed with fibers. 
Strawberry Mango Smoothie served in a glass

How to make Strawberry Mango Smoothie

Making this strawberry and mango smoothie is quite easy. It will take you 5 minutes and all you need is a good blender.

Step by step instructions

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. I like to use measuring cups.
    • If you are using fresh strawberries, wash them and remove strawberry stems.
    • If you are using fresh mango, peel it and cut it into cubes.
    • If you have whole flax seeds, make sure you grind them in a grinder before using them.
  • Step 2: Mix the smoothie.
    • Take the blender and add all ingredients. Note: add wet ingredients first for easier blending.
    • Turn on the blender and mix at high speed until you get a smooth texture.
    • If the smoothie is too thick, add a little more liquid – milk or water. Blend again until the smoothie is smooth.
    • Taste the smoothie and add additional sweetener if you like. (See the "Sweetener recommendation" for suggestions)
  • Step 3: Serve the smoothie.
    • Transfer the smoothie into a tall smoothie glass. 
    • Add toppings (optional): I used bee pollen. Be creative here and add toppings you like. 
    • Serve and enjoy!
Adding toppings to a Strawberry and Mango Smoothie

Substitutions

  • You can use fresh or frozen fruits.
  • You can use any plant-based milk here except coconut milk. Coconut milk (from a box) won't work well here in terms of pairing with other flavors. Cow's milk works well too.
  • You can use any type of yogurt here, regular, low-fat, Greek-style, or even kefir or probiotic yogurt. Dairy or non-dairy, they are all fine.
  • You can substitute almond butter with peanut butter or cashew butter. Tahini works well too.
  • You can substitute flax seeds with chia seeds or hemp seeds.

Smoothie variations

This strawberry and mango smoothie is vegan and gluten-free.

Make it without banana: Substitute banana with ½ avocado. In this case, you may need to add extra sweetener. See the "Sweetener recommendation" for suggestions.

Make it weight loss friendly: Use only ½ banana to cut down calories.

Add protein powder: Add a scoop of vanilla protein powder. This will transfer smoothie into a great protein-packed, post-workout shake.

Hand holding a glass of strawberry mango banana smoothie

Tips for storing

  • Store in a smoothie cup with a lid and keep refrigerated for up to one day.
  • If you left the smoothie standing long it will set. Don't forget to shake or stir it before drinking!
  • Remember, all smoothies oxidate when left standing. That's not bad. But it's best to have the smoothie fresh.

Recipe tips

  • When you're adding ingredients to a blender, always add the liquids first. Doing this will help your blender run easily and it will prevent lumps.
  • Use a high-power blender to ensure everything blends well and the smoothie is silky smooth. 
  • Frozen strawberries and mango are the best for making this smoothie. They blend into a thick, refreshing drink that gives you a cold punch.
  • If you don't have frozen strawberries or mango at hand, just pop the fresh strawberries and cubed mango in the freezer for 1 hour.
  • You can use a frozen banana too. This will make the smoothie extra thick and even hard to mix. In that case, add a little more milk when blending to adjust thickness.
  • If you don't have frozen fruits, just use fresh ones. And for cold punch, use ice cubes.
  • Avoid store-bought mango pulp or canned mango.
  • If you have whole flax seeds, make sure you grind them before blending them in a smoothie. Grinding flax seeds is the best way to make the most of their health benefits.
  • Always use unsweetened non-dairy milk and natural unsweetened yogurts. Read the ingredients list on the back of the label.
  • Make sure you use natural almond butter without added sugars or palm oil.
Strawberry Mango Smoothie

Sweetener recommendation

This smoothie uses banana as a natural sweetener. I don't recommend adding any extra sugar. But if you find the smoothie not sweet enough, you can add some.

  • Add 1-2 dates, date syrup, liquid honey, or maple syrup.
  • If you are using dates, make sure you soak them in warm water for at least 10 minutes. Drain them before using them.
  • Use liquid stevia or any liquid low-carb sweetener for the low-carb option.
  • Coconut sugar or any other cristal sugar won't work well here. It will not dissolve well in a cold smoothie mixture.

You may like these healthy smoothies too:

Recipe

Strawberry Mango Smoothie featured image
Print Recipe
4.99 from 122 votes

Strawberry Mango Smoothie

This Strawberry Mango Smoothie is refreshing, super sweet, and loaded with fruity flavors. It's made with frozen strawberries, and chunks of sweet mango, packed with vitamin C, and antioxidants, and made without added sugars. It's a perfect healthy breakfast to enjoy on a hot summer day!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American, International
Keyword: easy mango smoothie, frozen mango smoothie, mango fruit smoothie, strawberry and mango smoothie, strawberry mango banana smoothie, strawberry mango smoothie
Servings: 2 people
Calories: 223kcal
Author: Natalie

Equipment

Ingredients

  • ½ cup strawberries frozen
  • ½ cup mango frozen
  • 1 cup almond milk
  • 1 banana
  • ¼ yogurt I used almond yogurt
  • 2 tablespoons almond butter
  • 1 tablespoon ground flax seeds

Instructions

  • Start with preparing and measuring all the ingredients. I like to use measuring cups.
  • If you have whole flax seeds, make sure you grind them in a grinder before using them.
  • Take the blender and add all ingredients. Note: add wet ingredients first for easier blending.
  • Turn on the blender and mix at high speed until you get a smooth texture.
  • If the smoothie is too thick, add a little more liquid – milk or water. Blend again until the smoothie is smooth.
  • Taste the smoothie and add additional sweetener if you like. (See the "Sweetener recommendation" for suggestions)
  • Transfer the smoothie into a tall smoothie glass.
  • Add toppings (optional). Be creative here and add toppings you like.
  • Serve and enjoy!

Notes

As a measure, I used a US cup (240ml). 
Substitutions
  • You can use fresh or frozen fruits.
  • You can use any plant-based milk here except coconut milk. Coconut milk (from a box) won't work well here in terms of pairing with other flavors. Cow's milk works well too.
  • You can use any type of yogurt here, regular, low-fat, Greek-style, or even kefir or probiotic yogurt. Dairy or non-dairy, they are all fine.
  • You can substitute almond butter with peanut butter or cashew butter. Tahini works well too.
  • You can substitute flax seeds with chia seeds or hemp seeds.
Make it without banana: Substitute banana with ½ avocado. In this case, you may need to add extra sweetener. See the "Sweetener recommendation" for suggestions.
Make it weight loss friendly: Use only ½ banana to cut down calories.
Add protein powder: Add a scoop of vanilla protein powder. This will transfer smoothie into a great protein-packed, post-workout shake.
Store in a smoothie cup with a lid and keep refrigerated for up to one day
*** Please read the whole post for more recipe tips and information about ingredients. 

Nutrition

Serving: 1serving | Calories: 223kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 166mg | Potassium: 484mg | Fiber: 6g | Sugar: 16g | Vitamin A: 489IU | Vitamin C: 41mg | Calcium: 228mg | Iron: 1mg

More recipes to try

Iced Coconut Matcha Latte

by 114 Comments

This Iced Coconut Matcha Latte is a perfect refreshing drink. It's full of creamy coconut and amazing matcha flavor. It's vibrant, cooling, and packed with antioxidants from matcha powder. Super healthy Summer cooler!

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Iced Coconut Matcha Latte PIN image

You've probably noticed my obsession with matcha. It's a powerful ingredient with many health benefits and I just love it. Lately, my favorite breakfast is Matcha Pancakes paired with wonderful Matcha Latte.

But as the days get warmer, iced drinks are much more suitable so I made this Iced Coconut Matcha Latte just a day ago, and I loved it from the first sip. Actually, I had some unused coconut cream in the fridge and decided to mix it up in my usual matcha latte recipe.

It came out perfect! Coconut flavored and cooling, so creamy and sweet-tasting, boosted with superfood matcha powder. Coconut cream as a base gave such a nice summery touch. It's really hard to stop sipping on this deliciousness once you start. Give it a try... you'll see!

Why make this?

  • It's a cooling, refreshing antioxidant-rich drink perfect for Summer!
  • It's creamy, smooth, and packed with lovely coconut flavor.
  • It's a great brain-boosting, energy-boosting drink, perfect for mornings.
  • It's packed with a compound called L-theanine, which helps with relaxation and decreases stress levels. (Source)
  • It's made with coconut milk which is a good source of healthy fats called medium-chain triglycerides (MCTs) that promote weight loss by decreasing appetite and increasing energy. (Source)
  • It's vegan, easy to make, and totally delicious!

Ingredients used

To make this Iced Coconut Matcha Latte at home, you will need only 4 simple ingredients:

Iced Coconut Matcha Latte ingredients
  • Matcha powder. It's such a powerful ingredient. Matcha boosts memory and concentration (source), helps keep you calm, reduces stress levels (source), but also boosts your energy level. That's why matcha is a great morning drink. Just make sure you use ceremonial grade matcha powder.
  • Full-fat coconut milk. Use coconut milk from the can, not the box. It has to be super creamy and dense. It will give incredible coconutty flavor and make iced matcha so creamy and tasty.
  • Almond milk. I used unsweetened almond milk. It tastes amazing paired with other ingredients.
  • Sweetener. I like to use Maple syrup. See "Recipe tips" for more suggestions.
Making Iced Coconut Matcha Latte

How to make Iced Coconut Macha Latte

Making this iced matcha is super easy, but you will need some equipment. I recommend investing in a bamboo whisk. It's needed to completely dissolve matcha powder. But there are ways to make it using a shaker or handheld frother. See "Recipe tips" for suggestions.

Step by step instructions

  • Step 1: Prepare the ingredients.
    • Start with preparing all the ingredients.
    • Put the kettle on for hot water (you need it to make matcha).
  • Step 2: Mix the matcha.
    • Take a small bowl. Add a teaspoon of matcha powder.
    • Add in a small amount of hot (not boiling) water, about 2 - 3 tablespoons.
    • Take the bamboo whisk and whisk until matcha is completely dissolved. Whisking in an "m" motion can help achieve a nice foam texture.
  • Step 3: Assemble the drink.
    • Take a tall glass and fill it with ice cubes.
    • Add in full-fat coconut milk and almond milk.
    • Pour in the matcha mixture.
    • Add more almond milk or water, if desired.
    • Add in sweetener, if using.
    • Mix and enjoy!
Iced Coconut Matcha Latte in a glass with ice

Substitutions

  • You can substitute the almond milk with oat milk (barista style is the best), organic soy milk, or cashew milk.
  • You can substitute maple syrup and use honey. Make sure honey is in liquid form. See "Sweetener recommendation" for more options.
  • Alternatively, you can substitute full-fat coconut milk (from the can) with coconut milk from the box. It will not be as creamy and tasty, but it works.

Recipe variations

  • This iced coconut matcha recipe is vegan.
  • Add in some vanilla for more flavor.
  • Make it keto: Add in a teaspoon of MCT oil. Use low-carb/keto sweetener.
Iced Coconut Matcha Latte in a glass with ice

Recipe tips

  • If you don’t have a bamboo whisk, you can use a metal whisk, handheld frother, or simple shaker. Bamboo whisks are gentle on the matcha and also help it dissolve more completely.
  • I highly recommend investing in a matcha set!
  • When whisking matcha, make sure there are no lumps.
  • The quality of matcha green tea powder is crucial for the overall taste of this drink, so don't go cheap when choosing the right matcha powder. I always use the highest ceremonial grade matcha because I love my matcha strong, powerful, and sweet tasting. Not bitter and leafy.
  • Ceremonial matcha tastes best lightly sweetened. So don't go wild with adding sweeteners.

Sweetener recommendation

I used pure maple syrup in this recipe. Maple syrup is unprocessed sugar, it has a mild sweet taste and fewer sugary calories. You can use other sweeteners.

  • You can use liquid honey.
  • Use liquid stevia or any liquid low-carb sweetener for the keto / low-carb option.
  • Coconut sugar or any other cristal sugar works well too.
Iced Coconut Matcha Latte in a glass with ice

Try these recipes with Iced Coconut Matcha Latte:

Recipe

Iced Coconut Matcha Latte featured image
Print Recipe
4.50 from 163 votes

Iced Coconut Matcha Latte

This Iced Coconut Matcha Latte is a perfect refreshing drink. It's full of creamy coconut and amazing matcha flavor. It's vibrant, cooling, and packed with antioxidants from matcha powder. Super healthy Summer cooler!
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American, International, Japanese
Keyword: coconut matcha latte, green tea, iced coconut matcha latte, iced matcha latte, iced matcha tea, spiced matcha latte
Servings: 1 serving
Calories: 141kcal
Author: Natalie

Equipment

Ingredients

  • 1 teaspoon matcha green tea powder  pure ceremonial
  • ¼ cup hot water
  • ¼ cup full-fat coconut milk (from a can)
  • ½ cup almond milk
  • Ice cubes
  • Sweetener: maple syrup or honey (optional and to taste)

Instructions

  • Take a small bowl. Add a teaspoon of matcha powder.
  • Add in a small amount of hot (not boiling) water, about 2 - 3 tablespoons (max ¼ cup).
  • Take the bamboo whisk and whisk until matcha is completely dissolved. Whisk in an "m" motion to achieve a nice foam texture.
  • Take a tall glass and fill it with ice cubes.
  • Add in full-fat coconut milk and almond milk.
  • Pour in the matcha mixture.
  • Add more almond milk or water, if desired.
  • Add in sweetener, if using.
  • Mix and enjoy!

Notes

As a measure, I used a US cup (240ml). Nutritional values are calculated without added sweetener.
Substitutions
  • You can substitute almond milk with oat milk (barista style is the best), organic soy milk, or cashew milk.
  • You can substitute maple syrup and use honey. Make sure honey is in liquid form. See "Sweetener recommendation" for more options.
  • Alternatively, you can substitute full-fat coconut milk (from the can) with coconut milk from the box. It will not be as creamy and tasty, but it works.
  • You can add in some vanilla for more flavor.
Make it keto: Add in a teaspoon of MCT oil. Use low-carb/keto sweetener.
 

Nutrition

Serving: 1serving | Calories: 141kcal | Carbohydrates: 2g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 170mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 3mg

More recipes to try

This post is originally published in July 2018. It's updated with new information and republished in May 2022. The recipe changed slightly as I tested more during that time.

Chocolate Banana Pancakes

by 80 Comments

These Chocolate Banana Pancakes are such a wonderful treat, perfect for mornings. They are full of dark chocolate flavor, fluffy, and simply delicious. Also, made with wholesome ingredients and without added sugars. Satisfying and so good!

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Chocolate Banana Pancakes PIN image

I'm completely obsessed with banana pancakes. For the past week, I had a bunch of unused ripped bananas on the counter so I decided to use them for making pancakes. After I made Blueberry Banana Pancakes, I just kept going. And here's my brand-new obsession. Chocolate Banana Pancakes.

Soft and fluffy. Cinnamony, deep dark, and full of dark chocolate flavor. I tell you, these chocolate and banana pancakes are incredible. Topped with the chocolate sauce they are just so.... so tempting.

And if you think they are loaded with sugar and processed ingredients, think again. These deep dark beauties are totally healthy. Made with heart-healthy oats, antioxidant-rich cacao powder, and without any added sugar, they are delightful.

Ingredients used

This oatmeal chocolate pancake recipe is very simple. You will need only a few pantry ingredients:

  • Oats. Healthy, and filling, oats are a great substitute for regular flour. They are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our hearts healthy. They also support healthy digestion and strong immunity. I used rolled oats in this recipe.
  • Milk of choice. I used oat milk, but you can use whatever milk you prefer. Note that coconut milk won't work well here.
  • Banana. Banana is a great fruit. Sweet and packed with nutrients, a great substitute for added sugars in pancakes, smoothies, or waffles. Bananas are high in fiber and many essential micronutrients, including potassium, vitamin B6, vitamin C, and magnesium. (Source)
  • Cacao powder. It's bitter, deep-flavored, and incredibly healthy. Cacao is one of the richest sources of polyphenols – an antioxidant that has been linked to many health benefits, including reduced inflammation. (Source) Cacao gave a gorgeous chocolaty flavor and made these banana pancakes absolutely irresistible.
  • Sweetener (optional). I recommend honey or maple syrup.

To give the pancakes extra flavor and boost, I tossed in some superfoods as well:

  • Ceylon cinnamon. It's loaded with flavor and powerful antioxidants with anti-inflammatory properties. (Source)
  • Hemp seeds. They are an excellent source of healthy Omega-3s and a great source of proteins. (Source) A great addition to pancakes.

Other pantry ingredients you’ll need:

  • Egg - I used free-range, pasture-raised. 
  • Baking powder.
  • Pinch of salt.
  • Extra virgin coconut oil or cooking spray - for greasing the pancake pan.
chocolate banana pancakes served on a wooden plate

How to make Chocolate Banana Pancakes

Chocolate banana pancakes are really easy to make. It will take you 15 minutes TOPS! - and you need only basic equipment.

Equipment used

  • Measuring cups.
  • High-speed blender. 
  • Pancake pan - or any pan with a non-stick surface.
  • Flexible silicone spatula - for flipping the pancakes. 

Step by step instructions

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. I like to use measuring cups.
  • Step 2: Mix the ingredients.
    • Place all the ingredients in a blender. Note: add wet ingredients first for easier blending.
    • Mix everything at high speed until you get a smooth texture.
    • This is a good time to taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough.
    • Let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken.
    • If pancake batter turns out too dense, add a bit more liquid - milk or water. Mix again. Pancake batter should be dense but runny.
  • Step 3: Bake the pancakes.
    • In the meantime, heat the pancake pan over medium heat and coat it with coconut oil cooking spray or coconut oil using the brush. 
    • For each pancake, drop ¼ cup of batter into the pan.
    • Cook for 1-2 minutes until pancake is lightly browned. 
    • Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate. 
    • Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
    • Repeat the process with the remaining pancake batter.
  • Step 4: Add toppings and serve.
    • Top the pancakes with different toppings. You can be creative here and use ingredients you like.
    • Serve and enjoy!
chocolate and banana pancakes topped with banana slices and chocolate syrup

Substitutions

  • You can use rolled oats or quick oats.
  • You can use oat milk, almond milk, cashew milk, or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here. 
  • You can substitute coconut oil with avocado oil.
  • You can substitute cacao powder with cocoa powder.
  • Substitute hemp seeds with ground flax seeds or chia seeds.
  • Make it vegan: Swap egg with a flax or chia egg. Use non-dairy milk.
  • Make it gluten-free: Use certified gluten-free oats.
oatmeal chocolate pancakes topped with banana slices and chocolate syrup

Tips for serving

  • Top chocolate banana pancakes with fresh fruits: banana slices, strawberries, cherries, raspberries.
  • Drizzle them with chocolate syrup, maple syrup, or honey.
  • Top them with nut butter: hazelnut butter, peanut butter.
  • Sprinkle them with chopped nuts: hazelnuts, pecans, walnuts, and dried fruits: raisins, sultanas, or goji berries.

Tips for storing

  • Keep oatmeal pancakes in an air-tight food container refrigerated. They will last up to 4 days.
  • To freeze pancakes: Take the pancakes and place each pancake individually in a wax paper bag or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • You can warm pancakes in the microwave. But don't overheat them. They will become soggy.
chocolate banana oatmeal pancakes on a wooden plate

Recipe tips

  • When adding ingredients to a blender, always add the liquids first. Doing this will help your blender run easily and this will prevent making lumps.
  • Use a high-power blender to ensure everything blends well and the batter is smooth. 
  • Make sure you let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken. This is very important because you don't want runny pancake batter.
  • If you let the batter sit overnight, it will become dense so you may need to add a bit more liquid - milk or water.
  • Always taste the butter. If you feel that pancakes are not sweet enough for your taste, add more sweetener.
  • I recommend using honey or maple syrup. Make sure you use honey in runny form. Date syrup or molasses are great options too. You can also use stevia or any low-carb sweetener. Adding sweetener is totally based on your preference.
  • Make sure to use organic virgin coconut oil rather than refined versions.
Sliced Chocolate Banana Pancakes

You may like these recipes too:

Recipe

Chocolate Banana Pancakes featured image
Print Recipe
4.95 from 94 votes

Chocolate Banana Pancakes

These Chocolate Banana Pancakes are such a wonderful treat, perfect for mornings. They are full of dark chocolate flavor, fluffy, and simply delicious. Also, made with wholesome ingredients and without added sugars. Satisfying and so good!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American, British, International
Keyword: chocolate and banana pancakes, chocolate banana oatmeal pancakes, chocolate banana pancakes, dark chocolate pancakes, oatmeal chocolate pancakes
Servings: 6 pancakes
Calories: 162kcal
Author: Natalie

Equipment

Ingredients

  • 1 ½ cup rolled oats
  • ¾ cup milk
  • 1 banana
  • 1 egg
  • ¼ cup cacao powder
  • 2 tablespoon hemp seeds
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • Pinch of salt
  • Sweetener (optional): Pure maple syrup or honey to taste

Instructions

  • Place all the ingredients in a blender. Note: add wet ingredients first for easier blending.
  • Mix everything at high speed until you get a smooth texture.
  • Taste the pancake batter and add sweetener if you think the mixture is not sweet enough.
  • Let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken.
  • If pancake batter turns out too dense, add a bit more liquid - milk or water. Mix again. Pancake batter should be dense but runny.
  • Heat the pancake pan over medium heat and coat it with cooking spray or coconut oil using the brush.
  • For each pancake, drop ¼ cup of batter into the pan.
  • Cook for 1-2 minutes until pancake is lightly browned.
  • Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate.
  • Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
  • Repeat the process with the remaining pancake batter.
  • Add the toppings. You can be creative here and use ingredients you like.
  • Serve and enjoy!

Notes

As a measure, I used a US cup (240ml). Makes 6 pancakes that serve 2-3 people. Recommended serving size is 2 pancakes.
Substitutions
  • You can use rolled oats or quick oats.
  • You can use oat milk, almond milk, cashew milk, or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here. 
  • You can substitute coconut oil with avocado oil.
  • You can substitute cacao powder with cocoa powder.
  • Substitute hemp seeds with ground flax seeds or chia seeds.
  • Make it vegan: Swap the egg with a flax or chia egg. Use non-dairy milk.
  • Make it gluten-free: Use certified gluten-free oats.
Tips for storing
Keep covered in the refrigerator for up to 4 days. 

Nutrition

Serving: 1pancake | Calories: 162kcal | Carbohydrates: 24g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 27mg | Potassium: 257mg | Fiber: 4g | Sugar: 5g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 3mg

More recipes to try

This post is originally published in March 2020. It's updated with new information and republished in May 2022. The recipe stayed the same.