Oh, this recipe had me at peanut butter. And it only had a few ingredients, all of which I had on hand AND came together quickly. SOLD. This granola tastes like a deconstructed granola bar. I added chocolate chips, unsalted peanuts and toasted coconut chips. I think banana chips would be so good too! This makes a terrific (watch out, im addicted) snack. I can’t get enough of it!
3 cups old fashioned oats
2 Tbsp sugar
1/4 cup melted coconut oil
1/4 cup creamy natural salted peanut butter
1/4 cup maple syrup
1/3 cup dark chocolate chips
1/3 cup toasted coconut chips
1/3 cup unsalted peanuts
- Preheat oven to 340 degrees F.
- In a large mixing bowl combine oats and sugar.
- Warm peanut butter, oil, and maple syrup or agave in a small skillet or saucepan until thoroughly combined and pourable.
- Pour over oats and quickly toss/stir to combine.
- Spread evenly on a large baking sheet and bake for 18-22 minutes, or until evenly golden brown. Watch closely as it tends to brown quickly near the end. IMPORTANT: Toss once around the 15-minute mark to ensure even baking.
- Remove from oven, toss gently to release heat and let cool completely on the pan.
- Transfer to mixing bowl or storage container and add chocolate chips, coconut and peanuts (banana chips too maybe?!) and stir or shake.
Milo and I made these simple bird feeders to hang in our tree out back.
We took some old toilet paper tubes, smeared peanut butter all over them, rolled them in bird seed and tied ribbon through them to hang from the tree. We have some hungry birds out back, so hopefully they will enjoy this special treat.
Tags: animal, back yard, bird feeder, bird seed, birds, diy, garden, nature, peanut butter, recycle, upcycle
Since we are pretty much packed up, there isn’t much I can make these days. But these no bake bites were pretty easy to throw together and help us have something to snack on in between all the packing and moving!
This recipe is extremely versatile, so change it up! Here’s where i found it originally.
No-Bake Energy Bites
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.
Chocolate, peanut butter and banana. Three of my favorite things. I’ve seen variations on pinterest, so I figured I’d take a stab at these. They looked pretty simple….and they are…except I can’t for the life of me ever figure out how to get chocolate to melt and be all spread-y and thin and nice. One of the recipes said to add milk; I know from the past anytime I do this, my milk gets hard and clumpy. So I did it anyway, and sure enough, that batch was ruined. I tried adding a little earth balance to that batch to make it thinner, but it was a lost cause.
To make these all I did was chop up a banana, spread some peanut butter on each piece, melt some chocolate (just melted it and worked with it – was kind of thick, so it was messy and hard to work with towards the end, which is why these are NOT pretty), and then dipped them in the chocolate. Put them in the freezer and now they are ready to go.
These will make a great after-dinner treat!
I have a friend who wanted to learn how to bake cupcakes to prove to her coworkers that vegan baking is possible…and tastes good! So we made two dozen chocolate cupcakes with peanut butter frosting tonight. For an added bonus we drizzled melted chocolate chips on top. Recipes from vegan cupcakes take over the world. (my cupcake bible)