Banana Peanut Butter Oatmeal Food

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

HEALTHY PEANUT BUTTER BANANA OATMEAL BARS

Steps:

• Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.
• Add in the vanilla extract, milk and egg. Mix the ingredients together.
• Then add in the mashed banana and peanut butter. Combine all of the ingredients.
• Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake at 350 F degrees for 20 minutes.
• Cut into squares and enjoy!

PEANUT BUTTER BANANA OATMEAL

Steps:

• Add oats, banana slices, chia seeds, cinnamon and sea salt to a pot. Add water and stir to combine. Heat over medium-high heat for 8-10 minutes or until all the liquid has been absorbed. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats and the chia seeds don't clump. You'll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.
• Portion oats into two bowls and serve with peanut butter, banana slices, and a sprinkle of chia seeds. Add a splash of non-dairy milk and/or maple syrup on top before serving, if desired.

HEALTHY PEANUT BUTTER BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 350.
• Mash bananas with a fork and mix in peanut butter, apple sauce, vanilla, salt, and cinnamon.
• Stir in oats and coconut.
• Drop by tablespoon onto a non stick cookie sheet (lined with parchment paper or sprayed with non-stick spray). I use a small cookie scooper.
• Flatten a bit to shape the cookie (they don't rise or spread at all when baking).
• Bake for 12-15 minutes, rotating the pan halfway through.
• Allow to cool, and enjoy!

PEANUT BUTTER BANANA OATMEAL

Steps:

• Place milk and salt in a large saucepan; bring just to a boil. Stir in oats; cook until thickened, 1-2 minutes, stirring occasionally. Remove from heat; stir in remaining ingredients.

BANANA-PEANUT BUTTER OATMEAL

Steps:

• Combine banana and milk in a small blender; blend until smooth.
• Put oatmeal in a microwave-safe bowl. Add banana mixture and stir to combine. Microwave uncovered on high for 30 seconds. Stir oatmeal and microwave for 30 seconds more.
• Stir in peanut butter and protein powder.

EASY PEANUT BUTTER OATMEAL BANANA COOKIES

Steps:

• Preheat your oven to 325 degrees and line a cookie sheet with parchment paper or a silpat.
• In a large bowl, whisk together the banana, peanut butter and coconut sugar until well combined.
• Stir in the oats and stir until well combined. Finally, stir in the peanuts. Your dough will be a little bit wet and sticky - this is normal.
• Use a cookie scoop to drop by heaping 1 Tbsp balls onto the prepared pan and use a fork to press them out about 1/2 inch thick, making sure to pack the edges together so the cookies hold their shape.
• Bake until the edges are golden brown and the top feels set and springy - about 25-30 minutes. Let cool on the pan completely.
• Drizzle with peanut butter, if desired, and DEVOUR!

PEANUT BUTTER BANANA OATMEAL COOKIES - HEALTHY RECIPE

Steps:

• Preheat oven to 325°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a large bowl, add peeled bananas. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax eggs and vanilla. Whisk until well incorporated.
• Add the dry ingredients: oats, baking soda and baking powder. Using a rubber spatula, fold until well mixed. Fold in chocolate chips and peanuts.
• Using a medium cookie scoop, scoop and drop cookie dough onto the prepared baking sheet, spaced evenly apart. Optionally, press toppings into the tops of each cookie. Using a fork, flatten each cookie to desired thickness. They won't spread much during baking.
• Bake for 10-14 minutes. Mine took 12 minutes. Allow to cool on the baking sheet for about 10 minutes. Using a heatproof spatula, carefully lift cookies onto a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.

EASY PEANUT BUTTER-BANANA OATMEAL

Steps:

• Combine water and oatmeal in a microwave-safe bowl. Microwave on high for 60 to 75 seconds. Remove from microwave, stir, and let sit for about 30 seconds.
• Add peanut butter to the hot oatmeal and stir until completely mixed. Top with banana slices.

4-INGREDIENT PEANUT BUTTER BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Peel bananas and mash in a medium mixing bowl. Add the rest of the ingredients, including optional honey or sugar if using, and stir to combine.
• Cover a cookie sheet with parchment paper. Drop approximately 20 tablespoon-size spoonfuls onto a cookie shape and flatten with a spatula. Press a few chocolate chips into the top of each cookie, if desired.
• Bake for 8-10 minutes, until cookies have set and are just beginning to lighty brown. Let cool for 5-10 minutes and then remove from cookie sheet.
• For optimal freshness, store leftover cookies in an airtight container on the counter for up to 2 days, in the fridge for up to 1-2 weeks, or in the freezer for up to 3 months.

BANANA PUDDING WITH PEANUT BUTTER-OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place a metal mixing bowl in the freezer.
• To make the cookies, cream together the brown sugar, granulated sugar, and butter. Add the peanut butter, egg, and vanilla, and mix until well combined. In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt until well combined. Add this to the sugar mixture and stir until a soft cookie dough forms.
• Working in batches, using a heaping teaspoon, form the dough into balls and place on the prepared baking sheets 2 inches apart. Bake, one sheet at a time, for 13 to 15 minutes, or until the edges are set. Cool on the sheet for 5 minutes then transfer to a wire rack to continue cooling (the cookies will harden as they cool). Repeat for the remaining cookie dough. You should have about 36 cookies.
• To make the pudding, whisk together the milk, granulated sugar, flour, egg yolks, and salt in a pot. Cook over medium-low heat, continuously stirring, until the mixture starts to bubble and then thicken, 4 to 6 minutes. Turn the heat down to low and stir in the butter and vanilla. Turn off the heat.
• To make the whipped cream, take the bowl out of the freezer, add the cream and honey, and then beat until soft peaks form.
• Peel and slice the bananas into 1/4-inch rounds. Sprinkle the slices with the lemon juice to prevent them from turning brown.
• To assemble, place a layer of cookies and bananas in the bottom of an 8-inch square baking dish. Layer on half of the pudding. Add another layer of cook ies and bananas and then top with the remaining pudding. Spread on top the whipped cream, and then decorate with the remaining cookies and bananas. Chill for at least 4 hours before serving, though if you prefer, you can eat it warm.
• Alternatively, you can serve the pudding in six 1/2-pint Mason jars or bowls. Evenly divide the cookies, sliced bananas, and pudding, and then proceed as above.

5 INGREDIENT BANANA PEANUT BUTTER OATMEAL SNACK COOKIES

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with a silpat mat or parchment paper - or lightly grease, and set aside.
• Peel and break up the bananas and place in a large mixing bowl. Use a fork or potato masher to mash the bananas until they are mostly mashed. Stir in the peanut butter, salt, cinnamon, and vanilla extract (if using).
• Add both types if oats and stir to combine. You may have to kind of smash the oats into the bananas until the oats are well incorporated. Stir in the chocolate chips.
• allow the batter to rest for 5 minutes, this helps the oats soak up the liquid and the batter stick together better.
• Use a small cookie scoop (about 2 tablespoons) to scoop cookies and then use your hand or a spatula to slightly flatten the cookies. You should have 12 to 15 cookies total.
• Bake for 10 to 12 minutes. Or until the cookies look dry on top and slightly browned on the bottom.
• Allow the cookies to cool for 10 minutes before removing from the pan.
• You can either eat them once they have cooled a little - they are extra good right out of the oven - or you can allow them to cool completely and store them in an air tight container for up to 5 days.

HEALTHY OATMEAL WITH PEANUT BUTTER AND BANANA RECIPE

Steps:

• In a medium saucepan, bring the water to a boil. Turn the heat down to low and add the oatmeal and salt. Cook, stirring occasionally, for about 5 minutes, until the oats are tender and have absorbed most of the liquid. Add the bananas, peanut butter, almonds, and agave syrup and stir to incorporate evenly. If the oatmeal is too thick, add a splash of milk.

QUICK PEANUT BUTTER BANANA OATMEAL

Steps:

• In a medium saucepan set over medium heat, bring milk to a boil, watching carefully so that it doesn't boil over. Stir in oats, reduce heat to a simmer, and cook for 1 to 2 minutes, stirring occasionally. Remove from heat and cover for a few minutes. Stir in mashed banana, peanut butter, cinnamon, vanilla, and salt. Stir in honey, to taste, if desired. Top with sliced bananas, chopped peanuts, and additional cinnamon before serving.