Peanut Butter Oatmeal Biggies Recipes

PEANUT BUTTER OATMEAL RECIPE BY TASTY

Steps:

• In a small saucepan, bring almond milk to a boil. Stir in oats and reduce heat to a simmer. Cook uncovered until liquid is absorbed, about 5 minutes. 2. Add salt to taste.
• Transfer oatmeal into bowl and stir in peanut butter. Top with sliced banana and cinnamon.
• Enjoy!

PEANUT BUTTER OATMEAL

Steps:

• In a microwaveable bowl, combine the oats and milk and microwave on high for 3 minutes.
• Stir in the peanut butter and cinnamon. Top with more milk if desired.
• Have a wonderful day!

PEANUT BUTTER OATMEAL

Steps:

• In a small saucepan, bring water and salt to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Transfer oatmeal to 2 bowls; in each bowl, stir half each peanut butter, honey, flaxseed, cinnamon and, if desired, apple. Serve immediately.

PEANUT BUTTER AND OAT BROWNIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a jelly-roll pan.
• Beat butter, 3/4 cup peanut butter, white sugar, and brown sugar together in a large bowl until creamy. Add flour, oats, vanilla extract, eggs, and salt; stir until just mixed. Spread batter into the prepared jelly-roll pan.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool brownies in the pan for 10 to 15 minutes. Spread 1/2 cup peanut butter on top of brownies.

OATMEAL PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

PEANUT BUTTER OVERNIGHT OATS (5 INGREDIENTS!)

Steps:

• To a mason jar or small bowl with a lid, add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn't need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).
• Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
• Cover securely with a lid or seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.
• The next day, open and enjoy as is or garnish with desired toppings (see options above). See more flavor/topping suggestions in the blog post above!OPTIONAL: You can also heat your oats in the microwave for 45-60 seconds (just ensure there's enough room at the top of your jar to allow for expansion and prevent overflow), or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry.
• Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.

FLOURLESS PEANUT BUTTER OATMEAL COOKIES (4 INGREDIENTS!)

Steps:

• Preheat the oven to 180C/350F. Line a large baking tray or cookie sheet with parchment paper.
• In a large mixing bowl, add your oats, mashed banana and peanut butter and mix well. Fold through your chocolate chips, reserving a few to top the cookies with.
• Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape, and top with extra chocolate chips. Bake for 10-12 minutes, before removing from the oven and letting cool completely on the pan.

PEANUT BUTTER OATMEAL-CHIP COOKIES

Steps:

• Preheat oven to 375°. Cream butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture., Stir in chips and oats. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 9-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
• In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they're evenly incorporated.
• Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they're no taller than 1 inch.
• Bake 8 to 10 minutes, until they're just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.
• If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a mixing bowl, cream the shortening and peanut butter. Add the brown sugar, eggs, and vanilla; mix well.
• Combine oats, flour, baking soda, and salt; add to the creamed mixture and mix well.
• Drop by the rounded teaspoonfuls onto ungreased baking sheet. Flatten with fork. Bake for 12 minutes or until done.

PEANUT BUTTER OATMEAL BIGGIES

Steps:

• 1. Lightly grease large cookie sheets; set aside.
• 2. In a large mixing bowl, beat the peanut butter and butter with an electric mixer for 30 seconds. Add the packed brown sugar, granulated sugar, baking powder, and baking soda. Beat on medium speed until mixture is fluffy.
• 3. Add the eggs and the vanilla; beat well. At low speed, beat in the flour. With a wooden spoon, stir in the rolled oats and the raisins or chocolate.
• 4. Using 1/4 cup dough for each cookie, drop the dough 3 inches apart on greased cookie sheets. Press the dough into 4-inch circles.
• 5. Bake the cookies in a 375 degree F oven for about 10 minutes or until the edges are golden. Let the cookies stand for 1 minute. Transfer the cookies to wire racks to cool.

PEANUT BUTTER AND OATMEAL BIGGIES

Steps:

• grease cookie sheets --
• in a large mixing bowl, combine peanut butter and butter -- mix 30 seconds at medium speed.
• add sugars and beat till fluffy --
• add egg and vanilla and beat well.
• beat in dry ingredients.with wooden spoon -- stir in oatmeal and raisins.
• drop dough by 1/4 cupfuls onto cookie sheet -- 3" apart --
• press into 4" circles --
• bake at 375* for 10 minutes.
• cool on wire rack.