3 ingredient No Bake Peanut Butter Oat Protein Bars

Love the taste of a good peanut butter granola or protein bar but hate the fact that you don’t know what half the ingredients are on the label?
I have a solution for you, make your own!!
As I’ve said before I pretty much will eat anything with peanut butter in it. Soooo delicious. I was at the end of the jar AGAIN when making these today (I know, Shocker!) so licking the spoon to get every drop out was in full effect again :).


Depending on your nutritional needs and goals, the calorie and carb count on these is on the high end so I would suggest using them as a pre- workout snack to get you fueled up for a weight training session or run. 90% of the fat in these are from the natural peanut butter, which means they are the good healthy fats your body needs! Just a friendly reminder :)…although I feel like I am starting to sound like a walking advertisement for peanut butter.

What you need:
-3 cups of oats (can be regular or quick. I use the quick oats)
-1 cup of natural peanut butter (I use chunky)
– 3/4 cup of PURE honey ( you could probably get away with just using 1/2 cup. The original recipe I found used a whole cup but I find they work well with 3/4 cup)

In small bowl, add the peanut butter and honey. Mix well. Melt in microwave for about 1 min 15 seconds, or melt on the stove top.
In a large bowl, pour in the quick oats.
Add the melted peanut butter/honey mixture. Mix well.
Pour into a greased 9×9 pan. Push down batter to flatten.
Refrigerate overnight. They tend to harden up in a few hours.
I cut my batch into 12 bars/squares.

Nutritional Info per serving : 1 bar

Sugar-8.5 g





No Bake Peanut Butter Butterscotch Oat Energy Balls & The Benefits of Oatmeal

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Looking for some pep in your step? 🙂 Got a long run or tough gym session ahead of you and need some carbs to help you throughout your workout?

I recommend these No-Bake Peanut Butter Butterscotch Energy Balls! Tasty and full of good carbs as a pre-workout snack!

These are the first energy ball recipe I’ve tried and they sure are tasty! They were simple to make and I feel you could easily alter the recipe by adding your favorite ingredients and it would work just fine.  I am thinking next time I may try raisins, chocolate chips, almonds or even craisins!

I have a half-marathon race coming up on Sunday so was looking to increase my carb intake the last few days to help me prepare. This recipe makes about 16 balls (plus the extra batter I may have taste- tested when making) so I left a few at home for this weekend and took the rest into work to share with my co-workers.

I love that this particular recipe uses fairly healthy ingredients, yet has a high amount of good carbs. You can of course leave out the butterscotch chips and use a light maple syrup, pure/natural version to make it cleaner and reduce the sugar count. One or two of these won’t kill your diet,especially if you’re using it as pre-workout fuel :).

Did you know Oatmeal is a slow-digesting carb that offers long-lasting energy when eaten before workouts?

Check out these Oatmeal Benefits:


As a bonus, these only take a few minutes to whip-up and did I mention they are NO-BAKE! They are perfect if you are short on time and don’t want to spend a lot of time in the kitchen.

What you need: (See ingredients below, I forgot to include the Maple Syrup in this picture)

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1/2 cup whole wheat flour

1 1/4 cup rolled oats

1 tsp. cinnamon

1/4 tsp. salt ( I used this in my recipe, but I think next time I will omit. While it’s only a bit of salt, I don’t really think it’s needed)

1/2 cup natural creamy peanut butter

1/3 cup maple syrup ( I used regular, but I suggest using pure/natural or light if you have it)

1/4 cup no-sugar-added applesauce

1 Tbs. honey

2 tsp. vanilla extract

1/4 cup butterscotch chips


– Place parchment paper on a baking sheet and set aside

– In a small bowl, mix flour, oats, cinnamon and salt together

– In a large bowl, mix peanut butter, maple syrup, honey, applesauce, vanilla and butterscotch chips

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– Pour contents of small bowl in large bowl and mix thoroughly

– Shape/roll approx 16 balls (about 1.5/2 tablespoons of batter to make each ball)

– Place balls on baking sheet and refrigerate or freeze. Depending on how cold/firm you want the balls, leave them in as long as you’d like. You will be able to eat them right from the refrigerator. If freezing, take them out a few minutes before tasting. Enjoy!

Notes: I thought about omitting the maple syrup from these but the batter didn’t seem like it would stick together enough to form balls without it. You can certainly try though!

Nutritional Info: (Serving size = 1 Ball) Recipe Makes about 16 balls

Cals- 127


Carbs- 18g

Fiber- 1.3g

Sugar- 8.8g

Protein- 3.7g





Sunday Sweet Treat: (No flour or added Butter or Sugar) Peanut Butter Chocolate Chip Blondies


Can I just say again how much I love baking? I think part of it may be because I enjoy licking the spoon (or dish) before having to clean it :).

Blondies are one of my favorite baked goods. And making them with peanut butter just makes life better. I am always looking for SIMPLE recipes that don’t call for a ton of ingredients. Who doesn’t like being able to whip up a delicious treat with ingredients they already have on hand?

Lately I have been baking most Sundays. I had some time to spare and a sweet tooth (shocker) and had a flourless peanut butter chocolate chip recipe picked out, so voila!

Don’t let the fat content on these scary you away. It is mostly coming from the Natural Peanut Butter used (GOOD fats!). The 14 grams are just under the average natural peanut butter has (16 grams). These aren’t made with butter, brown sugar and flour like most blondies so the batter is thinner/drier than most recipes and not as dense.


Let me know if you try this recipe out and what you think! Enjoy!

I found the original recipe here from a great new blog I found. Check it out!


What you need: For an 8×8 pan, makes 12 blondies


-1 cup natural creamy peanut butter

-1/3 cup honey

-1 whole egg

-1/2 teaspoon baking soda

-1/2 cup dark chocolate chips


-Preheat oven to 350F and grease an 8″ square pan

-In a bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then fold in the chocolate chips



-Pour the batter into the greased pan, and smooth/even out the top

-Bake at 350F for 20-25 minutes, or until the top is a light golden brown. I kept mine in for 25 minutes.

Nutritional Info:




Peanut Butter and Jelly Sandwich Cookies (made with No Flour and No added butter)


Who said peanut butter and jelly have to be eaten on bread?

Self.com recently posted an article on 12 ways to eat Peanut Butter and Jelly. Well, of course it got my attention and I had to read every review and drool over them. They ALL look delicious. Check them out here: http://www.self.com/fooddiet/2014/03/pb-and-j-dishes-slideshow#slide=1

I plan to try out several of them, but I started with the peanut butter and jelly cookie sandwiches. They looked simple, and well they are cookies. ENOUGH SAID! :). Ohhhh and as an added bonus, they are made without butter and flour!

What you need:


-1 Cup Brown Sugar

-1 Cup Creamy Peanut Butter (you can use natural to make it healthier, I was all out). Additional peanut butter is needed to spread on cookies

-1 tsp Baking Soda

-1 tsp Vanilla Extract

– 1 Egg

– Any kind of Jelly for the filling (I used Strawberry Spreadable Jam. There is no added ingredients and its lower in sugar than most)


-Preheat the oven to 350. Line two large cookie sheets with parchment paper.

-Combine all of the cookie ingredients in a large bowl and stir well. Scoop out teaspoon sized balls of cookie dough and space them two inches apart on the cookie sheets. Using a fork dipped in sugar gently press the cookies down. Rotate the fork and press again to make the classic peanut butter cookie pattern. The dough is quite sticky so it is important to keep re-sugaring the fork to keep it from sticking.

-Bake the cookies for 10-12 minutes, or until lightly set and browning around the edges. The tops should still be light.

-Remove pans from the oven and let cool for a couple of minutes. Transfer cookies to a cooling rack and let cool completely.

-Turn half of the cookies over and spread the bottoms with a thin layer of peanut butter. Top with a teaspoon of jam and spread almost to the edges of the cookie. Top with remaining cookies.

Enjoy! 🙂




PB2 Chocolate Brownie Protein Cookies


These have to be the SIMPLEST cookies to make that exist.
I recently found a new favorite Protein Bar- “OH YEAH Nutrition Victory Bars.” ANND I’m addicted. They are about 200 calories, packed with 21 grams of protein, 20 grams of fiber and low in sugar compared to most protein bars. They are also gluten free and all natural so there is no added fake sugars. Did I mention they are delicious?! They come in several flavors but so far Peanut Butter Chip and Vanilla Almond are my favorite.

I recently started following the OH Yeah Nutrition Facebook page and came across this genius idea of breaking a bar into 3 pieces, rolling into balls and sticking on a cookie sheet and baking in the oven on 350 degrees for 10-15 minutes. I admit, I was very skeptical of the fact that you can turn a protein bar into cookies BUT I am so glad I tried it because they turn into such a tasty treat! I added some PB2 onto my Chocolate Brownie Protein Cookies. YUMM! 🙂 Enjoy!

Nutritional Info: 1 Victory Chocolate Brownie Protein Bar (makes 3 cookies)
Calories: 200
Fat: 6 grams
Protein: 21 grams
Carbs: 28 grams
Sugar: 8 grams
Fiber: 20 grams

PB2 (powdered peanut butter)
Calories: 45 calories
Fat: 1.5 grams
Protein: 5 grams
Carbs: 5 grams
Sugar: 1 gram
Fiber: 2 grams

Here are some Vanilla Almond ones previously made:



Peanut Butter Strawberry Banana Quesadillas


Yes, you read the title correctly! I mean, I absolutely love traditional cheese or chicken quesadillas but who said they have to be made with those ingredients?! I found a new favorite breakfast option and it’s got a good amount of protein and carbs for a pre-workout meal. AND they are sooooo darn tasty! I can easily see these eaten as breakfast, lunch, dinner or a snack/dessert. I drizzled mine with honey but you could serve them with Greek yogurt, applesauce, or chocolate sauce (yumm!) etc

What you need: Serves 1

– 1 Whole Wheat Tortilla

– 1 TBS All Natural Peanut Butter (I used chunky)

– 1/2 sliced large banana (approx)

– 4 sliced strawberries

-1/8 teaspoon of Ground Cinnamon



-Spray pan with nonstick cooking spray. Put stove heat on low-medium

– Spread Peanut Butter evenly on tortilla.


Spread strawberry and banana slices evenly on top. Sprinkle on cinnamon.


Fold wrap in half and cook for a few minutes. Flip over to cook on the other side for another few minutes.


Slice into 3 pieces and enjoy!!!

Nutrition Info:


Fat:11.5 g

Sugar: 13g

Fiber: 13g


Protein: 13g


Thin Mint Cookie Shamrock Protein Shakes


One word. Yummm! Do you enjoy the taste of a McDonald’s Shamrock Shake but not all the calories and sugar that come with it? If so, try this!!! I’ve been on the hunt for a good protein shake recipe that involved my favorite Girl Scout cookie and I think I found it!

What you need: Makes 2 Shakes


-4 Thin Mint Cookies (crumbled)

-1 Cup Unsweetened Almond Milk

-1 Cup 6 oz Plain Greek Yogurt

-2 Scoops of Vanilla Protein Powder (I used White Chocolate). I’ve heard you could use cottage cheese if you’d prefer

-1/4 tsp Peppermint Extract

-Few Drops of Green Food coloring (optional) If you want to make this healthier, add 1 cup chopped spinach instead.


Add 1 cup of ice cubes and all ingredients above in to blender. Blend and enjoy!

Nutritional Info Per Shake:

Calories: 295

Fat: 7g

Sugar: 9g

Carbs: 22.5g

Protein: 36g

Fiber: 1g