Peanut butter is not only delicious, it’s actually an incredibly nutritious food. All three macronutrients can be found in peanut butter (carbs, protein and fat), and it boasts vitamin E, B3 and B6, as well as folate, magnesium, copper, manganese and fibre to stabilise blood sugar and help with satiety.
We’ve put together some of our favourite peanut butter snacks that you can make to complement your Macros meals, ensuring you whack that protein target out of the park.
Choc Peanut Butter Protein Oats
Ingredients (makes one serve)
- 40g rolled oats (one sachet)
- 2/3 cup milk (dairy or alternative e.g. almond milk)
- 1 mashed banana
- ¼ teaspoon ground cinnamon
- 1 teaspoon smooth peanut butter
- 1 teaspoon honey
- 1 tablespoon choc chips
- 1 scoop whey or plant-based protein powder (vanilla works well, or try caramel for a Snickers-style protein bowl or chocolate for a Reese’s Peanut Butter Cup protein bowl)
- Heat the oats and milk together over the stove for about 1 minute.
- Stir in the banana, cinnamon, peanut butter and honey. Then, add in the protein powder slowly, stirring all the while. Add a little more milk as you go if you feel the oats are becoming dry or lumpy.
- Once combined and smooth, transfer to a bowl and stir through the choc chips.
- Serve with a drizzle of peanut butter and some extra choc chips, if you’re feeling decadent.
Quick Peanut Butter Protein Cookie
Ingredients (makes one serve)
- 2 tbsp chocolate whey protein powder
- 1tbsp maple syrup
- 1 tbsp nut butter
- 1 tsp dark choc chips
- 1 tbsp peanut butter
- Preheat oven to 180 degrees and line a tray with oven paper.
- Stir the protein powder, maple syrup and nut butter in a bowl until combined and forming a dough-like consistency.
- Roll dough into a ball and flatten. Place the tbsp of peanut butter in the centre, and fold the edges of the cookie dough around it to seal.
- Push choc chips into the top of the cookie, place on tray and bake for 12 mins.
- Allow to cool for 5 mins before chowing down.
Peanut Butter Raspberry Protein Balls
Ingredients (serves six-eight)
- 250g raspberries (fresh or frozen, defrosted)
- 200g soaked and drained dates
- 30g smooth, unsalted peanut butter
- 50g rice malt syrup
- 20g melted coconut oil
- 30g vanilla protein powder
- 160g coconut flour
- 70g shredded coconut
- Extra peanut butter for filling
- Extra shredded coconut for rolling
- Blend the raspberries, dates, peanut butter, coconut oil and rice malt syrup in a food processor until smooth.
- Add the remaining ingredients and until a dough forms.
- Roll dough into small balls, then form a hole in the centre. Drizzle some peanut butter in the middle, then seal the hole with more dough, and press the edges until smooth.
- Roll each ball in shredded coconut to coat, then enjoy!
Peanut Butter Banana Caramel ‘Ice-Cream’ (dairy-free)
Ingredients (serves four)
- 4 ripe bananas, peel and slice before freezing
- 1 cup canned coconut cream
- 2 tbsp canned coconut milk
- ¼ cup peanut butter (crunchy or smooth, your choice)
- 6 pitted dates
- Sprinkling of sea salt flakes
- Blend the coconut cream, coconut milk, and two of the frozen bananas together until smooth.
- Slowly add the rest of the ingredients until fully combined and smooth.
- Place the mixture in a container or tray and freeze until frozen, at least two hours.
- Enjoy on its own or with a sprinkling of coconut flakes on top.
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