peanut butter

10.10.19

Sea Salt Chocolate Pumpkin Cups

Posted on by Lexi , Views: 50265

Homemade Chocolate Pumpkin Cups are the easiest and most delicious DIY halloween candy to make in the fall. Plus these ones are healthy! Made with a handful of wholesome ingredients like pumpkin puree, chocolate and nut butter, these chocolate cups are paleo-friendly and made without any refined sugars.

 

pumpkin cups in a bowl

Chocolate Pumpkin Cups

Time to get in the Halloween spirit with these healthy Chocolate Pumpkin Cups. They taste like an indulgence but are really a well balanced treat that you won’t feel guilty about having! These pumpkin cups are made with a handful of good-for-you ingredients and healthy fats like pumpkin puree, nut butter and coconut oil, and are quite simple to put together. Make a batch now and have healthy “candy” in your freezer for whenever you need a treat.

placing pumpkin peanut butter mixture into chocolate moldsIngredients Needed for Chocolate Pumpkin Cups

  • Dark Chocolate 
  • Coconut Oil
  • Smooth Almond Butter or Peanut Butter 
  • Pumpkin Puree
  • Pumpkin Pie Spice
  • Maple Syrup or Honey
  • Coarse Sea Salt (optional)

What Type of Nut Butter to Use

While we developed this recipe using almond butter, feel free to swap out any nut butter that sounds good to you! Peanut butter and cashew butter would be great choices here as well!

Nut Free Options

You can make this nut-free with two options. You could replace the almond butter or peanut butter with sunflower seed butter. Or, you could replace the nut butter all together and stuff these chocolate cups with 1 heaping tablespoon of homemade pumpkin butter.

pumpkin peanut butter or almond butter

How to Melt Chocolate

Melting chocolate is really the only cooking that this recipe requires. We suggest melting chocolate over a double-boiler. Most people don’t have an actual double boiler at home, so make up your own by placing a heat proof bowl over a simmering pot of water. Just make sure that the bowl is not touching the water. Using this method to melt the chocolate is easy and it ensures you don’t over cook the chocolate. Overcooking the chocolate can make it separate, or “break”.

The microwave is an alternative way to melt chocolate. If you do use the microwave heat the chocolate in very short bursts, no more than 20 seconds, while whisking in between each time.

Placing chocolate on pumpkin cups

If you like this homemade chocolate cup recipe, check out these others:

A bite from the pumpkin spice peanut butter cup

If you are all about the pumpkin recipes, check out these others:

Pumpkin Butter Cups

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Prep Time 15 min Cook Time 00:00 Total Time 0:15 Yields 12

Ingredients

Directions

  1. Melt chocolate as desired (stovetop or microwave.
  2. Place mini cups on a baking sheet.
  3. In a bowl combine almond butter, pumpkin puree, pumpkin pie spice, and honey.
  4. Place 1/2 tablespoon of chocolate into each of the molds.
  5. Drop in 1 teaspoon of almond-pumpkin mixture into the center of the chocolate.
  6. Cover with remaining chocolate. Sprinkle with coarse sea salt.
  7. Place in refrigerator or freezer until cups harden.

Recipe Notes

  • Store in refrigerator
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
09.11.19

PB and J Oatmeal Energy Balls

Posted on by Lexi's Clean Kitchen , Views: 4684

These Peanut Butter Oatmeal Balls taste just like the classic PB and J on oatmeal bread, but heartier and nutrient-dense! Packed with oats, dried fruit, chia seed and peanut butter to hold it all together, they are the perfect make ahead snack to fuel your day!

oats and peanut butter ballsPeanut Butter Oatmeal Balls

These no bake energy bites are the perfect snack to have on hand in the fridge. These PB and J Oatmeal Balls are loved by both kids and adults! Grab one or two and have a filling bite-size snack, pack in the lunch box with your kids or serve for a healthy after dinner treat. They’re nutrient-dense, filling and packed with that classic PB and J taste!

What we love most about these peanut butter oatmeal balls is that no extra equipment is required. A lot of energy balls use dates as a binder and sweetener, and that requires a food processor. But this one uses peanut butter as the binder, so all you need is a bowl and heavy spoon!

ingredients for peanut butter oatmeal balls in a bowlIngredients for PB and J Oatmeal Balls

  • Natural Peanut Butter
  • Honey
  • Old Fashioned Oats (make sure to get certified gluten-free if you need it!)
  • Chia Seeds
  • Dried Fruit (dried cherries or strawberries are our favorite!)
  • Collagen peptides or protein powder (optional)

no bake peanut butter oatmeal balls being rolled up

Substitutions for Peanut Butter Oatmeal Balls

These are a great snack to send to school with your kids, but a lot of schools do not allow nuts. You can swap in sunflower butter in place of the peanut butter. And you can also swap in any other nut butter that you might like, such as almond butter.

Most any dried fruit will work here. We are partial to dried cherries or strawberries, but anything such as cranberries or blueberries, or even raisins will work!

We think honey works well in this mixture, but you can also use maple syrup if you prefer!

What if the mixture is too dry?

We tried this with a few different types of natural peanut butter, and the oil content can vary from differing brands. If your oatmeal bite mixture is too dry, as in it won’t stick together when you squeeze it, you can add in a tablespoon more of peanut butter at a time. Alternatively if it is too sticky, add in 1/4 cup of oats at a time until it is workable enough.

Peanut butter oatmeal energy bites in a glass containerIf you like this healthy energy bite recipe, check out these others:

Peanut Butter and Jelly Energy Balls

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Prep Time 00:10 Total Time 00:10 Yields 12-14 balls

Ingredients

  • ½ cup natural peanut butter
  • 3 tablespoons honey
  • 1-½ cups old fashioned oats 
  • 2 tablespoons chia seeds
  • ⅓ cup dried cherries
  • 1 scoop collagen peptides, or protein powder (optional)

Directions

  1. To a large bowl add peanut butter, honey, oats, chia seeds, and collagen powder. Mix together with a spoon.
  2. Scoop out a heaping tablespoon of the oat mixture and roll into a ball. 
  3. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Recipe Notes

  1. If your oatmeal bite mixture is too dry, as in it won't stick together when you squeeze it together, you can add in a tablespoon more of peanut butter at a time. Alternatively if it is too sticky, add in 1/4 cup of oats at a time until it is workable enough.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
01.21.19

PB & J Fat Bombs (Keto, GF and Vegan)

Posted on by Lexi's Clean Kitchen , Views: 12598

These PB & J Fat Bombs are so easy to make and the perfect quick snack to have either on-the-go or as a pick-me-up in between meals. These no-bake high-fat bites are made using 5 ingredients and are optionally compatible with low carb and keto diets, are gluten free and vegan!

Can you have peanut butter on a keto diet

PB & J Fat Bombs

Fat Bombs are SO TRENDY these days as Keto and low carb diets surge in popularity. Fat bombs are high fat, low (or no) sugar snacks that can keep hunger at bay in between meals and help fuel your brain. These no bake PB & J Fat Bombs are not only super easy to make, but they really taste like Peanut Butter and Jelly without having any jelly in them at all! Additionally, it’s easy to make some swaps for a nut-free version and there is an option to add a touch of sweetness with maple syrup, substitute in a non-caloric sweetener, or leave it sugar free!

What are fat bombs?

Similar to energy balls, fat bombs are small treats or snacks that pack a punch of energy, but instead of being made with ingredients like dates, dried fruit and nuts, fat bombs prioritize ingredients like coconut oil, cacoa butter and other high-fat, low-carb ingredients. They’re also called keto bombs or fat fudge. You don’t have to be on a keto diet however to benefit from eating fat bombs as you only need a small amount to strike down any sudden hunger pangs that will help you making good decisions about your food choices until your next meal!

Keto fat bombs

Are fat bombs healthy?

Everybody is going to have their own personal level of fat that they want to include in their diet. We love that these are heart-healthy fats and fats that fuel your brain like coconut oil.  When eaten in moderation fat bombs can help you make better food choices instead of grabbing whatever you can find in a state of hunger, or as a better alternative for a refined-carb high-sugar dessert. These will fill you up when you eat only one because it is a dense amount of fat (or energy).

Best tasting keto fat bombs

Like most fat bomb recipes, these are best kept stored in the refrigerator and will last about 5-7 days!

If you like this energy bite recipe, check out these others:

PB & J Fat Bombs

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Prep Time 00:10 Inactive Time 04:00 Total Time 04:10 Yields 12

Ingredients

  • 1/2 cup coconut oil, room temperature or grass-fed butter, softened
  • 1/2 cup natural peanut butter (can sub sunflower butter or other nut butter)
  • 1/3 cup coconut flour
  • 1 tablespoon maple syrup (optional, see note for keto)
  • ½ cup (.5 ounces) freeze dried raspberries or strawberries, slightly crushed

Directions

  1. In a stand mixer, hand mixer or with a strong arm beat together the coconut oil and peanut butter just until it is smooth.
  2. Add the coconut flour, maple syrup and freeze-dried berries.
  3. Line a 7.5” by 5” container, or a similar size, with a parchment paper sling (for easy removal) and place the peanut butter mixture inside.
  4. Smooth the top and garnish with additional pieces of freeze dried berries, if desired.
  5. Refrigerate until set 4-6 hours.
  6. Remove the set mixture and slice to 12 pieces. Store in the refrigerator and enjoy within 5-7 days.

Recipe Notes

  1. For a keto-friendly version you can either leave out the sweetener all together (we tried and liked it both ways) or you can substitute in a natural non-caloric sweetener like our favorite a granulated monkfruit blend. Also make sure to use a peanut butter with no added sugar.
  2. Look for freeze dried fruit that has no other additives other than the fruit. You can crush the freeze dried fruit with your hands or with a rolling pin.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
09.21.18

Peanut Butter, Banana, Chocolate Chip Baked Oatmeal

Posted on by Lexi's Clean Kitchen , Views: 63115

This dairy-free and gluten-free Peanut Butter, Banana, and Chocolate Chip Baked Oatmeal is the ultimate make-ahead fiber-rich breakfast for a busy week, perfect for a breakfast potluck, or snack, and is absolutely the best flavor combo! Made in partnership with Enjoy Life Foods!

Healthy Baked Oatmeal

Baked Oatmeal

I am so excited about this healthy baked oatmeal recipe! Who doesn’t love the combination of peanut butter, banana, and chocolate chips baked into an ooey-gooey fiber rich breakfast bake? It’s a super simple one-bowl recipe and can easily be made ahead of time, though we do think it is SO TASTY straight from the oven too. This oatmeal bake is based off of our popular Oatmeal Cups recipe so it has the perfect almond milk (or milk of choice) to oats ratio.Baked Oatmeal

I’ve been using Enjoy Life Foods chocolate for YEARS! All their products are specially made to be free from gluten and the 14 most common food allergens – wheat, peanuts, tree nuts, dairy, casein, soy, egg, sesame, sulfites, lupin, mustard, fish, shellfish & crustaceans. They even make all of products in a special allergy friendly facility, which is pretty great. Plus, the chocolate is delicious! I love the dark chocolate chips and the mini chocolate chips for all of our baking, especially this oatmeal!

I find Enjoy Life Chocolate in all of my major grocery stores which is a huge time saving bonus, and you can use their easy Store Locator to find stores near you! PLUS, here’s a special coupon for $2 off their baking chocolate – you can print and use in-store!

Baked Oatmeal Ingredients

Will baked oatmeal freeze?

When it comes to freezing baked oatmeal, you simply make up the baked oatmeal recipe, let it cool, and freeze it!

How do you make baked oatmeal

  • Combine your dry ingredients.
  • Add in your wet ingredients.
  • Pour into your greased, or lined with parchment paper, baking dish.
  • Bake!

Peanut Butter Banana Chocolate Chip Baked Oatmeal

What Oats Should You Use

  • Use rolled oats, not quick cooking oats. If gluten-free, make sure you buy gluten-free rolled oats.
  • Can you bake instant oatmeal? The short answer is not really! Instant oatmeal is different than regular oatmeal because it is thinly cut, processed and flavored. They don’t lend the same structure to baked goods as regular oats or quick oats!

P.S. You can sub out for your favorite nut butter here, or to make it nut-free use sun butter.

Baked Oatmeal Recipe

Want other oatmeal recipes? Try our favorite oatmeal and overnight oat recipes:

Watch the video:

 

Peanut Butter, Banana and Chocolate Baked Oatmeal

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Prep Time 00:10 Cook Time 00:40 Total Time 00:50 Yields 9

Ingredients

Directions

  1. Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly larger than the pan (for easy removal of bake).
  2. In a large bowl mash bananas until they are smooth. Add eggs and whisk to combine. Then add peanut butter, maple syrup, almond milk, oil, apple sauce and vanilla until fully combined.
  3. To the wet ingredients add oats, baking powder, chia, salt and chocolate chips and mix until fully combined.
  4. Pour into prepared 8"x 8" dish and bake for 40 minutes, until the center is just barely firm.
  5. Scoop or cut and serve warm as is or with almond milk, or cool and slice into 9 square portions.

Recipe Notes

  1. You can sub out for your favorite nut butter here, or to make it nut-free use sun butter.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

ENTER the BIG chocolate giveaway!!!! One of my amazing readers will win a year’s supply of Enjoy Life Foods baking chocolate!

  • 1 Entry: Comment Below
  • Bonus Entry: Tag 2 friends in THIS Instagram post!

This post is sponsored by Enjoy Life Foods. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

05.11.18

PB&J Baked Oatmeal

Posted on by Lexi , Views: 18841

This PB & J baked oatmeal has all the same flavors of a PB&J, but without the traditional sandwich bread. Each bite is a mini PB&J in itself with a more exciting texture and, of course, all the nutritional benefits of its clean ingredient list. It’s the perfect baked oatmeal breakfast for a weekday breakfast or weekend brunch!

Baked PB&J Oatmeal

Baked PB&J Oatmeal

I am so excited to share this recipe from my friend Ali’s newest cookbook, Inspiralized and Beyond! 

Ali pulled out all the stops in this book, and it was so hard to pick which recipe to recreate and share with you!! In this book Ali shows you a myriad of additional ways to add nutrients to your diet, reach a personal health goal, or just make good-for-you meals at home. Sweet potato slabs replace toast, cauliflower becomes pizza crust, broccoli turns into tots, avocado gets moussed, jackfruit mimics pulled meat—and that’s just the beginning. Among the  brand-new recipes, complete with nutritional information, you’ll find Rainbow Lasagna, Apple French Toast, and Cauliflower Steaks with Chimichurri. Rest assured, Ali still offers up some favorite spiralized dishes, too. Get ready to get your veggies on!!

Baked PB&J Oatmeal

Other recipes I can’t wait wait to make from Inspiralized and Beyond:

  • Mediterranean Pasta Salad
  • Zucchini Meatball Boats
  • Collard Green Manicotti 
  • Vegan Buffalo Cauliflower Salad 
  • No Bake Greek Yogurt Tart
  • Cinnamon-Raisin Sweet Potato Noodle Bagels
  • AND MORE!

How long can you keep baked oatmeal?

I keep mine for 4-6 days in the refrigerator!

Baked Oatmeal Healthy

If you like this oatmeal recipe, try these other oat recipes: 

Baked PB&J Oatmeal

Baked PB&J Oatmeal

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Prep Time 00:10 Cook Time 00:40 Total Time 00:50 Serves 6

Ingredients

  • 1 tablespoon coconut oil, melted and cooled room temperature, plus more for greasing 
  • 2 cups gluten-free old-fashioned oats 
  • ⅔ cup coarsely chopped walnuts 
  • 2 teaspoons ground cinnamon 
  • 1 teaspoon baking powder 
  • ¾ teaspoon fine sea salt 
  • ¼ teaspoon ground nutmeg 
  • 1¾ cups unsweetened almond milk, plus more for serving 
  • ⅓ cup pure maple syrup 
  • 2 large eggs 
  • ¼ cup creamy peanut butter or almond butter, plus more for serving 
  • 2 teaspoons vanilla extract 
  • Chia Jam, for serving

Directions

  1. Preheat the oven to 375ºF and grease a 10-inch ovenproof skillet or 9-inch square baking dish with coconut oil. 
  2. In a medium bowl, toss the oats, walnuts, cinnamon, baking powder, salt, and nutmeg to combine. In a small bowl, whisk together the almond milk, maple syrup, eggs, melted coconut oil, peanut butter, and vanilla. 
  3. Spread the dry oat mixture on the bottom of the prepared skillet, then pour the wet ingredients over the oats. Tip the baking dish back and forth to make sure the almond milk moves down through the oats. Bake for 35 to 40 minutes, until the top is golden. 
  4. For serving spoon baked oatmeal into a bowl and top with cup chia jam and some peanut butter. Serve hot, with a little more almond milk if desired.

Recipe Notes

Recipe printed with permission from Inspiralized and Beyond!

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Grab your copy of Ali’s newest cookbook on Amazon here, or anywhere books are sold!!

P.S. Check out the Instagram giveaway going on right now on my page (this post) where you can win a copy of the cookbook + AN INSPIRALIZER!