PEANUT BUTTER AND MAPLE SYRUP RECIPES

Name: Peanut Butter Baked Oats
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Cuisine: American
Ingredients: 1/2 cup gluten-free oat flour (, or gluten-free rolled oats, blended to a fine flour consistency); 2 Tbsp plant-based protein powder (vanilla or unflavored) (or 1 tbsp ground flaxseeds); 2.5 Tbsp pure maple syrup (or preferred liquid sweetener); 1 tsp pure vanilla extract; 1/2 tsp ground cinnamon; 2/3 tsp baking powder; 1/2 cup unsweetened almond milk (or preferred milk); 1/2 tbsp peanut butter; 1/2 tbsp jam; 1 tsp dairy-free chocoate chips (, we like Hu's Kitchen or Lily's Sweets); 2/3 cup superfine blanched almond flour; 2 tbsp plant-based protein powder (vanilla or unflavored) (or 1 tbsp ground flaxseeds); 2.5 tbsp pure maple syrup (or preferred liquid sweetener. Use Lakanto Sugar-free maple syrup or Yacon syrup for keto); 1 tsp pure vanilla extract; 1/2 tsp ground cinnamon; 1/2 tsp baking powder; 1/3 cup unsweetened almond milk (or preferred milk); 1/2 tbsp peanut butter (); 1/2 tsp jam; 1 tsp dairy-free chocoate chips (, we like Hu's Kitchen or Lily's Sweets)

PEANUT BUTTER BAKED OATS - TIKTOK BAKED OATS RECIPE

Peanut Butter Baked Oats - TikTok Baked Oats Recipe image

These Peanut Butter Baked Oats are soft, fluffy and easy to make with oat flour, maple syrup and creamy peanut butter and strawberry jam. If you're a fan of PB&J sandwiches that taste like cake, you'll love these easy gluten-free, dairy-free and vegan oats. No blender or bananas required! Includes grain-free, paleo, low carb and keto sweetener options.

Provided by Kelly

Categories Breakfast

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 1

Number Of Ingredients 20

Ingredients

1/2 cup gluten-free oat flour (, or gluten-free rolled oats, blended to a fine flour consistency)
2 Tbsp plant-based protein powder (vanilla or unflavored) (or 1 tbsp ground flaxseeds)
2.5 Tbsp pure maple syrup (or preferred liquid sweetener)
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
2/3 tsp baking powder
1/2 cup unsweetened almond milk (or preferred milk)
1/2 tbsp peanut butter
1/2 tbsp jam
1 tsp dairy-free chocoate chips (, we like Hu's Kitchen or Lily's Sweets)
2/3 cup superfine blanched almond flour
2 tbsp plant-based protein powder (vanilla or unflavored) (or 1 tbsp ground flaxseeds)
2.5 tbsp pure maple syrup (or preferred liquid sweetener. Use Lakanto Sugar-free maple syrup or Yacon syrup for keto)
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/2 tsp baking powder
1/3 cup unsweetened almond milk (or preferred milk)
1/2 tbsp peanut butter ()
1/2 tsp jam
1 tsp dairy-free chocoate chips (, we like Hu's Kitchen or Lily's Sweets)

Steps:

GLUTEN-FREE VERSION WITH OATS
GRAIN-FREE

Nutrition Facts : ServingSize 1 serving, Calories 534 kcal, CarbohydrateContent 92 g, ProteinContent 20 g, FatContent 8 g, FiberContent 6 g, SugarContent 34 g

PEANUT BUTTER BROWNIES RECIPE - NYT COOKING

Peanut Butter Brownies Recipe - NYT Cooking image

Joanna Gaines of Magnolia Table in Waco, Texas, developed this recipe for a layered treat that combines the best of a brownie, a candy bar and an ice cream sandwich. The fudgy texture of brownies makes a perfect base for peanut butter and a fluffy chocolate topping. You can use a different chocolate frosting or glaze for the top layer, depending on what ingredients you have on hand.

Provided by Julia Moskin

Total Time 45 minutes

Yield 24 servings (1 9-by-13-inch baking pan)

Number Of Ingredients 14

Ingredients

Cooking spray
1 cup/225 grams unsalted butter (2 sticks)
1/3 cup/30 grams unsweetened cocoa powder
2 cups/400 grams granulated sugar
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon kosher salt
4 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce/455 gram) jar creamy peanut butter
1/2 cup/115 grams unsalted butter (1 stick)
10 large marshmallows (about 65 grams)
4 cups/500 grams confectioners’ sugar
1/3 cup/80 milliliters whole milk
1/4 cup/25 grams unsweetened cocoa powder

Steps:

Prepare the brownies: Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.
In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.
In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.
Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.
Let the brownies cool completely, about 30 minutes.
Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.
Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the confectioners’ sugar, milk and cocoa, and whisk until smooth, about 2 minutes.
Spread the frosting over the peanut butter layer and freeze for 30 minutes.
Remove the brownies from the pan: First, cut the brownies away from the pan edge on both short sides, then lift them out using the parchment paper handles. Cut into 24 squares. Keep refrigerated.

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