Enjoy peanut butter fear-free with these amazingly tasty yet healthy snacks, recipes, natural peanut butters, and meal ideas.
Never fear being left alone with a jar of peanut butter and a spoon again! We’ve rounded up the best peanut butter recipes and products for any craving. Many of them are portion-controlled so the burden isn't on you to stop! Whether it’s peanut butter cookies, peanut butter bars, chocolate and peanut butter, or just straight up PB you crave we’ve got you covered!
What do we love most about Reginald’s Homemade peanut butter? The ingredient list: roasted unsalted peanuts and peanut oil. We were blown away by the true peanut flavor and its incredibly smooth texture. Our favorite way to enjoy Reginald’s is to stir a few tablespoons of the Apple Sin (roasted unsalted peanuts, dehydrated apples, peanut oil, cinnamon) into our morning oatmeal with an extra sprinkle of cinnamon on top. The apple flavor is so light while the taste of peanuts comes through in every bite! Plus, it keeps you full way longer than a good old PB&J.
If you’re looking for a rich, chocolaty peanut butter snack that you won’t overdo try Earnest Eats Choco Peanut Butter Baked Whole Food Bar. This bar feels so naughty when you bite in but one portion-controlled pack is completely satisfying. Although you can barely see the flecks of organic dark chocolate the flavor really comes through as does the all-natural peanut butter. These bars are certified vegan and wheat-free, provide six grams of protein, four grams of fiber, and pack 190 milligrams of omega-3s.
We’ve been huge fans of KIND Peanut Butter Dark Chocolate + Protein bars for a while but we are loving the new KIND Peanut Butter Whole Grain Clusters. One third of a cup has just 130 calories with five grams of protein and 16 whole grains including gluten-free oats, brown rice, millet, buckwheat, amaranth, and quinoa meaning more fiber and overall nutritional density. The real reason we love it is the light peanut butter flavor. Try it over plain yogurt with your favorite dried or fresh fruits for a more satiating and sophisticated take on peanut butter and jelly.
This peanut butter is the total package. Not only are the nutritionals pumped up by the health benefits of chia seeds, which include omega-3s, plant-based protein and anti-oxidants (which also give the creamy spreads a great crunch) this chia-infused line of nut butters also sponsors professional athletes giving back to their charity of choice. Our favorite flavor is the slightly sweet Chia Tribeccah Nectar created by professional triathlete Rebeccah Wassner. Proceeds from the sale of this product go to the Ulman Cancer Fund for Young Adults.
If you’re a true peanut butter addict lighten it up with this clever recipe from Miraval Resort and Spa’s Executive Chef Chad Luethje. The addition of carrot purée slashes calories and boosts vitamins. Make sure you have plenty of veggies, whole grain bread, and pretzels for dipping. This recipe makes two cups and lasts up to seven days in the fridge but cannot be frozen!
Yields: 2 cups
Prep time: 15 minutes
Cook time: 20 minutes
2 cups peeled and 1/2-inch thick sliced carrots
1 cup reduced fat smooth or chunky peanut butter
Bring a small pot of water to a boil. Add the carrots and cook at a high simmer until very tender, about 20 minutes. Drain well.
Place the carrots in the bowl of a food processor and blend on high speed until smooth. Add the peanut butter and process on high speed until very smooth.
Transfer to an airtight container and refrigerate until ready to use, up to seven days.
Nutritional information per two tablespoon serving: calories 100, fat 6g, carbohydrates 8g, fiber 2g, protein 4g
If you grew up loving Friendly’s Reese’s Pieces Sundae this is the peanut butter fix for you. It’s still cold and creamy for a fraction of the fat and calories. Approximately four ounces of the Reese’s sundae clock in at 400 calories and 22 grams of fat while four ounces ofTCBY’s peanut butter frozen yogurt has just 130 calories, two grams of fat (one saturated), no trans fat, three grams of fiber, and four grams of protein. What’s more it has 20 percent of the recommended daily value of calcium and vitamin D.
Meet the Ben & Jerry’s of peanut butter: Vermont Peanut Butter Company. Sure they have decadent flavors like Avalanche (peanut butter and white chocolate), Champlain Cherry (almond butter with cherries and dark chocolate), and Green Mountain Goodness (peanut and almond butter with flax and pumpkin seeds) but coming in at around 200 calories and 16 grams of fat for two tablespoons it’s on par with most plain peanut butters. Plus, Vermont Peanut Butter uses no hydrogenated oils, palm oils, preservatives, are low in sugar, low in sodium, and have added protein.
If you’re more of a peanut butter cookie fan we’ve found the healthy alternative for you: LUNA Peanut Butter Cookie. High in calcium, folic acid, and antioxidants A, C, and E, each bar has a light peanut butter flavor that is slightly sweet. We love the 80 calorie mini as an afternoon snack but if you’re looking for something more substantial the full size bar packs nine grams of protein and three grams of fiber for just 180 calories.
Who would have thought peanut butter and cheesecake, two calorie-dense items, would make the “healthiest” list? With a few smart swaps this peanut butter recipe will set you back just 251 calories and 13 grams of fat (that’s less fat than two tablespoons of most peanut butters) for 1/10th of a 9-inch pie.
For the filling
1 9" graham cracker crust (recipe follows)
12 oz. reduced fat cream cheese, softened
1 cup non-fat ricotta cheese
1/3 cup peanut butter chips
1/4 cup evaporated cane juice sugar
2 large egg yolks
1 large egg
Prepare graham cracker crust (recipe follows) and have cooled crust ready for filling.
Adjust oven rack to upper middle position and heat oven to 275 degrees.
In medium mixing bowl or bowl of standing mixer, combine all ingredients except peanut butter chips. Then, mix or beat on low until well combined and creamy. Stir in chips with spatula until blended into cheesecake mixture. Pour mixture into graham cracker crust and bake for 30 to 45 minutes, or until very center of the cheesecake wobbles slightly (cake will continue cooking when removed from the oven).
Remove cheesecake from oven and cool on rack for 15 minutes, and chill in refrigerator for 4 hours or overnight before serving.
For the graham cracker crust
1 1/2 cups finely crushed graham crackers (approx. 18 graham crackers)
1/4 cup Smart Balance Buttery Spread, melted
Adjust oven rack to upper middle position, place cookie sheet on rack, and heat oven to 350 degrees.
In medium mixing bowl, combine graham cracker crumbs and melted Smart Balance spread with rubber spatula until well mixed. Press crumbs into 9" pie plate, using your fingers or edge of a 1/4 cup measuring cup to make sure crumbs are firmly packed against bottom and side of plate.
Place pie plate on preheated cookie sheet, and bake crust for 7 to 10 minutes, or until lightly browned and fragrant. Remove from oven to cool (about 30 minutes) before filling.
Nutritional information per serving: calories 251, fat 13g, carbohydrates 23g fiber
Love Cheerios: check! Love peanut butter: check! Love Multi Grain Cheerios Peanut Butter: check, check! We love snacking on the latest Cheerios creation in the afternoon with a few nuts and dried cherries mixed in (PB&J trail mix anyone?) but if you’re more of a bowl-of-cereal-in-the-morning kind of person try Multi Grain Cheerios Peanut Butter with chocolate milk! One ¾ cup serving is just 110 calories and 1.5 grams of fat leaving plenty of room in your calorie budge for those tasty extras like dried fruit and nuts.