Go nuts for National Peanut Butter Day on Friday, January 24 with easy, healthy snacks. Peanuts can be a great source of energy and nutrients, and peanut butter is an easy ingredient that can be used with a wide variety of nutritious snacks and foods.
Pair peanut butter with your favorite fruits like apples, pears, strawberries and bananas, or try them with veggies like carrots and celery. For an additional source of carbs, spread one tablespoon of reduced-fat or low-sodium peanut butter on whole wheat toast. Butter yet – get creative with how you choose to snack on peanut butter with a couple recipes from the American Heart Association:
PB and J Spirals by Devin Alexander
Calories: 253 per serving
Protein: 10g per serving
Fiber: 5g per serving
Ingredients (1 serving):
- 1 whole-wheat flour, low-carb, tortilla (7-1/2” diameter)
- 1 1/2 Tbsp. reduced-fat peanut butter
- 1 Tbsp. 100% strawberry all-fruit spread (or your favorite flavor)
- Set a medium nonstick skillet over medium heat for about one minute, or until hot. Place the tortilla in the skillet. Cook for 20 to 30 seconds per side, or until just warm.
- Place the tortilla on a cutting board. Spread the surface evenly with the peanut butter followed by the fruit spread. Roll into a tube. Slice into 8 equal pieces. Arrange on a serving plate, spiral side up. Serve immediately.
Calories: 180 per serving
Protein: 5.4g per serving
Fiber: 4.2g per serving
Ingredients (12 servings; serving size: 1)
- 1 cup dried, unsweetened cranberries
- 2 cups old-fashioned oats, divided
- 1/2 cup sliced, unsalted almonds
- 1/4 cup flax seeds
- pinch salt
- 2 tablespoon canola oil
- 1/4 cup maple syrup
- 1/3 cup reduced-fat peanut butter
- Preheat the oven to 325 degrees Fahrenheit. Prepare an 8-inch by 8-inch baking dish by lining by it with parchment paper.
- In the bowl of a food processor, add cranberries; process until the cranberries are chopped a bit, about 30 seconds to 1 minute. Add 1 cup of oats; continue to puree until oats are a flour-like consistency. Transfer mixture to a large bowl.
- Into the bowl, add remaining 1 cup oats, almonds, flax seeds, and salt. Stir together to combine.
- In a heatproof container, add oil, maple syrup, and nut butter. Warm in the microwave until the nut butter is soft and pliable, around 30 seconds to 1 minute. Stir mixture together with a spoon until smooth.
- Pour nut butter mixture over oat mixture. Use a spatula to thoroughly combine. Transfer to the prepared baking dish. Wet your hands and press down on the mixture to help it stick together.
- Cook in the oven for 30 minutes. Remove and let cool slightly. Press down on mixture again to stick together. Cover the top with plastic wrap and place in the refrigerator at least a few hours (or preferably overnight) to harden.
- Lift parchment paper from baking dish. Use a serrated knife and cut the granola bars into 12 pieces. Serve or transfer to an airtight container for 1 week.