We’ve all heard that breakfast is the most important meal of the day, but studies show adding peanut butter to your morning meal can satisfy cravings and help control blood sugar into the afternoon – even past a high-carb lunch.
To celebrate the power of peanut butter, I wanted to share five delicious PB recipes to get you through your week!
Monday: PB and Strawberry Pineapple Smoothie
Manic Monday morning? This creamy and fruity smoothie takes less than 5 minutes to prep and also features milk, honey and Greek yogurt.
Peanut Butter Strawberry Pineapple Smoothie
- 1 1/2 cup fresh or frozen strawberries
- 1 cup plain, fat free Greek yogurt
- 1 cup milk
- 1/4 cup pineapple juice
- 1/3 cup creamy peanut butter
- 1 tbsp honey (approx.)
- Place the strawberries, yogurt, milk, pineapple juice, peanut butter and honey in a blender.
- Puree until very smooth.
- Adjust honey to taste.
- Serve immediately.
Tuesday: No-Bake PB Energy Squares
Mix up your morning routine with combo of PB, oats, cranberries, peanuts, honey and brown sugar for a great source of fiber and antioxidants.
- 3 cups quick oats
- 1/2 cup dried cranberries
- 1/2 cup chopped peanuts
- 1/2 cup butter
- 3/4 cup honey
- 2/3 cup brown sugar
- 1 cup peanut butter
- 1 teaspoon vanilla
- In a bowl, mix together oats, cranberries and nuts.
- Melt butter in a large, heavy bottomed saucepan.
- Mix in honey and brown sugar and bring to a boil over medium-high heat. Boil and stir for 2 ½ minutes. Remove from heat. Working quickly, stir in the peanut butter and vanilla until blended, then thoroughly mix in the oat mixture.
- Spread the mixture evenly in a greased 9×13 pan. Allow to set before serving.
Wednesday: Breakfast with Elvis
This breakfast sandwich layering grilled PB, bananas and butter is not only fit for The King, but anyone craving a powerful protein boost in the morning hours of hump day.
Breakfast with Elvis
- 4 slices bread
- 1/2 cup creamy peanut butter
- 1 ripe banana
- 1 Tablespoon butter
- 3/4 cup milk 2 eggs
- 1 teaspoon vanilla extract
- Spread peanut butter on one side of each slice of bread.
- Cut banana in half crosswise and lengthwise.
- Put two pieces of banana on two pieces of bread. Cover with remaining slices of bread, making two sandwiches.
- Melt butter in non-stick skillet over medium heat.
- In a flat bowl, beat together milk, eggs and vanilla.
- Dip sandwiches in egg mixture, allowing both sides time to soak it up.
- Saute until golden brown on each side.
Thursday: Easy PB & J Tarts
A fresh take on a childhood favorite, these homemade peanut butter and jelly breakfast pastry tarts are a tasty grab-and-go solution to your end of week hustle.
Easy PB & J Tarts
- 2 cups all-purpose flour + more for rolling
- 1/2 cup whole wheat pastry flour
- 6 tablespoons sugar
- 1 teaspoon sea salt
- 2/3 cup shortening
- 6 tablespoons peanut butter + 4 heaping teaspoons for filling (1/2 tsp. per tart)
- 1/2 cup cold water
- 5 tablespoons jam (strawberry works well)
- Drizzle Option #1
- 1/2 cup powdered sugar
- 1 tablespoon jam
- 1 tablespoon milk
- Drizzle Option #2
- 1/2 cup powdered sugar
- 1/4 teaspoon strawberry extract, optional
- 1 tablespoon milk
- Preheat oven to 350°F.
- In a medium bowl mix together flour, whole wheat flour, sugar and sea salt.
- Using a pastry cutter, cut-in shortening and peanut butter, until mixture resembles small peas. Drizzle mixture with cold water until mixture is moist and holds together.
- Roll out on a floured surface to at least 1/16th of an inch thickness. Using a 3″x5″ index (recipe) card for a template, cut into 16, 3″x5″ shapes. Re-rolling works just fine for this. In the middle of 8 shapes, smear a 1/2 heaping teaspoon of peanut butter and a heaping teaspoon of jam on top. Be careful not to go to the edges. Using your fingers wet the edges with water and place another piece of pastry on top. Press all sides well, and using a fork press all the edges to secure. Using a fork, gently poke the tops in four places so steam can escape.
- Place an inch apart on a parchment lined baking sheet.
- Bake for 13 to 14 minutes until starting to brown around edges. Cool on a rack.
- Whisk together the drizzle of your choice in a small bowl. Drizzle over cooled tarts.
- Note: This pastry is very user-friendly and delicate. Freeze tarts up to one month and defrost at room temperature before serving.
Friday: Chai-Peanut Butter Apple Breakfast
Apples may be second to jelly as the perfect peanut butter pairing. Wake up over a warm bowl of chai tea, PB, granola and Granny Smiths to help unwind heading into the weekend.
Chai-Peanut Butter Apple Breakfast
- 1 cup boiling water
- 3 chai flavored tea bags
- 3/4 cup creamy peanut butter
- 1/3 cup honey
- 2 tablespoons cinnamon sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons butter
- 3 large Granny Smith apples, peeled, cored and sliced 1/2-inch thick
- 1 cup granola
- Combine boiling water and tea; steep for 5 minutes. Transfer to a bowl. Add peanut butter and honey. Whisk until well combined. Set aside.
- Combine sugar and flour. Melt 1 tablespoon butter in a large skillet over medium heat. Add the apple slices; sprinkle with the sugar mixture. Cook apples for about 5 minutes per side or until browned, shaking and turning occasionally.
- To serve: divide sauce into individual bowls, top with apple slices and granola.