Peanut Butter And Oatmeal Biggies Recipes

PEANUT BUTTER OATMEAL RECIPE BY TASTY

Steps:

• In a small saucepan, bring almond milk to a boil. Stir in oats and reduce heat to a simmer. Cook uncovered until liquid is absorbed, about 5 minutes. 2. Add salt to taste.
• Transfer oatmeal into bowl and stir in peanut butter. Top with sliced banana and cinnamon.
• Enjoy!

PEANUT BUTTER AND JELLY OVERNIGHT OATS

Steps:

• Whisk together almond milk, oats, 1/4 cup peanut butter, chia seeds, maple syrup, and salt in a bowl. Cover and refrigerate, 8 hours to overnight.
• Before serving, stir in strawberry preserves, remaining peanut butter, and more maple syrup if needed. Top with sliced strawberries and slivered almonds.

PEANUT BUTTER OATMEAL BIGGIES

Steps:

• 1. Lightly grease large cookie sheets; set aside.
• 2. In a large mixing bowl, beat the peanut butter and butter with an electric mixer for 30 seconds. Add the packed brown sugar, granulated sugar, baking powder, and baking soda. Beat on medium speed until mixture is fluffy.
• 3. Add the eggs and the vanilla; beat well. At low speed, beat in the flour. With a wooden spoon, stir in the rolled oats and the raisins or chocolate.
• 4. Using 1/4 cup dough for each cookie, drop the dough 3 inches apart on greased cookie sheets. Press the dough into 4-inch circles.
• 5. Bake the cookies in a 375 degree F oven for about 10 minutes or until the edges are golden. Let the cookies stand for 1 minute. Transfer the cookies to wire racks to cool.

PEANUT BUTTER OATMEAL

Steps:

• In a small saucepan, bring water and salt to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Transfer oatmeal to 2 bowls; in each bowl, stir half each peanut butter, honey, flaxseed, cinnamon and, if desired, apple. Serve immediately.

EASY PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.

PEANUT BUTTER OATMEAL BIGGIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine the first six ingredients making sure all ingredients are blended well.
• Add in remaining ingredients. Blend well.
• Line your cookie sheet with parchment paper.
• Using a 1/3 measuring cup, scoop out your cookie dough and place on the parchment paper.
• Press the centre of the cookie dough a bit with the back of a spoon. They will spread out to almost 5-6 inches per cookie so make sure you have lots of room on the cookie sheet for them to bake.
• Bake for 13-17 minutes. Remove from oven and allow to cool completely on the cookie sheet. With carry over cooking, they continue to bake for another 5 minutes while cooling out of the oven. This is what gives them the chewy consistency.
• Store in an airtight container.

HANNAH'S PEANUT BUTTER OATMEAL

Steps:

• Combine water and salt in a saucepan and bring to a boil. Stir in oats and cook, stirring, for 5 to 6 minutes.
• Scoop up all of the oatmeal and transfer into a small bowl. Stir in peanut butter until well combined. Use a butter knife to help mix it in if necessary. Mix in vanilla extract. Combine sugar and cinnamon and sprinkle over the top.

PEANUT BUTTER AND OATMEAL BIGGIES

Steps:

• grease cookie sheets --
• in a large mixing bowl, combine peanut butter and butter -- mix 30 seconds at medium speed.
• add sugars and beat till fluffy --
• add egg and vanilla and beat well.
• beat in dry ingredients.with wooden spoon -- stir in oatmeal and raisins.
• drop dough by 1/4 cupfuls onto cookie sheet -- 3" apart --
• press into 4" circles --
• bake at 375* for 10 minutes.
• cool on wire rack.