Tag Archives for " peanut butter "

132 healthy oatmeal breakfast cookies. Easy to make and can be easily adapted to be gluten free

Oatmeal Breakfast Cookie

Need an easy breakfast idea your kids will love? You’re going to love this oatmeal breakfast cookie recipe. They are simple to make, and you can easily double the batch and freeze them! Now, that’s ultimate convenience right there!

healthy oatmeal breakfast cookies. Easy to make and can be easily adapted to be gluten free

Don’t they look amazing? I mean, what’s not to love about oats, peanut butter, honey—yum. I will tell you that while the original recipe calls for 1/2 cup of honey, you can cut it down to 1/4 cup and still achieve a delicious cookie.

This recipe is also in my cookbook, The Best Homemade Kids’ Lunches on the Planet along with other breakfast favorites. Check out how easy these cookies are to make in this short video.

If it looks like a cookie and tastes like a cookie, then it must be a cookie! said Cookie Monster on Sesame Street. It is—sort of. This is a breakfast favorite in our house. Little does my family know that these cookies have protein, fiber, vitamins, minerals, and omega-3s.  Sssssshhhhhhhhh! Don’t tell them!

easy oatmeal breakfast cookie recipe that can be made ahead of time and frozen

Yes, I let my kids have a “cookie” for breakfast, but you know it’s way better than some of the processed breakfast foods found at the store. At least I know it’s made with real ingredients, and they are filling.

Oatmeal Breakfast Cookie

  • Author: MOMables
  • Yield: 12
  • Cuisine: Baking


  • 1/2 cup mashed banana (about 1 large)
  • 1/2 cup natural peanut butter (or non-peanut)
  • 1/2 cup honey*
  • 2 teaspoons vanilla
  • 1 cup rolled oats
  • 1/4 cup whole wheat flour*
  • 1/4 cup ground flax seed (or an additional 1/4 cup flour)
  • 1/4 cup nonfat milk powder or vanilla protein powder (+ 2 tablespoons water if dough is too thick)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 cup dried cranberries or raisins


  1. Preheat the oven to 350°F. Lightly coat two cookie sheets with cooking spray, and set aside.
  2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
  3. In a small bowl, combine the oats, flour, flax seed, milk powder, cinnamon, and baking soda.
  4. Stir the oat mixture into the banana mixture until combined. Stir in the cranberries.
  5. Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on the prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten, and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
  6. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
  7. Store in an airtight container or resealable plastic bag for up to 3 days, or freeze for up to 2 months. Thaw before serving.


You can reduce the honey to 1/3 cup, or substitute with maple syrup. Whole wheat flour can be omitted and substituted with oat flour or gluten-free flour mix to make this recipe gluten-free.


  • Serving Size: 12
  • Calories: 223
  • Fat: 10
  • Carbohydrates: 24
  • Fiber: 4
  • Protein: 6


14 Peanut Butter Pudding: Healthy, delicious, and easy!

This Peanut Butter Pudding is a quick, delicious and healthy treat for your family. It makes a perfect lunch treat or an after-school snack!

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Want a dessert or snack made with real ingredients that can be made quickly?

Easy 3 ingredient peanut butter pudding MOMables.com

MOMables is always creating easy, kid-friendly recipes — recipes using REAL food ingredients. Real food that can be made quickly goes hand in hand with the school lunch plan philosophy.

This Peanut Butter Pudding only has three ingredients and comes together in 5 minutes. That’s right, in five minutes you have a creamy pudding that is high in protein, calcium, healthy fats and low in sugar!

At my local grocery store, I’m fortunate to have a nut butter grinding station; each week, I push the little green button on their machine and within seconds, I am watching whole roasted peanuts turn into peanut butter.  It’s amazing.

If you don’t have such a machine (or don’t feel like making your own nut butter at home), use the best, “natural peanut butter” your budget will allow.  Mix it with plain, whole milk yogurt (which will have few additives than reduced fat versions) and a simple banana, and your work is done.  For a little added crunch, you can top it with peanuts or even a few extra slices of fresh banana.


Peanut Butter Pudding is perfect for adding to a healthy school lunch or serving for an after-school snack.

Or … if no one is looking, it’s good to eat right out of the blender  –not that I know anything about that!

3-Ingredient Peanut Butter Pudding

  • Author: MOMables
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 cups (4 servings)
  • Cuisine: Snacks


  • 1 Banana, sliced
  • 1/2 Cup Natural Peanut Butter
  • 1/2 Cup Plain Yogurt


  1. Combine the peanut butter and yogurt in a blender.
  2. Blend until smooth.*
  3. Add the banana slices and blend just until smooth and no longer chunky.
  4. Pour into serving containers and refrigerate or serve immediately.
  5. If desired, top with roasted peanuts for crunch.


*Depending on the thickness of your peanut butter, you may need to add 1-3 teaspoons of water as you blend the yogurt and peanut butter. Add it a teaspoon at a time to avoid it becoming too runny.


  • Serving Size: 1/2 cup serving size


14 chocolate peanut butter smoothie

Chocolate Peanut Butter Smoothie Recipe

How about a Chocolate Peanut Butter smoothie recipe to keep bellies full and the kids happy?

chocolate peanut butter smoothie kids will love!In the summer time, my boys have been play from sun up to sun down, stirring up adventures in the neighborhood, playing lots of baseball and riding bikes with their friends.  All this activity makes them hungry.

When they finally find their way inside for a snack I want it to be something filling and nutritious, but fun too.  We’ve made breakfast smoothies for quite a while using fresh fruit and yogurt, but who wouldn’t love a chocolate smoothie?  A scoop of peanut butter and Greek yogurt provide added protein to get them back out the door with more energy for their adventures.

Like most smoothie recipes, this one can be customized to the liking or needs of your family.  Use nondairy milk and yogurt, or change the peanut butter to another nut butter.  It’s completely up to you!

Any leftover smoothie can be frozen in ice cube trays to use another time.  Just pop a few in the blender for a quick afternoon snack or on the go breakfast.  We also like to use smoothie molds for freezing any leftovers to send in lunch boxes.  By lunch time it will be thawed and ready to eat!

Doesn’t it look delicious? Someone is HAPPY.

chocolate peanut butter smoothie Kids will absolutely LOVE

Chocolate Peanut Butter Smoothie

chocolate peanut butter smoothie

yields 3-4 cups

  • Author: MOMables
  • Cuisine: Drinks


  • 2 cups ice
  • 1 cup chocolate milk, dairy or nondairy (we use chocolate almond milk)
  • 1/2 cup plain greek yogurt
  • 1/4 cup creamy, natural peanut butter or other nut butter
  • 2 tablespoons maple syrup or honey (optional)


  1. Place all ingredients in a blender, blend until smooth. Add more milk for a thinner consistency if desired.