1 cup light corn syrup
1 cup white sugar
1 cup Teddie Chunky Peanut Butter
10 cups cornflakes cereal
1 cup chocolate chips (optional)
Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.
Remove from heat, add peanut butter and stir until smooth.
Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated.
Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands.
Sprinkle with optional chocolate chips, pressing down lightly to make sure they combine with mixture below.
When cool, cut into bars and enjoy!
1 cup oats
⅔ cup toasted shredded coconut
½ cup Teddie Smooth Peanut Butter
½ cup mini chocolate chips
⅓ cup honey
1 tbsp chia seeds
1 tsp vanilla
Combine all ingredients in a large bowl.
Roll and compress the mixture into 1 inch rounds and place on parchment paper.
Refrigerate a few minutes until firm and then transfer to an airtight container.
Refrigerate and enjoy for up to one week.
NUMBER OF SERVINGS: 15
1 flour tortilla
3 tbsp Teddie Smooth Peanut Butter
2 tbsp raisins
Evenly spread peanut butter on the tortilla.
Cut banana lengthwise into quarter slices.
Place two quarter slices at the top of the tortilla.
Sprinkle raisins on peanut butter and banana.
Roll tortilla from the top.
Slice into “sushi” bites and enjoy!
2 tbsp Teddie Smooth Peanut Butter
1 tbsp oatmeal
1 of your favorite apples
Mix together Teddie Smooth Peanut Butter and oatmeal.
Enjoy this treat. It has maximum taste with minimal calories!
2 overripe bananas
7 Medjool dates
¼ cup Teddie Smooth Peanut Butter
1 tbsp vanilla extract
2 tsp cinnamon
¼ tsp sea salt
3 cup rolled oats
¾ cup walnuts/cashews (any nuts, really)
½ cup hemp seeds
Preheat the oven to 300°. Line a baking sheet with parchment paper.
Place the bananas and pitted dates in a food processor and blend on high until smooth. Add Teddie Smooth Peanut Butter, vanilla extract, cinnamon and salt. Blend until smooth and well combined.
In a large bowl, toss together the oats, nuts and hemp seeds. Pour the banana/date blend on top and mix until the oat mixture is well coated.
Spread the mixture evenly on the lined cookie sheet and bake in the oven for 30 minutes.
After 30 minutes of baking, take the granola out of the oven and use a spatula to flip and mix the granola to ensure even baking.
Return to the oven and bake for another 20 minutes. The granola should be golden brown.
Remove from the oven and let cool to room temperature on the cookie sheet before transferring to a storage container. (Important to let cool for crunchy granola!)
NUMBER OF SERVINGS: 16