1 cup of smooth Teddie Peanut Butter
¼ cup coconut oil, divided
⅓ cup honey (sub maple syrup for vegan)
1 teaspoon cinnamon
1 teaspoon vanilla extract
⅔ cup flaxseed meal
2 tablespoons chia seeds
1 cup old fashioned rolled oats (sub in gluten-free oats, if desired)
1 cup Teddie Mixed Nuts, divided
½ cup unsweetened shredded coconut
½ cup chocolate chips
Line an 8×8 pan with parchment paper and set it aside. Preheat the oven to 350° F. Place all of the Teddie Mixed Nuts on a baking sheet lined with parchment paper in a single layer. Roast in the oven for 7-10 minutes, stirring once or twice. Keep an eye on them so they don’t burn!
Once the nuts are done roasting, let cool for a few minutes. Rough chopping them and set them aside.
Combine the Teddie Peanut Butter, 3 tablespoons of coconut oil, honey, cinnamon, and vanilla in a medium saucepan. Stir over low heat until the mixture is smooth. Remove from heat. Add the flaxseed meal, chia, and oats, stirring well. Fold in ⅔ cup of the chopped roasted nuts and shredded coconut and stir again until combined.
Add the granola mixture to the prepared pan and spread out evenly. Press down firmly so the bars are compact and the top is smooth. Press the remaining roasted nuts on top.
In a microwave-safe bowl, combine the chocolate chips and the remaining 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring, until smooth. Drizzle chocolate over the bars.
Place bars in the refrigerator for at least 30 minutes, or until bars have hardened. Pop the bars out from the pan and cut them into 16 pieces.
Store bars in the fridge in an airtight container for up to one week.
SERVINGS: 16 granola bars
2 medium-size zucchini, grated (about 2 cups grated, before squeezing out water)
½ teaspoon salt
½ cup (1 stick) of melted butter
½ cup maple syrup
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 cup semi-sweet chocolate chips
½ cup smooth Teddie Peanut Butter
Preheat the oven to 350°F. Grease a 9×5 inch loaf pan and set it aside.
Lay a clean towel on the counter and spread the grated zucchini out in an even layer, sprinkle with ½ teaspoon salt, cover with another towel, and let sit for 10 minutes. Squeeze out any excess water and pat the zucchini dry.
In a large bowl, mix the melted butter, maple syrup, eggs, and vanilla extract until combined. Add in the grated zucchini, stirring well.
Add the flour, baking soda, cinnamon, and salt, and mix until just combined. Fold in the chocolate chips.
Dollop the Teddie peanut butter in teaspoon-sized amounts directly into the batter. Gently swirl the peanut butter in, being careful not to overmix.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until the center is just set. (Tip: if the top is browning before the center is done cooking, cover with foil.)
Let the zucchini bread cool for at least 20 minutes before slicing. Top with butter, Teddie Peanut Butter, and a drizzle of maple syrup.
Store in an airtight container in the refrigerator for up to a week or in the freezer for up to a month. To reheat, warm slices in a skillet on the stove.
10 Medjool dates, de-pitted
2 ripe bananas
1/3 cup Teddie Peanut Butter
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil
1/4 cup Teddie Premium Extra Large Virginia Peanuts, chopped
Line a baking sheet with parchment paper. Trim off the ends of each banana and slice the bananas into about ⅛-¼” thick slices (you should get about 10 slices per banana). Put the slices on the prepared baking sheet and place in the freezer to set for a few minutes.
Put the dates into a bowl and cover them with very hot water. Set aside for 15 minutes, or until soft.
Remove dates from the water and add to a blender along with 2-4 tablespoons of the date liquid. Blend on high until smooth. Start with 2 tablespoons of date liquid and add more as needed.
Remove banana slices from freeze and top each slice of banana with 1 teaspoon of Teddie Peanut Butter, followed by ½ teaspoon of the date caramel. Freeze for 1-2 hours.
Once bananas are frozen, melt the chocolate chips. Microwave the chocolate in 30-second intervals, stirring well. Once smooth, add the coconut oil and mix well. Dip each frozen banana bit into the chocolate. Transfer back to the baking sheet. Top with chopped peanuts. Freeze for another 1 hour. Store in an airtight container in the freezer for up to two weeks. Enjoy!
SERVINGS: 20 bites
1 ½ cups rhubarb (cut into ½” cubes)
1 ½ cups strawberries, hulled and halved
3 tablespoons fresh lemon juice
½ cup sugar
2 tablespoons cornstarch
Peanut Butter Oatmeal Crisp:
1½ cups rolled oats
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
⅔ cup brown sugar
1 cup butter, melted and cooled slightly
1 egg, room temperature
1 teaspoon vanilla extract
1 cup of Teddie Smooth Peanut Butter
Preheat the oven to 350°F. Line a 9×9 square baking pan with parchment paper. Lightly grease the parchment paper and set the pan aside.
Combine strawberries, rhubarb, and lemon juice in a heavy saucepan over medium heat. Cover and cook for 8-12 minutes, stirring occasionally until strawberries and rhubarb are tender.
Combine cornstarch and sugar together in a bowl. Once strawberries and rhubarb are soft, add cornstarch and sugar into the saucepan with the fruit mixture. On medium heat, stirring constantly, until the jam comes to a boil. Boil for one minute or until thickened. Remove from heat and set aside.
In a medium bowl, combine flour, oats, baking powder, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat melted butter and brown sugar until combined. Add egg, Teddie Peanut Butter, and vanilla and beat until well combined. Add the dry ingredients and mix until combined; the mixture will be crumbly.
Scoop out 1 ½ cups of the mixture and set aside for the topping. Press the remaining mixture into the bottom of the prepared baking dish. Tightly pack it into an even layer.
Place the pan in the preheated oven for 8-10 minutes to par-bake.
Once the crust has par-baked, top with strawberry-rhubarb filling in an even layer. Crumble the reserved topping over the filling.
Bake for 20-25, until the crumbles are light golden brown and the strawberry-rhubarb filling is bubbling slightly around the edges. Cool to room temperature and then transfer to the refrigerator to cool completely. Cut once the bars have chilled.
1 cup of oatmeal (not quick cook)
½ cup of Teddie Smooth Peanut Butter
⅛ cup of maple syrup
1 tsp. Of vanilla
⅓ cup of chocolate chips
⅓ cup of crushed pretzels
Flaky sea salt
Add the oatmeal to a food processor or blender. Pulse 5-10 times, or until some of the oats are broken into tiny pieces, while others remain whole. Pour the oats into a mixing bowl.
Add the remaining ingredients (except the sea salt) to the oats in the mixing bowl. Mix well to combine.
With slightly damp hands, roll the dough into balls using about 2 tablespoons of dough per bite. If the bites do not stick together, add 2-3 tablespoons of water (1 tablespoon at a time) and stir until dough holds together when formed into a ball.
Once all dough has been rolled out into bites, sprinkle the flaky sea salt on top.
1 cup Greek vanilla yogurt
⅓ cup Teddie All Natural Smooth Peanut Butter
1 tbsp honey
Add all ingredients to a bowl and whisk to blend until smooth.
Serve with fruit (recommended bananas, apples, raspberries or strawberries).
Store in refrigerator in an airtight container.
Satisfy your sweet tooth with our 5-ingredient Teddie Peanut Butter Crunch Bars. We hope you love these tasty bars as much as we do!
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!
These no-bake Teddie Peanut Butter Oatmeal Energy Bites are a perfectly healthy snack with a nice mix of protein, carbs and healthy fats.
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