Peanut Butter Oatmeal Balls Recipe 465 Recipes

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.

OATMEAL PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

COCONUT-PEANUT BUTTER OATMEAL BALLS

Steps:

• Stir together the nut butter and honey in a medium bowl. Set aside.
• Place the oats in a food processor or blender and pulse until finely ground. Transfer to the nut butter mixture and stir until thoroughly combined.
• Scoop 1 tablespoon of the mixture at a time with a small portion scoop or a spoon and roll into a ball or log. Transfer to a rimmed baking sheet.
• Place the coconut in a separate bowl or plate and roll each ball in the coconut to completely cover.

PEANUT BUTTER OAT ENERGY BALLS RECIPE BY TASTY

Steps:

• Combine all ingredients in a small bowl and mix until thoroughly combined.
• Chill in the refrigerator for 30 minutes.
• Use a spoon or tablespoon to evenly divide the mixture into 6 balls. Use your hands to form the ball.
• Enjoy one now and save the rest for later by storing them in a sealed container in the refrigerator up to 1 week.
• Enjoy!

OATMEAL ENERGY BALLS

Steps:

• Mix oats, peanut butter, raisins, and honey together with a fork in a bowl. Knead mixture by hand until fully incorporated; roll into 1-inch balls. Refrigerate for at least 1 hour.

PEANUT BUTTER BALLS

Steps:

• Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
• Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
• Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.

CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in chocolate chips, peanut butter pieces and walnuts.
• On large ungreased cookie sheets, drop dough by scant 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown.
• Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.