No-Bake Peanut Butter Energy Bites

This is a recipe I’ve seen floating around Pinterest for some time and I finally got around to trying out when I realized I had a plethora of peanut butter (always a good thing). These little bites may not look like much, but boy do they pack a punch – not to mention they are crazy addictive.

I found this recipe on Gimme Some Oven and is one of the most popular recipes on their blog. They are similar to a granola bar, but in a miniature and convenient form. They’re filled with oats, peanut butter, honey, coconut flakes and chocolate chips and are wonderfully chewy and full of flavor. The original recipe called for flax seeds and chia seeds, which I left out, but they would add extra protein and crunch if you choose to use them. I played around with the ingredients a bit to suit my tastes, but feel free to stick to the original recipe if you prefer.

These bites are the perfect size to bring with you on the go or if you need a quick snack. I like to pop in one or two before the gym for a little pick-me-up. It’s recommend that you keep them refrigerated (which is how I like my granola bars anyway) but if you choose to keep them at room temperature, just keep in mind that they’ll need to be eaten within a few days or a week.

No-Bake Peanut Butter Energy Bites
adapted from No Bake Energy Bites on Gimme Some Oven, originally seen on Smashed Peas and Carrots

Ingredients:
makes about 20 bites

• 1 cup old-fashioned oats
• 1/2 cup coconut flakes
• 1/2 cup peanut butter (I recommend salted)
• 1/3 cup chocolate chips
• 1/4 cup honey or maple syrup (1/3 cup if your peanut butter and/or coconut is unsweetened)
• 1-2 Tbsp coconut oil, melted (optional, but helps keep them together)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Directions:

In a medium mixing bowl, combine all ingredients and stir well until combined. Using your hands, roll the mixture into balls that are about 1 Tbsp or 1 inch big. My recipe made about 18 balls. Place on a large plate and refrigerate for 1 hour or more until firm. Store in the refrigerator for up to 2 weeks.

Combine all ingredients in a medium bowl

Stir until combined

Roll into balls that are roughly 1-inch big

And enjoy!

Greek Yogurt Pancakes

That’s right. Greek yogurt pancakes. Two awesome things combined into one.

I was excited when I found this recipe for Greek Yogurt Pancakes on Everyday Belle because I had been looking for a slightly healthier pancake that still tasted like the real thing. When it comes to breakfast, I’m normally more into savory food such as eggs, omelettes, hash browns, bagels, etc. This morning, however, I woke up with a strange craving for something sweet and decided it was time to put these pancakes to the test. This was actually my first time making pancakes on my own and from scratch, and while they came out tasty, I do admit my flipping skills need work…

These Greek Yogurt Pancakes are incredibly fluffy, chewy, and only 4 ingredients. The flavor of the yogurt isn’t as strong as you might think, but instead gives the pancakes extra moisture and a super thick texture. The protein in the yogurt will also help to keep you full, which is always a perk in my book.

The pancake batter is pretty thick, so after reading through the comments on the original recipe, I added about 2 Tbsp of milk. If you’re using unflavored Greek yogurt, I would recommend adding some honey or sugar to sweeten the batter as well. A few commenters said whole wheat flour didn’t work very well with the recipe as is, but feel free to play around with it and see what you come up with. Next time I think I’ll add some chocolate chips or fruit!

Greek Yogurt Pancakes
adapted from Everyday Belle

Ingredients:
makes 1 large or 2 small servings

• 6 oz. (or a little less than 3/4 cup) Greek yogurt – vanilla recommended!
• 1 egg
• scant 1/2 cup all-purpose flour
• 1 tsp baking soda
• optional: 2-3 Tbsp milk to thin out the batter, dash of cinnamon, 2-3 Tbsp sugar or honey to sweeten the batter if unsweetened yogurt
• toppings of choice: maple syrup, fruit, honey, yogurt, etc.

Your ingredients, plus optional milk and cinnamon

Directions:

1. In a bowl small, combine Greek yogurt and your egg. Whisk to combine, until smooth.
2. In a separate bowl, stir flour and baking soda together until well-incorporated. Add to yogurt-egg mixture and stir well. Also add the milk and/or cinnamon if using.
3. Lightly spray a large frying pan or griddle with cooking spray and heat to medium. Once your pan is hot, use a ladle or large spoon to drop the batter onto the pan. I got 3 medium-large pancakes out of the batter.
4. When pancakes start to bubble on the surface and the edges have firmed up a bit, flip onto the other side. Once they’re finished cooking, serve with desired toppings and enjoy

Begin by whisking together your yogurt and egg until smooth

Add your flour and baking soda to the yogurt mixture. The photo on the left is the batter without milk – very thick – and the photo on the right is after 2 Tbsp of milk is added.

Spoon the batter into a lightly greased hot griddle or pan. Once the surface bubbles and edges are firm, carefully flip your pancakes.

So… like I said, my flipping skills still need some work. But on the second try…

BOOM. Nailed it.

And voila! Fluffy and delicious Greek yogurt pancakes.

I served mine with maple syrup and sliced banana.

Coconut Cranberry Oat Bars

Coconut seems to be one of those things that people either love or hate. Though I can understand why some dislike coconut, I happen to fall into the category of loving it. Over the past year or so I’ve grown to love all things coconut: shredded coconut, coconut milk, coconut oil – you name it. The only time I dislike the flavor of coconut is in coconut rum, bleh. Keep that stuff away from me.

Since making those Chewy Biscoff Granola Bars earlier this year, I have become obsessed with homemade granola bars. I’ve been making them 2-3 times a month, trying out all sorts of recipes. Coconut oil has become a staple in my granola bar-making process. It makes the bars wonderfully chewy, with a small hint of coconut. I briefly wrote about the benefits of coconut oil in a post back in February, but if you’re interested in learning more, click here!

Though I adored the Biscoff granola bars, and also using peanut butter or other nut butters in my granola bars, I started searching for a slightly lighter recipe with less sugar and less fat. I came across these Oatmeal Bars on Collecting Memories and knew I had found the one. Her photos of the bars are far more attractive than mine, but oh well. Hopefully mine still tasted just as good!

This recipe combines creamy coconut oil and honey with ground oats, almonds, and dried cranberries. They are no-bake so they’re a cinch to throw together and are wonderfully chewy. I added some chia seeds for a bit of crunch and for their endless health benefits, and threw in some brown sugar and dried cherries as well. The flavor of the honey really comes through and is perfectly balanced by the tartness of the cranberries.

Coconut Cranberry Oat Bars
adapted from Chewy No-Bake Oatmeal Bars on Collecting Memories

Ingredients:
makes 12 bars

• 2 cups rolled oats
• 2 Tbsp sliced or slivered almonds (whole almonds will work too – use about 1/4 cup)
• 1/4 -  1/3 cup dried cranberries and/or dried cherries
• 1/4 cup coconut flakes, sweetened or unsweetened
• 3 Tbsp coconut oil or butter
• 2 Tbsp honey
• 2 Tbsp brown sugar
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon

Directions:

1. In a food processor, combine oats and almonds. Pulse until they they break down into small pieces, about 15-20 seconds. You may also throw in the dried cranberries if you want them broken up into small pieces, or you can leave them whole.
2. In a small saucepan, combine coconut oil, honey, brown sugar, vanilla extract, and cinnamon. Heat over a low heat until melted, stirring. Pour into a medium mixing bowl along with the crushed oats, almonds, dried cranberries, and coconut flakes.
3. Stir the mixture together until all of the ingredients are well-incorporated and it forms a large, sticky mass. Press mixture into an 8×8″ baking pan lined with wax paper. Refrigerate for 1-2 hours or until bars have hardened before cutting. Store in the fridge for up to 2 or 3 weeks and enjoy

Banana Peanut Butter Milkshake

Today I’m going to keep it short and sweet, because it’s Friday and because I’m lazy.

Did you know today is National Peanut Butter Lover’s Day? To celebrate, I’m sharing a drink recipe I’ve been really enjoying for the past few weeks. I tend to go through phases where I eat a lot of peanut butter, and then I eat none at all for like three months. Right now I’m in a peanut butter phase and have gone through almost an entire jar of peanut butter in just a few weeks, which is normally unheard of for me. It’s probably because I recently bought my favorite type of peanut butter after not having any for almost a year.

Peanut Butter & Co. makes my favorite peanut butter in the whole world – The Bee’s Knees.I can only find it at one store back home, but last time I was visiting they were out of it. I picked up some Mighty Maple instead, which is almost just as good. Peanut Butter & Co. has 10 different varieties of peanut butter and they are made with all-natural ingredients.

This milkshake combines peanut butter, frozen bananas, milk, and protein powder to make a healthy drink that’s perfect for before or after the gym. It’s thick, creamy, and tastes kind of like a banana split in drink-form. I’ve been having one after the gym and some days it’s honestly enough to motivate me to get off my butt and go exercise – knowing I can treat myself with a delicious (and healthy) milkshake afterwards.

Frozen bananas, when blended up, turn into an ice cream-like consistency without the help from cream or added sugar. If you left the milk out of this recipe, you’d have something similar to ice cream and I’m betting it would taste pretty darn good, too. This recipe can easily be made vegan if you use dairy-free milk, such as soy or almond. I used coconut milk because it’s my personal favorite. This shake is also delicious with coffee if you need an extra pick-me-up – just add 1/2 cup brewed coffee that’s been chilled. Yum!

Banana Peanut Butter Milkshake
makes 1 milkshake

Ingredients:

• 1 banana, cut into chunks and frozen (make sure you peel it and cut it into chunks before you freeze it or else you’ll be sorry!)
• 1/2 – 3/4 cup milk (any type will work – cow’s milk, soy, almond, coconut, etc.)
• 1/2 scoop vanilla protein powder or 1/3 cup vanilla Greek yogurt
• 2 Tbsp peanut butter
• optional add-ins: 1/2 tsp cinnamon or cocoa powder

Directions:

Add all ingredients to a blender or food processor and blend until smooth. Sweeten to taste and serve immediately, or place in freezer for later use.

Hope everybody has a great weekend!

Banana Oatmeal Muffins

Before I get into this recipe, I’d like to make a little announcement. I recently made a Facebook page for this blog, so if you’d like, follow this link to “like” Hungry Hannah on Facebook!

Anyway, back to the muffins. I must say, I have always loved a good muffin. As a child, I would love to get cinnamon or chocolate chip muffins from the local grocery store’s bakery and munch on them all morning. I remember some of my favorite muffins were the super chocolaty Weight Watchers ones that my mom kept in the freezer – I thought they were a treat but didn’t realize at the time they were secretly healthy. Over the years I learned that muffins are loaded with sugar and not exactly the most substantial breakfast, but in addition to that, eating a sugary, carb-packed breakfast has always left me feeling hypoglycemic.

I still love muffins, but lately I’ve been focusing on healthy muffins that can be eaten for breakfast and not leave me feeling weak and shaky. When I saw this recipe for Banana Oatmeal Breakfast Muffins, I knew I had found the one. Instead of white refined flour, these muffins use whole grain flour made from… oats! The oats are simply ground up in a food processor until they resemble the consistency of flour. Oat flour is chewy and slightly sweeter than white or whole wheat flour, and healthy, too. Oats definitely belong on the super foods list – they are low in fat, full of fiber, can help lower cholesterol levels, and can even aid in weight loss.

I admit I am still on my quest to make myself eat oatmeal more regularly and enjoy it, but I think these muffins are a good step in the right direction. These muffins truly taste like a cross between banana bread and oatmeal – or perhaps baked banana oatmeal. Best of all, they have no added butter, oil, or white sugar – just some honey and Greek yogurt. What I am trying to say is, these are some breakfast muffins you don’t have to feel guilty about eating

I stayed true to the recipe for the most part, but I added cinnamon, used vanilla-flavored yogurt, and probably only ended up using about 2 Tablespoons of honey but thought they could have used a little more like 1/4 cup. If you want sweeter muffins, then stick to the 1/2 cup listed.

Banana Oatmeal Muffins (adapted from Banana Oatmeal Breakfast Muffins on Fit and Healthy with Debbie)
makes 12 regular or 6 large muffins

Ingredients:

• 2 1/2 cups old-fashioned oats
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 2 ripe bananas
• 2 large eggs
• 3/4 cup vanilla Greek yogurt
• 1 tsp vanilla extract
• 1/4 cup honey (or 1/2 cup if using unsweetened yogurt)
• optional: if desired, add some nuts, chocolate chips, or coconut flakes to the batter. yum!

Directions:

1. Preheat oven to 400ºF. In a food processor, add oats and pulse until a smooth, flour-like consistency is formed. Add to a medium mixing bowl along with baking powder, baking soda, cinnamon, and whisk to combine. Set aside.
2. In a large mixing bowl, mash the two bananas until no large chunks remain. Whisk in eggs, yogurt, vanilla extract, and honey. Stir until well-combined.
3. Add the dry ingredients to the wet ingredients and stir with a wooden spoon or spatula until a thick batter in formed. Spoon batter into a greased muffin tin, filling each section about 3/4 of the way. Bake for 18-20 minutes, or until an inserted toothpick comes out clean. Let cool slightly before eating.

Add your oats to your food processor and pulse until they’ve reached a smooth, flour-like consistency. My food processor is older and the blades are dull, so odds are that your oat flour will be much smoother than mine.

Mash up your nanners.

In one bowl, combine the dry ingredients as listed in the directions, and in another bowl, combine the wet ingredients. Slowly stir the dry ingredients into the wet, making sure no lumps remain.

Spoon the batter into your greased muffin tin and bake at 400 degrees for 18-20 minutes.

The muffins are done once a toothpick can be inserted and come out clean.

Moisty, chewy, and delicious!

I found these muffins to have a very similar consistency to oatmeal, so if you like oatmeal and you like bananas, you will probably like these muffins. They are extra tasty when warmed slightly and served with a small pat of butter or drizzle of honey

And for my fellow New Englanders, stay safe and dry in the snowstorm!