10 Creative Peanut Butter Recipes (2024)

2 tbsp extra-virgin olive oil

1 large onion, diced

3 cloves garlic, minced

2 tbsp curry powder

2 tsp ground coriander

6 cups low-sodium chicken broth

1½ lb boneless skinless chicken thighs, cut into bite-size pieces

1 tsp red chili paste

1 cup natural peanut butter

1 13.5-oz can light unsweetened coconut milk

1 tsp kosher salt

1

In a large stockpot over medium heat, add olive oil and onion. Cook, stirring occasionally, until onion is translucent, 7 to 10 minutes. Add garlic, stir, and cook until fragrant, about 1 minute more.

2

Add curry powder and coriander. Add broth and stir, scraping up any browned bits from the bottom of the pot. Add chicken and bring the mixture to a light simmer. Cover and simmer until chicken is cooked through, about 30 minutes.

3

Slowly whisk in peanut butter. Remove from heat, add coconut milk and salt, and serve.

Nutrition Facts

1 medium apple (such as Honeycrisp or Gala), skin-on

½ frozen banana

2 tbsp old-fashioned oats

1 tbsp natural peanut butter

1 tbsp ground flaxseeds

⅓ cup plain, unsweetened soy milk

½ tsp ground cinnamon

1 pinch ground nutmeg (optional)

1

Place all the ingredients into a blender and blend on high until completely smooth, about 1 minute.

Nutrition Facts

Amount per serving

3 large overripe bananas, sliced and frozen

2 tbsp smooth natural peanut butter

1 pinch of salt

1

Blend all ingredients in a blender or food processoruntil smooth, stopping and pushing the ingredients down toward the blades as needed. Enjoy immediately or freeze and serve later.

Nutrition Facts

sodium

1 cup old-fashioned oats

½ cup ground flaxseed

⅔ cup smooth natural peanut butter

3 tbsp honey

½ cup mini semi-sweet chocolate chips

1 tsp pure vanilla extract

¾ tsp ground cinnamon

1 tsp chia seeds (optional)

1

In a mixing bowl, combine all ingredients and mix thoroughly. Cover and refrigerate for 1 to 2 hours.

2

Roll the chilled mixture into balls about 1 inch in diameter. Enjoy immediately or refrigerate for up to 1 week. Makes 20.

Nutrition Facts

Amount per serving

2½ cups old-fashioned oats

2 medium-ripe bananas, peeled

2 large eggs

1 cup unsweetened soy milk, or milk of your choice

2 tsp pure vanilla extract

⅓ cup natural smooth peanut butter

¾ tsp baking powder

¼ tsp kosher salt

½ cup semi-sweet chocolate chips

Oil, for pan

1

Preheat a griddle or large skillet over medium-low heat. Place oats in a blender or food processor and blend until it becomes a fine flour. Add bananas, eggs, milk, vanilla extract, peanut butter, baking powder, and salt and blend until completely smooth, about 30 seconds to 1 minute. Gently fold in chocolate chips (or reserve them to be served on top of the pancakes).

2

Lightly oil the cooking surface and scoop ¼ cupof batter onto it, being sure to leave space between each. Cook until bubbles form, about 1 to 2 minutes. Flip pancakes and cook 1 to 2 minutes more. Serve warm.

Nutrition Facts

⅓ cup smooth natural peanut butter

2 limes, 1 juiced, 1 cut into wedges

2 tbsp less-sodium tamari or soy sauce

1 clove garlic, grated

2 tsp grated fresh ginger

6 cups mixed shredded vegetables (such as green cabbage, red cabbage, carrots, and bell peppers)

Fresh parsley, for garnish (optional)

1

In a small bowl, whisk together peanut butter, lime juice, tamari, garlic, and ginger until smooth.

2

Pour over the vegetable mixture and stir until evenly coated. Top with parsley as desired. Serve with a wedge of lime.

Nutrition Facts

1 lb lean ground turkey

1 shallot, finely diced

2 cloves garlic, minced, or ¼ tsp garlic powder

2 tbsp less sodium soy sauce, divided

1 large egg

1 tbsp vegetable oil

3 tbsp natural smooth peanut butter

1 lime, juiced

2 tsp Thai red chili paste

1½ cups light coconut milk

1 tsp cornstarch

1

Preheat oven to 350 degrees F. In a mixing bowl, stir together turkey, shallot, garlic, 1 tablespoon of soy sauce, and egg. Stir until evenly combined. Shape into 24 meatballs, about 1½ tablespoons each.

2

Place a large ovenproof skillet over medium heat and add vegetable oil. Add meatballs and cook, turning, until browned on all sides, about 5 to 7 minutes. Transfer skillet to the oven and bake until meatballs are cooked through and reach an internal temperature of 165 degrees F, about 15 to 20 minutes.

3

Transfer meatballs from the skillet to a plate and tent with aluminum foil.

4

Return the skillet to the stovetop over medium-low heat and add peanut butter, remaining tablespoon of soy sauce, lime juice, chili paste, and coconut milk. Whisk until combined. Allow to cook, stirring frequently.

5

In a small bowl, whisk the cornstarch with 1 teaspoon cold water. Whisk this mixture into the peanut butter sauce and stir until sauce begins to thicken, about 1 minute more. Return meatballs to the pan and stir to coat them before serving.

Nutrition Facts

1 cup natural smooth peanut butter

1 large egg

2 tsp pure vanilla extract

⅓ cup pure maple syrup

1 cup almond flour

½ tsp baking powder

¼ tsp kosher salt

1

Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.

2

Combine all ingredients in a small mixing bowl. Drop by rounded tablespoon onto the prepared baking sheet and bake until the bottom of the cookies just starts to brown, about 9 to 11 minutes. Cool on a wire rack before serving.

Nutrition Facts

1 14-oz block extra-firm tofu

¼ cup smooth natural peanut butter

2 tbsp less sodium soy sauce

1 tbsp rice wine vinegar or white vinegar

2 tbsp hot water

Sriracha to taste (optional)

1

Preheat oven to 350 degrees F. Line a baking sheet with a nonstick baking mat or parchment paper. Wrap the block of tofu in paper towels or a clean kitchen towel and place on a plate. Top with a second plate and weigh it down with canned goods to gently press any excess water from the tofu. Let stand for 30 minutes.

2

In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, hot water, and sriracha, if using.

3

Slice tofu into even ½-inch cubes and add them to the marinade. Refrigerate for at least 1 hour and up to 24 hours. Spread in a single layer on the prepared baking sheet and bake until lightly crispy, about 30 minutes, flipping halfway through.

Nutrition Facts

1 egg

1 tbsp smooth natural peanut butter

1 tbsp unsweetened applesauce

1 ½ tsp sugar

2 tbsp all-purpose flour

¼ tsp baking powder

1

In a small bowl, whisk together egg, peanut butter, and applesauce. Gently fold in sugar, flour, and baking powder.

2

Transfer to a mug and microwave on high until the top of the cake is set, about 1½ minutes.

Nutrition Facts

Amount per serving