This Peanut Butter Banana Smoothie is made with just a few healthy ingredients and will keep you satisfied through the day!

See the step by step video down in the recipe card.

We are big smoothie lovers, and this Peanut Butter Banana Smoothie happens often around here.

It is sweet, and nutty, and creamy — it is a healthy, sweet treat or snack that keeps us going through busy days!

We like to rotate through our favorite smoothies to keep things interesting: this Strawberry Smoothie is always a hit, and this Pineapple Smoothie is light and refreshing! This Strawberry Banana Smoothie is another favorite when we’ve got loads of bananas in the freezer.

But anytime the kids know there’s peanut butter involved? They’re in the kitchen waiting in record time.

We are big peanut butter lovers, and I love that it adds some fat and protein to our favorite fruity smoothies!

See more tips on How to Make a Smoothie here!

Is this Peanut Butter Banana Smoothie healthy?

This smoothie is made with healthy ingredients, although I understand these days there are so many differing opinions on what “healthy” means. Here is what a healthy Peanut Butter Banana smoothie means to us:

• It includes real, whole fruit — not just fruit juice, jellies or sauces
• It includes protein — often in the form of nut butter or Greek yogurt, but milk also adds protein
• It includes fibre — most fruits are a good source of fibre, but we often add wheat bran, ground flax or quick oats as well
• It’s low in added sugar — sometimes you need a bit of honey (or maple syrup, or even sugar) to make things work, that’s okay. We just try to keep it on the low side and let the natural sweetness shine through
• It includes fat — we know that our bodies need fat to absorb nutrients, so it’s a must have in any healthy smoothie recipe. In this recipe, the peanut butter adds fat as does the Greek yogurt (if you aren’t using 0%). You can also add coconut oil, or another healthy fat you enjoy

How to make a smoothie:

Making a smoothie is easy, but there are a few tips and tricks to make them the best ever.

Remember to start with the most fluid ingredients at the bottom, and the hardest to blend at the top. You can put your own spin on the ingredients, but try to keep the ratios the same for a nice, thick, satisfying smoothie.

Ingredients and Variations:

• Frozen bananas: a must! You can make this if you don’t have frozen bananas, but it will be warm and not as thick. Using frozen bananas gives this smoothie a milkshake texture that can’t be beat.
• Peanut Butter: Any kind you like! Smooth, crunchy, or all natural will all work just fine
• Milk: I use low fat dairy milk (not fat free), but you can use any kind you want: almond milk, coconut, full fat — you can even swap for water although it won’t have the same creamy taste.
• Greek yogurt: I prefer to use a low fat version but not 0%. You can use whatever kind you have, even vanilla flavored is great but will add more sugar
• Ice cubes: I like to add a few ice cubes because I like my smoothies nice and thick and cold! You can always leave these out if you want (my kids like theirs less cold).

Optional add ins:

While I mentioned a few ideas above, I wanted to include a more complete list of add ins we love in this particular smoothie!

• 1/4-½ cup quick oats
• 2 tablespoons ground flax or wheat bran
• ¼ teaspoon ground cinnamon
• protein powder
• 1 tablespoon of cocoa (like our other favorite Chocolate Peanut Butter Banana Smoothie!)
• 1 teaspoon of honey or maple syrup if desired to sweeten

How to prep bananas for smoothies:

I’ve always got a stash of frozen bananas in the freezer for quick smoothies!

See my post and step by step video here to see the different ways I freeze bananas.

More banana smoothie recipes:

Get your freezer stash ready!

• 30+ Healthy Smoothie Recipes
• Metabolism Boosting Smoothie
• Strawberry Banana Smoothie

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Peanut Butter Banana Smoothie

This Peanut Butter Banana Smoothie is made with just a few healthy ingredients and will keep you satisfied through the day!

Course Breakfast, Drinks

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 282cal

Author Ashley Fehr

Ingredients

• 1/2 cup milk (any kind)
• 1/2 cup plain Greek yogurt (125 grams)
• 2 tablespoons smooth peanut butter (50 grams)
• 2 frozen bananas (about 2 cups or 230 grams)
• 1 tablespoon honey (optional)

US Customary – Metric

Instructions

• Add all ingredients to the blender in the order listed.
• Taste and adjust sweetness and thickness to your tastes, if necessary.
• Puree until smooth and pour into two glasses. Serve.

Video

Nutrition

Calories: 282cal | Carbohydrates: 46g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 143mg | Potassium: 697mg | Fiber: 4g | Sugar: 29g | Vitamin A: 191IU | Vitamin C: 10mg | Calcium: 141mg | Iron: 1mg

The post Peanut Butter Banana Smoothie appeared first on The Recipe Rebel.

This Chocolate Peanut Butter Smoothie is made with frozen bananas, low fat milk, peanut butter and unsweetened cocoa powder, for a healthy smoothie that tastes like a milkshake!

We are big smoothie lovers here, and this healthy Chocolate Peanut Butter Smoothie is my kids favorite one!

It tastes like a milkshake, but is made with simple, healthy ingredients that keep us going through a busy day.

If you’re a smoothie lover like us, you might like this Strawberry Smoothie, this Pineapple Smoothie, or this Strawberry Banana Smoothie!

Chocolate Peanut Butter Smoothie ingredients:

• Milk: I use low fat dairy milk, because that’s what we drink, but I have often used almond, nut or coconut milk and it is also delicious! If you need to make this smoothie recipe dairy free, you can easily swap for whatever milk you have on hand. You can also use water, but it will be less creamy.
• Frozen bananas: Frozen bananas are a must! Using banana slices that have been frozen (see my post on How to Freeze Bananas right here!) is the only way to go. It makes this smoothie, rich and creamy with a texture similar to ice cream. If you don’t have frozen bananas, you can use a fresh banana but you may want to add some ice cubes to cool and thicken.
• Peanut Butter: I use regular creamy peanut butter because, again, that’s what we have on hand! You can use any kind of peanut butter, or another nut butter, or a not free butter if you need to.
• Cocoa powder: Be sure that you are using unsweetened cocoa powder in this recipe, and not sweetened chocolate, hot chocolate mix or syrup as those have added sugars that really aren’t needed. The banana gives us the sweetness we need!

Optional add ins for this Chocolate Peanut Butter Banana Smoothie:

This smoothie already has a good amount of protein and fat, but there are lots of ways to boost the nutritional value even further! Here are a few of our favorites:

• Ground flax: Flax is high in Omega-3s and fibre, plus they offer a ton of other nutrients
• Quick oats: Oats are another great way to add complex carbs that keep you satisfied through the day, and they’re a great source of fibre and protein
• Hemp hearts: hemp hearts or hemp seeds are loaded with Omega-3 and Omega-6 fatty acids, protein, and tons of other vitamins and minerals. They pack a big punch in a small package!
• Protein powder: If you simply want to boost the protein, a scoop or vanilla or chocolate protein powder will do the trick.

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Healthy Chocolate Peanut Butter Smoothie (Chunky Monkey!)

This Chocolate Peanut Butter Smoothie is made with frozen bananas, low fat milk, peanut butter and unsweetened cocoa powder, for a healthy smoothie that tastes like a milkshake!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 240cal

Author Ashley Fehr

Ingredients

• 1/4 cup low fat milk (or almond or non dairy milk)
• 1 banana, sliced and frozen (about 1 cup slices)
• 1 tablespoon light creamy peanut butter
• 1 tablespoon cocoa powder
• honey, optional and to taste if desired

US Customary – Metric

Instructions

• Place all ingredients in the blender in the order listed. Puree until smooth.
• Taste and adjust peanut butter, cocoa or add a bit of honey to sweeten if desired before serving.

Video

Nutrition

Calories: 240cal | Carbohydrates: 39g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 127mg | Potassium: 702mg | Fiber: 6g | Sugar: 19g | Vitamin A: 136IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 1mg

The post Healthy Chocolate Peanut Butter Smoothie appeared first on The Recipe Rebel.

This healthy Strawberry Banana Smoothie recipe is easy to make and great for a weekday breakfast! It’s healthy and a good source of protein.

We are getting so close to the end of school and the kick off of summer holidays, I can almost taste it.

The freedom. The chaos. The sunburns.

But also?

Kids running around outside, pretty much all day, in bathing suits through the sprinkler or in clothes full of dirt and leaves and twigs.

Either way, I’m planning to make the most of it, and to do that we need easy, protein-filled snacks to keep us going through the days.

This Strawberry Banana Smoothie is one of our favourites, along with this Pineapple Smoothie, this Healthy Chocolate Peanut Butter Smoothie, and this Healthy Strawberry Smoothie.

It’s easy to make, it tastes great, and as a totally unrelated bonus — it’s pink (#girlmom).

How to make a Strawberry Banana Smoothie:

I mean, really? There aren’t that many instructions in this not-really-a-recipe. But there are a few key things to keep in mind!

1. Put the ingredients in the blender in the order listed. It’s important to start with the liquid or the softest ingredients first as it will be easier for the blender to do its job.
2. Blend it up, but stop and give it a stir if it gets stuck or add an extra splash of liquid if you really need.
3. Adjust the flavor to your tastes. You might like a little more strawberry, a little more banana, more or less sweet than we do. You might like it thicker or thinner, or even colder than we do (I often pour out some for the kids and then purée mine again with more ice because I like mine nice and cold!).
4. Add in the optional mix ins — or don’t. You make this smoothie work for you! Is it a refreshing drink or a hearty breakfast or even lunch? You decide.

What’s so great about this Strawberry Smoothie?

• It’s loaded with good things. Bananas and strawberries for fiber and potassium. Milk and yogurt for calcium and protein. Want it to go even further? Add in some of the extra options below.
• It’s cold and refreshing on a hot day.
• It’s a snack that I can get in my kids quickly when they’re on the go. There’s just something about giving them a smoothie that works — I know they’ll drink anything I put in it and I know they’re getting everything they need to keep them full of energy (likely more than I even can muster) for a hot or busy day.

Variations on this healthy smoothie recipe:

• Add in some quick oats for extra fiber, protein and all the good stuff that oats have to offer. This is a great option if your strawberry banana smoothie is a meal — it will give it more staying power!
• Swap out vanilla yogurt for flavoured for a bit more sweetness and a fun twist on flavor — try strawberry, banana, or something totally different.
• To make this strawberry banana smoothie dairy free, simply swap the milk and yogurt for non-dairy milk and yogurt, or use a lactose-free variety if lactose is something your body struggles to digest.
• Don’t have frozen strawberries? Swap the strawberries for whatever berries you have in your freezer for a new spin, like this delicious Blueberry Smoothie!
• Going green? Add in a handful of spinach or kale for an extra serving of veggies in your diet.

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Strawberry Banana Smoothie

This healthy Strawberry Banana Smoothie recipe is easy to make and great for a weekday breakfast! It’s healthy and a good source of protein.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 263cal

Author Ashley Fehr

Ingredients

• 1 cup low fat milk or almond milk
• 1/2 cup vanilla Greek yogurt
• 2 cups frozen banana chunks (about 2 bananas, 260g)
• 1 1/2 cups chopped strawberries (fresh or frozen)
• honey (optional and to taste)

Instructions

• Add all ingredients to a blender in the order listed. Puree until smooth, stopping to scrape down the sides and stir if needed.
• If desired, add a drizzle of honey to sweeten further.

Nutrition

Calories: 263cal | Carbohydrates: 55g | Protein: 10g | Fat: 1g | Cholesterol: 7mg | Sodium: 71mg | Potassium: 930mg | Fiber: 6g | Sugar: 36g | Vitamin A: 325IU | Vitamin C: 76.6mg | Calcium: 172mg | Iron: 0.8mg

The post Strawberry Banana Smoothie appeared first on The Recipe Rebel.

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Recipe posted first on The Recipe Critic.

It has probably been about 6 months since I got started on the baked oatmeal trend and I just can’t give it up. First I made these super simplified, easy peasy 4 Ingredient Baked Oatmeal Cups in November (and while you weren’t going to trade them for your Christmas chocolates, they took off like crazy come January!).

That recipe is really the perfect base recipe — you can add anything you want to it! Fruit, chocolate chips, nuts, spices, some people (I, occasionally) add baking powder.

Last month — after a 4 month hiatus! — I brought you these Banana Chocolate Chip Baked Oatmeal Cups. These, I think, are our all-time favorite. I mean, Carrot Cake is *thisclose* but, really — chocolate for breakfast.

What I love about these Carrot Cake Baked Oatmeal Cups is that you’re getting veggies for breakfast and you don’t even really care. For me, as an admittedly picky eater, this is huge. They are lightly spiced and are partly sweetened with crushed pineapple, and you can throw in some raisins or….. not. I’m willing to bet some chopped pecans or toasted coconut would also be great in these!

To make these Baked Oatmeal Cups I use these silicone muffin cups — they never stick and you can just throw them in the fridge or freezer and pull out one at a time whenever you need. My girls’ favorite part is getting to pick their favorite color out of my stash — I swear I must have 100 of them!

Now…. which flavor combo do you want to see next? More chocolate??

Substitutions:

• This recipe can easily be made gluten free if you use certified gluten free oats and double check all of your ingredient labels to be sure.
• This recipe is dairy free and made with almond milk — feel free to use regular milk if you desire.
• This recipe is naturally vegetarian, low fat and low calorie.

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Easy Carrot Cake Baked Oatmeal Cups + RECIPE VIDEO

These Carrot Cake Baked Oatmeal Cups are an easy make ahead breakfast that’s freezer friendly and easy to customize! Low in calories and high in protein and fiber. Includes step by step recipe video.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 15

Calories 107cal

Author Ashley Fehr

Ingredients

• 1 1/2 cups almond milk or use regular milk
• 1 large egg
• 1/2 cup brown sugar you can substitute maple syrup for natural sweetness
• 1 teaspoon vanilla
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 2 cups large flake rolled oats
• 1 large carrot shredded
• 1 cup crushed pineapple with juice
• 1/2 cup raisins optional
• Optional: add ½ cup chopped pecans or toasted coconut if desired

Instructions

• Preheat oven to 350 degrees F and line a baking sheet with 15 silicone muffin cups (or grease a regular muffin pan well — I’ve only ever used silicone for this recipe!).
• In a large bowl, whisk together milk, egg, brown sugar, vanilla, cinnamon and nutmeg.
• Stir in oats, carrot, pineapple and raisins or other additions if using.
• Divide mixture evenly between 15 muffin cups (they’ll be full) and bake for 30 minutes, until completely set and light golden brown on top.
• Let cool completely and store in the refrigerator for 1 week or in the freezer for 3-4 months. Serve warm or room temperature alone or in a bowl with milk.

Video

Notes

*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used. Information provided is with raisins. Without raisins 1 cup equals 90 calories and 9 grams of sugar

Nutrition

Calories: 107cal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Sugar: 11g

The post Easy Carrot Cake Baked Oatmeal Cups appeared first on The Recipe Rebel.

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Hi friends! How is your summer treating you so far?!

I feel like this is the first summer I have really enjoyed in a long time. I know that probably sounds strange, but for the last couple years I’ve been blogging and working full time with one or two children.

As a teacher, I had about 9 weeks off in the summer and I often used it to stockpile blog posts and recipes so that I wouldn’t have quite so much to do when I went back to work.

However, this summer is my first summer as a full time blogger (Web Site Publisher if I’m trying to convince people I’m actually still a professional to some degree), and I’ve been able to set my own pace and relax a little.

And let me tell you, the pace I’ve been setting is ssllloooowwwww. But I ain’t mad about it.

We have had absolutely glorious weather here since the beginning of Spring and I feel like I’m getting an extra long, extra relaxing summer this year. I hope you are feeling the same way!

So, what better way to celebrate an awesome summer than a frozen, chocolatey treat?!

Although we don’t have any food allergies in our household, we do have food allergies in our extended family, so I am always on the lookout for easy gluten free and dairy free desserts. This vegan brownie base is adapted from my Flourless Mexican Chocolate Cake — it is my favorite gluten free chocolate cake and I use it (minus the cinnamon and spice) as a base for so many gluten free desserts!

This Gluten Free Coconut Cake is another fabulous option if you’re not into chocolate.

I wasn’t sure how it would work to make it a vegan brownie recipe, but I was so pleasantly surprised with the results on my first attempt! The dairy milk to almond milk is an easy swap, and we love almond milk in smoothies so I usually keep some on hand anyway. I was a little nervous about swapping out all of the eggs with flax eggs, but it worked perfectly!

I topped with some Chocolate Truffle cashewmilk Frozen Dessert from So Delicious — it’s made with cashewmilk but is so rich and creamy, you won’t miss any dairy! I love finding easy treats that those with allergies and without can enjoy just the same!

*This post is sponsored by So Delicious — thank you for supporting brands that help me bring you more tasty (chocolatey!) recipes! All opinions are always my own.

This is a sponsored conversation written by me on behalf of So Delicious. The opinions and text are all mine.

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Frozen Chocolate Truffle Brownie Bars (Vegan, Gluten Free, Dairy Free)

These Frozen Chocolate Truffle Brownie Bars are the perfect summer treat for chocolate lovers! They are rich and creamy and you’d never know they are vegan, gluten free and dairy free.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 9

Calories 189cal

Author Ashley Fehr

Ingredients

Brownies

• 3 tablespoons ground flax
• 7.5 tablespoons boiling water
• 1 1/2 cups gluten-free quick cooking oats
• 1 cup canola oil
• 3/4 cup unsweetened almond milk
• 1/4 cup strong brewed coffee
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 6 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1//4 teaspoon salt

Topping

• 1 litre Chocolate Truffle Frozen Dessert from So Delicious softened
• Fresh berries if desired

Instructions

• BrowniesPreheat oven to 350 degrees F and line an 8×8″ pan with tin foil and grease lightly with canola oil.
• In a small bowl, whisk together ground flax and boiling water until smooth. Set aside for at least 10 minutes.
• Add oats to a blender (or food processor) and process until ground into a powder (this will take just a couple minutes.) Pour into a medium bowl and set aside.
• To the blender, add canola oil, almond milk, coffee, brown sugar, vanilla and flax mixture. Blend until smooth.
• Add ground oats, cocoa powder, baking powder and salt and blend until smooth, stopping to scrape down sides once in between. Pour into prepared pan and bake for 24-26 minutes, until a toothpick comes out with moist crumbs and center looks set. Set aside to cool completely.
• Topping:Spread softened Chocolate Truffle Frozen Dessert evenly over top of cooled brownies (you’ll likely want to let it sit at room temperature for 20-40 minutes beforehand, depending on how cold your freezer is). Place in the freezer until firm, at least 2-4 hours. Garnish with fresh berries if desired.

Nutrition

Calories: 189cal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Sodium: 36mg | Potassium: 172mg | Fiber: 3g | Sugar: 24g | Calcium: 71mg | Iron: 1.4mg

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