Sundrop Peanut Butter

Peanut Butter Granola

Sprinkled on top of Greek yogurt or enjoyed on its own, this peanut butter granola is made with pantry staples, making it an easy recipe to whip up without making a special trip to the grocery store.


(Makes four ¼ c servings)

  • 2 tbsp. creamy peanut butter
  • 2 tbsp. honey
  • ¼ tsp. cinnamon
  • ¼ tsp. vanilla extract
  • 1 c. oats


Preheat oven to 325 degrees. Spray cookie sheet with Sundrop SlimLite Cooking Spray and set aside. Combine peanut butter and honey in a bowl and microwave until peanut butter melts (approximately 20 seconds). Stir.

Stir cinnamon and vanilla into peanut butter and honey mixture. Add oats and stir until oats are completely covered in peanut butter mixture. Spread out oat mixture onto prepared cookie sheet and bake for 7 -8 minutes until granola is slightly browned. Let cool until granola is crunchy.

Peanut Butter Popcorn

Staple food of the movies now gets even better with a hint of peanut butter. The easy to make peanut butter popcorn is sure to make your late night movies even more fun!


  • 8 cups air-popped popcorn
  • 1/2 cup honey
  • 1/2 cup sugar


Place 8 cups air-popped popcorn in a large bowl. Line a rimmed baking sheet with waxed paper. Bring 1/2 cup honey and 1/2 cup sugar to a boil in a small saucepan, swirling pan to dissolve sugar, and cook until foamy and slightly darker in color, about 3 minutes. Add 1/2 cup peanut butter and 3/4 teaspoon salt; stir until mixture is smooth. Pour over popcorn; toss to coat. Spread out on prepared sheet. Let cool completely. Break into bite-size pieces

Tofu Stir-Fry with Peanut Sauce:

This recipe is "Hearty and Healthy" collection is packed with protein from the tofu and peanut butter. Serve over rice, preferably whole grain to enjoy the flavor.


  • 14-16-oz. package of firm tofu
  • 1/2 cup cornstarch
  • 1/4 cup peanut oil
  • Add 1 tsp. each minced garlic and ginger
  • 1 1/2 cups trimmed snow peas
  • 1 cup thinly sliced onion (1/2 medium onion)
  • 1 cup thinly sliced red and green bell peppers
  • 1/4 cup peanut butter
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon chili-garlic sauce
  • 2 tablespoon reduced-sodium soy sauce
  • 3 tablespoon water


Drain the package tofu and wrap in several layers of paper towels; let drain for 20-30 minutes. Discard paper towels. Cut tofu block in half diagonally, then place both halves, cut edge down, on a cutting board. Slice each wedge lengthwise into three 1/2"-thick triangles. Season each piece lightly with salt and dredge in cornstarch to coat. Heat peanut oil in a 10" pan over medium-high heat until oil is hot but not smoking, 2-3 minutes. Add tofu and cook until golden, 3-4 minutes per side; transfer to a plate. Add minced garlic and ginger to the pan; stir-fry until fragrant, about 30 seconds, now add trimmed snow peas (about 1/2 lb.), onion and thinly sliced red and green bell peppers. Stir-fry until crisp-tender, 2-3 minutes. In a small bowl, mix peanut butter, sesame oil, chili-garlic sauce, reduced-sodium soy sauce and water. Add peanut butter mixture to pan and stir-fry until sauce comes together and vegetables are evenly coated. Return tofu to pan, turning to coat. Serve over brown rice and sprinkle with sliced scallions.

Peanut Butter Slaw

Like Salad and peanut butter? Enjoy peanut butter slaw on those late night work shifts to keep you light and filled


  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1/2 cup peanut butter
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 6 cups thinly sliced Napa cabbage (about 1 lb.)
  • 1 1/2 cups matchstick-size pieces peeled carrots
  • 3/4 cup sliced scallions 1/3 cup chopped cilantro


Stir red wine vinegar sugar in a large bowl until sugar dissolves. Whisk in peanut butter, vegetable oil and salt. Toss with thinly sliced Napa cabbage, peeled carrots, sliced scallions and 1/3 cup chopped cilantro.

The peanut butter slaw is ready to serve!

Peanut Butter Noodles

The tastier avatar of noodles is also easy to prepare. A favorite amongst kids is nice way of sneaking vegetables with noodles.


  • 1/4 cup peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • Add 6 oz. cooked udon or spaghetti
  • 2 tablespoons pasta cooking liquid
  • 2 tablespoons thinly sliced scallions
  • 2 tablespoons toasted peanuts
  • 1/2 teaspoon chopped fresh red Thai chile or jalapeno.


Whisk together peanut butter, reduced-sodium soy sauce, unseasoned rice vinegar, toasted sesame oil and sugar in a large bowl. Add 6 oz. cooked udon or spaghetti plus pasta cooking liquid. Garnish with thinly sliced scallions, toasted peanuts and chopped fresh red Thai chilli or jalapeno.

Apple, Peanut Butter and Granola Sandwich

Inspired by a recipe from Whole Foods, this new take on a breakfast sandwich includes the fresh crunch and fibrous nutrition of an apple, healthy fats from peanut butter and whole grains from granola.


(serves 2)

  • 1 apple, cored
  • 2 tbsp. peanut butter
  • ½ c. low-fat granola


Core apple. Slice apple horizontally into several slices to make sandwich "bread." Spread two apple slices with 1 tbsp. peanut butter each and sprinkle with granola. Top peanut butter and granola-topped apple slice with another apple slice.

Peanut Butter Milkshake

You've got milk. You've got peanut butter. Probably vanilla ice cream, too. you can treat yourself with this delightful drink in seconds. But be careful, this thick shake can be addictive!


  • Peanut butter - 1 tsp
  • Jam (optional) - 2 tsp
  • Milk - 1 cup
  • Vanilla ice cream - 1 scoop


Beat peanut butter and jam in a bowl. Add milk, mix well and transfer to a serving glass.

Top it with ice cream and serve.

Peanut Butter Pancakes

Perfect for a lazy Sunday morning, this recipe combines two favorites: peanut butter and pancakes. Top with your favorite fruit, mixed nuts, or a handful of chocolate chips.


serves 2

  • 3/4 c. flour
  • 1/4 c. wheat bran (optional)
  • 2 tbsp. brown sugar
  • 1 tsp. baking soda
  • 1 egg
  • 2 tbsp. peanut butter (Melted a bit in the microwave)
  • 3/4 c. milk


Combine all ingredients and stir until completely combined.

Spray heated griddle or warmed skillet with Sundrop SlimLite Cooking Spray. Pour batter onto griddle or skillet, cooking the pancakes until the tops begin to bubble slightly. Flip and cook the other side until light brown. Top with syrup and desired toppings (fruit, powdered sugar) and enjoy!

Peanut Butter Muffins

Who doesn't love muffins? Using just a few ingredients, you can bake yourself a creamy treat in seconds that is sure to satisfy your taste buds!


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup peanut butter
  • 3 tablespoons cold butter, divided
  • 2 eggs
  • 1 cup milk
  • Cinnamon-sugar
  • Jelly, optional


In a large bowl, combine flour, sugar, baking powder and salt. Cut in peanut butter and 2 tablespoons butter until the mixture resembles coarse crumbs. Beat the eggs and milk; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 400° for 15-17 minutes or until muffins test done. Melt remaining butter; brush over the tops of muffins. Sprinkle with cinnamon-sugar. Cool for 10 minutes; remove to a wire rack. Serve with jelly if desired.

Peanut Butter and Banana Smoothie

What better way to beat the summer heat than with a cold and creamy smoothie? This blend is perfect for breakfast or after dinner as a healthy alternative to more indulgent desserts.


serves 1

  • 1 frozen banana, cut into pieces
  • 2 tbsp. peanut butter
  • 1 c. milk
  • 3 large ice cubes


Blend all ingredients in blender and enjoy.

Peanut Butter and Oatmeal Cookies

With ingredients including oats, peanut butter, chia seeds and cinnamon, these cookies offer a healthier alternative to typical peanut butter cookies.


  • 1/3 c. peanut butter
  • ½ c. brown sugar, packed
  • ¼ c. honey
  • ¼ c. canola oil
  • 2 eggs
  • 1 ¾ c. oats
  • 1 c. flour
  • ¾ tsp. baking soda
  • 2 tbsp. chia seeds or Flax seeds
  • ¼ tsp. salt
  • ½ tbsp. cinnamon


Preheat oven to 350 degrees. Line cookie sheet with parchment paper or spray with Sundrop SlimLite Cooking Spray. Mix peanut butter, brown sugar, honey, canola oil and eggs together until fully combined. In a separate bowl, combine oats, flour, baking soda, salt and cinnamon. Slowly mix flour mixture into peanut butter mixture. Stir in chia seeds. Drop dough by rounded tablespoons onto cookie sheet and bake for approximately 8 minutes or until sides of cookies begin to brown slightly. Cool and enjoy.

Peanut Butter Apple Salad

This doesn't get healthier! Fruits and yogurt with peanut butter is a combination to die for. Try once and we are sure "You can't just have it once"


  • 6 oz. fat free vanilla yogurt
  • 1/4 cup creamy peanut butter
  • 6 oz. pineapple juice
  • 1 Tbsp. mayonnaise
  • 4 large apples
  • 1/3 cup golden raisins
  • 1/4 cup dry roasted peanuts, coarsely chopped


In a large bowl, whisk together yogurt, peanut butter, pineapple juice and mayonnaise. Core and cube apples. Toss apples and raisins into the dressing until fully coated. Garnish with chopped nuts before serving.

Peanut Ginger Dip

A mild flavored dip is served warmed with veggies, chips or tandoori chicken. The irresistible taste is sure to keep you drooling.


  • Peanut butter - 1/2 cup
  • Soya sauce - 3 tsp
  • Vinegar - 1/4 cup
  • Garlic - 1 clove
  • Ginger - 1/2 inch piece
  • Coriander leaves ( cut finely ) - 1/4 cup
  • Salt - as needed


Cut ginger, garlic finely. Blend peanut butter, soya sauce, vinegar, garlic, ginger, coriander leaves, salt, with hot water and transfer to a serving bowl.

Peanut Butter Chocolate Fudge

The food of Gods is added with peanut butter to give it an irresistible flavor. Try to keep your hands of it.


  • 175g chocolate, chopped
  • 250g smooth peanut butter
  • 180ml maple syrup


Melt the chocolate with the peanut butter and maple syrup in a bowl over a pot hot water, stirring continually until smooth. Pour into a dish lined with greaseproof paper; refrigerate for 6 hours or overnight before cutting.