Peanut Butter Oatmeal Smoothie

Courtesy of Chef Christina Culver’s Smoothie recipes

1 ½ cups (375mL) chocolate milk (almond, soy, or rice)

1/3 cup (75mL) Robin Hood® Oats

¼ cup (50mL) Adams® Natural Creamy Peanut Butter

1 tbsp (15mL) honey

1 tsp (5mL) ground flaxseeds

Cinnamon to taste

2 ice cubes

Combine all ingredients in blender and blend until smooth. Thin with additional milk if desired.

Prep Time: 2 minutes

Makes: 2 cups (500mL)

PB and J Popcorn

2/3 cup (150mL) Adams® Natural Creamy Peanut Butter

1 1/4 cups (300mL) Smucker’s® Pure Strawberry Jam

1 ½ cups (375mL) toasted coconut

14 cups (1.4L) salted popcorn

Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.

Heat peanut butter and jam together until starting to bubble, stirring constantly. Remove from heat and stir in coconut.  Toss with popcorn. Spread on parchment lined baking sheets. Bake in preheated oven 20-25 minutes until golden. Cool on wire racks.

Prep Time: 10 minutes

Makes: 12 cups (1.2L)

Baking Time: 25 minutes

PB and J Coconut Smoothie

1 can (400mL) light coconut milk

2 tbsp (30mL) Adams® Natural Creamy Peanut Butter

¼ cup (50mL) Smucker’s® Pure Strawberry Jam

1 tbsp (15 mL) ground flaxseeds

1 tsp (5mL) ground chia, optional

8 ice cubes

Combine all ingredients in blender and blend until smooth. Thin with additional milk if desired.

Prep Time: 2 minutes
Makes: 2 cups (500mL)

Recipes developed by Christina Culver and Adams Natural Peanut Butter.