Pinoaties

Well, writing this post has been incredibly entertaining. I’m currently in Panama City Beach, Florida for our annual spring break trip with Cru and was patiently waiting with some students in the lobby for our rooms to be cleaned last night.

While waiting, I polled some students to get their opinion on what to call this recipe, giving them a sample to taste test of course. It gave us quite a few laughs to help pass the time, to say the least. We landed on Pinoaties–for peanut butter and oats.

As I recently posted, my hubs and I are big fans of snickity snacks. And this new little treat is currently at the top of our favs list. The inspiration for this recipe originally came from a little food joint in my hometown called B.A.M. It’s a healthy cuisine place that has delicious food--so if you’re ever in North Canton, Ohio, hit ‘em up.

They calls theirs Powerbombs and taste quite a bit different than these, but is a similar idea. Then I found this recipe and modified it to my liking.

PINOATIES
Servings: makes 24-26

2 cups crunchy, natural peanut butter (not a runny peanut butter)
3 tbs honey
1 tsp vanilla
2 cups rolled oats
1 cup craisins
1/4 cup milled flax seed or ground almond flour
1 cup dark chocolate chips
1 tsp cinnamon

  1. Put all wet ingredients in the bottom of a large bowl (peanut butter, honey, vanilla)
  2. Add the dry ingredients to the same bowl
  3. Mix with a rubber spatula until well blended (this well take some elbow grease and patience, but eventually will all mix together)
  4. Bust out your cookie dough scooper (if you don’t have one, an ice cream scoop or tablespoon will work fine) and scoop mixture into it. Use your palm to press it in firmly.
  5. Put into a food storage container, placing wax paper between each layer.

I freeze mine for about an hour or so, just to cement them together. Keep refrigerated until ready to use (there’s nothing perishable in them so it's fine to have them out, just sticks together better in the fridge).