No-Bake Reese’s Protein Bites

Healthy snacking just got an upgrade with these delicious, healthyish No Bake Reese’s Protein Bites! If you love peanut butter cups and want a snack that fuels your busy day, this quick no-bake recipe delivers the perfect balance of flavor, protein, and whole-grain goodness.

Made with creamy peanut butter, rolled oats, protein powder, and chopped Reese’s Peanut Butter Cups, these bites feel like a treat — but still support your energy needs whether you’re heading to the gym, packing school lunches, or grabbing a mid-afternoon boost.

Why You’ll Love This Recipe

✔ No baking required
✔ Protein-packed snack for athletes and active families
✔ Perfect for meal prep — stores well in the fridge
✔ Great way to satisfy a sweet craving with better-for-you ingredients

Ingredients:

1/2 cup creamy peanut butter*
1/4 cup maple syrup
1 scoop Reese’s Peanut Butter & Chocolate protein powder (e.g., C4)
1 teaspoon salt
4 Reese’s Peanut Butter Cups (chopped)
1 package Reese’s Pieces (chopped)
2 cups old fashioned rolled oats

Directions:

1. In a mixing bowl combine creamy peanut butter, maple syrup, protein powder, and salt. Mix until smooth and well combined.

2. Stir in chopped Reese’s Peanut Butter cups, then add old fashioned rolled oats.

3. Form into bite size pieces. Store in airtight container in the fridge for up to one week or freeze for longer storage.

Nutrition highlights (per bite): 95 calories, 4 grams fat, 0.5 grams saturated fat, 135 milligrams sodium, 12 grams carbs, 2 grams fiber, 4 grams protein

Customize Your Bites

• *Swap peanut butter for sunflower butter, almond, or cashew butter.

• Add mini chocolate chips or chopped Hershey chocolate bar for variety.

PB Pretzel Granola

Serves 12

Ingredients:
Parchment paper for lining the baking dish
2 ½ cups whole-wheat pretzels, chopped
1 cup old fashioned oats, plus 1 cup left whole
2 tablespoons chia seeds
1/3 cup creamy peanut butter
1/3 cup extra virgin olive oil
1/3 cup agave nectar

 Directions:

1. Preheat the oven to 350 degrees F. Prepare a baking dish (e.g. 9” x 9”) with parchment paper.

2. Chop the pretzels until coarsely ground (or use a food processor). Then transfer to a mixing bowl.

3. In the food processor, pulse the oats until they are finely ground (resembling oat flour). Then transfer to the mixing bowl.

4. In a small saucepan, combine the peanut butter, olive oil, and agave nectar. Heat the mixture over medium heat, stirring frequently, until warmed through and well combined.

5. Stir the peanut butter mixture into the reserved oat-pretzel mixture and mix well. Then transfer to the baking dish and evenly spread throughout.

6. Bake for 20-mintues to until the granola is lightly browned. Cool the granola and store in an airtight container.

Recipe from Molly’s book, Skinny Size-It (Harlequin Non-Fiction 2014)

PB Stir Fry Sauce

Stir Fry Vegetables (Image Source: Molly Morgan)

So what do you do when you plan to make stir fry and realize you are out of soy sauce? Try a new recipe! This peanut butter stir fry sauce easy to whisk together and is full of peanut-buttery flavor.

PB Stir Fry Sauce

Yield Approximately 1 cup

Ingredients:
1/4 cup orange juice
1/4 cup peanut butter
2 tablespoons fresh lemon juice
3 tablespoons lime juice
2 tablespoons rice vinegar
2 tablespoons peanut oil
1/2 teaspoon ginger
1 tablespoon sriracha (or more)*

Directions:

In a small mixing bowl, whisk together the ingredients. Season with sea salt (if desired).

Serving suggestion: Toss stir-fried vegetables and cubes of sesame ginger tofu with the prepared sauce and serve over brown rice.