See what I did there? I don’t know about you, but I LOVE peanut butter! I think every child (save those with peanut allergies….) grows up thinking this magical spread is a food group unto itself. I know I did. I STILL love that flavor.

So, when I walked past a “powdered” version of my fave…I shook my head and thought “some progress is just not right…”. How could something as delish as PB be any good in a powdered form???!!

Then it happened, I bought a jar and tried it. Grimacing the entire time making those “disapproving” noises….. SURPRISE! It is amazing. Easy to mix and tastes even better than the “old school” version. They’ve created a classic without the oil and fat of the original. I don’t know about you but this means I can eat more of it and not get a twinge of guilt….I’m good with anything that produces that outcome.

So, here are a couple of things I did with my first tastes:


The perfect Summer version of breakfast.


1/2 cup rolled oats 
1 cup unsweetened almond milk
2 Tbsp PBfit (on OBSESSIONS page)
1 Tbsp Surkin Sweetner (on OBESSIONS page)
pinch of sea salt 
1/4 cup raspberries (fresh)
1/4 cup blueberries (fresh)


1. In a large bowl, combine oats, almond milk, PBfit, Sweetner and sea salt.
2. Microwave for 2½ minutes. Stir.
3. Top with berries and a splash of almond milk.


1/3 cup Virgin Organic Coconut Oil
2 Tbsp Organic Agave Syrup
2 Tbsp Organic Chia Seeds, soaked in 6 Tbsp. water for 20 minutes
1/2 tsp vanilla extract 
3/4 cup unsweetened almond milk
2 bananas, mashed thoroughly
1 cup oat flour 
2 tsp baking soda 
1 tsp salt 
1/2 cup PBfit 
1/2 cup rolled oats 
2 Tbsp crushed peanuts (for topping)


1. Preheat oven to 400°F.
2. In a tabletop mixer, combine coconut oil, agave, chia, vanilla, almond milk and banana and mix together until smooth.
3. In a medium size bowl mix flour, baking soda and salt together.
4. While mixing add dry mixture to wet mixture. Add PBfit and rolled oats and blend.
5. Line a 12-cup muffin pan with liners and divide the batter among them. Top with crushed peanuts.
6. Bake for 18 to 20 minutes.


The muffins are SO.DARN.GOOD. I love it when the recipe says “let cool”…right….mine were gone in less than 30 minutes! Let’s keep it real:)

Let me know you thoughts on this product and what you’ve made with it. Smoothies are next on my list!

xoxo, Rosanna
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