Peanut Butter Spread

August 17, 2011

Wow! Thank you all so much for your enthusiastic response to the giveaway. I wish I could give every one of you an ice cream maker. Alas, I have to choose just one person, and that person is….

Congrats, Ashley! E-mail me ( with your name, address and your selection of which type of ice cream maker you would like and I will get it to you asap!

Last weekend I found myself making waffles for the first time with our new waffle iron, only to realize halfway through that we were out of maple syrup. Typically, when I’m trying to keep sugar and calories down, I opt for the artificially sweetened bottled light pancake syrup or sugar-free pancake syrup. But on Saturday I didn’t have anything remotely close to syrup and was too lazy to make my way to the store.

Instead, I whipped up this creamy peanut butter spread. While it’s not quite as drippy as syrup, its thicker consistency does prevent it from making pancakes, waffles and other breakfast goodies from becoming soggy underneath and it helps to stretch the peanut butter across a larger surface. Major bonus in my book. Because although I would like to eat tablespoon after tablespoon of peanut butter, my hips and thighs beg me not to.

After I made this spread, I imagined that it would make a delicious dip for pretzels or fruit, or a great spread atop toast. And if you sprinkled a little granola and chocolate atop it, I can only imagine it would be perfect on its own, too.

Peanut Butter Spread
*4 oz. plain, 2% Greek yogurt
*1 tablespoon natural, creamy peanut butter
*1/2 to 1 teaspoon stevia or brown sugar
*1/4 teaspoon ground cinnamon
*1 to 2 tablespoons milk (depending on how thick you want it)

*In a small bowl, combine all the above ingredients. Stir until well combine. Start with 1 tablespoon of the milk, then add additional if you want a thinner consistency. Spoon over waffles, pancakes or atop toast.

Happy Cooking!



  • Reply Lauren at Keep It Sweet August 17, 2011 at 11:53 am

    I'd probably even eat this peanut butter spread with a spoon! Love it.

  • Reply Melissa @IWasBornToCook August 17, 2011 at 12:18 pm

    This looks delicious, and so easy to make! Yum.

  • Reply DessertForTwo August 17, 2011 at 1:23 pm

    I'm always looking for an alternative to top waffles and pancakes. I make such healthy pancakes with whole grain flours, then it feels wrong to drown it in sugar. Thanks for this šŸ™‚

  • Reply Becki's Whole Life August 17, 2011 at 3:06 pm

    This is a great recipe. I always see the peanut butter cream cheese at Trader Joe's and it looks good, but I don't really want to start eating cream cheese. I could definitely do this though since it uses Greek Yogurt. I would put some grape nuts on top of this and eat it just like that – yum!

  • Reply Sara @my less serious life August 17, 2011 at 4:30 pm

    This looks fantastic and easy! I want to make it now! Thanks for the inspiration.


  • Reply Tara @ Chip Chip Hooray August 17, 2011 at 6:22 pm

    Wow, this looks phenomenal! I will definitely be making some to jazz up my toast really soon. šŸ™‚

  • Reply Ann Liu August 17, 2011 at 9:13 pm

    Ooh that looks delicious! Maybe with sunflower seed nut butter too?! Haha I'm obsessed with that right now!

  • Reply Sara @my less serious life August 22, 2011 at 12:44 pm

    Madison – I made the spread this past weekend as a topper for blueberry pancakes (

    It was wonderful! Sweet, tangy, peanut buttery. And, I saved the leftovers – looking forward to having them soon. Can't decide how I will eat them….Thanks!

  • Reply MadisonMayberry August 25, 2011 at 2:01 am

    So glad you gave it a try. It’s so easy to make and goes on so many different things!

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