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Recipe of the Week: Mini Peanut Butter Sandwiches

Apples are back in season! 

Try this delicious snack, to make the most of fall’s delicious bounty!


  • 1 cup old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • Dash of sea salt
  • 2 tablespoons orange juice
  • 2 tablespoons honey
  • 1 tablespoon Splenda Brown Sugar Blend
  • 1 teaspoon vegetable oil
  • ½ teaspoon vanilla extract
  • Cooking spray
  • ¼ cup dried cranberries
  • 4 medium apples
  • 1 teaspoon lemon juice (optional)
  • ¼ cup (4 tablespoons) reduced fat peanut butter


  1. Preheat oven to 300° F.
  2. Combine the first 3 ingredients in a medium bowl.
  3. Combine orange juice, honey and Splenda Brown Sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
  4. Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake until golden brown, about 20 minutes, stirring well halfway through.
  5. Stir in dried cranberries and let cool completely.
  6. To assemble sandwiches, core each apple and cut into ¼-inch slices (8 slices per apple). If you won’t be eating these right away, brush the apples slices with lemon juice to keep them from turning brown. 
  7. Spread a layer of peanut butter on eight apple slices then sprinkle with granola. Top with remaining apple slices, pressing down gently to make the sandwiches.


Recipe makes 4 servings. Count each serving as a Snack + 1 Fruit. Enjoy!