These healthier peanut butter jelly bars are to die for, filled to the brim with strawberry or blueberry jam. Gluten-free, vegan, chewy, and healthy enough to have for breakfast or for dessert. They are kid approved and easy to make.
Table of contents
Why You Need To Make Peanut Butter Jelly Bars
These bars are so soft and chewy, but they hold up well enough to be an on the go, handheld breakfast or treat. These peanut butter jelly bars can easily be made gluten free by using gluten free all purpose flour. They are vegan, minimal ingredients and they do not have any processed sugars in them. Made with nutritious ingredients which makes them wonderful for breakfast or for a healthier treat throughout the day.
Ingredients Needed
Oats. These is the main ingredient in these peanut butter jelly bars. You can use any form of oatmeal that you'd like, instant, quick or old fashioned.
Peanut Butter. I like to use a stirred natural peanut butter for this recipe but any will do. You can also use almond, sunflower or tahini butter for this recipe.
Maple Syrup. You can also use honey.
Almond Milk.
Vanilla Extract. For more flavor.
Baking Powder. To help keep things together and fluff the bars a bit while baking.
Salt. Course sea salt or any other salt.
All Purpose Flour. I use gluten free all purpose flour, but you can use regular all purpose or whole wheat flour as well.
Jam or Jelly. I prefer a nice jam, it adheres together a bit better but either will work. I like to use blueberry, grape or strawberry. Pick your favorite fruit!
Steps To Make
Step one. Set oven to 350º. In a food processor, blitz the oats together to make a more course cut to them. You don't want them to become a flour, simply more of a crumble. Pour into a large bowl
Step two. In a medium bowl, add the nut butter and the maple syrup or honey, microwave for about 15 seconds to soften things up so they combine nicely. Pour into the bowl with the oats. Add in all the other ingredients and mix together well, I use my hands for this to ensure it mixed evenly and well.
Step three. Line an 8x8 oven safe dish with parchment paper. I like to leave excess paper hanging off the sides so that the bars come out easily. They will be a little sticky, so it's important to not skip this part if you want them to keep a great shape.
Step four. Scoop 1/4 cup of the mix out of the bowl and set aside for the topping. Next, dump the dough into the loaf container. Press it down so it is spread evenly and into every corner. Next, spread the jam or jelly evenly around the dough. Then sprinkle the remainder of the dough around over the jam. Gently press it down a bit so it sticks to the jam. Bake for 22 minutes.
Step five. Let it cool completely before cutting. I put the loaf pan in the freezer for 10 minutes or into the cold garage to speed things up. You can pop the bars out with the edges of the parchment paper and slice them into squares.
Recipe FAQ's
Yes, any nut butter will work for these.
Yes, you can use gluten-free all purpose flour or regular all purpose flour
Any flavor you like most. I prefer blueberry or strawberry.
Either works great. The jam is stickier and hold together a little better.
Yes, they are.
3 days on the counter in a container.
5 days in a sealed container in the fridge
3 months in a ziplock in the freezer.
Other Recipes To Try
Peanut Butter Jelly Bars
Ingredients
- 2 cups old fashioned oats *
- ¼ cup maple syrup or honey
- ½ cup peanut butter *
- ¼ cup gluten-free all purpose flour regular all purpose will also work.
- ¼ cup almond milk or other plant based milk
- 1 tsp vanilla or almond extract
- ¼ tsp baking powder
- ⅔ cup fruit jam of choice *
Instructions
- Set oven to 350º. in a food processor, blitz the oats together to make a more course cut to them. You don't want them to become a flour, simply more of a crumble. Pour into a large bowl
- In a medium bowl, add the nut butter and the maple syrup or honey, microwave for about 15 seconds to soften things up so they combine nicely. Pour into the bowl with the oats. Add in all the other ingredients and mix together well, I use my hands for this to ensure it mixed evenly and well.
- Line an 8x8 oven safe dish with parchment paper. I like to leave excess paper hanging off the sides so that the bars come out easily. They will be a little sticky, so it's important to not skip this part if you want them to keep a great shape.
- Scoop ¼ cup of the mix out of the bowl and set aside for the topping. Next, dump the dough into the loaf container. Press it down so it is spread evenly and into every corner. Next, spread the jam or jelly evenly around the dough. Then sprinkle the remainder of the dough around over the jam. Gently press it down a bit so it sticks to the jam. Bake for 22 minutes.
- Let it cool completely before cutting. I put the loaf pan in the freezer for 10 minutes or into the cold garage to speed things up. You can pop the bars out with the edges of the parchment paper and slice them into squares.
Megan
What temp does this cook at?
Bailey
You will be cooking at 350º enjoy the bars!