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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. If you use Old fashioned, you will need to blitz the oats a little to break them into smaller bits.
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.
Honey. Maple syrup will also work, this holds the oat mixture together.
Almond Milk. Any milk of choice will work, dairy or dairy free.
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. You can use regular or gluten free all purpose flour.
Jam or Jelly. I prefer a nice jam, it adheres together a bit better but either will work. I like to use my homemade strawberry jam, blueberry, grape. 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, add salt and baking powder, whisk well.
Step Two. In a medium bowl, add the nut butter and the maple syrup or honey, vanilla extract and microwave for about 15 seconds to soften things up so they combine nicely, mix well. Pour into the bowl with the oats after mixing. Add the almond milk and flour. Mix well, you may need to use your hands for this as the batter gets thick and sticky.
Step Three. Line an 7×7 or similar in size 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 1/2 cup of the mix out of the bowl and set aside for the topping the jam. Next, dump the dough into the parchment lined baking dish. Press it down so it is spread evenly and into every corner. Next, spread the jam or jelly evenly around the layer of peanut butter dough. Sprinkle the remainder of the dough you set aside over the jam. Gently press it down a bit so it sticks to the jam. Bake for 20-22 minutes.
Step five. Let it cool completely before cutting. I put the loaf pan in the freezer for 10 minutes or the refrigerator to set. You can pop the bars out with the edges of the parchment paper and slice them into squares and enjoy.
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
Equipment
- 7×7 baking dish
- parchment paper
- bowls for mixing
Ingredients
- 3 cups old fashioned oats, *see notes
- ¼ cup honey
- ¾ cup peanut butter, *see notes
- ¼ cup all purpose flour
- ¼ cup almond milk , *see notes
- 1 tsp vanilla or almond extract
- ¼ tsp baking powder
- ⅔ cup fruit jam of choice , *see notes
Instructions
- Set oven to 350º. In a food processor, blitz the oats together to make a more course, smaller cut to them. You don't want them to become a flour, simply more of a crumble. Pour into a large bowl, add salt and baking powder, whisk well.
- In a medium bowl, add the nut butter and the maple syrup or honey, vanilla extract and microwave for about 15 seconds to soften things up so they combine nicely, mix well. Pour into the bowl with the oats after mixing. Add the almond milk and flour. Mix well, you may need to use your hands for this as the batter gets thick and sticky.
- Line an 7×7 or similar in size 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 1/2 cup of the mix out of the bowl and set aside for the topping the jam. Next, dump the dough into the parchment lined baking dish. Press it down so it is spread evenly and into every corner. Next, spread the jam or jelly evenly around the layer of peanut butter dough. Sprinkle the remainder of the dough you set aside over the jam. Gently press it down a bit so it sticks to the jam. Bake for 20-22 minutes.
- Let it cool completely before cutting. I put the loaf pan in the freezer for 10 minutes or the refrigerator to set. You can pop the bars out with the edges of the parchment paper and slice them into squares and enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What temp does this cook at?
You will be cooking at 350º enjoy the bars!
I’m a little confused by the instructions. It says “add all the other ingredients” but later it specifies to put the jelly on the top. I put the jelly in the mix and I’m sure it will be fine but it won’t look as pictured.
Can I use ground flaxseed instead of flour or can I add it in?
Hi Shanelle, I have not tried it with flaxseed so I can’t speak to this! I think it would be fine to add a little into the flour mix but I wouldn’t recommend replacing the flour with it. Thanks!