Healthier Peanut Butter Jelly Bars

5 from 2 votes
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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.

Peanut butter jelly bars with a silver spoon full of peanut butter next to them.
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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

Ingredients to make peanut butter jelly bars laid out on a counter.

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

Steps to make Peanut Butter Jelly Bars.

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.

White dish with peanut butter mixture inside.

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.

White ceramic baking dish with pbj mixture in it.

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.

Peanut Butter Jelly Bars up close on a cutting board.

Recipe FAQ’s

Can I use a different nut butter?

Yes, any nut butter will work for these.

Can I make these gluten-free

Yes, you can use gluten-free all purpose flour or regular all purpose flour

What flavor Jam should I use?

Any flavor you like most. I prefer blueberry or strawberry.

Jam or Jelly?

Either works great. The jam is stickier and hold together a little better.

Are these vegan?

Yes, they are.

How long will these keep?

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
5 from 2 votes

Peanut Butter Jelly Bars

Healthier peanut butter jelly bars, filled to the brim with fruit jam. Gluten-free, vegan, chewy, and healthy enough to have for breakfast or for dessert. Ready in 30 minutes.
Prep: 8 minutes
Cook: 22 minutes
Servings: 12

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
  • 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

*Instant or quick oats will also work, instant won’t need to be pulsed in the food processor since the oats are already broken down a bit. 
*any nut butter will also work. 
*any milk will work, dairy or non dairy. 
*jelly will also work. I like to use strawberry but any flavor/fruit 

Nutrition

Serving: 1bar | Calories: 257kcal | Carbohydrates: 38g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 92mg | Potassium: 185mg | Fiber: 3g | Sugar: 17g | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 8 minutes
Cook Time: 22 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 257
Keyword: breakfast, dessert, peanut butter jelly bars, vegan
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5 Comments

  1. 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.

  2. Can I use ground flaxseed instead of flour or can I add it in?

    1. 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!