Peanut Butter Jelly Bars

5 from 2 votes

Peanut butter jelly bars, filled to the brim with fruit jam. Ready in 30 minutes.

Prep Time8

Cook Time22

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

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 7x7 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.

*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