Peanut Butter and Jelly Oat Bars

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Ingredients

Adjust Servings:
First Layer
1.75 cups Old Fashioned Rolled Oats
0.5 teaspoon Kosher Salt
1 cup (Raisins, Dried Cranberries, Dates) Dried Fruit
2 Tablespoons Virgin Coconut Oil
3 Tablespoons Peanut/Nut Butter
2 Tablespoons Real Maple Syrup
Second Layer
8 Tablespoons Jam/Jelly
Third Layer
0.25 cup Old Fashioned Rolled Oats
0.5 cup Chopped/Sliced Nuts
2 Tablespoons Virgin Coconut Oil

Peanut Butter and Jelly Oat Bars

  • 75 minutes
  • Serves 10
  • Medium

Ingredients

  • First Layer

  • Second Layer

  • Third Layer

Directions

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Soft and chewy peanut butter and jelly oat bars!

There’s no denying it, peanut butter and jelly go well together. How about in a healthy dessert? Of course!

You can use any nut butter and any jam or jelly you like!

I used a crunchy peanut butter and strawberry jam.

You can also use my homemade chia jam to keep this recipe refined sugar free!

These sweet pb&j bars have three layers –  a soft and chewy layer with rehydrated dried fruit, the jam layer and topped with nuts and oats.

Steps

1
Done

Rehydrate The Dried Fruit

You can use any dried fruit. I am using 1/3 cup of raisin, 1/3 cup of dried cranberries and 1/3 cup of pitted dates.

Dried apricot and apples work as well!

Add the dried fruit into a bowl or glass measuring cup and cover with boiling hot water.

Allow the fruit to rehydrate for about 10 minutes.

Also, preheat your oven to 350°F.

2
Done

Make First Layer

Add 1 + 3/4 cups of rolled oats and 1/2 teaspoon of sea salt to your food processor and blend until it is a flour-like consistency.

Transfer into a big bowl.

Next, using a fork, scoop out the rehydrated fruit from the hot water and add it to the food processor.

Keep the soaking liquid as you will need to use it later.

To the rehydrated fruit in the food processor, add 2 tbsp of coconut oil, the peanut butter and maple syrup.

Blend until it is well combined and looks like a paste.

Add your dried fruit paste to your oat flour with 2-3 tbsp of the soaking liquid and combine well.

3
Done

Press First Layer Into Baking Pan

Use a square or rectangular baking dish and lightly grease it with coconut oil or use a non-stick baking pan.

Also line one with parchment paper with some over-hang (see image).

Add the oat & fruit paste to the baking pan, spread out and press into one even layer.

4
Done

Add The Jam/Jelly

Next, add 8 tablespoons of jam or jelly and spread out into one even layer.

I like using a small off-set spatula or spoon for this.

5
Done

Make The Third Layer

Add 1/4 cup of rolled oats, 1/2 cup of chopped or sliced nuts and 2 tablespoons of coconut oil to your bowl (you can use the same bowl as used for the first layer).

Mix to combine then sprinkle it evenly over the jam layer and lightly press it in.

6
Done

Bake

Bake on the middle rack for 20-30 minutes then allow it cool completely, about 30 minutes.

Once completely cooled remove from the baking dish and cut into rectangles or squares.

7
Done

Store

The best way to store these peanut butter and jelly oat bars is in a large glassware or tupperware with parchment paper in between so nothing sticks.

Store the container with a lid in the refrigerator for up to 1 week!

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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14 Comments Hide Comments

You can totally tell these are something addicting and full of yummy flavors! I’m excited to try these for breakfast or a quick snack! Thank you, Joni!

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