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.

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.

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.

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.

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.

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.

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!