Recipe

Seeded Peanut Butter and Jelly Oat Bars

Servings:
12
Total Time:
0
hr
37
min
Jump to Recipea stack on three peanut butter and oat bars

Is there a more classic pairing than peanut butter and jelly? These PB&J bars are a fun new way to enjoy this delicious combination.

These oatmeal bars are made with peanut butter, oats, maple syrup, and whole wheat flour. The jam gets added on top to bring that bright burst of flavor.

What type of jelly or jam to use?

You can really use any of your favorite types of jam in this recipe. Look for something that is sweet and pairs well with peanut butter. Some of my favorite options are raspberry jam or strawberry jam. You could also use grape jelly or a mixed berry jam in this recipe.

Choose something that spreads nicely so you can get a little bit if jam in every bite.

Peanut butter jelly oat bars in a baking pan.

Tips for making these oat bars

  • Pack down your first layer. To make sure these bars have a nice base, press down the peanut oat mixture into the bottom on the pan. You can do this with a spatula, the bottom of a measuring cup, or with your hands. Having this good base layer will help the jam not seep through the bottom and it makes it easier to hold.
  • Use a creamy peanut butter. Try to find a nice creamy peanut butter for this recipe. It makes it much easier to mix in with the other ingredients than a thick crunchy peanut butter. Also, try to find an unsalted peanut butter. If you only have salted, add about half of the salt in the recipe.
  • Let it cool after baking. If you try to cut into these bars too early they tend to fall apart. I like to let them cool to touch and then you can even place them in the fridge for 10 minutes to let it harden a little more.
A piece of peanut butter and jelly bar with a bite taken out of it.

Seeded Peanut Butter and Jelly Oat Bars

5 stars4 stars
(
1
)
Servings:
12
Prep Time:
10
min
Cook Time:
0
hr
27
min
Total Time:
0
hr
37
min

Ingredients

  • 1/4 cup (1/2 a stick, 56g) unsalted butter, melted
  • 1/4 cup (60ml) maple syrup
  • 1/2 cup (120ml) peanut butter (creamy and unsalted works best)
  • 2 tbsp (14g) ground flaxseed
  • 1 tbsp (7g) hemp seeds or chia seeds
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 1 + 1/2 cups (120g) quick rolled oats
  • 1/2 cup (60g) whole wheat flour
  • 2 tbsp milk (regular or plant based)
  • 3/4 cup (240g) berry jam
  • 2 tbsp (18g) pumpkin seeds or peanuts, chopped

Directions

  1. Heat oven to 350°F. Line or grease an 8x8 baking dish.
  2. In a large bowl, mix together the butter, maple syrup, peanut butter, flax, hemp, salt, baking powder, oats, flour, and milk. Set aside about 1/2 cup of this mixture and pour the rest into your prepped baking dish.
  3. Press down the peanut butter mixture into the bottom of the pan to make sure the whole bottom of the pan is covered. Press down the mixture with your hands or a flat object like the back of a measuring cup.
  4. Spread jam over top and dollop the remaining peanut butter mixture over the jam. Sprinkle on some pumpkin seeds or peanuts.
  5. Bake for 27-30 minutes until nicely golden brown. Let cool completely and then slice into 12 pieces.
  6. Place between parchment paper and keep in the fridge for up to a week or in the freezer for up to 2 months.

Notes

Products Used

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