If you’ve been on my blog or Instagram before, then you likely know that peanut butter and jelly is one of my favorite flavor combinations. Honestly, it’s my ultimate comfort food. Whether I’m sick, sad, happy, or just don’t know what to eat – PB&J in some form always hits the spot. That’s what inspired these PB&J Oatmeal Bars – I was looking for another way to eat PB&J (but maybe with a smidge more substance).
These bars make for a great breakfast that you can prep ahead of time and take on the go. They can also just be a tasty snack, or even an indulgent dessert. They’re multi-faceted, easy to make, gluten free, WW friendly, and just all around really really good. Hope you enjoy them as much as I did!
Making PB&J Oatmeal Bars
These bars are a cinch to make, and the base of the bars can be made in one bowl (just make sure it’s large enough)! First off, you’ll want to preheat your oven to 350F and start on your topping. In a small bowl, mash raspberries and mix with jam until combined and set aside.
To make the base, in a large mixing bowl, mash bananas until minimal chunks remain. I use a potato masher like this one. To the mashed banana, add egg, brown sugar substitute (I like this one), peanut butter powder, and vanilla, and mix together until uniform. Add oats, baking powder, cinnamon, and salt, and stir together until fully combined. Add your milk to thin the mixture and mix thoroughly.
Pour into a greased and parchment lined 9 x 5 loaf pan, then dollop peanut butter and your jam mixture on the top. Use a knife or toothpick to swirl it around the top of your bars.
Bake for 30 to 35 minutes, until fully set. Let cool, cut into eight bars, and enjoy! I like to drizzle the finished bars with some melted peanut butter (just melt some in the microwave for 15 sec until runny) and fresh raspberries. Store leftovers in the fridge for up to 4 days.
PB&J Oatmeal Bars
Equipment
- Mixing Bowls
- 9×5 Loaf Pan
Ingredients
- 2 mashed bananas
- 2-4 tbsp peanut butter powder
- 2 tbsp brown sugar substitute
- 1 Tsp vanilla
- 1 egg
- 1/2 cup milk or almond/oat milk
- 1.5 cup oats
- 1 Tsp cinnamon
- 1 Tsp baking powder
- pinch Salt
- 6 tbsp sugar free jam
- 1/4 cup raspberries mashed
- 2 tbsp peanut butter optional, to drizzle over the top
Instructions
- Preheat oven to 350F.
- In a small bowl, mash raspberries and mix with jam until fully combined and set aside.
- In a large, mixing bowl, mash bananas, until minimal chunks remain, then add egg, brown sugar, peanut butter powder, and vanilla, and mix together until uniform.
- Add oats, baking powder, cinnamon, and salt, and stir together until fully combined. Add milk and mix thoroughly.
- Pour into a greased and parchment lined 9 x 5 loaf pan, then dollop peanut butter and your jam over the top. Use a knife or toothpick to swirl it around the top.
- Bake for 30 to 35 minutes, until fully set. Let cool, cut into eight bars, and enjoy! If desired, drizzle extra peanut butter over top and serve with some fresh raspberries.
