A classic flavor combo turned into an easy, healthy breakfast. Gluten free and WW friendly!

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PB&J Oatmeal Bars

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!

PB&J Oatmeal Bars

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.

PB&J Oatmeal 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

PB&J Oatmeal Bars

Jacklin Altman
A childhood classic turned into a delicious, easy adult breakfast!
No ratings yet
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 8 slices
Calories 151 kcal

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.

Notes

Makes 8 bars at 3 WW points each. Click here to add to WW app.
 

Nutrition

Calories: 151kcalCarbohydrates: 26gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 22mgSodium: 97mgPotassium: 229mgFiber: 3gSugar: 10gVitamin A: 82IUVitamin C: 4mgCalcium: 68mgIron: 1mg
Keyword peanut butter, oatmeal, weight watchers, WW, breakfast, gluten free, jelly
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