Happy Friday friends!
So, when a new recipe idea doesn’t turn out exactly how I want it to, there are two conclusions I come to: 1.) I just fuhgeddaboudit, or 2.) If at first you don’t succeed, try, try again! Today’s recipe is a case of something working out the second time around. 
Some of you may remember that a few months ago, I included the below photo in a weekend recap: 
This was the first run of testing out my idea for PB & J bars, and while they tasted great, they just weren’t holding together well at all. Since the ingredients seemed to work well together and it was just a texture issue, I gave it a second go a few weeks ago. This time I adjusted a few ingredients and BOOM! The recipe became a winner.
First, I heated peanut butter, honey, vanilla extract, cinnamon, and safflower oil in a saucepan. Next, I poured it over a oat/almond meal mixture, then pressed it into my baking pan.
After baking the bars until lightly browned, I let them completely cool. Next, spread the jelly on one half of the bars, then cut them into squares…
…and place the plain oatmeal bars on top of the jelly-topped bars for sandwich-like PB & J oatmeal bar goodness:
These gluten-free bars make a great breakfast, snack, or even dessert. I think that kids would love em too!
I sweetened them with honey, but you could definitely sub that for agave nectar or maple syrup to make the bars vegan. I used raspberry jelly because it’s one of my favorite flavors (that or strawberry!), but you can use whatever jelly flavor your heart desires.
PB & J Oatmeal Crumble Bars
Ingredients
- 1 1/2 cups dry old fashioned oats
- 1 cup almond meal
- 1/2 cup creamy peanut butter
- 1/2 cup raspberry jelly or your favorite flavor!
- 1/2 cup honey
- 1/4 cup almond milk
- 1 TBSP safflower oil
- 1 TSP cinnamon
- 1/2 TSP salt
- 1 TSP vanilla extract
- 1 TSP baking powder
Instructions
- Preheat oven to 350 degrees. Coat an 8x11 baking pan with cooking spray.
- In a saucepan, combine the peanut butter, honey, cinnamon, safflower oil and vanilla extract. Heat over medium low heat until smooth, stirring often.
- Combine the almond meal, oats, almond milk, salt, and baking powder in a large bowl. Stir with a wooden spoon. Add in the warm peanut butter mixture, and mix well until evenly combined. If the mixture seems too dry, add in another TBSP or two of the almond milk.
- Pour into the pan, using the wooden spoon to flatten the mixture out across the pan evenly.
- Bake for 20 minutes, or until lightly browned.
- Allow the bars to completely cool.
- Spread the jelly on one half of the bars. Use a butter knife to cut the bars into 16 squares. Place the plain squares on top of the jelly bars to make oatmeal bar sandwiches.
- Store in the fridge until you're ready to enjoy. The bars will be a bit crumbly (hence the name!), so enjoy with a fork or get a little messy eating them as finger food.
Oh my gosh these look too delicious! I’ve been looking for more snacky recipes that I can make at home because I cannot easily buy them so this one is great for me! Have an awesome weekend!
Thanks girl, I hope that you try making these bars!
Definitely going to make these on Sunday! Yum, thanks for the recipe!!
Hope that you tried em, Kate! I kind of wish I had a fresh batch around right now so that I could snack on one 🙂
Chilling “bars” always makes all the difference! Just had success with that last night. I love PB&J anything, so these look AWESOME to me.
Totally!! I have little patience sometimes with letting things cool haha but now I know it can make a big difference.
Going to try these this weekend. Looks like a good breakfast!
Agreed, they’re great for breakfast! I’ve eaten them for breakfast with some fresh fruit.
Mmm, these look awesome! I love peanut butter & jelly everything. I think they were definitely worth a second try!
Me too, I majorly love PB & J!
PB&J is still one of my favorite things. I can’t wait to get back home so I can get back in the kitchen!
You can never outgrow a love for PB & J right! 🙂