PB&J Oat Bars

These amazing PB&J Oat Bars make for a perfect snack, an addition to a lunchbox, or even as breakfast; which is how I’ve been enjoying them all week long!  These yummy PB&J Oat Bars are almost as versatile as the oats. Feel free to swap out the raspberry for any other berry or fruit that you might prefer.  Recipe courtesy of Amanda Plott from The Skinny Fork.

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Servings 6 servings
Prep Time 30 minutes
Cook Time 30 minutes
Submitted By Amanda Plott from The Skinny Fork
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 3
You:
Rate this recipe!
Servings 6 servings
Prep Time 30 minutes
Cook Time 30 minutes
Submitted By Amanda Plott from The Skinny Fork
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F and line an 8x8" or 9x9" baking dish with parchment paper; set aside.
  2. In a medium sauce pan, add the 6 Oz. Raspberries, 2 Tbsp. Sugar, 3 Tbsp. Natural Sweetener, and 2 Tbsp. Chia Seeds; heat over medium heat to bring to a simmer.
  3. Quickly whisk in the 1/2 Pkg. Unflavored Gelatin, bring to a boil and remove from the heat to cool once the mixture has started to thicken.
  4. While the 'jelly' is cooling, place the 1 C. Old-Fashioned Oats, 3/4 C. Almond Flour, 1 Tbsp. Sugar, 1 Tbsp. Natural Sweetener, and 1/2 Tsp. Salt into a blender or food processor and blend into a powder.
  5. In a large bowl, beat together the 1/3 C. Creamy Peanut Butter, 2 Tbsp. Plain Fat Free Greek Yogurt, 1 Whole Large Egg, and 1 Tsp. Vanilla Extract until smooth and creamy.
  6. Add the dry mixture into the creamy peanut butter and stir until well combined into a thick dough.
  7. Divide the mixture into two equal parts and either roll out or press one half into the bottom of the prepared baking dish.
  8. Top with the cooled raspberry 'jelly'.
  9. Roll out the second half of the peanut butter dough and set it atop to sandwich the 'jelly' in between.
  10. Place the dish into the oven and bake for about 15 minutes or until the edges are starting to crisp slightly.
  11. Once done, remove from the oven and allow to cool slightly before transferring out of the baking dish; cut the edges off and divide evenly into 6 bars.
  12. Enjoy right away or store in the fridge for up to 3 days.
Recipe Notes

*NOTE : Not a fan of unflavored gelatin? Feel free to swap it out for 1/2-2 Tbsp. of cornstarch instead!

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