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Six ingredient peanut butter & jelly breakfast bars that are naturally oil-free, gluten-free, and sweetened with dates and maple syrup.
Show of hands: Who still eats Peanut Butter and Jelly Sandwiches?
You are my kind of people.
I’ve been on a major PB&J kick lately and I’m not even trying to hide it.
Peanut butter and berry combos have been popping up all over my Instagram feed more often than it popped up in my brownbag lunch as a kid.
In my adult life, I like to think I’ve gotten a little more creative about how I consume the classic combo.
ThesePB&J Baked Breakfast Bars require only 6 ingredients to make the most delicious breakfast or snack that’s bursting with peanut butter and berries!
The Inspiration for PB&J Baked Breakfast Bars
The inspiration for these PB&J Baked Breakfast Bars comes from my Blueberry Maple Breakfast Bars!
If you haven’t made them yet, now’s your chance to give them a once over too.
You’ll see a lot of the same ingredients pop up, like hearty oats, gooey dates, and pure maple syrup.
I swapped out protein powder in the original for peanut powder here to get that full peanut flavor plus a boost of protein.
Substitute peanuts for almonds, and strawberries for blueberries, to pull the whole PB&J thing together almost as conveniently as smashing together a sandwich.
During the inception of these squares I preheated the oven with the intention to make said Blueberry Maple Baked Breakfast Bars and found myself completely out of fresh blueberries.
For shame.
So I threw in some fresh strawberries instead, thinking I’d make Strawberry Maple Bars.
An easy fix.
Sometime after the addition of those red berries I started daydreaming about PB&J variations and threw in the peanuts and peanut powder on a whim.
Tasting Notes on PB&J Baked Breakfast Bars
Don’t tell my Blueberry Maple Baked Breakfast Bars this, but I think this variation might be my favorite.
They’re peanut-buttery and perfectly sweet with a golden exterior and moist and chewy interior.
Did I mention they’re also oil-free, gluten-free, and refined-sugar-free?
It’s hard to beat peanuts and ripe strawberries.
What You Need to Make PB&J Baked Breakfast Bars
Here’s what you need:
- Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- unsalted peanuts
- peanut powder
- strawberries, fresh or frozen
- Medjool dates
- pure maple syrup
That’s it!
My Favorite Oats
Hopefully, you have everything you need on hand.
I used my favorite Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats as the hearty base to this recipe.
I find that fresh strawberries work best here, but if you use frozen strawberries, thaw them completely before adding to the recipe.
Drain any excess liquid from the frozen strawberries before adding to the blender so as to not water down the dough.
For the peanuts, make sure you have unsalted nut!
If you can’t find peanut powder try subbing protein powder for a similar result.
How to Make PB&J Baked Breakfast Bars
This recipe start with a high speed blender or food processor.
Add in the oats, peanuts, and peanut powder and process until you have a fine dust.
Next, add in the maple syrup, strawberries, and dates.
If your dates are dried out, try soaking them in warm water until they’re soft.
The trick to the best textured bars is to blend half of the oats and then stir in the second half.
I like to throw in some chunks of strawberries at the end, too, to create more of a jammy center.
Spread the mixture into a parchment lined square baking dish and top with additional chopped strawberries for aesthetics.
The bars will bake in just 20-25 minutes.
You’ll know that they’re done when the top is golden brown and the edges start to pull away from the parchment paper.
Yes, the kitchen will smell like peanut butter and jelly while the bars are baking!
Remove the pan from the oven and allow them to cool before slicing into even bars.
Voila!
Notes on Meal Prep
These bars are absolutely perfect for meal prep!
I like to make a big pan to enjoy over the duration of the week.
They make an amazing nutritious save-the-day breakfast or snack for those weeks you had zero time to grocery shop or prepare any food for the week.
I have a stash in my freezer right now for that very reason that I look at fondly when I’m stumble upon it looking for the frozen fruit.
If there are any remaining, they can easily be frozen and reheated at a later date.
They freeze well and don’t dry out easily so you can keep them on hand for several months.
How to Serve PB&J Baked Breakfast Bars
Make these PB&J Baked Breakfast Bars for an easy grab-and-go breakfast or mid-morning snack.
I love to drizzle mine with creamy peanut and serve with a side of fresh fruit.
Try reheating the bars in the microwave for 30 seconds for more of a “baked oatmeal” feel.
Enjoy!
More Vegan Breakfast Bars
Banana Oatmeal Chocolate Chip Breakfast Bars
Fig Newton Breakfast Bars
Blueberry Maple Baked Breakfast Bars
Pumpkin Chocolate Chip Breakfast Bars
Nut-Free SunButter Granola Bars
I Want to Hear From You
If you make these PB&J Baked Breakfast Bars, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
PB&J Baked Breakfast Bars
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
- Author: Flora & Vino
- Total Time: 45 mins
- Yield: 12 bars
- Diet: Vegan
Description
Six ingredient peanut butter & jelly breakfast bars that are naturally oil-free, gluten-free, and sweetened with dates and maple syrup.
Ingredients
- 2 cups Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats, divided
- 1 cup raw unsalted peanuts
- ½ cup peanut powder
- 1 heaping cup of hulled and diced strawberries, fresh or frozen + more for topping
- ½ cup Medjool dates, pitted and chopped
- ⅓ cup pure maple syrup
Instructions
- Preheat oven 350°F and line an 8X8 (or similar size) square baking dish with parchment paper. Set aside.
- In food processor or high speed blender, combine half the oats, peanuts, and peanut powder and pulse until well combined.
- Add dates and process for another 30 seconds.
- Add strawberries and remaining oats and blend until sticky and well combined. If the mixture is too dry, add another date or two, a handful of fresh strawberries, or 1 TBSP maple syrup to get the mixture to stick. It should be thick but not dry and crumbly.
- When you’ve reached your desired consistency, press mixture into the parchment covered 8×8 square pan and top with optional diced strawberries and a sprinkle of oats.
- Bake for 20-25 minutes, until golden brown around the edges and firm to the touch.
- Cool completely before cutting into bars.
- Store in the fridge for 5-7 days and freeze for long term storage.
Notes
*If your dates are dried out, try soaking them in hot water for ~10 minutes, then drain and add to recipe.
**Heavily adapted from my Blueberry Maple Baked Breakfast Bars
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Oil-Free, Gluten-Free, Refined-Sugar-Free
This post is brought to you byBob’s Red Mill, but all words and eatsare my own. Thanks for supporting the sponsors that keepme hungry!
