PB&J Oat Bars

PB&J Oat Bars

Chewy oat bars layered with peanut butter and jam, baked into neat squares.

Total 1 hr 45 min Makes 16 bars Calories 285/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Peanuts, Wheat

These bars sandwich a sweet-tart fruit jam between two layers of buttery peanut butter oat crumble, then bake until golden and set. They slice cleanly once cooled, making them a sturdy lunchbox treat or an easy make-ahead snack for busy mornings.

Ingredients

  • 2 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 3/4 cup strawberry jam

Method

  1. Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides.

  2. In a large bowl, whisk together the oats, flour, brown sugar, baking soda, and salt.

  3. Stir in the melted butter and vanilla extract until the mixture is evenly moistened and crumbly.

  4. Add the peanut butter to the oat mixture and mix until just combined, keeping some streaks for texture.

  5. Press two-thirds of the oat mixture firmly and evenly into the bottom of the prepared pan.

  6. Spread the strawberry jam evenly over the pressed oat base, leaving a thin border at the edges.

  7. Crumble the remaining oat mixture evenly over the jam layer, pressing lightly so it adheres.

  8. Bake until the top is golden brown and the edges are set, 35 to 40 minutes.

  9. Cool the bars completely in the pan on a wire rack before lifting out using the parchment overhang.

  10. Slice into 16 bars using a sharp knife, wiping the blade clean between cuts.

Rate this recipe

★ 3.3 (1)

PB&J Oat Bars

These bars sandwich a sweet-tart fruit jam between two layers of buttery peanut butter oat crumble, then bake until golden and set. They slice cleanly once cooled, making them a sturdy lunchbox treat or an easy make-ahead snack for busy mornings.

1 hr 45 min 16 bars 285 cal

Ingredients

  • 2 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 3/4 cup strawberry jam

Method

  1. 1

    Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides.

  2. 2

    In a large bowl, whisk together the oats, flour, brown sugar, baking soda, and salt.

  3. 3

    Stir in the melted butter and vanilla extract until the mixture is evenly moistened and crumbly.

  4. 4

    Add the peanut butter to the oat mixture and mix until just combined, keeping some streaks for texture.

  5. 5

    Press two-thirds of the oat mixture firmly and evenly into the bottom of the prepared pan.

  6. 6

    Spread the strawberry jam evenly over the pressed oat base, leaving a thin border at the edges.

  7. 7

    Crumble the remaining oat mixture evenly over the jam layer, pressing lightly so it adheres.

  8. 8

    Bake until the top is golden brown and the edges are set, 35 to 40 minutes.

  9. 9

    Cool the bars completely in the pan on a wire rack before lifting out using the parchment overhang.

  10. 10

    Slice into 16 bars using a sharp knife, wiping the blade clean between cuts.