Peanut Butter and Jelly Oat Bars.

These simple, kid-friendly Peanut Butter and Jelly Oat Bars are a quick fix for busy days with the kids! I love how satisfying the oats and peanut butter are, and we all can’t get enough of the simple blackberry jelly that tastes like cobbler filling. You’ll want to double that batch and freeze some for later.

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For this recipe you’ll need

• 9 x 9 square cake pan with a lid for storage or similar pan

Ingredient list

To get started making this recipe, you’ll want to gather these ingredients:

For the Jelly

• 1½ cups blackberries or raspberries
• 2 tablespoons fresh lemon juice
• ¼ cup raw sugar or coconut sugar
• 1 tablespoon all-purpose flour or oat flour for gluten free

For the Bar

• ¼ cup salted butter (½ stick)
• ¼ cup maple syrup
• ½ cup crunchy peanut butter (only ingredients should be peanuts and salt)
• ½ cup all-purpose flour or oat flour for gluten free
• 1 cup sprouted rolled oats (old fashioned oats) gluten free

Here’s How To Make My Peanut Butter and Jelly Oat Bars

Step by Step Instructions

Preheat the oven to 375℉ and line a 9 x9 cake pan with unbleached parchment paper.

Make the jelly

1. In a small saucepan over medium-high heat, add the blackberries, lemon juice, and sugar. Cook until the blackberries has completely softened and is turning into a sauce, roughly 5 minutes.
2. Whisk in the flour, cook for 1 minute longer and then remove from the heat. Set aside to cool.

Make the bars

1. In a different saucepan over medium-high heat, melt the butter.Next, add in the maple syrup and peanut butter, stirring until well combined. Remove from the heat.
2. In a large bowl, add the oats and ½ cup all-purpose flour and combine.Now stir in the peanut butter mixture into the flour and oats.
3. Pour the blackberry jelly into the oat mixture and stir in until just a little bit, do not mix it in completely.
4. Press the oat bar mixture into the parchment lined baking pan. Bake for about 25 minutes, until the edges are golden brown. Let the bars cool in the pan for 10 minutes, then let them continue cooling on a wire rack.
5. Once the bars are completely cooled, cut into bars and serve! Keeps well in the fridge for up to 5 days.

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