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PB & J Oatmeal Bars! A wholesome, vegan dessert that everyone will love. Strawberry jam sandwiched between a whole-wheat peanut butter crust.
I think I’ve made 956 different versions of these PB & J oatmeal bars in the quest for perfection. Part breakfast bar, part cookie, part gooey peanut butter and jelly sandwich. Part what I want to eat every day for breakfast.
I originally set out to make a chewy peanut butter bar that could sub-in for a nourishing bowl of oatmeal. One packed with chia seeds, flax, rolled oats, and a smidge of peanut butter for good measure. And I made them! Though, no one really wanted to eat them. Sure, they were packed with nutrients but they were way too dense and dry to be anything other than compost food. So, back to the drawing board. Again, and again.
So, I tweaked my original concept a bit. They’ve still got enough fiber to be considered a breakfast bar, but just enough sweetness to enjoy for an afternoon snack or dessert. Hearty, chewy, and oozing with strawberry jelly, it’s a PB & J sandwich in bar form.
For easy cleanup, I recommend lining the baking pan with two sheets of parchment paper, crossed in the middle and a bit of overhang over the side. Once the bars are completely cool, grab onto the parchment overhang to pull the finished bars out of the pan. Then, slice and enjoy. This method is my favorite for just about any baked good. It makes both cleanup and serving so much easier.
I also recommend heating the strawberry jam a bit before placing over the peanut butter layer. On version #877 I dolloped the jam onto the batter and it didn’t spread as much as I’d like in the hot oven. Melting, then spreading the jam ensures that every bite of these bars are packed with both peanut butter and jelly flavor. Mmmm, peanut butter & jelly forever.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
I first tried these with whole-wheat flour and the bars came out too dense. If you don’t have whole-wheat pastry flour, I recommend subbing in regular flour.
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