PB&J Bars

These PB&J Bars are a take on the classic sandwich we all know and love. Made with protein-packed peanut powder, oat flour, organic jam and coconut oil, you can feel good about enjoying these bars whenever you please. This post is sponsored by Kroger. All thoughts and opinions are my own. 

Stack of four pb&j bars. Bars filled with jam, topped with peanut butter crumble.

I’ve made plenty of crumble bars before (see here and here), but for some reason I never thought to make PB&J Bars — until now.

I honestly find this hard to believe because we’re huge PB&J fans over here at EBF. I ate a PB&J sandwich almost every single day for lunch throughout elementary, middle and high school. Isaac’s childhood was similar and to this day he still makes peanut butter and jelly sandwiches for lunch or a snack. You know, just your causal sandwich snack.

Peanut Butter and Jelly Crumble Bars on a table next to some oats and a glass of almond milk.

Because of this, I’ve come up with so many PB&J inspired recipes including a PB&J Smoothie (this baby is SO good), PB&J Trail Mix (such a fun combo if you can find the peanut butter chips), PB&J Overnight Oats (perfect high-protein breakfast) and PB&J Protein Bites.

And today I’m adding these PB&J Bars to the list. They’re like a standard crumb bars only made healthier with good-for-you ingredients. I think they’d make an awesome lunch box addition, but only if your kiddo goes to a school where peanuts are still allowed. (Do peanut-friendly schools even exist anymore? Clearly, I’m not a mama so I’m out of the loop.) If peanuts aren’t an option at school, just pack one in your own lunch box and save a few for the kids to enjoy as an after-school snack.

Hand holding a Peanut Butter and Jelly Bar. A stack of bars is in the background.

I’m sure most of you reading realized this already, but I just want to point out that these aren’t just for kids. Truth be told they’ve only be taste-tested by adults but everyone LOVED them so I’m sure kids will like them too.

What I love about them is that they’re incredibly easy to whip up. We’re talking one bowl, 8 ingredients and only about 15 minutes of hands-on prep time.

Jar of Simple Truth Organic Peanut Butter Powder laying on a kitchen towel and next to a glass of almond milk.

I found everything I needed for this recipe at my local Kroger and all the items (besides the baking soda) are from their Simple Truth  line, which features natural and organic products. All of the Simple Truth items are free from 101 different artificial preservatives and ingredients including things like high-fructose corn syrup, hydrogenated fats & oils, sucralose, aspartame and parabens.

For the peanut butter flavor, I used the Simple Truth protein-packed peanut power. If you’re unfamiliar, peanut powder (or peanut flour) is made from crushed, defatted peanuts so it has a ton of peanut flavor and protein, but it’s lower in fat and calories. It’s been popular among health food enthusiasts (i.e. people like me) for a few years now. You can use it as a peanut butter substitute, just by adding liquid to the powder, but I primarily use it as to give a peanut butter flavor (and protein boost) to things like smoothies, sauces, overnight oats and pancakes. (Check out my peanut flour protein pancakes here.)

PB&J crumble bars lying on a table and parchment paper. Sliced strawberries are to the side.

Peanut powder also works for baking and these PB&J bars are a great example. They have a ton of peanut butter flavor, just from the peanut powder! And 9 grams of protein per square.

PB&J crumble bar drizzled with peanut butter. Glass of milk to the size.

Of course, for the photos I added a little drizzle of actual peanut butter, but that’s totally optional. 🙂

If you make these PB&J bars be sure to leave a comment and star rating letting me know how they turn out. Your feedback is so helpful for the EBF team and other readers! 

Stack of four pb&j bars. Bars filled with jam, topped with peanut butter crumble.

PB&J Bars

Brittany Mullins
These PB&J Bars are a take on the classic sandwich we all know and love. Made with protein-packed peanut powder, oat flour, organic jam and coconut oil, you can feel good about enjoying these bars whenever you please. 
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Course Snack
Cuisine American
Servings 9
Calories 333 kcal

Ingredients
  

  • 1 1/2 cups oat flour
  • 1 cup Simple Truth Peanut Powder
  • 1/2 cup coconut sugar
  • 1/2 cup coconut oil melted
  • 1 egg whisked
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup organic strawberry jam store-bought or homemade*

Instructions
 

  • Preheat oven to 350° F. Line a square baking dish (8x8 or 9x9 will work) with parchment paper or spray with a little coconut oil non-stick spray.
  • Mix oat flour and peanut flour in a large mixing bowl. Add coconut sugar, coconut oil, whisked egg, vanilla, baking soda and salt. Mix well.
  • Measure out 1/2 cup of the dough and set aside. Press the rest of the dough evenly into the baking dish using your hands.
  • Add strawberry jam on top and spread evenly to cover the dough.
  • Crumble remaining dough over the strawberry jam layer and press everything down lightly.
  • Bake for 35-40 minutes until the bars a golden brown. Remove from oven and allow bars to cool in the baking dish before slicing and removing.
  • Once cool, slice into 9-12 bars and enjoy.
  • Store any leftovers in the fridge for up to 3-5 days. We like them straight from the fridge.

Video

Nutrition

Serving: 1barCalories: 333kcalCarbohydrates: 40gProtein: 9gFat: 15gFiber: 4gSugar: 23g
Keyword gluten-free, pb&j, pb&j bars, peanut butter and jelly bars, snack
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Recipe Rating




    25 comments
    1. Courtney Saxton
      September 12, 2020 AT 10:14 am

      These look and sound amazing! i’m on a total PB&J kick right now. I was wondering if you could possibly replace the egg with something else? Is it just acting as a binder in this recipe? Maybe a flax or chia egg? Applesauce? Mashed banana?

      1. Brittany Mullins
        September 14, 2020 AT 3:30 pm

        You could totally try it with a flax or chia egg! I haven’t tested it, but I bet it would work just fine. Let me know if you try it and how the bars turn out. 🙂

    2. Christine
      August 29, 2020 AT 10:38 am

      Like your recipes, they look good. I will try to make some. Do you have keto friendly ones?

      1. Brittany Mullins
        August 30, 2020 AT 7:40 pm

        Hey Christine, I don’t follow a keto diet, but many of my recipes can be made to fit a keto lifestyle if they aren’t already. 🙂

    3. Jill chinna
      February 28, 2020 AT 2:14 pm

      Has anybody tried subbing sugar for maple syrup or honey?

      1. Brittany Mullins
        February 28, 2020 AT 2:24 pm

        Hey Jill! I haven’t tried honey or maple syrup, but you could totally try it! The only thing is that it might end up needing more flour if it’s too liquidy. Let me know if you do try these and how they turn out. 🙂

    4. Rose
      September 22, 2017 AT 5:25 pm

      These were simply SCRUMPTIOUS! And a perfect little nibbly goodness after lunch (or whenever :)!!). I did add some quick oats to the reserved topping cuz I just love lots of crumbly stuff on my crumb bars. Next time (cuz that will happen soon) I will swirl in some peanut butter over the jam for a double punch of PB. So good!

      1. Brittany Mullins
        October 3, 2017 AT 11:14 am

        Yay!! So glad that you enjoyed the bars, Rose. And yes, I highly support adding a swirl of peanut butter over the jam. You can never have too much PB!

    5. Audra
      September 16, 2017 AT 8:46 am

      So I made these last week but didn’t have enough oat flour…I used about 1/2 C of brown rice flour to fill the void. I also just used the preserves I had opened which was peach. I’m guessing the rice flour changed things a little as they are pretty crumbly; yours look like they’re holding together better. And the peach was, meh. Next time I’ll use strawberry like the recipe says to! They are good but next time I’ll make sure I have what the recipe calls for. ????

      1. Brittany Mullins
        October 3, 2017 AT 11:13 am

        Oh shoot! I bet the change from oat flour to brown rice flour is what made them a little crumbly. Next time I’d just add a little more coconut oil if they seem dry. And definitely do the strawberry. It was so delicious!!

Parchment paper lined with protein balls.

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