We have this game that we sometimes play at dinner time. It’s called The Question Game and that’s basically all it is. Questions. So it’s not really a game at all, but we call it a game because we’re fun like that. There is a container full of questions, and we take turns reading and answering random questions. It’s from Melissa and Doug, if you’re curious, and is called Family Dinner Box Of Questions
.
Anyway, we played one night recently and the question was “If you could eat one food everyday for breakfast, lunch, and dinner, what would it be?” Guess what Meghan’s answered was? How’d you guess?! Peanut butter and jelly.
Anyone else have a kid who would eat peanut butter and jelly for every meal if you let them? When Meghan planted that seed in my head, I started brainstorming ways she could get her peanut butter and jelly fix outside of the standard sandwich. She has a PB&J sandwich about 4 times a week for lunch…I try to get her to mix it up as much as possible, but that is still, by far, her #1 request.
I made her this PB&J Protein Smoothie from Hummusapien a few times. It was amazing, by the way. She’s not too much into cold smoothies in the mornings these days, though. She says they make her too cold. So I created these homey Peanut Butter and Jelly Oatmeal Breakfast bars instead.
Meghan, Luke, and Tim all really like these. I think I’m the most obsessed of all. Have I told you how much I love PB&Js, too? It’s not just kid food! I’ve been snacking on them whenever I need a quick bite and trying to hold myself back from eating the whole pan. So while I’m calling these breakfast bars, they make a perfectly acceptable snack bar as well.
I made the jelly portion of these bars with a grape chia seed jam. It’s just like my 5-minute raspberry chia seed jam, but with grapes. I think grapes give that classic PB&J flavor, but you are welcome to use whatever fruit you prefer. The jam takes 5 minutes to prepare, but then you have to let it set. Once that’s ready, this recipe is a breeze. One bowl, no fuss. Only 8 ingredients.
It’s also a dairy-free, gluten-free (use certified GF oats), low sugar, and almost vegan (I used honey). You can easily sub agave nectar if you’d like to keep this vegan. If you have a peanut allergy, I think it’d be fantastic with sunflower seed butter. This can definitely be an allergy-friendly breakfast option. I hope you love these as much as me and my whole family do!
Peanut Butter and Jelly Oatmeal Breakfast Bars
- Total Time: 45 minutes
- Yield: 12 bars 1x
Description
Peanut Butter and Jelly Oatmeal Bars–these quick and easy breakfast bars will please the PB&J lover in your life! Dairy free, gluten free, almost vegan, no refined sugar
Ingredients
for the jelly
- 1 cup grapes
- 2 tablespoons chia seeds
- 1–4 tablespoons honey*, to taste
for the base and topping
- 3 cups rolled oats, divided
- 1/2 cup peanut butter
- 1/3 cup honey*
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
Instructions
- First, prepare the jelly/jam. Place the grapes, chia seeds, and honey in blender and blend until smooth. The amount of honey you use will depend on how sweet you prefer your jam. Start with a tablespoon, taste, and go from there. Transfer the mixture to an airtight container and refrigerate until set, at least 1 hour. I let mine set overnight.
- Preheat the oven to 350 degrees. Line an 8×8 or 9×9 inch baking pan with parchment paper. Set aside.
- Take 1 1/2 cups of the oats and process them in a blender or food processor until they are a fine crumb. Transfer them to a large bowl. Add the remaining 1 1/2 cups oats, peanut butter, honey, vanilla and salt and mix well. The mixture will be dry. Press a little more than half of the mixture into the bottom of the pan. Use your hands or a spatula to spread it evenly into the bottom of the pan and press it down firmly. If you are using your hands and the mixture is sticking to you too much, wet your hands slightly and it will be easier to press the mixture down. Spread the grape jelly over the top of the bottom layer. Use the rest of the oats mixture as your topping. Crumble it evenly over the top of the jelly.
- Bake in the preheated oven until the top is lightly brown, about 30 minutes. Allow to cool before cutting into squares. They hold together better if you let them cool completely. Enjoy!
Notes
*Substitute agave nectar or maple syrup to make this vegan.
Recipe adapted from my Vegan Blueberry Oat Bars
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 202
- Sugar: 12.1g
- Sodium: 94.5mg
- Fat: 7.8g
- Carbohydrates: 28.6g
- Protein: 5.9g
Keywords: peanut butter and jelly
I just looked at the recipe I adapted to make these bars, and I used the exact same towel in both photo shoots. I think it’s a sign I need to expand my photo prop stash, don’t you? 🙂 I hope everyone is having a great week!
Hi. Which variety of “rolled oats” does this recipe use (old-fashioned or quick-cooking)?
Hi Erin! I use old-fashioned rolled oats here.
How long does the jam last? Did I miss that?
The jam lasts about one week in the fridge.
I LOVE the idea of maing the jelly like this. So easy and naturally sweetened!
Thanks, Ashley!
These are amazing!!!!!!! Thanks so much for sharing your creation! Delicious!! This recipe will be going in my rotation of homemade breakfast bars/muffins! Yummy yum!!!
You’re welcome! I’m so glad you loved these. 🙂
How many calories is in one of these?
Do these freeze well?
I haven’t tried it so I’m not sure. I would think so but can’t say for sure. If I try it I’ll let you know!
Did you try freezing? Did you have any success? Ig not how long do they last in the fridge?
Did you try freezing? Did you have any success? Ig not how long do they last in the fridge?
if I want to use my own homemade jam, how much does your recipe yield? Thanks!
It yields 3/4 cup jam. You can customize it and use a little more or a little less based on how thick of a layer of jam you’d prefer. I hope you enjoy the recipe! 🙂
I added 2 bananas and didn’t process the oats in a food processor (I was being lazy) and it turned out amazing! The bananas make it sweeter and holds it all together pretty well. My husband loved this! Thanks!:)
Great idea! Thanks for sharing. 🙂
I made it your way with the 2 bananas and didn’t food process it – SO GREAT! Thanks!
★★★★★
I love these and I’m THRILLED that you’re liking the smoothie!! PS your pictures have been stunning lately 🙂
Thanks so much, Alexis!
These look great! Thanks so much for the recipe. I’m going to try them for my picky daughter!
I do have a question for you…I just made the jam with strawberries and blackberries instead of grapes and the jam is really sweet! ( I used about 1.5 cups of strawberries and .5 cups blackberries and 1.5 tbsp of honey). I don’t want these to be too sugary so do you think the recipe would still stick together if I omit the honey in the bars and just rely on the sweetness of the jam? Thanks!!!
I’m thinking the oat mixture will be too dry without the honey. I’d either add some more peanut butter, add an egg, or maybe even a mashed banana or applesauce. I hope it works out for you!
These look so good, and I love your pictures! That pan shot is gorgeous!!!
This is a really great recipe but a bit too much carbs for people with issues like diabetes. What would be some good substitutes for rolled oats?
Almond meal might work, but I haven’t tried it. Please let me know if you try something different!
YUMMMM i want these is exactly what I said out loud at my desk looking at these pics. OOPS! But seriously – yum!
OMG – these look amazing. I am definitely putting them on my list of foods to make!
Thanks Chelsey. Let me know what you think!
Ooooohhh yummmmyyy! I think pb&j would be pretty high up there for me too….it would definitely be the only sandwich I would have…..if someone limited me to that 😉 These sound so good! Pinning now!
Glad I’m not the only one. 🙂