Oatmeal Peanut Butter and Jelly Bars


These peanut butter and jelly bars are for my skinny minis, so they are packed full of calorie rich stuff like butter and healthy oats! Perfect mid morning snack.

1 c flour
1 c quick-cooking oats
2/3 c coconut palm or brown sugar
1/2 tsp salt
1/4 tsp baking soda
1/2 c chunky all-natural peanut butter
10 TBSP butter, at room temperature,
1 c strawberry jam

Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-9-inch metal baking pan with butter, then flour, tapping out any excess flour; set aside.

Combine flour, oats, sugars, salt, and baking soda in a large bowl of a stand mixer. Add the peanut and butter, beat mixture until combined.

Place two-thirds of the mixture into the prepared pan and, using a measuring cup dipped in flour, press it firmly and evenly into the bottom; set the remaining mixture aside. Bake until the edges start to brown, about 15 minutes.

Remove the pan from the oven to a wire rack. Dollop the jam over the crust and spread into an even layer, taking care not to disturb the crust. Crumble the reserved oat mixture into pieces about the size of almonds and evenly sprinkle it over the jam. Return the pan to the oven and bake until the jam is bubbling and the topping is golden brown, about 20 to 25 minutes more.

Remove the pan to the wire rack and let it cool completely, about 1 1/2 hours. Cut into 18 squares.


Peanut Butter and Jelly Oat Bars


I’m always looking for healthy treats for my kids and these fit the bill. They are skinny minies so I’m not worried about fat. These are easy and yummy!

1 c whole wheat flour
1 c oats
1/2 tsp baking soda
1/2 c butter or coconut palm oil at room temp
1/2 c coconut palm sugar or brown sugar
1/2 c peanut butter
1 egg
1 tsp vanilla
1/4 milk
1/2 c jelly or jam of your choice

Preheat oven to 350. Grease an 8×8 pan.

Combine palm oil and sugar. Beat for 1 minute. Add peanut butter, egg, milk and vanilla. Add baking soda, flour and oats combine.

Spread into pan. Add jelly and swirl into oat mixture. Bake 25 – 30 minutes.

Makes 16.