Who doesn’t love the classic combination of creamy peanut butter and strawberry jelly? These gluten free vegan peanut butter and jelly oat bars are quite the tasty lunchbox treat or after school snack.
For as long as I can remember, I have always loved peanut butter and jelly sandwiches. When I was an itty bitty thing in kindergarten and now as a mama of four in her thirty’s. There is something about the combination of the salty, creamy peanut butter with the sweet strawberry jelly that takes be back to a little girl with pigtails every time.
All four of my kiddos are back in school, which means we are back to packing lunches five days a week. We actually pack lunches the night before to make the school mornings a little less crazy. We’ve got four kids in four different schools this year {yes, it’s nuts!!} so we are doing whatever we can to make our mornings run a little smoother.
When packing lunches, I usually like to include a small treat. Sometimes I’ll make these no-bake energy bites or these mini double chocolate chip cookies to surprise them. They get a big smile when mom puts homemade treats in their lunches. No, I most certainly don’t do it everyday. I ain’t got time for that! Sometimes lunches are put together from whatever I can find in the pantry and you know what? They survive.
For this recipe, I was inspired by my kids. They already love my gluten free vegan peanut butter and jelly thumbprint cookies so I new they would be huge fans of these gluten free vegan peanut butter and jelly oat bars. They are a crumb bar made with Bob’s Red Mill gluten free quick oats, as well as their 1-to-1 baking flour. The quick oats are one of my favorite gluten free baking staples because they can be added to pancakes, muffins, cookies and these oat bars. Extra whole grains and protein are so good for my kids and their growing bodies!
Peanut butter with strawberry jelly is our family favorite, but you can certainly use your favorite jelly in this recipe. Raspberry, apricot or even blueberry. The combination of the crumbly peanut butter oat layers with the sweet fruit jelly is just a delicious match up. Bake up a batch of these gluten free vegan peanut butter and jelly oat bars and serve with a glass of ice-cold non-dairy milk. You’ve got yourself a winning after school {or long day at work} treat!
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/4 cup refined coconut oil, melted
- 1/3 cup pure maple syrup, room temperature
- 2 tablespoons almond milk or oat milk, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup Bob’s Red Mill gluten free quick oats
- 1 cup Bob’s Red Mill gluten free 1-to-1 baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup strawberry jelly or your favorite berry jelly
- Preheat oven to 350 degrees. Line 8x8-inch square baking pan with parchment paper or spray with nonstick cooking spray.
- In large bowl of stand mixer, cream together peanut butter, brown sugar and coconut oil. Add maple syrup, almond milk and vanilla extract. Mix until combined.
- Add quick oats, flour, baking powder, baking soda and salt to wet ingredients. Mix until dough comes together.
- Press about half of peanut butter oat mixture into prepared pan, reserving the other half. Press evenly into bottom of pan.
- Spread even layer of strawberry jam over top of pressed dough. Sprinkle remaining dough in even layer over top of raspberry jam.
- Bake oat bars for 25-30 minutes or until topping is golden brown. Allow to cool in pan. Slice and serve.
This post has been sponsored by Bob’s Red Mill. All opinions are my own. Check out more delicious healthy recipes, snag coupons and find stores near you at bobsredmill.com!
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