gluten free vegan peanut butter and jelly oat bars
RECIPE TYPE: brownies & bars
SERVES: 12-16
  • 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
  1. Preheat oven to 350 degrees. Line 8x8-inch square baking pan with parchment paper or spray with nonstick cooking spray.
  2. 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.
  3. Add quick oats, flour, baking powder, baking soda and salt to wet ingredients. Mix until dough comes together.
  4. Press about half of peanut butter oat mixture into prepared pan, reserving the other half. Press evenly into bottom of pan.
  5. Spread even layer of strawberry jam over top of pressed dough. Sprinkle remaining dough in even layer over top of raspberry jam.
  6. Bake oat bars for 25-30 minutes or until topping is golden brown. Allow to cool in pan. Slice and serve.
Recipe by Sarah Bakes Gluten Free at