Show of hands: Who still eats Peanut Butter and Jelly Sandwiches?
You are my kind of people.
I’ve been on a major PB&J kick lately, and not even trying to hide it.
Peanut butter and berry combos have been popping up all over my Instagram feed more often than it popped up in my brownbag lunch as a kid.
In my adult life, I like to think I’ve gotten a little more creative about how I consume the classic combo.
These PB&J Baked Breakfast Bars require only 6 ingredients to make the most delicious breakfast or snack that’s bursting with peanut butter and berries!
The inspiration for these PB&J Baked Breakfast Bars comes from my Blueberry Maple Breakfast Bars!
If you haven’t made them yet, now’s your chance to give them a once over too.
You’ll see a lot of the same ingredients pop up, like hearty oats, gooey dates, and pure maple syrup.
I swapped out my protein powder in the original for peanut powder here to get that full peanut flavor plus a boost of protein.
An easy switch of almonds for peanuts, and blueberries for strawberries pulled the whole PB&J thing together almost as conveniently as smashing together a sammy.
During the inception of these squares, I’d preheated the oven with the intention to make my Blueberry Maple Baked Breakfast Bars and found myself completely out of fresh blueberries.
So I threw in some fresh strawberries instead, thinking I’d make Strawberry Maple Bars. An easy fix.
Sometime after the addition of those red berries I started daydreaming about PB&J variations and threw in the peanuts and peanut powder on a whim.
Don’t tell my Blueberry Maple Baked Breakfast Bars this, but I think this variation is my favorite.
They’re peanut-buttery, perfectly sweet, with a golden exterior and moist and chewy interior.
Did I mention they’re also oil-free, gluten-free, and refined sugar free?
These bars are perfect for meal prep!
I like to make a big pan, enjoy as many as I want over the duration of the week, then freeze the remaining bars.
They make the most amazing an nutritious save-the-day breakfast or snack when it’s one of those Mondays where you had zero time to grocery shop or prepare any eats for the week.
I have a stash in my freezer right now for that very reason that I look at fondly when I’m stumble upon it looking for the frozen fruit.
They freeze well and don’t dry out easily, so you can keep them on hand for several months.
Enjoy 1-2 of these PB&J Baked Breakfast Bars for an easy grab-and-go breakfast or mid-morning snack.
I love to drizzle mine with creamy peanut (see drool-worthy drizzle in photos) and serve with a side of fresh fruit.
Eat them right out of the fridge, or try reheating the bars in the microwave for ~30 seconds for more of a “baked oatmeal” feel.
If you can’t find peanut powder, try subbing almond meal or oat flour for similar results.
If you start your day off with these PB&J Baked Breakfast Bars, let me know! I’d love to hear what you think of them.
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your bars!
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- 2 cups GF oats
- 1 cup raw unsalted peanuts
- ½ cup peanut powder (or sub almond flour or oat flour for varying results)
- 1 heaping cup of hulled and diced strawberries, fresh or frozen (fresh for best results)
- ½ cup packed pitted & chopped dates
- ⅓ cup maple syrup
- ½ cup diced strawberries (optional for topping)
- creamy peanut butter, for serving (my favorite is this kind)
- Preheat oven 350 and line an 8X8 square baking dish with parchment paper. Set aside.
- In food processor or high speed blender, combine ½ the oats, almonds, and peanut powder and pulse until well combined.
- Add dates and process for another 30 seconds.
- Add strawberries and remaining oats and blend until sticky and well combined. If the mixture is too dry, add another date or two, a handful of fresh strawberries, or 1 TBS maple syrup to get the mixture to stick. It should be thick but not dry and crumbly.
- When you've reached your desired consistency, press mixture into the parchment covered 8×8 square pan and top with optional diced strawberries and a sprinkle of oats.
- Bake for 20-25 minutes, until golden brown around the edges and firm to the touch.
- Cool completely before cutting into bars.
- Drizzle with creamy peanut butter before serving, if desired.
- Store in the fridge for 5-7 days and freeze for long term storage.
**Heavily adapted from my Blueberry Maple Baked Breakfast Bars
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