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You are here: Home / Breakfast / PB&J Baked Breakfast Bars

PB&J Baked Breakfast Bars

By Flora & Vino 12 Comments

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Six ingredient peanut butter & jelly breakfast bars that are naturally oil-free, gluten-free, and sweetened with dates and maple syrup. 

PB&J Baked Breakfast Bars stacked on a parchment lined wooden board with strawberries and scattered oats by Flora & Vino

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 I’m 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!

strawberries, Medjool dates, peanuts, and oats on wooden board by Flora & Vino

The Inspiration for PB&J Baked Breakfast Bars

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 protein powder in the original for peanut powder here to get that full peanut flavor plus a boost of protein.

Substitute peanuts for almonds, and strawberries for blueberries, to pull the whole PB&J thing together almost as conveniently as smashing together a sandwich.

Bob's Red Mill Organic Old Fashioned Rolled Oats in bag with strawberries and peanut and scattered oats by Flora & Vino

During the inception of these squares I preheated the oven with the intention to make said Blueberry Maple Baked Breakfast Bars and found myself completely out of fresh blueberries.

For shame.

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.

fresh strawberries in colander with oats on side by Flora & Vino

Tasting Notes on PB&J Baked Breakfast Bars

Don’t tell my Blueberry Maple Baked Breakfast Bars this, but I think this variation might be my favorite.

They’re peanut-buttery and 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?

It’s hard to beat peanuts and ripe strawberries.

Vitamix with breakfast bar ingredients inside by Flora & Vino

What You Need to Make PB&J Baked Breakfast Bars

Here’s what you need:

  • Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
  • unsalted peanuts
  • peanut powder
  • strawberries, fresh or frozen
  • Medjool dates
  • pure maple syrup

That’s it!

PB&J Baked Breakfast Bar batter with chopped strawberries mixed in and spatula by Flora & Vino

My Favorite Oats

Hopefully, you have everything you need on hand.

I used my favorite Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats as the hearty base to this recipe.

I find that fresh strawberries work best here, but if you use frozen strawberries, thaw them completely before adding to the recipe.

Drain any excess liquid from the frozen strawberries before adding to the blender so as to not water down the dough.

For the peanuts, make sure you have unsalted nut!

If you can’t find peanut powder try subbing protein powder for a similar result.

PB&J Baked Breakfast Bars baked in square glass baking pan with parchment paper by Flora & Vino

How to Make PB&J Baked Breakfast Bars

This recipe start with a high speed blender or food processor.

Add in the oats, peanuts, and peanut powder and process until you have a fine dust.

Next, add in the maple syrup, strawberries, and dates.

If your dates are dried out, try soaking them in warm water until they’re soft.

The trick to the best textured bars is to blend half of the oats and then stir in the second half.

I like to throw in some chunks of strawberries at the end, too, to create more of a jammy center.

PB&J Baked Breakfast Bars sliced into bars with parchment paper underneath on wooden board with fresh strawberries and peanuts and rolled oats on the side by Flora & Vino

Spread the mixture into a parchment lined square baking dish and top with additional chopped strawberries for aesthetics.

The bars will bake in just 20-25 minutes.

You’ll know that they’re done when the top is golden brown and the edges start to pull away from the parchment paper.

Yes, the kitchen will smell like peanut butter and jelly while the bars are baking!

Remove the pan from the oven and allow them to cool before slicing into even bars.

Voila!

PB&J Baked Breakfast Bars cut into bars on wooden board by Flora & Vino

Notes on Meal Prep

These bars are absolutely perfect for meal prep!

I like to make a big pan to enjoy over the duration of the week.

They make an amazing nutritious save-the-day breakfast or snack for those weeks you had zero time to grocery shop or prepare any food 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.

If there are any remaining, they can easily be frozen and reheated at a later date.

They freeze well and don’t dry out easily so you can keep them on hand for several months.

PB&J Baked Breakfast Bars stacked on a parchment lined wooden board with strawberries and scattered oats by Flora & Vino

How to Serve PB&J Baked Breakfast Bars

Make 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 and serve with a side of fresh fruit.

Try reheating the bars in the microwave for 30 seconds for more of a “baked oatmeal” feel.

Enjoy!

PB&J Baked Breakfast Bars stacked on a parchment lined wooden board with strawberries and scattered oats by Flora & Vino

More Vegan Breakfast Bars 

  • Banana Oatmeal Chocolate Chip Breakfast Bars

  • Fig Newton Breakfast Bars

  • Blueberry Maple Baked Breakfast Bars

  • Pumpkin Chocolate Chip Breakfast Bars

  • Nut-Free SunButter Granola Bars

I Want to Hear From You

If you make these PB&J Baked Breakfast Bars, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

PB&J Baked Breakfast Bars stacked on a parchment lined wooden board with strawberries and scattered oats by Flora & Vino

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PB&J Baked Breakfast Bars


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Flora & Vino
  • Total Time: 45 mins
  • Yield: 12 bars
  • Diet: Vegan
Print Recipe
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Description

Six ingredient peanut butter & jelly breakfast bars that are naturally oil-free, gluten-free, and sweetened with dates and maple syrup.


Ingredients

  • 2 cups Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats, divided
  • 1 cup raw unsalted peanuts
  • ½ cup peanut powder
  • 1 heaping cup of hulled and diced strawberries, fresh or frozen + more for topping
  • ½ cup Medjool dates, pitted and chopped
  • ⅓ cup pure maple syrup

Instructions

  1. Preheat oven 350°F and line an 8X8 (or similar size) square baking dish with parchment paper. Set aside.
  2. In food processor or high speed blender, combine half the oats, peanuts, and peanut powder and pulse until well combined.
  3. Add dates and process for another 30 seconds.
  4. 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 TBSP maple syrup to get the mixture to stick. It should be thick but not dry and crumbly.
  5. 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.
  6. Bake for 20-25 minutes, until golden brown around the edges and firm to the touch.
  7. Cool completely before cutting into bars.
  8. Store in the fridge for 5-7 days and freeze for long term storage.

Notes

*If your dates are dried out, try soaking them in hot water for ~10 minutes, then drain and add to recipe.
**Heavily adapted from my Blueberry Maple Baked Breakfast Bars

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Breakfast, Snack
  • Method: Oven-Bake
  • Cuisine: Oil-Free, Gluten-Free, Refined-Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Filed Under: All Food Recipes, Breakfast, Gluten-Free, Healthy Snacking, Meal Prep, Oil-Free

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SunButter Cinnamon Rolls (Yeast-Free!)
Millet Breakfast Porridge
Vegan Zucchini Bread

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Reader Interactions

Comments

  1. Daniella

    August 24, 2019 at 4:46 pm

    This recipe (and the blueberrry version) is FANTASTIC! The bars stay soft and have a great texture and flavor! I made these for a family member over a year ago and he still talks about how good these were!

    Reply
    • Flora & Vino

      August 26, 2019 at 11:19 pm

      Hi Daniella! Thanks so much for your comment! So glad that you and your family enjoyed them!

      XOXO Lauren

      Reply
  2. Patty

    July 13, 2020 at 10:27 am

    When do you add the 1/3 cup of maple syrup? It doesn’t mention that step in your recipe, only in the blog about it. You may want to correct that. Made them today – can’t wait for them to cool so I can try them!! Yum!

    Reply
    • Flora & Vino

      July 13, 2020 at 1:42 pm

      Hi Patty,

      Thanks so much for this mention! i’ll be sure to update it. Let me know what you think of them!

      XOXO Lauren

      Reply
      • Patty

        July 13, 2020 at 4:35 pm

        The bars have since cooled and I’ve got to say: Oh my goodness, they are good!! This is definitely going in my regular rotation of recipes!

        Reply
        • Flora & Vino

          July 13, 2020 at 4:41 pm

          YAY, I’m SO glad to hear that, Patty! Enjoy!

          XOXO Lauren

          Reply
  3. Jane

    August 7, 2020 at 3:03 pm

    Want to make this but I don’t have peanut powder – What can I substitute it with? I have Whole Foods unsweetened peanut butter- will that work and how much?

    Reply
    • Flora & Vino

      August 9, 2020 at 3:15 pm

      Hi Jane,

      You’re going to love these! I recommend using a neutral protein powder instead. Let me know how it turns out!

      Best,
      Lauren

      Reply
  4. Susan

    May 5, 2021 at 5:50 pm

    Do you have nutrition information for these bars? I’m especially looking for grams of protein, grams of carbs and grams of fiber. Thank you!

    Reply
    • Flora & Vino

      May 7, 2021 at 3:27 pm

      Hi Susan! I don’t currently offer nutrition information on my website. I recommend adding everything to a nutrition calculator online to determine this!

      XOXO Lauren

      Reply
  5. Linear Bar

    December 20, 2024 at 10:33 am

    These PB&J baked breakfast bars look amazing! I love the nostalgic flavor combination with a healthy twist—such a perfect grab-and-go option. As the owner of Linear Protein Bar, I’m always inspired by creative recipes that blend taste and nutrition so well. What’s your favorite way to adjust the recipe for extra protein without changing the texture? Would love to hear your tips.

    Reply

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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