PB&J Baked Breakfast Bars

  • Author: Flora & Vino
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 12 bars
  • Diet: Vegan


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



  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.


*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

  • Category: Breakfast, Snack
  • Method: Oven-Bake
  • Cuisine: Oil-Free, Gluten-Free, Refined-Sugar-Free