These Peanut Butter & Jelly Bars are a delightful, gluten-free, and vegan twist on the classic peanut butter and jelly combo. Packed with nutritious ingredients like almond flour, oats, and creamy peanut butter, these bars are topped with a delicious layer of fruity jam and crunchy granola. With just one bowl and a few simple steps, you can whip up a batch of these irresistible bars that everyone will love!
Equipment Needed
- Mixing bowl
- Silicone spatula
- 9x11 casserole dish (greased)
- Measuring cups and spoons
- Baking sheet
- Knife (for slicing)
Ingredients for Almond Flour Peanut Butter & Jelly Bars
- ¼ cup melted vegan butter or coconut oil
- ¾ cup maple syrup
- 1 cup quick oats
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoon almond or oat milk
- ¾ cup creamy peanut butter
- ¼ teaspoon salt
- ⅓ cup strawberry or blueberry jam
- 1 cup Bob's Red Mill Peanut Butter Homestyle Granola or you can use our homemade peanut butter granola recipe here.
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the melted vegan butter (or coconut oil), maple syrup, oats, almond flour, baking powder, vanilla extract, almond milk, peanut butter, and salt. Stir until a thick cookie dough batter forms.
- Transfer half of the dough into a greased 9x11 casserole dish. Use a spatula to evenly press it into the dish.
- Spread the jam over the dough. Top with the remaining dough and use a spatula to cover the jam completely.
- Bake for 35-40 minutes, or until the edges are golden brown. Your kitchen will smell amazing!
- Let the bars cool completely before slicing into 16 squares. Drizzle each bar with extra peanut butter and jam. Top with Bob’s Red Mill Peanut Butter Homestyle Granola.
- Enjoy these peanut butter and jelly bars as a sweet, satisfying snack or dessert!
Frequently Asked Questions
Yes! You can substitute almond butter, cashew butter, or any other nut butter for the peanut butter. Just ensure it's creamy for the best texture.
Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life (up to a week). You can also freeze them for up to a month!
For a nut-free version, use sunflower seed butter instead of peanut butter and oat flour instead of almond flour. Also check your granola for nuts, the one we used contains peanuts so be sure to choose another variety that is allergen safe. Be sure to check for any potential cross-contamination if you're allergic to nuts!
Want to make the perfect PB&J?
I wouldn't have named my blog "Peanut Butter and Jilly" if I didn't love ths classic sandwich! Looking for the ultimate PB&J recipe? Learn how to make the Perfect Peanut Butter and Jelly Sandwich with simple tips for balance, flavor, and customization. A timeless classic everyone loves! Click here for the recipe!
Peanut Butter & Jelly Bars
Ingredients
Peanut Butter & Jelly Bars Ingredients
- ¼ cup melted butter or coconut oil regular or vegan butter can be used
- ¾ cup maple syrup
- 1 cup quick oats
- 2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 tablespoon almond or oat milk regular milk can be used
- ¾ cup creamy peanut butter
- ¼ teaspoon salt
- ⅓ cup strawberry or blueberry jam of your choice
- 1 cup Bob's Red Mill Peanut Butter Homestyle Granola
Instructions
Making Peanut Butter and Jelly Bars
- Preheat the oven to 350. Mix the melted butter, maple syrup, oats, almond flour, baking powder, vanilla, peanut butter, milk, and salt together until a thick cookie dough batter forms.
- Transfer half of the cookie dough into a greased 9x11 casserole dish, use a silicone spatula to distribute it evenly and press it into the dish. Carefully spread the jam over top of the cookie dough. Top with the remaining cookie dough, using a spatula to ensure it's even and all of the jam is covered.
- Bake for 35-40 minutes or until golden around the edges. Your kitchen will smell incredible!
- Allow the bars to cool completely before slicing (carefully, they are very soft) into 16 squares. Drizzle the squares with peanut butter and jam. Top each bar with Bob's Red Mill Peanut Butter Homestyle Granola. Enjoy!
Jennifer says
Love this recipe. Though we have nut allergies. I was planning on using sun butter. Is there an alternative to the almond flour?
Jillian says
Hi Jennifer, I'm sure sun butter would be tasty in this! I would try 3/4 cup regular or gluten free all purpose flour!
Elyse says
Do these need to be refrigerated?
Jillian says
I usually leave mine on the counter in a sealed container and they do well for a few days. I generally don't refrigerate baked goods, but I don't think it would hurt these because they are so moist.
Grammie M says
I can't have grains and oats are a grain can I substitute chickpea flour or just do all almond flour?
Jillian says
Hi there! I'd try doing all almond flour!