Peanut Butter and Jam Oatmeal Bars
Indulge in the irresistible combination of sweet and salty with these Peanut Butter and Jam Oatmeal Bars—a nostalgic twist on a classic duo! Perfect as a snack or breakfast treat, these chewy, crumbly bars feature a hearty oat-based crust topped with creamy peanut butter and your favorite fruity jam or preserves. The recipe is a breeze to prepare, requiring just 15 minutes of prep time and a few pantry staples like rolled oats, brown sugar, and vanilla extract. A crumbly oat topping adds texture while baking to golden perfection in just 25 minutes. Perfectly portable and great for meal prep, these bars are a delicious way to satisfy cravings while keeping things wholesome.
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Recipe Information
Ingredients
- 2 cups rolled oats
- 1 cup all-purpose flour
- 0.75 cup brown sugar
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup butter, melted
- 0.5 cup peanut butter, creamy
- 1 teaspoon vanilla extract
- 0.75 cup fruit jam or preserves (e.g., strawberry, raspberry, or grape)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking soda, and salt. Stir until evenly mixed.
Pour the melted butter over the dry ingredients and mix until crumbly.
Set aside 3/4 cup of the oat mixture for the topping, and press the remaining mixture firmly and evenly into the bottom of the prepared baking pan to form the crust.
In a small microwave-safe bowl, warm the peanut butter for 15-20 seconds to make it more spreadable. Stir in the vanilla extract.
Spread the peanut butter evenly over the crust layer in the pan.
Spoon the fruit jam over the peanut butter layer and gently spread it to cover the surface evenly.
Sprinkle the reserved oat mixture on top of the jam layer. Press lightly to ensure it adheres.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges look set.
Let the bars cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out of the pan and cut them into 12 even squares.
Store the bars in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
3490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1827 mg | 79% | |
| Total Carbohydrate | 448.2 g | 163% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 206.8 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 312 mg | 24% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1832 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
