Healthy Peanut Butter + Jelly Bars Recipe

My boys are all about their breakfast “bars.” If you watch my Instagram stories, you are probably familiar with them either eating one or asking for one: morning noon and night.

I recently made these healthy peanut butter and jelly bars for them, and it was a HIT. It is a great breakfast option, a nice snack or even a little desert… it paired well with vanilla ice cream one night! I personally love this recipe as well so its a win win for our entire household.

I’ve made them several times the same way, and for whatever reason, sometimes they’re more or less crumbly. When they’re crumbly, we put them in a bowl and enjoy with a spoon or fork. Hope you and your family enjoy these as much as we do!

PB + Jelly Bars (Peanut Butter Strawberry Bars)

Servings 6 servings


  • 1/2 cup + 3 tablespoons peanut butter, divided
  • 3 tbsp coconut oil
  • 2 tbsp organic maple syrup or agave
  • 3 cups gluten-free or old fashioned oats, divided
  • 1 cup fresh strawberries, diced
  • 1 1/2 tbsp melted ghee or clarified butter
  • 1/2 tsp ground sea salt


  • Preheat oven to 350 degrees.
  • Place 3 tablespoons of peanut butter in a small ramekin or bowl along with coconut oil and syrup. Microwave for 30 seconds to 1 minute, or until warmed through. Stir well. Reserve.
  • In a food processor fitted with a metal blade, process 1 cup of the oats into powder (=oat flour).
  • Pour the oat flour into a large bowl along with 1 cup of regular oats. Mix in the peanut butter/oil mixture and stir well to form a slightly crumbly dough.
  • Fit a 8x8 or 9x9 baking pan with parchment paper. Trim to remove any parchment overhang.
  • Pat the oat mixture to the bottom of the pan.
  • Top with strawberries.
  • Warm remaining peanut butter in the microwave for 20 seconds.
  • Dollop the warmed peanut butter on the strawberries.
  • Top with remaining 1 cup of oats, and drizzle with melted ghee. Sprinkle with salt.
  • Bake for 25-30 monies or until golden brown.
  • Place pan on a cooling rack and let cool for 30 minutes.
  • Remove parchment from pan. Let cool completely on the cooling rack.
  • Cut unto 6-qual sized bars. Store in the refrigerator for up to 3 days.


(1 bar = 1 serving if the bar is cut into 6 quals bars)
*These bars are so decadent and crumbly, you'll want to eat them with a knife and fork!


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