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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!