This easy-ingredient recipe begins with a crisp almond-oat crust, which is naturally sweetened with coconut sugar. Coconut oil replaces vegan butter.
Prepare your jam filling while the crust is baking. The strawberry jam is heated and made into a sauce that can be poured with the addition of fresh strawberries. This sweet topping is made from just two ingredients and pairs well with the peanut butter swirl.
Here’s where it gets serious: jam on the crust, generous amounts of peanut butter swirled in, and crushed, roasted nuts on top.
Wow. It would be best if you ate that NOW.
When can one have a PB&J snack bar? You’re welcome. I’d recommend sharing one over afternoon tea with a friend. You can also take one with you for a snack in the middle of the day. You can also eat one (or more) as a healthy after-dinner treat. You can eat them anytime, anywhere, and for any reason.
- 1 cup gluten-free Rolled Oats
- 1 cup raw almonds
- 1/4 teaspoon sea salt
- 2 Tbsp coconut sugar
- 4 1/2 Tbsp coconut oil, melted
- 1/4 cup strawberry jam
- Chop up 1/2 cup fresh or frozen strawberries (or raspberries)
- Natural salted creamy peanut Butter 2 Tbsp
- Chop 2 Tbsp of roasted salted nuts ( optional).
- Preheat oven to 350 degrees F 176 C and line an 8×8 inch baking dish.
- Add the oats and almonds to a Food Processor or High-Speed Blender and pulse until a fine meal is formed.
- Add melted coconut oil to the bowl. Stirring with a wooden spoon will help to mix the ingredients. Use your hands to incorporate the oil into the ingredients until it resembles wet sand.
- Spread the mixture in the baking dish, and use your fingers to press it into an even layer.
- Bake for 15 Minutes. Bake for 15 minutes.
- Add jam and strawberries into a small pan and heat over medium-low heat until warm and pourable. This should take about 5-7 mins. Remove from heat, and set aside.
- Remove the crust from the oven once it is slightly golden, and add the strawberry jam immediately. Spread evenly with a spoon. Dollop peanut butter on in teaspoon quantities.
- Then, gently swirl them together using the handle of a wooden spoon or a chopstick. Add crushed peanuts to the top (optional).
- Bake for 12-17 more minutes or until the strawberries are bubbling and warm.
- After removing the squares from the oven, let them cool for 2-3 hours. After cooling, remove the bars from the pan. Cut into ten squares or nine squares (amounts are as written in the original recipe // adjust for batch size).
- Keep leftovers in an airtight container for up to 2 days at room temperature, 3-4 days in the fridge, or one month in the freezer.