Peanut Butter and Jelly Bars

• Vegetarian
• Gluten free

• Produce

  • 1 cup Berries, frozen

• Breakfast Foods

  • 1 cup Rolled oats

• Condiments

  • 1 tbsp 2 tbsp creamy peanut butter, creamy
  • 1 tbsp Honey
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 2 tbsp Chia seeds

Found on wholesomelicious.com

Description

Ingredients

• 1 cup frozen berries*
• 2 tbsp maple syrup
• 2 tbsp chia seeds
• 3 tbsp coconut oil
• 1 tbsp honey
• 2 tbsp creamy peanut butter+1 tbsp
• 1 tsp vanilla extract
• 1 cup rolled oats (I used a GF variation)
• 1 cup almond flour
• ½ tsp sea salt

Directions

• Preheat your oven to 350.
• Begin to make your jam. Bring frozen berries and maple syrup to a boil. Reduce heat to medium and let simmer until the berries are soft and the juices have been released. Smash the berries. Continue to cook for another 5 minutes, or until the mixture has thickened. Add chia seeds and remove from heat. Set aside to cool. You can do this step ahead and refrigerate the jam.
• For the peanut bars, melt coconut oil honey and peanut butter in a saucepan or microwave. Mix together until smooth, add vanilla extract.
• Slowly fold in oats and almond flour until mixture is thick. Sprinkle with sea salt.
• Using an 8x8 pan, line the pan with parchment paper, creating a sling letting the paper hang over the sides. Spray with non-stick spray.
• Press the peanut butter mixture along the bottom of the pan until very firm and tight. Bake in the oven for 15 minutes, and remove from heat.
• Spoon approximately ¾ cup of the jam over the top of the peanut butter oat mixture. Swirl in the remaining tbsp of peanut butter. Return to the oven and bake another 7 minutes, or until the jam is firm.
• Let cool completely, then cut into small squares.
• Store in the freezer or air tight container.