Tasty Tuesday– Peanut Butter and Jelly Bars

I’ve been on a “Let’s try to bake healthier” kick. Sometimes it works… sometimes it doesn’t. Now let me clarify before you make a decision on healthier… I’m still using flour, brown sugar, and other typical ingredients. I’m a purist. If I’m going to bake I’m using AP flour, real sugar and butter. It’s just me… Sort of like if I’m going to read I need a book.

So I’ve been making “breakfast cookies”.  This recipe was actually a super healthy recipe that I altered to make more my style of baking. You can see the original recipe with almond flour, coconut sugar and more healthy ingredients here.

If you don’t have those types of ingredients at home… here is my version!


Peanut Butter and Jelly Bars

  • 2 cups old-fashioned rolled oats
  • 1 cup  flour
  • 1/4 cup brown sugar
  • ½ teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 large banana, mashed
  • ¾ cup creamy peanut butter, melted
  • 2 tablespoons vegetable oil
  • 2/3 to 3/4 cup strawberry jam (or your favorite flavor!)



Preheat the oven to 350 degrees F. spray 9×9 pan with non-stick spray. Place the peanut butter in a bowl and microwave it for 30 seconds, or until melty. Let it cool for a few minutes. I added my banana to the hot peanut butter since I’d just pulled it out of the freezer. the PB and banana can be mixed together before being added to dry ingredients.

In a large bowl, whisk together the oats, flour,  sugar, baking soda, baking powder, salt and cinnamon.P1060931


Add the banana and peanut butter mixture to the bowl and use a spatula to mix and combine and dough. Take a few minutes to really mix it together – the mixture will moisten totally. I ended up mixing it with my hands once it was starting to pull together.



Press the dough into the prepared pan. Make sure to make it an even layer across the pan.


Spread the jelly over the top of the mixture. You could also just do dollops if you don’t want as much jelly.


Bake the cookies for 15 to 20 minutes, or until golden brown. Remove and let cool completely.



These turned out decent. They are really dense in my opinion. I did end up added a bit extra PB in my attempt to pull it all together. They have a good PB taste. It may work out better as cookies because they would be thinner, or you could make it in a 9×13 which would also make the bars not as thick. I haven’t moved it to the must make again category, but it’s not OMG never again either. It’s more like… that needs work.



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