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Peanut Butter and Jelly Snack Bars

Squares of our easy gluten-free vegan PB&J Oat Bars

You guys. I don’t even know what to say, other than if you make these bars you’ll want to eat every last crumb!

And that they taste exactly like a PB&J sandwich, but somehow better.
And that they’re vegan and gluten-free!

Can you tell I’m just a little excited about this one?

Measuring cups of oats, almonds, and coconut sugar for making Vegan PB&J Bars

This simple 8-ingredient recipe starts with a crispy almond-oat crust that’s naturally-sweetened with coconut sugar and made with coconut oil in place of vegan butter (a swap you guys continue to request).

While the crust bakes up, prepare your jam filling. Strawberry jam is heated into a pourable sauce with the addition of a few fresh strawberries. The result is a sweet, 2-ingredient topping that pairs perfectly with the peanut butter swirl.

Cooking strawberries and jam in a saucepanPouring strawberry mixture over the crust for Gluten-Free Vegan PB&J Bars

This is where things get serious: Jam on crust, swirled with generous amounts of peanut butter, and topped with crushed, roasted peanuts.

I mean, WHOA. Bake that up and put it in your mouth STAT.

PB&J Snack Bars with marbled peanut butter and fruit layerParchment-lined baking pan filled with a batch of our PB&J Bars recipe for a gluten-free vegan snack

I think you guys are going to LOVE these bars! They’re:

Tender
Crispy on the edges
Gooey in the center
Peanut buttery
Jam-packed (<- see what I did there?)
Savory-sweet
& Insanely delicious

When would one enjoy a PB& J snack bar? I’m so glad you asked. I would recommend sharing one with a friend over tea in the afternoon. Or taking one to go for a mid-day snack. Or, digging into one (or two) for a wholesome after-dinner dessert. Or anytime, anywhere, for any reason…really.

Squares of our gluten-free vegan PB&J Oat Bars for a healthy vegan snack

If you try this recipe, let us know! Leave a comment, rate it (once you’ve made it), and pretty please take a picture and tag it #minimalistbaker on Instagram so we can see! We adore seeing our creations come to life in your kitchens. Cheers, friends!

Grabbing a bite of a vegan gluten-free PB&J Oat Bar for a healthy snack

Print
Peanut Butter and Jelly Snack Bars beside dairy-free milk and a bowl of peanuts
4.32 from 25 votes

Peanut Butter and Jelly Snack Bars

Simple, 8-ingredient peanut butter and jelly bars with a naturally-sweetened oat-almond crust, and a strawberry jam and peanut butter topping! The perfect hearty snack or dessert!
Author: Minimalist Baker
Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings: 9 (bars)
Category: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-4 Days

Ingredients

US Customary - Metric

CRUST

  • 1 cup gluten-free rolled oats
  • 1 cup raw almonds
  • 1/4 tsp sea salt
  • 2 Tbsp coconut sugar
  • 4 1/2 Tbsp coconut oil, melted

FILLING

  • 3/4 cup strawberry jam (ensure vegan friendliness)
  • 1/2 cup frozen or fresh strawberries (or raspberries // chopped)
  • 2 Tbsp natural salted creamy peanut butter
  • 2 Tbsp roasted salted peanuts, chopped (optional)

Instructions

  1. Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper.
  2. Add oats, almonds, sea salt, and coconut sugar to a food processor or high speed blender and pulse into a fine meal, making sure no large pieces remain.
  3. Transfer to a mixing bowl and add melted coconut oil. Stir with a spoon to incorporate. Then use your hands to work the oil into the dry ingredients until the mixture resembles wet sand.
  4. Spread the mixture into the baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).
  5. Bake for 15 minutes. Then increase heat to 375 degrees F (190 C) and bake for 5 minutes more, or until the crust is fragrant and the edges are slightly golden brown.
  6. In the meantime, add jam and strawberries to a small saucepan and warm over medium-low heat until hot and pourable - about 5-7 minutes. Remove from heat and set aside.
  7. Once crust is slightly golden brown, remove from oven and immediately add strawberry jam. Use a spoon to spread into an even layer. Then dollop on peanut butter in 1 teaspoon amounts.
  8. Use the handle end of a spoon (or a chopstick) to gently swirl the two together. Top with crushed peanuts (optional).
  9. Reduce oven heat to 350 degrees F (176 C) and bake for another 12-17 minutes or until the strawberry topping is warm and bubbly.
  10. Remove squares from oven and let cool completely - 2-3 hours. Once cooled, gently lift bars from pan and slice into 9 even squares, or 10 bars (amounts as original recipe is written // adjust if altering batch size).

  11. Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.

Notes

*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 9 bars)

  • Calories: 289
  • Fat: 17.1g
  • Saturated fat: 7.4g
  • Sodium: 59mg
  • Carbohydrates: 31g
  • Fiber: 3.3g
  • Sugar: 18g
  • Protein: 5.2g
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98 Comments 10 ingredients or less, Dairy-Free, Gluten Free, Refined Sugar-Free, Snacks, Soy-Free, Spring, Summer, Sweet (dessert), Vegan

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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Talk About It

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All commentsI made thisQuestions
  1. Avatar for LaurenLauren says

    December 5, 2015 at 7:18 am

    Oh Dana, these are going to be perfect for postpartum snacks! I’ll stash these in my freezer and hopefully forget about them for the next month. Though that doesn’t sound likely, they look too good :p

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 6, 2015 at 5:27 pm

      YES. They are perfect in the freezer! Just let them thaw a little. SO dreamy. Good idea!

      Reply
  2. Avatar for Bethany @ Athletic AvocadoBethany @ Athletic Avocado says

    December 5, 2015 at 7:42 am

    Its always peanut butter and jelly time in my household! This recipe is a more grown-up version of the classic childhood sandwich, and I’d love to eat one for breakfast or even dessert!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 6, 2015 at 5:27 pm

      Yes! It’s a perfectly acceptable dessert or breakfast. Hope you love them, Bethany!

      Reply
  3. Avatar for Heidi KokborgHeidi Kokborg says

    December 5, 2015 at 9:07 am

    Dana, these snack bars look absolutely incredible! Peanut butter and jam are the perfect combo so I just know I am going to love these bars. I can’t wait to try them!

    Reply
  4. Avatar for Leah M @ love me, feed meLeah M @ love me, feed me says

    December 5, 2015 at 9:08 am

    Ohhhh maaaa goooodnessss! These are a beautiful creation!

    Reply
  5. Avatar for TheresaTheresa says

    December 5, 2015 at 11:37 am

    Dana, thank you so much for including metric measurements and celsius, it really helps! I am baking these in Berlin right now, will report about results ;)

    Reply
    • Avatar for TheresaTheresa says

      December 5, 2015 at 1:35 pm

      Ok, they are amazing. I love it that there’s not so much peanut butter in them (cause, less healthy) but definitely enough to taste them. And adding fresh strawberries to the topping is making it taste much more fresh than just plain old jam – which is good because I don’t really like jam.

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        December 6, 2015 at 5:29 pm

        Yay! So glad you liked them, Theresa. Thanks for sharing!! xoxo

        Reply
  6. Avatar for MartyMarty says

    December 5, 2015 at 12:31 pm

    I am making these for my husband. He is not going to know what to do with himself. Thank you so much. I am not going to tell him this is your recipe. I am just st going to let him think I am a genius or divine. Well OK, I will tell him later.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 6, 2015 at 5:29 pm

      Ha! Go for it. Hope he loves them (and you!)!

      Reply
  7. Avatar for SaraSara says

    December 5, 2015 at 1:49 pm

    Oh my goodness! I just made peanut butter AND I have a few of last summer’s strawberries stashed in the freezer! Hello party in my mouth!

    Reply
  8. Avatar for SaraSara says

    December 5, 2015 at 3:41 pm

    These look amazing! I want to make them, but I can’t have oats. :/
    What do you think I could substitute in for the cup of rolled oats?

    Thanks for sharing all your amazing recipes. I made the sweet potato lasagna last night for dinner and was blown away by the tofu ricotta. You’re a culinary genius, Dana!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 6, 2015 at 5:29 pm

      Hi Sara! I would substitute a flour of choice, such as spelt!

      Reply
  9. Avatar for Emilie @ Emilie EatsEmilie @ Emilie Eats says

    December 5, 2015 at 4:06 pm

    These are gorgeous and look soooo delicious! My boyfriend just said “are those vegan? I’d eat them.” That’s when you know it’s good!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 6, 2015 at 5:30 pm

      Heck yeah! Hope you and the bf love them, Emilie! xo

      Reply
  10. Avatar for KelleyKelley says

    December 5, 2015 at 5:57 pm

    These look incredible! Do they travel okay, or are they super squishy?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 6, 2015 at 5:30 pm

      They travel OK if they’re in a container, rather than a bag. And separate them with parchment to keep them fresh! I’d also freeze them beforehand, just to make them more sturdy. Good luck!

      Reply
  11. Avatar for CarlosCarlos says

    December 5, 2015 at 7:36 pm

    I love this recipe and with some of my favorite ingredients. I will try with a Fig & Strawberry Jam that I have in my pantry. Also, you photos are beautiful!!
    I hope to get to take photos like you one day.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 6, 2015 at 5:31 pm

      Thanks Carlos! Let me know how the fig and strawberry jam works out!

      Reply
  12. Avatar for Kathryn - The Scratch ArtistKathryn - The Scratch Artist says

    December 6, 2015 at 3:02 am

    umm…YUM! I am a PBJ fiend so any way that I can get more of it in my belly puts a smile on my face <3 <3

    Reply
  13. Avatar for ReemazReemaz says

    December 6, 2015 at 4:16 am

    I saw this post before going to sleep last night and I just couldn’t wait until the next day has come! I just have to make these today! I don’t want to end up licking my screen!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 6, 2015 at 5:31 pm

      Ha! Hope you went for it. Let me know how you liked them, Reemaz!

      Reply
      • Avatar for ReemazReemaz says

        December 8, 2015 at 9:23 am

        I certainly did! Although the crust was crumbly, (I assume I added more almonds than I should have) they tasted absolutely fantastic! I used raspberry jam and frozen raspberries.
        Next time I am adding more peanut butter!
        Thanks a lot Dana for this super simple and awesome recipe!

        Reply
  14. Avatar for JessiJessi says

    December 6, 2015 at 6:41 am

    These look like a lot of fun! Do you think any of the ingredients would need to be changed for a different jam besides the fruit to go with it? My dad likes black raspberry jam, and I was going to show him this recipe. :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 6, 2015 at 5:31 pm

      I’d keep everything else the same!

      Reply
  15. Avatar for tammy thieletammy thiele says

    December 6, 2015 at 9:23 am

    You are seriously on a roll! I can’t wait to make these…and as I just bought my husband some specialty nut butters I may try them in the next batch for a fun twist!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 6, 2015 at 5:32 pm

      Thanks Tammy! I think you’re our most loyal fan from the beginning! So kind. Thanks for the support and love! Hope you love these. xo

      Reply
  16. Avatar for Nicole EmilyNicole Emily says

    December 6, 2015 at 12:40 pm

    These look wayyyyy to delicious! x

    Reply
  17. Avatar for RoneeRonee says

    December 6, 2015 at 6:00 pm

    Made this today! Tasted super yummy! I was craving something fruity. My crust didn’t turn out at all though :-( It was crumbly and didn’t get firm like a crust. Not sure what happened. I just kind of flopped the ‘bar’ over and ate it more like a cobbler. It will still get eaten, so no worries!

    Reply
    • Avatar for joan jettjoan jett says

      October 20, 2016 at 7:28 pm

      My crust didn’t turn out at all either. I baked it a bit more and cooled it for a day. There isn’t really much binding agent to speak of. Perhaps flax seed in the crust would be better than just oatmeal and nuts, which aren’t going to stick together. Too bad. I was going to mail these out of state to a friend but when they get there, I’m afraid they’re just going to be a crumbly mess.

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        October 21, 2016 at 3:13 am

        Pro tip! Almond FLOUR in place of almond meal works to hold these together more firmly. Also, adding a little extra coconut oil + a dash of maple syrup adds more binding power! Good luck.

        Reply
        • Avatar for JoanjettJoanjett says

          October 21, 2016 at 9:40 am

          Sorry, but almond flour is the same thing as almond meal. Unless you’re saying you should grind the nuts into a flour instead of the sandy texture described in the recipe. And I used a good heaping tbs more of the oil.

          Reply
  18. Avatar for MoxxMoxx says

    December 7, 2015 at 12:04 am

    The flavor was good but the crust falls apart.

    Reply
  19. Avatar for Connie BueherConnie Bueher says

    December 7, 2015 at 7:54 am

    Let me tell you, I can’t really imagine anything at all that tastes better than a PB&J Sandwich hahaha. But I will give this recipe a try, and when I do, I’ll come back here and tell you my thoughts on it lol. The bars look great! Awesome recipe as always, Dana. xx

    Reply
  20. Avatar for AndreaAndrea says

    December 7, 2015 at 11:00 am

    Hi Dana!

    I don’t have any coconut sugar, but do you think it’s possible to substitute with maple sugar? Or any other good substitution suggestions?

    Thanks!

    Reply
  21. Avatar for Emily | Robust RecipesEmily | Robust Recipes says

    December 7, 2015 at 11:35 am

    YUM these look fantastic! i Just ate lunch but I want one of these instead!

    Reply
  22. Avatar for Amber | Quite Good FoodAmber | Quite Good Food says

    December 7, 2015 at 1:46 pm

    PB & J isn’t really a thing here in New Zealand, so would you believe I’ve NEVER tried the combo before?! Anyway I made these and wow they’re amazing! Now I have a new baking addiction…

    Reply
  23. Avatar for Angelica MartinAngelica Martin says

    December 7, 2015 at 3:17 pm

    This is perfect food to make for my boyfriend so he won’t get hangry. I will likely overeat them for breakfast, lunch, snack, maybe dinner…thank you!

    Reply
  24. Avatar for LindseyLindsey says

    December 7, 2015 at 9:30 pm

    These looked too good, just made a batch tonight using my favorite concord grape jelly and frozen mixed berry blend. Can’t wait to see how they turn out tomorrow morning!

    Reply
  25. Avatar for Ciarra GodsonCiarra Godson says

    December 8, 2015 at 4:21 pm

    Made these today and they were SO good. I can’t stop eating them! I had to bake the crust for an additional 12 minutes which helped the crumbliness and I also cooled on the counter for two hours and then put in the fridge for an additional hour. They were firm and held together great! I will definitely make these again. Probably as soon as they’re gone :)

    Reply
  26. Avatar for diandradiandra says

    December 10, 2015 at 2:38 pm

    Hi Dana,

    The crust has been in the over for about 25 min now. It still feels soft though. I did add a little extra oil because it didn’t seem wet enough. should I keep baking? or transfer to a freezer?

    Reply
  27. Avatar for Nanci MaloneNanci Malone says

    December 13, 2015 at 4:13 pm

    Love them! So simple, quick and delicious! My non-veg husband approved and I trust my daughter will agree. Thanks for your sharing your skill! Keep up the good work!

    Reply
  28. Avatar for KatyKaty says

    December 14, 2015 at 2:05 pm

    Hi,
    Can I use quick cooking oats or oat flour in place of ?
    Thanks!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 14, 2015 at 3:57 pm

      oat flour is fine!

      Reply
      • Avatar for KatyKaty says

        December 15, 2015 at 2:14 pm

        Just died and went to PB&J Heaven. These are fab! Thanks for a great recipe!

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          December 17, 2015 at 4:32 pm

          Yay! Glad you liked them, Katy!

          Reply
  29. Avatar for EmilyEmily says

    January 11, 2016 at 11:04 am

    What type of nuts would work well as a substitute? I try to avoid almonds since they are rough on my stomach. I can’t wait to try these once I figure out a different nut to use!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 12, 2016 at 5:18 pm

      Hmm, pecans?

      Reply
      • Avatar for EmilyEmily says

        January 14, 2016 at 8:01 am

        I was going to try with pecans today!

        Reply
  30. Avatar for HunterHunter says

    January 16, 2016 at 7:40 pm

    This was a great recipe, I loved how it was a bit of a grown up take on a PB&J! I used Raspberry Jam and topped it with both almond and peanut butter. I also used turbinado sugar instead of coconut sugar. It was amazing! The only thing different I would do next time is add less sugar, or even none, to the crust but that might just be because the jam I was using was so sweet (Bonne Maman Jams)! I’m going to start bringing these with me for a snack. Thank you so much for the recipe!!

    Reply
  31. Avatar for KarinaKarina says

    January 19, 2016 at 10:13 am

    Amazing! Even with a newborn and a toddler trying to destroy my peace, these bars were worth the stress and tears and mess. I used some homemade low sugar strawberry jam (we don’t like it nearly as much as the strawberry perserves from food in jars so I needed a way to use it) and it was perfect. Yay for a new snack bar!

    Reply
  32. Avatar for SierraSierra says

    January 23, 2016 at 7:13 am

    Hi Dana! Would this work with a homemade chia jam? Trying to up the healthiness :)

    Reply
  33. Avatar for SariahSariah says

    January 27, 2016 at 9:56 pm

    Hi! What could I substitute for almonds? We have nut allergies.

    Reply
    • Avatar for VrindaVrinda says

      January 31, 2016 at 8:16 pm

      Just another reader with a suggestion for you – I would sub all purpose flour. That is the classic recipe base for bars. If you prefer wholewheat, I’ve made bars with that too. If you don’t do gluten, you could try a gluten free baking flour/mix that you use for cookies or pie bases.

      Reply
  34. Avatar for VrindaVrinda says

    January 31, 2016 at 3:43 am

    Yum. Just baked these. Waiting for them to cool. I normally make a recipe as written the first time before deciding on mods. But I was worried by the comments that the base doesn’t come together do I subbed 1/2 the oats in the base with all purpose flour. I had not enough jam (sugar free raspberry was all I had) so I upped the fresh strawberries and added a bit of brown sugar to the topping. Impatiently waiting for them to cool. Thanks for a lovely recipe.

    Reply
  35. Avatar for VrindaVrinda says

    January 31, 2016 at 4:23 am

    Oh my goodness! These are sooooooo delicious. The bars held together just fine. I’m making them true to recipe next time. The fresh strawberries in the topping raise the whole recipe to a higher level of lusciousness.

    My second minimalist baker recipe in as many days and another hit.

    Reply
  36. Avatar for ChristinChristin says

    February 6, 2016 at 10:07 am

    Holy WOW, these are so good. I made them with raspberry jam and fresh raspberries (everything else exactly the same) and they turned out perfect! I let them cool for 2 hours after taking them out of the oven, then put them in the fridge overnight. The next day they were perfect texture. I brought them to a dinner party and they were a huge hit. Thanks so much for making me look good. =)

    Reply
  37. Avatar for Ana @ AnaAna @ Ana's Rocket Ship says

    February 28, 2016 at 1:15 am

    I did see what you did there :D I LOVE how you made the jam EXTRA strawberry-y. Cause :)

    Reply
  38. Avatar for MelissaMelissa says

    March 3, 2016 at 2:32 pm

    I was sooo excited to try these, so I made them last night after making your spaghetti squash pasta recipe. The flavors are wonderful, this is the one thing I’ve been missing since switching to a vegan diet, then being told medically I needed to be on a gluten free diet as well! On point! I will say they tasted great, but my crust didn’t firm up like I thought it should. But they will all get eaten, I’m packing them for me while at my boys’ soccer tournament this weekend. Not sure what I did wrong. May try using a tad less coconut oil next time… Any comments/suggestions?
    Thanks so much for sharing these wonderful recipes! Your website has been a savior!
    Melissa

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 4, 2016 at 12:45 pm

      Hi Melissa! These are a little tender by nature. One thing that might help them firm up is using a little less oil, as you suggested. This should help!!

      Reply
  39. Avatar for IsabellaIsabella says

    March 9, 2016 at 5:49 pm

    I’m normally not a sweets person but I do enjoy a good PB&J sandwich, now and again, with a tall glass of super cold milk. Mmm Mm… what a treat! But, since I’m into clean-eating these days, I can’t have one of my favorite treats anymore. Luckily, you have come through for me again. I changed / tweaked the recipe a bit, however. Where it called for Peanuts, I used Almonds (including my homemade Almond Butter). Also, I added ground Flaxseed to the crust and ground Chia seeds to the jam. A successful and very enjoyable outcome, if I say so myself. Thank you so much for sharing this recipe with us!

    #ilovetocook #somanygoodnoms #fromscratchwithlove #cleaneating #organic #nongmo #glutenfree #dairyfree #vegan #dessert #healthy

    Reply
  40. Avatar for SophieSophie says

    March 28, 2016 at 10:25 am

    Hi Dana! I was wondering where you purchase your wood backgrounds for photos as well as colorful papers. Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 28, 2016 at 11:42 am

      I share more about that in our Food Photography School! I just collect them randomly in antique shops and craft stores.

      Reply
  41. Avatar for karlkarl says

    April 4, 2016 at 5:18 pm

    I wonder how good these would be made with almond butter instead? also how sweet do they come out, maybe I cut some sugar. I haven’t cooked with coconut sugar yet so not sure how sweet it is in relationship to regular sugar which I always adjust. Also do you do think the regular oats are candidates, I don’t have rolled oats, and definitely don’t use quick oats. will come back and post results, look healthylicious.

    Reply
  42. Avatar for Adrian HertelAdrian Hertel says

    May 18, 2016 at 11:41 am

    Hi!
    I was just wondering why you are using raw as opposed to blanches almonds. I thought that people usually use blanched almonds in baking because the skins are a little bitter.

    Thanks :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 18, 2016 at 4:08 pm

      For simplicity sake! But use blanched if you prefer.

      Reply
      • Avatar for Adrian HertelAdrian Hertel says

        May 19, 2016 at 5:39 am

        Ah. Okay.

        Thank you for the quick reply

        Reply
  43. Avatar for GraceGrace says

    May 26, 2016 at 3:16 pm

    Would gluten free steel cut oats work just as well vs rolled oats?

    Thanks, looks so delicious!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 31, 2016 at 6:12 pm

      Not steel cut, they won’t bake.

      Reply
  44. Avatar for CrystalCrystal says

    June 30, 2016 at 7:16 am

    I used regular sugar instead of coconut sugar and blueberries instead of strawberries and almond butter instead of peanut butter. I’ll admit I am not the most precise baker, but my crust didn’t stay together at all. It’s like a loose granola with a sticky layer of almond butter and jelly on top. I’m guessing I didn’t process the crust ingredients long enough. I have trouble with things like cashew cream too, so maybe I’m too impatient.

    Reply
  45. Avatar for lauralaura says

    June 30, 2016 at 8:32 am

    Only just stumbled across your site (late to the party i know..) but these were gorgeous!
    My efforts weren’t as swirly and pretty as yours,and i don’t have a food processor so my base was more flapjack-y than crumb-y but they were so quick & simple to make!
    My non-vegan-and-suspicious-of-everything-vegan-i-try-to-feed-him husband has already finished off two of them,& i’m now looking forward to trying out some of the other recipes on here :)
    All the best from the UK,
    Laura

    Reply
  46. Avatar for Amie BashurAmie Bashur says

    September 18, 2016 at 4:10 pm

    Made this and it was so good!! My jam already had strawberry chunks so I didn’t add the fresh berries. Kids loved it.

    Reply
  47. Avatar for AngelAngel says

    September 20, 2016 at 8:50 pm

    These taste good, but mine were really crumbly & didn’t stay together too well. Any suggestions? Thank you for your delicious recipes!

    Reply
  48. Avatar for LaurieLaurie says

    October 26, 2016 at 1:51 pm

    I made these with homemade raspberry jam and they were SO GOOD!

    Reply
  49. Avatar for PP says

    December 14, 2016 at 10:21 pm

    Hi Dana! I think there might be some volume-to-weight oddities in the measurements for this recipe. 4 1/2 Tbsp coconut oil weighs about 57 g, not 68 g — and more importantly 3/4 C jam can’t weigh 300 g (probably more like 170-180 g). Not sure what the intended quantity really is! I made these tonight and opted to use about 275 g of jam (seemed like a lot, but also seemed proportionate to the crust) and so far so good! I had to bake them a bit longer in order to cook down the jam a bit.

    Reply
  50. Avatar for melissa voughtmelissa vought says

    January 27, 2017 at 11:26 am

    I am in the process of making these bars and was wondering if the whole top should be bubbly or just around the edges. It seemed like it would take substantially more time than the recipe called for in order for the whole top to bubble and I was concerned about burning them.
    Thanks,
    Melissa

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 28, 2017 at 7:21 am

      Hi! The strawberry topping should be bubbly but watch closely to ensure you don’t burn them!

      Reply
  51. Avatar for MichelleMichelle says

    April 3, 2017 at 5:19 pm

    Bought a new food processor yesterday and the first thing I did was come home and make these with some strawberry preserves my boyfriend’s mom had sent home with us. These were a HUGE hit- absolutely delicious!

    Reply
  52. Avatar for K. CruzK. Cruz says

    April 20, 2017 at 7:56 pm

    Made these. Came out alright. Need to leave peanut butter in oven a bit longer for it to melt. Like how you make your own flour out of oats and almonds..felt healthy while making with hand immersion blender.

    Reply
  53. Avatar for NkechiNkechi says

    May 15, 2017 at 9:53 am

    These look so yummy! Can I use preserves instead of jam?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 17, 2017 at 4:42 pm

      Hmm, not sure! Let me know if you give it a try!

      Reply
  54. Avatar for TillyTilly says

    May 17, 2017 at 6:45 pm

    These are so beautiful, oh my! I made them tonight, with a few small adjustments. Used sour cherry jam instead of the strawberry, but then didn’t have quite enough of it, so I used some black raspberry jam for the remainder. I also used a combination of chopped strawberries and cherries to mix in. It was a really good combination! As well, I didn’t have enough whole almonds left, so I used 3/4 cup almond flour to completely replace the almonds. It worked just fine. The crust stayed together beautifully and they got lots of compliments! However, I’d definitely use way, way more peanut butter and/or less jam next time. The ratio was off and I could barely taste the pb. But overall, really nice and a very, very pretty dessert!

    Reply
  55. Avatar for SydneySydney says

    May 28, 2017 at 11:43 am

    Hey, these look delicious and perfect to use with the 4 gallons of berries I just picked! Do you know if they freeze well? Thanks so much.

    Reply
    • Avatar for SydneySydney says

      May 28, 2017 at 11:53 am

      Doh, I see your note at the bottom! Perfect!

      Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 28, 2017 at 6:09 pm

      Hi Sydney! Yes! You can freeze them for up to a month!

      Reply
  56. Avatar for ElleElle says

    June 24, 2017 at 5:52 pm

    These look amazingly! Do you think using a strawberry jelly instead of a strawberry jam would work?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 26, 2017 at 6:24 am

      Yes, that should work!

      Reply
  57. Avatar for Baileigh WegnerBaileigh Wegner says

    July 25, 2017 at 1:04 pm

    These peanut butter and jelly bars came out so delicious. I made a homemade strawberry chia seed jam which was so thick and tasty on these bars. The only struggle was the crust not wanting to keep together very well, but i figured out once the bars are stored in the freezer for a couple hours the crust stays together just fine. thank you for this amazing recipe!

    Reply
  58. Avatar for LeonaLeona says

    December 15, 2017 at 5:14 am

    The flavor is amazing but they crust does not keep together very well, it crumbles a little. Thank you!

    Reply
  59. Avatar for LeonaLeona says

    December 15, 2017 at 5:14 am

    Forgot to rate!

    Reply
  60. Avatar for CherylCheryl says

    May 15, 2018 at 1:01 pm

    I made a batch to fuel a big workout day (2000 meter swim, 4 hour bike, 2 hour run) and they were great! Easy to carry, and they were so much better than sugary power bars. They are easy to chew and digest, and provided enough energy to keep me going. And they tasted really, really good.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 15, 2018 at 6:42 pm

      Yay! Glad to hear it, Cheryl!

      Reply
  61. Avatar for JessicaJessica says

    May 29, 2018 at 5:03 pm

    Can I use almond flour instead of almonds? If so, do I add the same amount?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 30, 2018 at 1:13 pm

      Not sure quite how it will turn out, but if you do let us know how it goes!

      Reply
  62. Avatar for NeeteeNeetee says

    October 25, 2018 at 1:21 pm

    Made these last night and they were delicious! Only problem was it was impossible to stop at one slice! 🤣😋🤤

    Reply
  63. Avatar for EveEve says

    December 9, 2018 at 4:13 am

    I am not vegan or gluten free, but I like to have a variety of inclusive (and just plain good!) recipes in my repertoire. I made your lemon bars the other day and made these last night with no alterations.

    These turned out great. I let them set up overnight in the fridge and they sliced beautifully this AM. The base is not any more crumbly than a more traditional crust to my eyes. It holds up pretty well. I will say that when I did 4 tbsp of oil in the crust with the last recipe that worked totally fine and I felt the 4 1/2 here seemed to be too much. In the future I will see what the mixture looks like with a lower amount and then add as needed.

    All in all, these are delicious! There is definitely a subtle coconut flavor from the oil and the sugar. I personally love it, perhaps even more than conventional treats. It doesn’t overpower the other flavors but compliments them really well. This will definitely be a repeated recipe in the future.

    Reply
  64. Avatar for YPYP says

    January 14, 2019 at 4:36 pm

    I did not make this exactly as written, but used 1 c raw pecans and cane sugar instead of coconut sugar in the crust. I otherwise followed the instructions exactly. My crust did not stick together at all and the whole thing was just crumbly (albeit tasty crumbly) mess. I just scraped it up and ate the jumbled up mess myself, but was not able to serve these with dinner as I’d hoped.

    Reply

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