Serena Di Sabatino Di Diodoro
Peanut Butter & Jam breakfast bars
Here a very fresh and kinda healthy breakfast idea for next week: PB&J breakfast bars!
They are easy to make, vegan and gluten-free friendly and super delicious.
If you are a PB & J sandwich lover like me (I used to have it even for dinner sometimes 😅😅) you need to make this recipe ASAP.
I've adapted the recipe from here but you can also read my version in the section below this picture!
135g quick oats*
25g all-purpose flour or gluten-free flour
50g peanut butter
50g milk (any milk)
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
120g raspberry or strawberry jam
1/4 teaspoon cinnamon (optional)
Preheat oven to 350°F (180°C) and cover a 18x18cm (7x7-inch) square pan with parchment paper.
In a bowl add honey and peanut butter (if they are too cold warm them up in the microwave or on the stove before using) and mix them together with a spoon.
Add all the remaining ingredients (flour, quick oats, baking powder, milk, vanilla and cinnamon) and stir all together until you get a thick and dough-like consistency.
Transfer half of the mixture into the prepared baking dish pressing down with your finger until you create an even layer.
Spread the jam on top.
Crumble the remaining dough over the jam and press down slightly.
Bake for about 20 minutes or until it starts to brown on the edges.
Remove from the oven and let it cool completely in the pan.
Lift the bars out using the parchment paper and slice into 9 squares.
If you don't have quick oats you can put rolled oats in the blender and pulse a few times to get some coarse oat flakes. You can use certified gluten free oats if necessary.
You can use maple syrup to make it vegan.
Store them in the fridge in an airtight container for a few days. You can also freeze them for up to 3 months.
If you make it let me know! :)