P.B. + J. Oat and Nut Bars
Bar and Crumble Layer
regular or gluten free
natural creamy peanut butter
Dash of sea salt
pure maple syrup or honey
In a mixing bowl, mash strawberries until smooth with some chunks throughout. (you can also pulse in a food processor if you prefer)
Add chia seeds and maple and stir well to combine.
Chill for about 1 hour.
While jam is chilling, add oats, almonds and pecans into a food processor and process until a grain like texture.
Add in coconut oil, dates, vanilla, and sea salt. Process until dates are broken down and the mixture becomes somewhat dough like.
Transfer to mixing bowl and add in peanut butter and stir to combine.
Reserve about 1/2 cup of the peanut butter mixture for crumble topping.
Press the rest of the mixture firmly into an 8x8 baking pan lined with parchment paper.
Set in freezer for about 10-15 minutes.
Once jam is ready, spread it evenly over bottom layer in baking pan.
Crumble the reserved peanut butter oat mixture over the jam and chill for about 15-20 minutes before cutting and serving.
Can't have peanuts? Try almond or cashew butter. Can't have nuts of any kind? Try sunflower butter!