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P.B. + J. Oat and Nut Bars

Prep Time15 mins
Total Time1 hr 30 mins
Servings: 16
Author: Lorie Yarro


Bar and Crumble Layer

  • 1 3/4 c rolled oats regular or gluten free
  • 3/4 c raw pecans
  • 3/4 c raw almonds
  • 9-10 medjool dates pitted
  • 1/2 c natural creamy peanut butter
  • 1/2 c coconut oil
  • 1 tsp vanilla extract
  • Dash of sea salt

Jam Layer

  • 1 1/2 c strawberries stems removed
  • 2-3 tsp pure maple syrup or honey
  • 2 T chia seeds


  • 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!