I love making baked oatmeal, but was looking for a way to use the rest of the Chia Berry Jam I made last week, and thought I’d switch it up. When I think of my favorite sweet and salty flavor combinations, peanut butter and jelly is at the top of the list. PB&J is my favorite Lara Bar flavor, and I cannot tell you how many grilled PB&J and banana sandwiches I ordered at my college cafeteria. So, when life gives you an overabundance of home made Chia Berry Jam, make oat bars!
This recipe is great for grab and go weekday breakfasts- since this recipe makes a large pan of bars, I’ll cut them up and store them individually wrapped in the freezer. That way I can throw one into my lunch as I’m leaving for work in the morning, and pop it in the microwave for 30 seconds when I get to work. Peanut Butter & Chia Berry Oat Bar + morning coffee = the best way to start a week day.
Note that you can use any kind of store-bought jam in this recipe. I prefer mine (linked below) because it is suuuuuper easy to make, and I’m a fan of knowing exactly what’s in my food. There are lots of refined-sugar-free options out there, just make sure you’re paying attention to the sneaky ingredients like Xylitol that are sometimes added in place of sugar.
Peanut Butter & Chia Berry Oat Bars
Makes 8-12 servings
1/2 C natural salted peanut butter
2 1/2 C old fashioned rolled oats
1/2 C unsweetened flaked (or shredded) coconut
1/4 C coconut sugar
1/4 C ground flax seed
Pinch sea salt
1/2 C honey
1 recipe (about 2 C) Chia Berry Jam
Preheat oven to 350° and line 9″ square pan with parchment paper or coat with nonstick spray.
In microwave-safe bowl, melt peanut butter for 20-30 seconds, until runny. Pour into medium-sized mixing bowl and combine with oats, coconut, coconut sugar, flax seed, sea salt, and honey.
Press 1/2 of oat mixture into prepared pan (if it’s sticky, spray your fingers with nonstick spray). Top with jam, using spatula to spread even layer. Top with remaining oat mixture and bake in preheated oven for 30 minutes until golden brown on top.
Cool before cutting, and keep refrigerated in airtight container for up to a week, or freeze for up to 6 months. Enjoy!