Healthy PB&J Bars

PBJ Bars-23.jpg

WOW… this might be the most requested recipe I’ve had in a while! I first made these for the baby because I have a bunch of leftover oat/quinoa cereal that she never ate, and I can’t bring myself to throw it away! So I was inspired to use it as “flour” and create a healthy (no sugar, gluten-free, dairy-free, vegan) pb&j bar that a mash-up of a super moist peanut butter banana bread and a Nutri-Grain bar combined! Turns out the baby loved them, I don’t worry about the dog eating all the scraps that fall on the floor, and I also found myself munching on them for a quick snack or breakfast! So… here it is! Hope you enjoy :)

VEGAN / GLUTEN-FREE / SUGAR-FREE PB&J BARS

Time: 1.5 hours // Servings: 9 squares

INGREDIENTS

  • 2 cups oats & quinoa cereal blend

  • 1 cup oats, blended into a coarse flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tablespoon ground flax seed

  • 1/2 tsp salt

  • 1 tsp cinnamon

  • 3 tablespoons coconut oil

  • 1 ripe banana, mashed

  • 1 cup peanut butter

  • 3 tablespoons maple syrup

  • 1/2 cup applesauce

  • 1 teaspoon vanilla extract

  • 9 raspberries or small strawberries

DIRECTIONS

  • Preheat oven to 375 degrees and line an 8x8 pan with parchment paper (or grease it).

  • In a medium bowl, mix together cereal blend, oats, baking soda, baking powder, flax seed, salt, and cinnamon until combined. Set aside.

  • In a large bowl, mix together coconut oil, mashed banana, peanut butter, maple syrup, apple sauce, and vanilla extract until combined.

  • Slowly add dry mixture to wet mixture and mix just until combined.

  • Pour into 8x8 pan and top with raspberries. Bake for 20-30 minutes or until set, no long jiggly, and edges are browning.

  • Remove from the oven, let cool, and cut into squares. Store in the fridge for up to 1 week.

Kristen Page