Pbj Energy Oat Bars Recipes

PBJ CRUNCH BARS

PBJ Crunch Bars image

If you are a fan of peanut butter and jelly, you will love these bars. I get a lot of requests for the recipe. I use smooth peanut butter, but crunchy can be substituted.

Provided by 2WANNA

Categories Desserts Cookies Bar Cookie Recipes

Time 1h25m

Yield 30

Number Of Ingredients 9

Ingredients

2 ¼ cups oats
2 ¼ cups all-purpose flour
¾ cup white sugar
1 cup brown sugar
¼ cup graham cracker crumbs
¼ teaspoon ground cinnamon
3 sticks cold butter, thinly sliced
1 ½ cups warm peanut butter
1 ½ cups grape jelly

Steps:

Preheat an oven to 375 degrees F (190 degrees C).
Stir the oats, flour, white sugar, brown sugar, graham cracker crumbs, and cinnamon in the bowl of a stand mixer. Using the whisk attachment, cut the butter into the mixture until crumbly. Press about half of the mixture into the bottom of an ungreased 9x13-inch baking dish. Spread the peanut butter over the oat mixture. Stir the jelly to make it spreadable and swirl into the peanut butter. Sprinkle the remaining oat mixture over the peanut butter and jelly layer; gently pat until it sticks together.
Bake in the preheated oven until golden brown, 25 to 35 minutes. Allow to cool completely before cutting into bars.

Nutrition Facts : Calories 297.6 calories, Carbohydrate 35.1 g, Cholesterol 24.4 mg, Fat 16.3 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 7.3 g, Sodium 130.7 mg, Sugar 21.4 g

PB&J OATMEAL BREAKFAST COOKIES

PB&J Oatmeal Breakfast Cookies image

A mash-up of granola bars and peanut butter cookies -- what's not to love? These feel-good breakfast treats are packed with great ingredients like oats, peanuts, pepitas and dried strawberries.

Provided by Justin Chapple

Categories dessert

Time 45m

Yield 20 cookies

Number Of Ingredients 12

Ingredients

2 cups old-fashioned oats
1/2 cup dry-roasted peanuts
1/2 cup dried strawberries, chopped (see Cook's Note)
1/2 cup dry-roasted pepitas
1/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup smooth peanut butter
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
6 tablespoons strawberry preserves, preferably low sugar

Steps:

Position the racks in the upper and lower third of the oven. Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
Combine the oats, peanuts, strawberries, pepitas, flour, baking soda and salt in a medium bowl and mix well. In a stand mixer fitted with the paddle attachment, beat the peanut butter with the sugar until smooth. Beat in the eggs one at a time. Beat in the vanilla.
With the machine on low speed, gradually add the dry ingredients and mix until incorporated. Turn the machine off and add the strawberry preserves all at once. Mix on low speed just until the preserves are swirled into the dough, about 5 seconds; do not over mix.
Scoop the dough onto the prepared baking sheets with a 3-tablespoon cookie scoop, making 20 cookies and leaving 2 inches between each. Press down on the cookies with a fork to flatten them slightly.
Bake until the cookies are slightly risen and very lightly browned on the edges, 13 to 15 minutes; rotate the baking sheets halfway through baking. Let cool before serving.

PB&J ENERGY OAT BARS

PB&J Energy Oat Bars image

Make and share this PB&J Energy Oat Bars recipe from Food.com.

Provided by Hey Jude

Categories Bar Cookie

Time 40m

Yield 24 bars

Number Of Ingredients 12

Ingredients

2 cups old fashioned oats
1 cup flour
1 cup chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 pinch salt
3/4 cup unsalted butter, cut into pieces
1/2 cup smooth peanut butter
3/4 cup lightly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2/3 cup all-fruit raspberry spreadable fruit (no sugar added)

Steps:

Preheat oven to 350°F.
Spray a 13x9-inch pan with nonstick cooking spray.
Place oats, flour, walnuts, cinnamon, baking powder and salt in a bowl and whisk to blend.
Melt butter in a large microwave-safe bowl then whisk in peanut butter and brown sugar until well-blended.
Whisk in egg and vanilla then stir in dry ingredients using a large spatula.
Spread half the batter evenly over the bottom of the pan then spread the fruit spread evenly over the oat base.
Top with an even layer of remaining oat batter.
Bake for 25 minutes or until just beginning to turn golden.
A toothpick inserted will come out with a few moist crumbs clinging, and the sides will begin to separate from the pan.
Cool completely on a rack before cutting into 24 pieces.
Store at room temperature for up to four days.

Nutrition Facts : Calories 188.8, Fat 12.3, SaturatedFat 4.7, Cholesterol 23, Sodium 45, Carbohydrate 17.2, Fiber 1.5, Sugar 7.4, Protein 3.9

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