Are you stuck in a peanut butter & jelly rut? I found these granola bars in Leanne Brown’s cookbook, Good and Cheap, which can be downloaded for FREE at her website. I love this recipe because the ingredients can be adapted based on the sale price at the grocery store. Plus, you can find the ingredients at any food pantry in the US, including our food pantry, Al Beech West Side Food Pantry in Kingston, PA.
I prefer to use strawberry jam but blueberry, grape, raspberry, or any other flavor will work perfectly. If you want to add an extra crunch, Leanne Brown recommends substituting 1 cup of Rice Krispies cereal for 1 cup of the rolled oats.
This recipe makes a great grab-n-go meal for a busy morning or a lunch box stuffer! If you are not allowed to bring peanuts into the school due to a school nutrition policy, substitute peanut butter with sunflower butter for a peanut free treat.
Serves 12 bars
10 minPrep Time
25 minCook Time
35 minTotal Time
- 3 cups rolled oats
- 1/2 cup peanut butter
- 1/2 cup jelly or jam
- 1/4 cup hot water
- 1/4 tsp. salt
- Optional additions
- 1/2 cup chopped nuts
- 1/2 cup shredded coconut
- 1/2 cup chopped fruit
- 1/2 cup honey (instead of jam)
- Preheat oven to 350 F
- Grease an 8 X 11 inch baking pan. Any pan will work but you will have to adjust the baking time. A larger pan will take less time to cook compared to a smaller pan.
- Pour the oats into a large bowl.
- Place a small saucepan over low heat and add the peanut butter, 1/2 of jelly, water, salt, and any other additions. Stir until smooth, about 2 minutes.
- Pour the peanut butter mixture into the oats and mix until all the oats are coated well.
- Dump the mixture into the buttered baking pan and press it into an even layer.
- Spread the remaining jelly over top.
- Pop the baking dish into the oven for 25 minutes or until the edges are brown.
- Leave the bars in the pan until cooled.
- Cut into 12 bars.