PB & J Granola Bars
Makes 12 bars
Recipe from Good and Cheap by Leanne Brown
Tired of endless PB+J sandwiches? Give these bars a try instead! I designed them for my friend Alex, who is allergic to
gluten and is the best long-distance runner I know. I wanted to create a simple but nutritious breakfast that he
could grab on his way out for a run. They are a little more crumbly than a store-bought granola bar, however.
Print This Recipe
Ingredients
3 cups rolled oats (or 2 cups oats and 1 cup crisped rice cereal) 
1/2 cup peanut butter
1/2 cup jelly or jam
1/4 cup hot water
1/4 tsp salt
butter or vegetable oil
Additions
nuts
coconut
dried fruit
honey
Preparation
-
Heat the oven to 350 F.
-
Butter or oil an 8” x 11” baking pan. If you have a different size pan, that’s fine—it’ll just change how thick the bars are.
-
Pour the oats into a large bowl. You can use quick oats if they’re all you have, but I prefer the bite and chew of rolled oats. For a different texture, you can also substitute a cup of oats with a cup of Rice Krispies, but the bars are great either way.
-
Add the peanut butter, half the jelly, the water, and the salt to a small pan. Stir over low heat until it’s smooth.
-
Mix the peanut butter and jelly concoction into the oats until all the oats are coated and you have a sticky mass. Dump the mixture into the oiled pan and press it into an even layer. Spread the remaining jelly over the top.
-
Pop the pan into the oven for 25 minutes, until it’s toasty and brown around the edges. Mmm. Crunchy.
-
Leave the bars in the pan until they cool completely, about an hour, then slice into 12 bars.
Tips & Notes
Any kind of jam or jelly will do; I used blueberry, but grape or strawberry or any other flavor would be tasty.
Ingredients marked Co+op Basics are part of our Co+op Basics program, designed to make shopping the Co+op accessible to all. GreenStar is committed to improving our selection and prices so that everyone can find more value on our shelves. Look for the purple tags to save!