Buzz
Baked oats are the unexpected breakfast treat you’ve been missing. With just a pinch of baking powder, you’re only adding the basics from a regular bowl of hot oatmeal. Finally, oatmeal that actually tastes good. But for those who expect more than just ‘good enough,’ you can elevate your oatmeal by turning it into PB&J bars.
Baked oats are simple—oats in flour form make up most of the recipe, and the remaining ingredients work both as binders and flavor boosters. The process is easy, with no need for specialized tools.
You can shape and cut these peanut butter and jelly bars to your desired size. If you're in the mood for a snack, press the dough thinner and slice the bars smaller. For a heartier breakfast, create a thicker base layer or cut the bars into larger pieces. Start by adding oat flour to a medium bowl. You can either use store-bought oat flour (for a smoother result), or quickly make your own oat flour using a food processor. I typically have a box of rolled oats and pulse it in the processor until it reaches a mostly fine texture. A little bit of coarseness adds a nice touch. Then, add a couple tablespoons of creamy peanut butter and honey, one egg, a pinch of salt, and a dash of vanilla extract. Mix everything into a thick dough and press it into a dish using a wooden spoon.
Prep an 8x10-inch (or smaller) baking dish. Grease it with a thin layer of butter or line it with parchment paper to prevent the bars from sticking. Divide the dough into two portions—one should be slightly larger, about the size of a ping pong ball. I usually eyeball it and either use a spoon or my hands to separate the dough, reserving the larger portion for the base layer and the smaller portion for the crumbly topping.
Press the dough base evenly into the bottom of your prepared dish. If it starts sticking to your fingers, dampen them with a bit of water. Keep a small bowl of water nearby and dip your fingers in occasionally. Use the back of a spoon or an offset spatula to spread a thin layer of jam over the base. Then, crumble the remaining dough over the jam, sprinkling it for a cobbled effect. Bake in a 350°F oven for about 20 minutes, or until the jam is bubbling and the edges of the crumble are lightly browned.
Allow the bars to cool completely, or refrigerate them before cutting. I used an 8x10-inch Pyrex dish and cut the bars into 12 pieces for snacks, but you can make them larger if you’re preparing them for a meal-prep breakfast. Store in an airtight container in the fridge for up to a week. These bars are delicious fresh out of the oven, but their flavor deepens and improves the next day.
Baked Oat PB&J Bars
Ingredients:
1 ¼ cups oat flour
2 tablespoons smooth peanut butter
2 tablespoons honey
1 egg
1 teaspoon vanilla extract
½ teaspoon salt
Just under ½ cup jam (I used Bonne Maman cherry preserves)
Preheat your oven to 350°F. Lightly grease an 8x10-inch baking dish, or line it with parchment paper (or do both).
In a medium-sized bowl, combine the first six ingredients with a wooden spoon until a thick dough forms. Divide the dough almost in half, with one portion slightly larger. Press the larger portion evenly into the bottom of the baking dish. (If the dough is too sticky, dampen your fingers with a little water.) Spread the jam evenly over the dough base. Crumble the remaining dough over the jam, pressing the crumbles gently to ensure they stick to the jam.
Bake at 350°F for 20 minutes, or until the jam is bubbling at the edges and the crumble begins to brown. Let the bars cool completely before cutting. Store the leftover bars in an airtight container in the fridge for up to a week.
