These Peanut Butter Jelly Oat Bars are a fun, nutrient-packed upgrade to the classic sandwich combo! With a chewy oat and graham cracker crust, a naturally sweet jelly layer, and a crumbly peanut butter topping, these bars hit all the right notes for taste, texture, and nutrition.
These bars are great for lunchboxes, after-school snacks, or even a balanced sweet treat. Plus, this recipe is a great one to get your kids involved—which is one of the best ways to encourage them to try new foods.
✓ Familiar flavors = less food resistance
✓ Easy for little hands to help
✓ Versatile for snacks, lunches, and desserts
✓ Tastes like a sweet treat but has protein and fiber
So let’s get started making these PB&J Bars!
Nutrition Boost: Fiber & Protein in Every Bite
2 Grams of Fiber (per bar)
Since most kids aren’t getting enough fiber, it’s smart to sneak it in wherever you can—even in sweet treats like these oatmeal bars. For picky eaters especially, adding fiber to foods they already enjoy is an easy win.
These bars have fiber from:
- Oats (blended into the crust and crumble)
- Graham crackers
- Peanut butter
- Jelly (especially if you use chia-based brands like Smash)
2 Grams of Protein (per bar)
These bars also pack in some protein thanks to the peanut butter! Adding protein to sweet snacks helps keep kids full longer and supports more stable blood sugar—so they’re less likely to be asking for another snack 10 minutes later.
Need more protein ideas for your kiddo? Check out my full guide to protein for picky eaters—it’s packed with easy meal ideas and snack tips!
How to Make Peanut Butter Jelly Oat Bars
Make the Crust
Start by blending rolled oats and graham crackers into a coarse flour. You can use a food processor or high-speed blender—just pulse until everything looks like sandy crumbs.
Next, mix in creamy peanut butter and melted coconut oil (or butter) until you have a sticky dough. This forms the base of your bars and gives them that chewy, graham-y texture kids love.
Press the oat mixture firmly into a parchment-lined 8×8 baking pan.
It’s really important to press it down well so the bars hold together after baking. I like to place another piece of parchment on top and press down with the bottom of a cup or measuring cup—it helps get it nice and even.
Bake the crust at 350°F for about 8–10 minutes, just until it’s lightly golden.
Make the Crumble Topping
While the crust is baking, mix up the crumble topping.
Combine oats, peanut butter, brown sugar, and melted coconut oil. Stir until it forms a chunky, crumbly texture.
This topping adds a sweet, nutty finish and a little crunch—kind of like a soft granola topping.
Layer It Up
Once the crust comes out of the oven, let it cool compeltely, then spread a thin layer of jelly over the top. You can go as thick or thin as you like!
Then, sprinkle the crumble topping evenly over the jelly. Pop it back in the oven and bake for another 10–12 minutes, until the topping is golden and set.
Dietitian-Approved PB&J Brands
Not all peanut butter and jelly brands are created equal. Because there are so many great options out there, it’s worth choosing ones with fewer ingredients and less added sugar.
Peanut Butter Brand Recommendations:
Jelly Brand Recommendations:
Substitutions & Storage Tips
To make these bars nut-free: Swap peanut butter for sunflower seed butter or granola butter for an allergy-safe version.
To make these bars gluten-free: just use certified gluten-free oats and gluten-free graham crackers!
Want to make your own jelly? Try a simple chia jam with mashed berries, a drizzle of honey or maple syrup, and a spoonful of chia seeds.
Storage: These bars keep well in the fridge for up to 1 week, or you can freeze them for up to 2 months. They’re great for prepping ahead and tossing into lunchboxes or snack bags!
Peanut Butter Jelly Oat Bars
Ingredients
- 1 cup oats
- 9-10 graham crackers 1 sleeve
- 1/4 cup + 1 tbsp creamy peanut butter
- 4 tbsp coconut oil melted
- 1 tsp vanilla
- 3 tbsp brown sugar
- 1/2 cup jelly any flavor
Instructions
- Preheat the oven to 350°F and prepare a 8×8 baking pan lined with parchment paper. I like to cut two pieces of parchment paper and leave a "lip" hanging off. This makes the bars easier to take out of the pan
- Start by making the crust. In a blender or food processer, blend 1/2 cup of oats and all graham crackers until a fine powder consistency.
- In a mixing bowl, combine the oat/graham cracker mixture, 1/4 cup peanut butter, and 3 tbsp of melted coconut oil
- Combine thoroughly until the mixture begins to clump together. It should be a fairly dry mixture
- Spread the mixture on your parchment-lined baking pan. Press down until an even layer of crust forms. Make sure it is tightly packed in! Not packing the mixture in enough will lead to a crumbly crust
- Bake the crust in the oven for 10 minutes until lightly browned
- While the crust is cooking, prepare the peanut butter crumble. In a small bowl, combine 1/2 cup oats (blend these if you prefer a finer texture), 1 tbsp peanut butter, 1 tbsp coconut oil, 1 tsp vanilla, and 3 tbsp brown sugar. Combine this mixture by hand until clumps or crumbles begin to form
- Once the crust has cooked, take it out to cool completely. Once cooled, spread the jelly equally across the crust and sprinkle the peanut butter crumble.
- Place back in the oven for 25 minutes
- Let cool before slicing and enjoy!
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