PB & J Crumble Bars
Prep
10 min
Cook
35 min
Serves
9
Skill
.png?format=webp&width=1376 "PB & J Crumble Bars")
Prep
10 min
Cook
35 min
Serves
9
Skill
Hungry kids on the prowl? This combo of peanut butter, jam and oats is sure to please.
Ingredients
Base:
- 1 cup almond meal
- 1/2 cup oat flour
- 1 cup rolled oats
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup Smooth Peanut Butter
- 1/4 cup So Good Unsweetened Almond Milk
- 2 tbsp maple syrup (optional)
Filling:
- 250g your favourite strawberry jam
Nutrition per serving
1360 kJ
energy kj
10.9 g
protein
1.5 g
saturated fat
4.8 g
dietary fibre
31.6 g
carbohydrate
16.6 g
sugars
151 mg
sodium
Method
Preheat the oven to 180*C. Line a square baking tray with baking paper.
In a bowl, combine the almond meal, oat flour, rolled oats, salt and baking powder. Mix well.
Add in the peanut butter and almond milk until it forms a crumbly mixture. Add in the maple syrup if you want it to be sweeter.
Press 2/3 of the mixture into the base of the tin and bake for 10 minutes (edges should be lightly golden).
Spread the jam evenly over the base then sprinkle the remaining 1/3 of the mixture over. Bake for 25 minutes or until the top becomes golden. Remove from oven and allow to cool at room temperature before slicing.
Slice into 9 even pieces. Store any leftovers in an air-tight container in the fridge for up to 1 week.
Base:
- 1 cup almond meal
- 1/2 cup oat flour
- 1 cup rolled oats
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup Smooth Peanut Butter
- 1/4 cup So Good Unsweetened Almond Milk
- 2 tbsp maple syrup (optional)
Filling:
- 250g your favourite strawberry jam
Nutrition per serving
1360 kJ
energy kj
10.9 g
protein
1.5 g
saturated fat
4.8 g
dietary fibre
31.6 g
carbohydrate
16.6 g
sugars
151 mg
sodium
Preheat the oven to 180*C. Line a square baking tray with baking paper.
In a bowl, combine the almond meal, oat flour, rolled oats, salt and baking powder. Mix well.
Add in the peanut butter and almond milk until it forms a crumbly mixture. Add in the maple syrup if you want it to be sweeter.
Press 2/3 of the mixture into the base of the tin and bake for 10 minutes (edges should be lightly golden).
Spread the jam evenly over the base then sprinkle the remaining 1/3 of the mixture over. Bake for 25 minutes or until the top becomes golden. Remove from oven and allow to cool at room temperature before slicing.
Slice into 9 even pieces. Store any leftovers in an air-tight container in the fridge for up to 1 week.