PB and J Oat Crumble Bars (+ nut free version)

2,160 peanut butter & jelly sandwiches…

My poor Mom, she made me a PB&J almost every day of elementary, middle and high school.  She must have been sick to death of smearing peanut butter and globbing grape jelly onto that 1970’s era not-so-soft whole wheat bread. (and why didn’t I offer to make my own? – argh, sorry Mom!)  I should be sick-to-death of peanut butter and jelly at this point in my life, but alas, I still do crave that classic salty and sweet combo (smooth pb and strawberry or apricot jam on soft whole wheat bread, please.)

I especially crave it at this time of year – must be the convergence of autumn and freshly tuned-up school busses.  Add that craving to the oatmeal cookie thoughts that have been swirling in my brain lately…and here you go…mmm…PB&J Oat Crumble Bars!  Oh and if you don’t like or can’t do peanut butter – swap out for (nut free) cookie butter!  My testers couldn’t decide which version they liked better.  Leave me a comment and let me know what you think!

PB&J Oat Crumble Bars: Step-by-Step Directions

Cream butter and peanut butter with sugars

Add flour, salt & baking powder

Stir in some cold water, then the oats

Mix until it’s crumbly

Press about 2/3 of the mixture in your prepared pan

Top with 13-ounces of your favorite fruit preserves, jam or jelly

Smooth the jam all over the base

Use your hands to press dough into crumbles and sprinkle on any loose crumbs

Bake for about 25 minutes at 350 degrees

When cool, use overhanging foil to lift to cutting board

Cut into bars (a little more evenly than I did, oops!)

mmm…enjoy!!

PERFECT FOR PINNING ⬇️

Thanks for spending some time in the cloud with me!  Let me know if you like peanut butter or cookie butter better?  Tina (:

Print Recipe

PB and J Oat Crumble Bars Recipe (+ nut free version)

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Prep Time

20 minutes

Cook Time

25 minutes

Servings

12 to 24 depending how large you cut them

Ingredients

• non-stick spray or butter for greasing pan
• 1/2 cup softened butter
• 1 cup peanut butter or cookie butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup cold water
• 2 cups quick oats
• 13 ounces preserves / jam (I used strawberry preserves)

Prep Time 20 minutes Cook Time 25 minutes Servings 12 to 24 depending how large you cut them Ingredients non-stick spray or butter for greasing pan 1/2 cup softened butter 1 cup peanut butter or cookie butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 2 cups flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 cup cold water 2 cups quick oats 13 ounces preserves / jam (I used strawberry preserves)

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Instructions

1. Preheat oven to 350 degrees F.
2. Grease 13” x 9” x 2” pan.
3. If desired, create a sling to lift bars from pan when cool, by lining pan with 2 layers aluminum foil that overhang the long sides of the pan.  Grease the foil.
4. With mixer, cream together butter, peanut butter and sugars.
5. In a medium bowl whisk together flour, salt and baking powder.
6. Add flour mixture to creamed mixture and mix until just combined.
7. With mixer running on low, sprinkle in cold water and then add the oats. The dough should be crumbly.
8. Press about 2/3 of the dough into the bottom of the pan.  Spread the jam over the base.
9. Use your hands to press the remaining dough into crumbles and place them on the jam.
10. Sprinkle any loose crumbs and crumbles over jam layer.
11. Bake for 25-30 minutes or until the crumbles are golden brown and the jam is bubbly.
12. Cool completely and loosen any stuck edges with a sharp knife or thin spatula.
13. If using a foil sling, gently lift to cutting board.  Cut into desired size bars.