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
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 (:
PB and J Oat Crumble Bars Recipe (+ nut free version)Print Pin Rate
- 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)
- Preheat oven to 350 degrees F.
- Grease 13” x 9” x 2” pan.
- 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.
- With mixer, cream together butter, peanut butter and sugars.
- In a medium bowl whisk together flour, salt and baking powder.
- Add flour mixture to creamed mixture and mix until just combined.
- With mixer running on low, sprinkle in cold water and then add the oats. The dough should be crumbly.
- Press about 2/3 of the dough into the bottom of the pan. Spread the jam over the base.
- Use your hands to press the remaining dough into crumbles and place them on the jam.
- Sprinkle any loose crumbs and crumbles over jam layer.
- Bake for 25-30 minutes or until the crumbles are golden brown and the jam is bubbly.
- Cool completely and loosen any stuck edges with a sharp knife or thin spatula.
- If using a foil sling, gently lift to cutting board. Cut into desired size bars.