Vegan Peanut Butter Strawberry Jam Snack Bars
These wholesome snack bars feature a crunchy oat and almond crust topped with warm strawberry jam swirled with creamy peanut butter. The combination of natural sweetness from coconut sugar and the rich, nutty flavors makes them perfect for lunch boxes, afternoon snacks, or healthy desserts. The bars have a delightful texture contrast between the crispy base and the soft, jammy topping, while optional crushed peanuts add extra crunch.
Ingredients
- 1 cup gluten-free rolled oats
- 1 cup raw almonds
- ¼ tsp sea salt
- 2 Tbsp coconut sugar
- 4 ½ Tbsp coconut oil, melted
- ¾ cup strawberry jam, ensure vegan friendliness
- ½ cup strawberries, frozen or fresh, or raspberries, chopped
- 2 Tbsp natural salted creamy peanut butter
- 2 Tbsp roasted salted peanuts, chopped(optional)
Instructions
- 1
Preheat oven to 350 degrees F and line an 8x8-inch baking dish with parchment paper
- 2
Pulse oats, almonds, sea salt, and coconut sugar in food processor until fine meal forms with no large pieces
- 3
Transfer to mixing bowl and stir in melted coconut oil, then work with hands until mixture resembles wet sand
- 4
Press mixture evenly into prepared baking dish using fingers or flat object
- 5
Bake for 15 minutes, then increase heat to 375 degrees F and bake 5 minutes more until fragrant and edges are golden
- 6
Meanwhile, warm jam and strawberries in small saucepan over medium-low heat until hot and pourable
- 7
Remove crust from oven and immediately spread strawberry mixture evenly, then dollop peanut butter on top
- 8
Swirl peanut butter and jam together using spoon handle or chopstick, then sprinkle with crushed peanuts if using
- 9
Reduce oven to 350 degrees F and bake another 12-17 minutes until topping is warm and bubbly
- 10
Cool completely for 2-3 hours, then lift from pan and slice into 9 squares or 10 bars
Tips
Make sure to pulse the oat mixture just until fine - over-processing can create a paste that won't hold together properly.
Let the bars cool completely before cutting to prevent the jam layer from being too soft and messy to slice cleanly.
Good to Know
Store in sealed container at room temperature 2 days, refrigerator 3-4 days, or freezer up to 1 month
Can be made 1-2 days ahead and stored covered at room temperature
Serve at room temperature, cut into squares or bars
Common Mistakes
Don't skip the cooling time or bars will be too soft to cut cleanly
Avoid over-processing the oat mixture to prevent a paste-like texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular oats instead of gluten-free?
Yes, regular rolled oats work fine if gluten isn't a concern. The texture will be identical.
How long do these bars keep?
Store at room temperature for 2 days, refrigerated for 3-4 days, or frozen for up to 1 month in a sealed container.
Can I make these without a food processor?
You can chop almonds very finely by hand and use quick oats, but a food processor gives the best texture.