You Ever Want PB&J for Breakfast? Here’s My Fix…
If I close my eyes and think about my kitchen on a groggy Saturday morning, I smell bananas and peanut butter hanging in the air—and, truth be told, a faint whiff of success (or failure; depends on the oven). That’s because these Peanut Butter and Jelly Banana Oat Bars aren’t some fancy-pants thing. They’re what I make when nostalgia collides with a need for a quick snack that feels vaguely nutritious. I started whipping these up after my neighbor (hey, Steph!) brought over literal buckets of ripe bananas. Haven’t looked back since. If you’re a fan of soft, chewy comfort—and the kind of treat that doesn’t care if you’re in pyjamas or running late for whatever—stick around.
Why These Bars Are a Constant in My Kitchen
I make these on days when I want dessert but pretend it’s breakfast. My family half joking, half seriously, refers to these as “the bars that disappear,” which—honestly—saves me from feeling bad about seconds. The kids love them for snack (school, sports, just-after-dinner when apparently they’re starving again). There’s always a banana lurking about to be rescued, and if I’m out of jam, well, I just go hunting in my odds and ends. Last week I even mixed in a little apple butter. That was…ok. So yeah, make these when you want to feel clever without breaking a sweat. Don’t fuss too much about neatness (mine always look a bit wonky, and they taste great.)
What You’ll Need (and What You Can Swap)
- 2 large ripe bananas (the spottier, the better—but I’ve used thawed frozen ones in a pinch, just drain off some liquid)
- 1/2 cup creamy peanut butter (smooth or chunky—my grandma insisted on Jif, but I’ll use whatever’s on sale)
- 1/4 cup honey or maple syrup (sometimes I do half and half if the jar’s nearly empty)
- 2 cups rolled oats (quick oats work, but it turns out mushier, which is fine if you have small kiddos)
- 1 teaspoon vanilla extract (I’ve skipped it and survived, but it helps)
- 1/2 teaspoon ground cinnamon (optional, but don’t underestimate the upgrade—your kitchen smells amazing)
- 1/4 teaspoon salt (unless your PB is salty, then maybe skip or “eyeball it”)
- 1/3 cup favorite jam or jelly (strawberry, grape, or fig… one time I used marmalade and it was a wild ride)
Let’s Put These Together (It’s Really Not That Fussy)
- Preheat the oven to 350°F (that’s about 180°C, but I do guesswork sometimes with my dodgy oven) and line an 8×8-inch pan with parchment. Or just grease it, if you’re out of parchment. No biggie.
- Mash bananas in a big mixing bowl until they look sort of like baby food. Don’t stress if it’s a bit lumpy—this is where I sneak a taste.
- Add peanut butter and honey. Stir with gusto (or laziness, depending on your mood). Then vanilla, cinnamon, and salt come in. Mix until it sort of comes together. It won’t win any beauty contests at this stage.
- Dump in the oats. Fold them in. You shouldn’t see any dry patches, but don’t overmix—that’s my Achilles heel. It’s sticky. Totally normal.
- Scoop 2/3 of this mixture into your pan. Press it down—use a spatula if you want, but sometimes I just go hands-in (clean hands, obviously).
- Spread the jam over the top like you’re icing a weird oat cake. Don’t worry; it’s never even, and that’s the charm.
- Dot the rest of the oat mix over the jam. I just plop bits and kind of smush them around. Imperfect is fine here.
- Bake about 25-30 minutes. You want the edges golden, the top set. If the center wiggles, give it a few more minutes, but don’t let it go rock hard unless you want oat bricks.
- Let it cool. Seriously. If you try to slice while it’s hot, it’ll fall apart—and I’ve done this, so trust me, patience is key. Or go ahead and spoon it out warm and call it crumble? No rules.
What I Figured Out After a Few Tries (Notes!)
- If your bananas are really big, maybe add a few more oats so it’s not soup. Learned that the messy way…
- The jam layer doesn’t have to be perfect. A thicker layer is more decadent, but the bars get goo-moist (which is sometimes what I want, to be fair).
- Honestly, skipping parchment is fine—your pan may get sticky, but nothing that a soak and a bit of elbow grease can’t fix.
I’ve Tried These Variations (Some Winners, One Dud)
- Chopped nuts sprinkled on before baking? Excellent crunch.
- Swapping out peanut butter for almond butter made it way milder (the kids weren’t wild about it, but I kind of liked it). Cashew butter was too subtle, I think.
- Once I got wild and added chocolate chunks. Tasted great but it overpowered the PB&J vibe. Live and learn.
- One disastrous attempt: tried using cookie butter. Delicious, but never really set up—ate it with spoons. No harm, no foul.
Don’t Sweat the Equipment
Look, if you don’t have an 8×8 pan, I’ve used a Pyrex dish, even a loaf pan in sheer desperation. Just bake a bit longer if it’s thick, that’s all. For mixing, a big bowl and an old spoon do the trick. No stand mixer needed unless you’re feeling fancy (and if you are, hats off).
Storing These: Real Talk
Officially? Airtight container, room temp, up to 3 days (refrigerate for longer). In reality? They’re gone by the next day unless I hide a couple behind the flour canister. Kids have a sixth sense for finding them, though. If you want to freeze, wrap up individual bars—works a treat for school snacks. Here’s a handy guide I sometimes use.
How I Serve ’Em (Or Eat Straight from the Pan)
These are grand with a cuppa, or sometimes I add a dollop of Greek yogurt and a drizzle more honey for breakfast. My brother crumbles one over ice cream. Or—as my son just suggested—top with more peanut butter. It’s double trouble, but no one’s complaining.
Things I’ve Screwed Up (Pro Tips, Sort Of)
- I once tried to rush the cooling, popped the pan in the fridge, and ended up with a weird rubbery texture. Just wait it out; they slice better, and the flavor mellows.
- Measure your oats loosely. Packing ‘em in cup tightly leads to bars that might double as bricks (which is, you know, less appetizing).
- If you microwave the peanut butter for a few seconds, it spreads easier, especially if it’s the end of the jar and you don’t feel like scraping.
Your Real Questions, Answered
- Can I make these vegan?
- Yep—just swap out the honey for maple syrup or agave. I’ve done both, and it works just fine.
- What’s the best jam for these?
- Whatever’s lurking in your fridge door. I lean strawberry or blackberry. Grape’s classic if you’re feeling the school lunch vibes.
- Can I use steel-cut oats instead?
- Actually, I tried that once, and it was, uh, a bit crunchy. Stick with rolled or quick oats unless you really like chewing.
- Are these good for breakfast?
- Absolutely. I think they’re better on day two, but usually, they never last that long. Maybe I should make a double batch one day.
- What if I don’t have peanut butter?
- Use any nut or seed butter you like, really. Sunflower seed butter is great for nut allergies (and I learned about it here).
If you fancy a bit more reading (distraction, procrastination, whatever), Smitten Kitchen’s take on berry bars is smashing. Anyway, if you end up with oat bar crumbs everywhere, welcome to the club. Just watch out if you have a dog—they love dropped bites.
Ingredients
- 2 cups rolled oats
- 2 medium ripe bananas, mashed
- 1/2 cup creamy peanut butter
- 1/3 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fruit jelly or jam (such as strawberry or grape)
Instructions
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1Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
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2In a large bowl, mash the bananas. Add peanut butter, maple syrup, and vanilla extract, mixing until smooth.
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3Stir in rolled oats, baking powder, and salt until well combined.
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4Transfer about two-thirds of the oat mixture into the prepared pan and press evenly. Spread jelly over the oat base.
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5Drop spoonfuls of the remaining oat mixture over the jelly layer and gently press down.
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6Bake for 25 minutes, or until the top is golden. Allow to cool completely before cutting into bars.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
160 caloriescal
Protein:
4gg
Fat:
6gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
23gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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