PB & J Breakfast Bars
by Swanson Health
Gluten Free
If there's anything that brings you back to your childhood meals, it's Peanut Butter and Jelly. And now it's back, in a healthy, adult-like form, ready for easy breakfasts for the entire week.
  • 1 heaping cup of frozen, organic raspberries
  • 2 cups oats (gluten-free, if needed)
  • 1 heaping tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup extra virgin, organic coconut oil
  • 1/2 cup natural peanut butter
  • 1 teaspoon pure vanilla extract OR 5 drops vanilla stevia
  • Sea salt flakes for sprinkling (if desired)
  • Instructions:
    1. Preheat your oven to 350*F.
    2. Pour the raspberries into a small pot and set on medium-low on the stove to melt into a jam-like consistency. Be sure to measure your raspberries while they’re frozen. You can let this sit while getting the rest of the recipe together. **once the fruit is melted, slightly mash up the fruit to create a jam-like consistency.
    3. In a large bowl, mix together the oats, cinnamon, and nutmeg.
    4. In a small, microwave-safe dish, combine the coconut oil and peanut butter and melt in the microwave. Stir together. Add in the vanilla.
    5. Pour the liquid ingredients over the dry and stir until combined.
    6. In a glass 8×8 (or 7×5) baking dish, pour just over half of the oat mix into the pan. With the back of a spoon or spatula, spread out the mixture and press down so it’s even and flat.
    7. Spoon the melted raspberries on top of the oats and spread out evenly.
    8. Add the rest of the oat mixture to the top and sprinkle with sea salt.
    9. Bake for 20 minutes. Then let stand/cool for 10-15 minutes before cutting into bars.
    10. Enjoy!!
    Nutrition facts (per serving):