Today I wanted to share a recipe from my new cookbook. These squares are one of my husband’s favorite treats to take to work. I came up with this recipe when I was pregnant with Pheonyx and my appetite had finally returned. I craved PB & J, but I wanted it in this classy fashion.

I’ve always loved raspberries and we often buy frozen ones because they are cheaper and last longer. I love them with or in pancakes or muffins or with a snack like banana bread. I’ve even made a quick and easy jam using thawed out raspberries mashed up with liquid stevia drops and would eat that on toast as a sugar-free treat. (I highly recommend that!)

This recipe came about because of my love for fruit and desire for adding as much fruit or veggies as I can to whatever we eat.

And it doesn’t disappoint.  🙂

Use raspberries or strawberries, whichever flavor of jam that you prefer with your PB!

PB & J Crumble Bars

*Soy-free

Makes 9 large or 20 small square bars

Ingredients
PB Oat Crust and Crumble –

• 4 cups quick oats
• 2 cups whole wheat or spelt flour
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 3/4 cup pure maple syrup
• 2/3 cup natural crunchy peanut
• 1/2 cup sunflower or coconut oil
• 2 tablespoons unsweetened almond milk
•  2 teaspoons pure vanilla extract

Jam Filling –

• 6 cups fresh or frozen raspberries or strawberries
• 1/4 cup pure maple syrup
• 2 tablespoons tapioca starch or organic cornstarch

Directions

1. Combine the oats, flour, baking soda, and sea salt together in a large mixing bowl.
2. In a smaller mixing bowl, whisk together the maple syrup, peanut butter, oil, almond milk, and vanilla until smooth.
3. Add the wet ingredients to the dry ingredients in the large mixing bowl and mix until combined.
4. Press 3/4 of the crust mixture into a non-stick 9” × 13” baking pan.
   5. Preheat the oven to 350°F.
5. Heat the raspberries or strawberries in a medium saucepan on medium heat until beginning to soften.
6. Add the maple syrup and tapioca starch or cornstarch and continue to stir until softened and slightly thickened.
7. Pour the “jam” filling over the crust in the baking pan.
8. Sprinkle the remaining 1/4 of the PB oat crust over the top of the “jam” filling.
9. Bake uncovered for 18–20 minutes until the crumble topping is slightly golden.
10. Allow to cool completely before slicing into squares.

Enjoy! 🙂