PB&J Breakfast Bars
Yield: 18 bars
These wholesome bars are a twist on the age-old favorite sandwich and are vegan and gluten-free when using certified GF oats.


  • 2 cups (180g) old-fashioned rolled oats (plus an extra tablespoon or two for sprinkling)
  • 3 tablespoons (36g) chia seeds
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 cup (8oz/227g) applesauce (smooth, not chunky*)
  • 2/3 cup (170g) peanut butter, creamy or crunchy
  • 3/4 cup (240g) your favorite jam (I used strawberry)


  1. Preheat the oven to 350°F. Line 9×13-inch baking dish with parchment. (I crease the parchment along all the corners to help it sit better in the pan.)

    In a mixing bowl, combine the dry ingredients, and then add the applesauce and peanut butter. Stir to evenly incorporate. Transfer the mixture to the parchment-lined baking dish and press down to form an even layer. (The twins use their clean hands; I used a spatula J.) Spread the jam evenly over the top, and sprinkle with the extra 1-2 tablespoons of oats, if desired.

    Bake for 25 minutes, checking a few minutes early to make sure the edges are not too brown, as all ovens differ. Cool completely before cutting into bars.

    The bars keep well on the counter for the first day or so. After that, store in an airtight container in the fridge for up to 5 days.


*The twins and I use unsweetened applesauce; if you’d prefer an added hint of sweetness in the base (that layer is not especially sweet), you may prefer to use sweetened.

*If you don’t typically eat applesauce, you may wish to purchase a pack of 4-ounce singles. Two of these cups are the perfect amount for these bars, and the remaining amount can be stored in the cupboard for a future baking need.

One more thing: For a portable breakfast or snack, Lyla and Emily like to cut two even-size bars and put the jam sides together, sandwich-style. We tried this and loved the bars this way. Some of the jam will squish out the sides, so you can simply scrape it away, and if you like them this way, use a little less jam when making the bars the next time.

More recipes at FountainAvenueKitchen.com