These Peanut Butter Jelly Granola Bars are the perfect salty-sweet snack that are sure to satisfy those mid-afternoon cravings!
I love the combination of peanut butter and jelly for making salty-sweet snacks (like these blondies and these donuts), so I couldn’t wait to try it out on some healthy homemade granola bars.
Granola bars, flapjacks, cereal bars or whatever else you like to call them, are really delicious and make such a convenient snack, but unfortunately a lot of the ones you buy from the shops seem to contain absurd amounts of sugar.
So, I decided to try my hand at making them at home, and they turned out super well!
If you want to keep them free from refined sugar, try to find a naturally sweetened jam, or you can just use some maple syrup instead. Chia seeds help bind the mixture together without the need for loads of sugary syrup, and dried cranberries add a lovely tart-sweet, fruity flavour!
I absolutely love how easy these little bars are to make: all you’ll need is one bowl and a spoon and you’re good to go!
These Granola Bars are chewy on the inside, crispy on the outside, buttery, perfectly salty-sweet, and deliciously fruity!
They’re great for a quick snack or healthy dessert, and travel really well. What more could you need in a snack bar?
For me delicious sweet snacks check out my:
- Healthy Snickers Ice Cream Bites
- Vegan Chocolate Baked Donuts
- Raspberry Dark Chocolate Blondies
- Peanut Butter Microwave Mug Cake
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make these Peanut Butter Jelly Granola Bars:
Peanut Butter Jelly Granola Bars (Vegan + GF)
- 2 tablespoons chia seeds
- 3 tablespoons smooth peanut butter
- 3 tablespoons strawberry jam* raspberry jam (ensure refined sugar free if necessary)
- Pinch of salt
- 200 g (2 cups) rolled oats (ensure gluten-free if necessary)
- Handful dried cranberries (or sub dried cherries or dried strawberries)
- 8 tablespoons unsweetened almond milk (or sub any other plant-based milk)
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place chia seeds, peanut butter, strawberry jam and salt in a bowl and mix well
- Add oats and dried cranberries
- Add the milk, adding more if necessary and mix well until you get a slightly sticky mixture
- Transfer to a lined and greased baking tin (I used a 23 cm/9 inch square baking tin)
- Bake in oven for around 20 minutes, until golden brown
- Leave to cool before cutting into squares
- Keeps for up to a week in an airtight container
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