9 servings

PB&J sandwiches were a staple in my lunch box every week from age 5 to 18. As an adult, they’ve become a nostalgic treat I enjoy only occasionally. Over time, I swapped the classic sugary Smucker’s jam, Jif peanut butter, and white bread for healthier choices like local homemade jams, organic nut butter, and sourdough bread. These fruity bars deliver all the PB&J flavor you love, but are naturally sweetened, vegan, and gluten free, making them a great afterschool snack for kids and adults alike. Use your favorite local jam and pair it with matching berries. I’m using Heidi’s Strawberry Jam and strawberries. Stone fruit is an option as well; apricot preserves with apricots from the tree in your neighbor’s yard would be sublime.

Print Recipe

Almond Butter and Jam Bars

Servings: 9

Ingredients

  • 1/2 cup almonds
  • 1 1/2 cups almond flour
  • 1/2 cup gluten-free oats
  • 1/2 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut oil
  • 1/2 cup smooth organic almond butter
  • 1/3 cup organic jam or preserves
  • 1 pint fresh berries to match the jam flavor, cut into 1/2-inch pieces (or whole if using small berries)

Instructions

  • Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper.
  • In a food processor, chop almonds into coarse crumbs. Add almond flour, oats, coconut sugar, baking soda, salt, and coconut oil, then process until well combined but still crumbly.
  • Remove 3/4 cup of dough, transfer to a bowl, and place in refrigerator. Press remaining dough firmly into the bottom of the prepared baking pan. Bake for 10 minutes, until edges are golden.
  • Remove pan from oven, and spread crust with almond butter. Dot jam on top, and swirl into the melted almond butter. Gently press berries on top. Finally, remove the dough mixture from the fridge and sprinkle over the top of the bars.
  • Return pan to oven and bake 20–25 minutes more, until the top is lightly browned. Allow to cool completely and refrigerate overnight before cutting into bars. Store leftovers covered in the refrigerator for up to 1 week.
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Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.