Peanut Butter and Jam are one of those classic childhood combinations that never get old. These peanut butter and jam bars are sweet and salty, soft, nutty and a little sticky from the jam. They’re absolutely delicious and each bite takes you back to carefree childhood days.


Peanut Butter and Jam Squares


You can choose any jam flavour you want, I’m partial to the Bonne Maman Jam, as it has chunks of fruit in it. I used their cherry flavour here which has a slight tartness to it.


Below the recipe you’ll see some notes on substitutions and method to help you along.


Peanut Butter and Jam Squares


Peanut Butter and Jam Squares

These delicious peanut butter and jam squares require just 10 ingredients and will take you back to childhood.
Course: Desserts
Dietary: Dairy Free, Refined Sugar Free, Vegan, Vegetarian
Servings: 16 squares


  • 1 1/4 C oats
  • 1 3/4 C all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp Salt
  • 3/4 C peanut butter
  • 1/4 C coconut oil
  • 1/4 C honey / maple syrup
  • 2 tbsp milk
  • 1/2 tsp vanilla
  • 1 C jam


  • Preheat your oven to 180C and line a 24cm/8inch baking tin with baking paper.
  • Blend your oats into a fine flour using a food processor, blender or miller.
  • Add oat flour, flour, baking soda and salt to the bowl of a stand mixer, set aside.
  • Melt coconut oil in a pan along with peanut butter and maple syrup (or honey if you’re using that instead).
  • Add melted mixture to the dry ingredients. Add in the vanilla and milk and mix using the paddle attachment until fully combined.
  • Remove 1 cup of your cookie mixture and set aside for the crumble.
  • Press the remaining peanut butter cookie mixture into your baking tin. I use a smooth glass to roll over the mixture to pack it in tightly and create a level surface.
  • Bake for 8 minutes.
  • Remove from oven and let cool for 5 minutes.
  • Spoon your cup of jam over the par-baked peanut butter cookie mixture. Crumble the dough you set aside earlier over the jam. You can crumble it into big pieces.
  • Bake for another 10 minutes.
  • Remove from the oven and let cool completely before cutting into 16 squares.
  • Store in an airtight container for up to 4 days.


Use baking paper to line the tin, not just a baking spray. As these are very delicate bars, baking paper helps you lift them out the tin to cut them into squares without them breaking apart.
Use a peanut butter that has no added sugar/sweetener. The jam is already sweet, and you want to avoid a sickly sweet bar.
You can use either maple syrup / honey for the liquid sweetener (same quantity – ¼ Cup total). They both work.
You can use any milk. I used almond, but it makes little difference what you use, so use whatever you have on hand/prefer.


Peanut Butter and Jam Squares

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