So, there isn't much that makes me think of back-to-school and childhood other than the flavors of a good peanut butter and jelly. I've never felt inclined to limit PB&J to a mere sandwich though. In fact, one of my most favorite ways to enjoy peanut butter and jelly is in the form of a parfait. Seriously, it's good stuff. I'm a firm believer that you just can't go wrong when you mix the sweet and salty taste pf peanut butter with the tartness of fresh fruits.

Today I wanted to step outside the box even further to make these amazing PB&J Oat Bars. These would make for a perfect snack, an addition to a lunchbox, or even as breakfast; which is how I've been enjoying them all week long! Back-to-school as been crazy and this grab-and-go bar has been exactly what I needed. I've actually enjoyed them so much that I'm planning to make them again next week!

To make these PB&J Oat Bars, the first thing I did was I made my own jelly with fresh raspberries. I added in some chia seeds for an extra boost of nutrition; providing some energy and helping you to feel fuller longer. And trust me, these little bars are very filling!

For the crust of the bars, I decided to make an oat flour with using Bob's Red Mill Old-Fashioned Oats along with my creamy peanut butter. Not only are oats are rich in dietary fiber and can help reduce cholesterol, but they are also an incredibly versatile whole grain. Blending these oats down gave me a perfectly textured, firm yet chewy outside for these bars; great for little fingers and hands to hold onto while being enjoyed.

These yummy PB&J Oat Bars are almost as versatile as the oats. Feel free to swap out the raspberry for any other berry or fruit that you might prefer. Of course, I felt that the raspberries were a great option, being as they are perfectly tart and stand up to the richness of the peanut butter and oats.

With the help of Bob's Red Mill Old-Fashioned Oats and just a handful of other ingredients, these bars are a better-for-you, easy, and delicious way for you and your kiddos to get through these busy back-to-school days!

Right now, Bob’s Red Mill has a coupon available too. What all can you do with a bag of oats? I'd love to know what some of your favorites are.

PB&J Oat Bars
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: 1 Bar • Calories: 330.4 • Fat: 15.6 g • Carb: 33.7 g • Fiber: 8.9 g • Protein: 10.6 g • Sugar: 9.1 g • Sodium: 492.9 mg

Ingredients:
Raspberry Jelly:
6 Oz. Raspberries
2 Tbsp. Sugar
3 Tbsp. Natural Sweetener
2 Tbsp. Chia Seeds
1/2 Pkg. Unflavored Gelatin (Or 1 Tbsp. Cornstarch)

Peanut Butter Oat Dough:
1 C. Bob's Red Mill Old-Fashioned Oats
3/4 C. Almond Flour
1 Tbsp. Sugar
1 Tbsp. Natural Sweetener
1/2 Tsp. Salt
1/3 C. Creamy Peanut Butter
2 Tbsp. Plain Fat Free Greek Yogurt
1 Whole Large Egg
1 Tsp. Vanilla Extract

Directions:
Preheat the oven to 350 degrees F. and line an 8x8" or 9x9" baking dish with parchment paper; set aside.

In a medium sauce pan, add the 6 Oz. Raspberries, 2 Tbsp. Sugar, 3 Tbsp. Natural Sweetener, and 2 Tbsp. Chia Seeds; heat over medium heat to bring to a simmer.

Quickly whisk in the 1/2 Pkg. Unflavored Gelatin, bring to a boil and remove from the heat to cool once the mixture has started to thicken.

NOTE : Not a fan of unflavored gelatin? Feel free to swap it out for 1/2-2 Tbsp. of cornstarch instead!

While the 'jelly' is cooling, place the 1 C. Old-Fashioned Oats, 3/4 C. Almond Flour, 1 Tbsp. Sugar, 1 Tbsp. Natural Sweetener, and 1/2 Tsp. Salt into a blender or food processor and blend into a powder.

In a large bowl, beat together the 1/3 C. Creamy Peanut Butter, 2 Tbsp. Plain Fat Free Greek Yogurt, 1 Whole Large Egg, and 1 Tsp. Vanilla Extract until smooth and creamy.

Add the dry mixture into the creamy peanut butter and stir until well combined into a thick dough.

Divide the mixture into two equal parts and either roll out or press one half into the bottom of the prepared baking dish.

Top with the cooled raspberry 'jelly'.

Roll out the second half of the peanut butter dough and set it atop to sandwich the 'jelly' in between.

Place the dish into the oven and bake for about 15 minutes or until the edges are starting to crisp slightly.

Once done, remove from the oven and allow to cool slightly before transferring out of the baking dish; cut the edges off and divide evenly into 6 bars.

Enjoy right away or store in the fridge for up to 3 days.