Healthy Peanut Butter and Jelly Bars (Vegan, Gluten-Free)
A healthier take on a childhood favorite! These Peanut Butter and Jelly Bars are the ultimate nostalgic grab-and-go snack or dessert that’s vegan, gluten-free, and kid-approved.
If you grew up loving peanut butter and jelly sandwiches, you’re going to love this dessert twist.
PB&J has always been one of those classic combos I don’t think I’ll ever grow tired of, and it works so well in this soft, chewy, dessert-style version of a classic PB&J sandwich.
Think: a classic PB&J reimagined into an ooey-gooey bar with crispy golden edges and a sweet, jammy center.
As always, these bars are made with simple, nourishing ingredients that are vegan, gluten-free, naturally sweetened, and meal-prep friendly—making them the ultimate healthy back-to-school snack (that adults love just as much as kids).
We make these on repeat in our house—for lunchbox snacks, afternoon bites, or even a late-night treat.
One bowl, one pan, and so much flavor. Let’s get into it!
Why You’ll Love These Peanut Butter and Jelly Bars
- PB&J, but in soft, gooey dessert bar form
- Made with healthy ingredients
- One bowl + one pan
- Perfect for meal prep
- Lunchbox-approved and snack-drawer worthy
- Vegan, gluten-free, and naturally sweetened
Ingredients You’ll Need
Scroll down to the recipe card to get the full recipe with measurements.
- Peanut Butter: What’s PB&J without the PB? Make sure to use a natural, drippy peanut butter for the best texture and easy mixing.
- Almond Flour: Gives the bars a soft, tender texture while keeping them gluten-free.
- Quick Oats: To make the crust, it gives this recipe that classic oat-bar texture. Use certified gluten-free oats if needed.
- Maple Syrup: Adds natural sweetness and helps bind the ingredients.
- Coconut Sugar: Sweetens the bars without the need for refined sugars.
- Coconut Oil: For that crisp, golden edge. Be sure to use refined coconut oil so there’s no coconut flavor.
- Vanilla Extract: A baking staple.
- Salt: Just a pinch enhances all the flavors.
- Jelly: The star of the show! I use concord grape jelly, but you can totally swap in your favorite jam or jelly—strawberry, raspberry, or blueberry all work.
How to Make Healthy Peanut Butter and Jelly Bars
- Preheat the oven to 350°F. Line a 6-inch baking dish with parchment paper to make the bars easy to lift out once cooled.
- Mix the wet ingredients. In a large bowl, stir together the peanut butter, maple syrup, coconut sugar, melted coconut oil, and vanilla extract until smooth.
- Add the dry ingredients. Fold in the almond flour, rolled oats, and a pinch of salt. The mixture should be thick and sticky—almost like cookie dough.
- Press into the pan. Scoop about two-thirds of the dough and use your hands to press it into the bottom of the lined baking dish.
- Spread the jelly. Spread the jelly (or jam of choice) over the base layer.
- Crumble on the topping. Break the remaining dough into pieces with your fingers and scatter it over the jelly layer to create a crumbly topping.
- Bake. Bake for about 30-35 minutes, or until the top is golden and lightly crisp.
- Cool completely. This part is key! Let the bars cool in the pan for 10–15 minutes, then lift them out and let them cool fully on a wire rack before slicing. This helps the jam set and keeps the bars from falling apart. For cleaner slices, pop them in the fridge for 30 minutes.
Megan’s Tips
- Use natural, drippy peanut butter. The only ingredients in your peanut butter should be peanuts (and maybe salt). I love using my homemade peanut butter—it’s just one ingredient and so easy to make.
- Loosen up your jelly/jam if needed. If your jam is thick or straight from the fridge, give it a quick stir to make it easier to spread.
- Don’t skip the cooling time. I know, it’s sooo tempting to dig right in, but cooling helps the bars firm up so they don’t fall apart. If you want super clean edges, pop them in the fridge for 30 minutes before slicing.
- Customize your flavor. Use your favorite jelly/jam: grape, strawberry, raspberry, blueberry, etc.
Want to skip store-bought spreads altogether? Make my homemade peanut butter and 3-ingredient chia jam for a completely from scratch version!
How to Store Peanut Butter and Jelly Bars
These bars store excellently, making them perfect for meal prep.
Store in the fridge → store in an airtight container for 4-5 days.
Store in the freezer → let the bars cool completely, then slice and freeze for up to 2 months. Let them thaw in the fridge or at room temp before enjoying.
Frequently Asked Questions
I’m allergic to peanut butter. Can I use a different nut butter?
Almond butter or cashew butter would work great—just make sure it has a drippy consistency.
What kind of jelly works best?
I love using concord grape jelly for that classic PB&J flavor, but strawberry, raspberry, or blueberry all taste delicious. Jam works great too!
Can I use a different sized pan?
Yes! I use a 6-inch pan, but any similar-sized pan will work. Just keep in mind that the pan size will affect the thickness and bake time—an 8×8 pan will give you thinner bars, and they will probably bake quicker, so keep an eye on them.
Are these peanut butter and jelly bars freezer friendly?
Yes! Just let them cool completely before slicing and freezing. Great for grab-and-go snacks from the freezer.
More Healthy Snack Recipes
If you love the sound of these PB&J bars, here are a few more reader-favorite snack recipes from the blog:
- Peanut Butter Date Energy Balls
- Healthy Banana Bread Bars
- Blueberry Crisp Stuffed Dates
- Pistachio Energy Balls
- Granola Yogurt Cups
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Healthy Peanut Butter and Jelly Bars (Vegan, Gluten-Free)
Ingredients
- ½ cup peanut butter
- ½ cup maple syrup
- ¼ cup coconut sugar
- ¼ cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 ½ cup almond flour
- 1 ¼ cup quick oats
- pinch salt
- ¾ cup jelly, or jam, I used concord grape jelly
Instructions
- Preheat the oven to 350°F. Line a 6-inch baking dish with parchment paper to make the bars easy to lift out once cooled.
- In a large bowl, stir together the peanut butter, maple syrup, coconut sugar, melted coconut oil, and vanilla extract until smooth.
- Mix in the almond flour, rolled oats, and a pinch of salt. The mixture should be thick and sticky, almost like cookie dough.
- Scoop about two-thirds of the dough and use your hands to press it into the bottom of the lined baking dish.
- Spread the jelly (or jam of choice) over the base layer.
- Break the remaining dough into pieces with your fingers and scatter it over the jelly layer to create a crumbly topping.
- Bake for 30-35 minutes, or until the top is golden and lightly crisp.
- Cool completely (this part is key!). Let the bars cool in the pan for 10–15 minutes, then lift them out and let them cool fully on a wire rack before slicing. This helps the jam set and keeps the bars from falling apart. For cleaner slices, pop them in the fridge for 30 minutes.
I thought these bars were going to be good but they were A-MAZ-ING!!
We used raspberry jelly and decreased the jelly to 1/2 cup due to personal preference. We also swapped out the almond flour with oat flour due to a dietary restriction. But these are going to be in our rotation for sure. Thanks for sharing!!
I’m SO happy you loved these PB&J bars, Sam! I’m glad they worked well with the oat flour swap too. Thanks so much for sharing your review and star rating – it means a lot!
Excellent!!!
So happy you loved them!