Ingredients
Scale
Base + Crumble topping
- 1 cup whole wheat pastry flour
- 1 cup raw oats
- 1/2 cup raw cane sugar
- 1/4 cup canola oil
- 1/4 cup peanut butter, slightly melted
- Sea Salt to taste
PB&J; Filling
- 3/4 cup Fruit Spread (Superfruit or blueberry)
- 1/2 cup blueberries
- 1/4 cup peanut butter
Instructions
- Preheat oven to 325 Degrees. Line an 8×8 baking pan with parchment paper and set aside.
- Combine oats, flour, sugar, peanut butter, and canola oil in a bowl. Mix everything together with a wooden spoon until well combined.
- Set aside 1/2 cup cup of the oat mixture. Spread the rest evenly into an 8×8 baking pan.
- Mix together fruit spread and blueberries then layer over oat mixture evenly. Swirl in your peanut butter over the fruit layer.
- Crumble remaining oat mixture over top of of the PB&J; layer. Lightly press down with a wooden spoon or spatula. Bake for 25-30 minutes until slightly brown on top. Cool completely before cutting into squares.
Notes
Makes 9 large squares. You can cut them into small squares as well so they last longer!
These stay fresh in an airtight container at room temperature up to three days. Then transfer to the fridge. They taste good cold and warmed up!