Go Back
–+ servings
Peanut Butter and Jelly Protein Bars - Olivia Adriance
Print Recipe
5 from 2 votes

HEALTHY PEANUT BUTTER AND JELLY PROTEIN BARS

Made from wholesome, real ingredients, these PB&J protein bars can be enjoyed in the morning with a cup of coffee, a mid-afternoon pick-me-up snack, or as late-night dessert!
Prep Time20 minutes
Cook Time20 minutes
Chill Time4 hours
Total Time4 hours 40 minutes
Course: Breakfast, Snacks
Cuisine: American
Keyword: Breakfast bar recipes, Gluten-free protein bars, Mixed berry recipes, Peanut butter and jelly, Protein bar recipes
Servings: 12
Author: Olivia Adriance

Ingredients

For the Crust:

  • ¾ cup cashews, walnuts, or almonds (I used cashews)
  • ½ cup gluten-free rolled oats
  • ⅓ cup protein powder (I used Ritual)
  • 3 large pitted dates, softened (soaked in hot water for 10 minutes)
  • 4 tablespoons melted coconut oil

For the Peanut Butter Layer:

  • ¾ cup creamy peanut butter
  • ⅓ cup maple syrup
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla
  • 1 scoop unflavored collagen powder
  • ¼ teaspoon salt

For the Jelly Layer:

  • 16 ounces frozen mixed berries
  • ⅓ cup orange or lemon juice
  • 1 ½ tablespoons chia seeds
  • 1 scoop unflavored collagen powder
  • 1 ½ tablespoons arrowroot starch

Instructions

MAKE THE CRUST:

  • Add all of the crust ingredients (cashews, gluten-free oats, protein powder, dates, and coconut oil) to a food processor and process until it comes to a sandy consistency and starts to ball up.
  • Press the crust mixture into a parchment-lined 8x8 baking pan. Refrigerate while you make the other elements.

MAKE THE PEANUT BUTTER LAYER:

  • Add all of the peanut butter layer ingredients (peanut butter, maple syrup, coconut oil, vanilla extract, collagen, and sea salt) to a bowl and stir until smooth.
  • Add the mixture to a small saucepan and bring to a simmer over medium heat. Simmer for 1 to 2 minutes to thicken.
  • Remove from heat and allow to cool for 5 minutes before pouring and smoothing on top of the crust. Refrigerate while you make the jelly.

MAKE THE JELLY TOPPING:

  • Add the berries and orange or lemon juice to a small saucepan over medium-high heat and bring to a gentle boil. Boil for 2 to 3 minutes, breaking up the berries as you go.
  • Add the chia seeds and collagen and cook for 2 to 3 more minutes.
  • Add the arrowroot starch and cook for another minute, allowing the berries to thicken. Set aside to cool fully before pouring on top of the peanut butter layer.
  • Chill the bars in the fridge for 4 hours before slicing. Enjoy!

Notes

These keep well in the fridge for 4 to 5 days. If you’re allergic to peanuts, try this with creamy almond butter instead!