No-Bake PB & J Bars

It’s no-bake peanut butter jelly time!

These bars are perfect for days when you don’t have time to be on oven babysitting duty.

Just whip up the two layers (~15 minutes, tops), pop them in a pan, and let the fridge do the rest of the work as you go on your merry way. Easy as!

Not only are these bars super quick and easy to make, but they’re also:

Low in added sugar (thanks to homemade chia berry jam!)
Packed with healthy fats and fiber (kudos to peanut butter, chia seeds, + rolled oats)

Look on for more chewy, JAM-packed, PEANUT BUTTERY goodness:

How to Make PB & J Bars (The Healthier Way)

There’s nothing wrong with enjoying a classic PB & J sandwich, wonder bread and all, but some days you may want a more nutrient-dense snack.

Rather than white flour and store-bought jam, these no-bake PB & J bars are sandwiched with:

◇ Homemade chia berry jam (blueberries + chia seeds = a nutritional powerhouse for the brain!)

◇ Rolled oats (full of gut-healthy beta-glucan fiber)

◇ Peanut butter (a good source of plant-based protein + heart-healthy fat. The fewer ingredients in the peanut butter, the better!)

◇ Shredded coconut + coconut oil (gimme all the fiber + mcts!)

I hope you enjoy this fun spin on PB & J! These no-bake bars are:

Easy to make
Subtly sweet
+ SO convenient to have on hand (especially when the 3 PM snack attack hits)

No-Bake PB & J Bars

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By Whollyum Serves: ~8-10 slices
Prep Time: ~15 minutes

These no-bake PB & J bars are low in sugar and packed with healthy fats + fiber! They're also super quick and easy to make (and vegan and gluten-free!).


  • Peanut Butter Oat Base:
  • 1 cup rolled oats (ensure gf if needed)
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup + 1 tbsp salted peanut butter (if yours is unsalted simply add 1-2 pinches of salt to taste)
  • 3 tbsps brown rice syrup (or sub other golden liquid sweetener, such as honey or agave)
  • 2 tbsps coconut oil, melted
  • 1/2 tsp vanilla extract
  • Berry Jam:
  • 1 1/2 cups frozen wild blueberries (or sub other fresh/frozen berries of choice)
  • 1 tbsp water
  • 2 tbsps coconut oil
  • 1/2 tbsp fresh lemon juice
  • 3 tbsps chia seeds
  • ~2 tsps stevia/erythritol, or other granulated sweetener (optional, add more to taste)



Line a loaf tin with parchment paper and set aside (or double the recipe for an ~8x8 inch square tin). Stir together the PB oat base ingredients. The mixture will be a little crumbly, but should hold together when pressed into the lined tin.


Lay another sheet of parchment paper on top, and use the bottom of a glass to tightly pack the ingredients together. This will give the bars a chewier texture and help them better hold shape. Pop in the fridge as you make the berry filling.


In a saucepan over medium heat, melt the coconut oil. Add the blueberries, water, and lemon juice. Cook for ~5-7 minutes, stirring frequently, until the blueberries have softened. Take off the heat and stir through the chia seeds, and sweetener, if desired. Allow the mixture to thicken up for a few minutes before pouring it over the base.


Pop in the fridge for several hours (~4-5) or overnight, until the chia jam has significantly firmed up and is no longer wet to the touch (it will still be a little squishy, but you should be able to lightly press on it without any breakage).


Once hardened up, use a sharp knife to cut into ~8-10 bars. Store in a tightly-sealed container in the fridge for up to ~1 week. These are best eaten straight from the fridge, as the jelly will slightly soften if left for too long at room temperature. Enjoy!

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