These healthy almond butter and jelly breakfast bars are fudgy, filling and packed with wholesome ingredients! For such a fudgy and delicious bar, you won’t believe they are made without butter, oil, grains or sugar. They are also suitable for those following a gluten free, vegan, paleo and dairy free recipe!
These Almond Butter & Jelly Breakfast Bars!! Can we just take a second to appreciate these delicious and fudgy beauties…
My chocolate chip almond butter bars are the most popular recipe on my site, and for good reason! They’re rich, fudgy, and made with simple ingredients. I’ve been dreaming of ways to recreate them with different flavor combinations, so that’s how these Almond Butter & Jelly Breakfast Bars were born!
I actually wasn’t a huge PB&J fan as a kid; I could probably count on my fingers the number of PB&J sandwiches I ate as a kid. But now, I love creating this classic combo in all of my favorite foods – oatmeal, chia pudding, smoothies…you name it. I usually use almond butter because, uhm, almond butter is magical and glorious. Agreed?
These bars are really easy to throw together, and you probably have all the ingredients already, especially if you bake a lot of Arman’s recipes! All you need are dates, almond butter, almond meal, coconut flour (which I know Arman loves), applesauce, non-dairy milk, strawberries, chia seeds, and a couple other baking essentials.
I know you just ran to the kitchen to make sure you have all of these ingredients. Let’s get baking, friends.
We’re making our own chia seed jam here because we’re awesome and can do stuff like that. I used strawberries, but you could use any berry to make the jam. Simply boil the berries, add some ch-ch-chia, and let it sit while you’re making the batter.
For the base of the bars, all you need to do is throw everything into the food processor or blender. Bam! That’s it. Pour that delicious almond buttery batter into a pan (and of course, sneak some spoonfuls straight into your mouth) and swirl the chia seed jam on top. Into the oven they go!
The best part about these bars? They’re vegan, paleo, gluten-free, oil-free, and sweetened completely with dates. Almost unbelievable. If you happen to find yourself face down in a pan of these bars the second they come out of the oven, you can feel a little better knowing they’re made with wholesome ingredients.
One bite into one of these bars will take you back to your childhood in the most delicious way. These are a great, easy dessert to bring to a party or potluck! That is, if you can bear to share them.
Thanks Arman for letting me share this recipe today! I hope you all get to try these bars; check out my chocolate chip version to try, too! Until next time. 🙂
Editor’s notes- When I made this, I used this packaged strawberry jam as the cost of strawberries is the same as a Vitamix’s small child. I used close to 1 full cup and it was incredibly sweet. If you go that route, I’d recommend you start with 1/2 cup. I’m sure this would be great with any other fruit jelly too.
Make these healthy Almond Butter and Jelly breakfast bars and let’s cheers to breakfast for dessert….always.
Healthy Almond Butter and Jelly Breakfast Bars
- Preheat oven to 350F. Lightly grease an 8-inch x 8-inch pan.
- In a medium bowl, place the dates. Pour in enough hot water to cover. Let sit for 10 minutes, then drain.
- In a small saucepan over high heat, add strawberries and water. Bring to a boil, then reduce heat to low. Mash the strawberries with a potato masher or the back of a fork until no big chunks remain. Let them simmer for 5 minutes, remove from heat, and add chia seeds. Stir to combine; set aside.
- In the bowl of a food processor or blender, add dates, almond butter, and applesauce. Process until well combined, stopping to scrape down the sides.
- Slowly add almond milk; continue to process.
- Add almond meal, coconut flour, baking soda, vanilla, and salt. Process until completely mixed.
- Pour batter into the pan. Spoon the strawberry jam on top and swirl into the batter.
- Bake for 27-30 minutes. Let the bars cool in the pan for 15 minutes before serving.