Transforming a school lunch classic into a portable hiking snack, these peanut butter and jelly granola bars are the perfect way to refuel out on the trail.
PB&Js are not just a nostalgic childhood favorite; they’re also the go-to staple of many hikers and backpackers. Aside from the fact that they’re dead-simple to make, they are also loaded with calories. Combine that with the irresistibly sweet and salty flavor, and it’s no wonder these sandwiches are a beloved hit. However, PB&J sandwiches do have one problem.
Too often have we reached into our packs hoping to pull out a fresh PB&J, only to find a ziplock bag containing a peanut butter and jam massacre! The bread is mutilated, the jam has blown out of one side, the peanut butter out the other. Witnessing a tragedy like this can really set you back a few steps and take the air out of your lunch break.
So to avoid this, we decided to try to condense the essence of PB&J into a more portable bar form. Something that can be tucked into a backpack without a second thought. After a few test, we think these PB&J granola bars are the answer we’ve been looking for.
While nothing will ever fully replace a freshly made PB&J sandwich, these go-anywhere granola bars can satisfy your craving when you’re on the go. Make a batch ahead of time. You’ll thank yourself later.
Peanut Butter & Jelly Granola Bars
PRINT RECIPEIngredients
- 1 ½ cup rolled oats
- ½ cup jam
- ¼ cup peanut butter
- 2 tablespoons brown sugar
- 1 tablespoon coconut oil
- ¼ teaspoon salt
- ¼ cup chopped peanuts
Instructions
- Preheat the oven to 350. Line a 9X5 loaf pan with parchment paper or foil.
- Spread the oats on a baking sheet and toast in the oven for 10 minutes, stirring at the 5 minute mark to ensure they toast evenly. Remove from the oven and set aside.
- Heat the jam, peanut butter, sugar, oil, and salt in a small saucepan. Simmer for about 3 minutes over medium heat until slightly thickened, stirring constantly. Dump the toasted oats into the pot and stir to thoroughly coat.
- Transfer the mixture to the lined loaf pan in an even layer. Press the chopped peanuts into the top of the mixture.
- Bake the bars for 15 minutes until golden brown. Remove from the oven and allow to cool. Remove the bars from the pan and cut into bars using a sharp knife.
EQUIPMENT NEEDED
9x5 loaf panParchment paper or foil
Baking sheet
Small saucepan
Mixing bowl
Sharp knife
Measuring cups & spoons
This recipe first appeared as part of our Three Squared column in Adventure Journal Quarterly.
Do these need to be kept cool, or could they survive a 5-7 day backpacking trip?
They hold up at room temperature just fine and could potentially make it for a 5-6 backpacking trip. They're tough, but not indestructible. So some caution advised. We recommend testing them out before the big trip.
Niceee, thanks for the recipe!