Peanut butter, oat, and jam bars from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 7) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute almond butter or sunflower seed butter for peanut butter, olive oil or butter for neutral oil, and maple syrup for honey.

  • Chelsea_c88 on April 28, 2026

    I’ve made these a few times now, and I have some notes! Don’t listen to people who say you can “make” quick cooking oats by blending regular oats. You’ll get a bit closer, sure, but there is a big difference texturally once baked imo. My main note is just this - if you can, make more of the dough. Not a lot more, but next time I may try and increase by one third. There is never enough dough left for the top dollops, in my experience. The taste is delicious, relatively wholesome for a sweet snack or breakfast, so I do keep making them…but I do find it a little annoying that saving 1/2 cup of the peanut mixture is very little coverage for the top of the bars.

  • abigayle_d5od7q on January 26, 2026

    I truly love these

  • Coopskitchen on January 13, 2026

    Great recipe to make with kids!

  • pattyatbryce on September 13, 2025

    Easy and delicious. A definite winner in our house.

  • SheilaS on October 28, 2024

    Made a half batch in a 6-inch square pan for six nice snack-sized servings. I like that they’re not too sweet.

  • NicoleBrown on October 21, 2024

    Made these for my kids as an after school snack. Super easy to throw together using pantry staples! This round I used up some grape jelly my kids had in the fridge, but next I would love to try some homemade chia seed jams! I did not have quick cooking oats so i threw some old fashioned in the blender to break them down a bit.

  • thefritschkitchen on January 09, 2024

    I love this recipe and find it infinitely adaptable. Most Sundays you will find me making a double batch (perfect in a 9x13) so breakfasts during the week - great with a dollop of yogurt. I do find my family tends to like it with a tangy/tart jam (like raspberry or leftover cranberry sauce from Turkey day) vs. a sweeter jam like strawberry or blueberry. Currently, my favorite combination is honey, Nutzo butter, raspberry jam, pepitas and chia seed (instead of peanuts).

  • patioweather on May 04, 2023

    Very good! I have never seen my partner eat a peanut butter and jelly sandwich before, so I was surprised about how into these he was. I used a 9" round pie plate, so I had to stretch all the ingredients a little farther. It was a challenge, but doable, and it turned out nicely. I used almond butter and a peach pecan jam.

  • bwhip on March 22, 2023

    I've been wanting to try these, so I found some inexpensive quick oats at the store, bought some peanuts and gave it a go. They turned out just as I'd hoped. So simple, took about five minutes to prepare. Thin, and not as heavy as some other oat breakfast-cookie bars I've made. I used seedless raspberry jam in ours. Proportions and sweetness seemed just right.

  • averythingcooks on January 18, 2023

    These were an instant hit! She gives lots of options and so I used a blackberry-raspberry jam, peanut butter, honey & canola oil. I also have large flake oats which I meant to buzz in the food processor & of course forgot ...no one seemed to notice or care :) I'll make these again for sure, switching up the jam to use whatever is on hand. Oh yes....and I used "honey roasted" peanuts....and that was a pretty good idea :)

  • zabeta on December 20, 2022

    Very simple, super easy, and a hit with my kid.

  • Zosia on December 05, 2022

    Quick and delicious. I made these with old fashioned oats and though some flakes were quite noticeable, I think they worked. I used honey and raspberry jam, and doubled the recipe for a 9x13" pan.

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