Peanut butter Jelly Oat Bars.

The perfect breakfast, the perfect snack...and perfect for the whole family. 

I changed the original recipe by the food medic, to add some greek yogurt in, in order to boost the protein content, but you could sub out the greek yogurt and add 100ml more of milk and simply top your bar with greek yogurt for a protein boost. 

Ingredients

• 240g Rolled oats

• 1 tsp baking powder

• 1 tsp cinnamon

• 60g of flour

• 220g of unsweetened apple sauce

• Pinch of salt

• 1-2 tbsp maple syrup

• 300ml milk (any kind)

• 200g of Greek yogurt or Cottage Cheese blended

• Peanut butter (approx 6 tsp)

• Chia raspberry jam (approx 6 tsp)

Method

• Preheat your oven to 180°C (350°F). Line a baking dish with parchment paper or lightly grease it.

• In a mixing bowl, combine the rolled oats, baking powder, cinnamon, salt and flour.

• Add the apple sauce, maple syrup, and milk to the dry ingredients and mix until well combined.

• Fold in the Greek yoghurt into the mixture. This will add creaminess and boost the protein content of your bars.

• Spread half of the oat mixture evenly into the prepared baking dish. Spoon dollops of peanut butter and chia raspberry jam over the oat mixture. Add the remaining oat mixture on top, spreading it evenly to cover the fillings.

• Bake in the preheated oven for about 30-40 minutes or until the top is golden brown and the edges are slightly crispy. (cooking time will vary depending on the depth of the dish)

• Allow the bars to cool completely before slicing them into squares or bars.

Chia Jam

Super simple, super quick, low sugar jam option. 

As a toddler mum, I do try to moderate how much added sugar Luca gets. Making this jam is the perfect toast topping, oatmeal topping etc...

Ingredients

• 120g of frozen raspberries

• 1 tbsp of maple syrup

• 1 tbsp of chia seeds 

Method

• Add all ingredients to a pan and cook over low heat until raspberries break down and jam consistency is achieved