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PB & J Crumble Bars

Serves: 9
Prep: 10
Cook: 35



  • 1 cup almond meal  
  • 1/2 cup oat flour 
  • 1 cup rolled oats  
  • 1/2 tsp sea salt 
  • 1/2 tsp baking powder  
  • 1/2 cup Sanitarium Smooth Peanut Butter 
  • 1/4 cup So Good Unsweetened Almond Milk   
  • 2 tbsp maple syrup (optional) 
  • 250g your favourite strawberry jam


  1. Preheat the oven to 180*C. Line a square baking tray with baking paper. 

  2. In a bowl, combine the almond meal, oat flour, rolled oats, salt and baking powder. Mix well. 

  3. Add in the peanut butter and almond milk until it forms a crumbly mixture. Add in the maple syrup if you want it to be sweeter.  

  4. Press 2/3 of the mixture into the base of the tin and bake for 10 minutes (edges should be lightly golden). 

  5. Spread the jam evenly over the base then sprinkle the remaining 1/3 of the mixture over. Bake for 25 minutes or until the top becomes golden. Remove from oven and allow to cool at room temperature before slicing. 

  6. Slice into 9 even pieces. Store any leftovers in an air-tight container in the fridge for up to 1 week.  

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