Project Description

Peanut Butter Strawberry Jam Crumb Bars

While I wouldn’t consider myself to be the most fashionable on the street, I am always looking for fashionable foods to make my dishes look worthy of the ‘gram, since we can all agree that Instagram is one the greatest ‘runways’ for the hottest food trends. This season, I’m using California Strawberries* as my fave fall accessory to elevate my recipes while packing in a nutritional punch.

California strawberries are in peak season and readily available right now! One serving (about 8 strawberries) is a source of fibre and contains just as much vitamin C as an orange. This fruit adds a vibrant pop of colour to both sweet and savoury recipes. The strawberries added a fashionable flare to the classic, and my all-time favourite, Pb & J combo in these Peanut Butter Strawberry Jelly Crumb Bars. Enjoy for a mid-day snack or dessert!

Recipe (makes about 9 squares):

Crust:

  • 1 cup quick oats
  • 1 cup all purpose whole wheat flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup pure maple syrup
  • ¾ cup natural peanut butter (or nut/seed butter of choice)
  • ¼ cup butter, melted (or sub coconut oil)

Strawberry topping:

  • 1.5 boxes California Strawberries, chopped
  • ¼ cup strawberry jam
  • 1 tsp maple syrup
  • ¼ cup natural peanut butter
  • Optional: ½ cup peanuts for topping

Directions:

  1. Preheat the oven to 350F. Line a 9-inch baking pan with parchment paper.
  2. In a large mixing bowl, combine the oats, flour, baking powder and salt. Add in the maple syrup and peanut butter and stir. Then add in the melted butter and combine into a dough. Press the dough into the pan and ensure it is evenly distributed. Bake for 20 minutes.
  3. While the crust is cooking, combine the strawberries, jam and maple syrup in a sauce pan and simmer over low-medium heat until thick and syrupy (about 10 mins).
  4. Once the crust is ready, pour the strawberry filling on top while the crust is still hot and spread to cover. Dollop the peanut butter on top in 1 tsp amounts and use a knife to gently swirl together. Top with peanuts if desired.
  5. Bake for about 15 mins until strawberry topping is warm and bubbly.
  6. Let cool completely before cutting into squares. Store in the fridge for 4 days or freezer for 1 month and enjoy!

For more fall fashion-forward recipes, head to http://www.californiastrawberries.com. I’m trying the Balsamic Strawberry Parmesan Bites next!

*Thank you to California Strawberries for sponsoring this post. I only work with brands whose values align with my own.