PB & J Crumble Top Flapjacks (no bake!)


There seems to be a little bit of a theme emerging on this blog right now. That’s right: peanut butter & jelly. Well, jam, because we’re in the UK and I like jam because it has seeds in it. If you haven’t checked out my last PB & J recipe then take a look at these easy PB & Jelly Cups, as I’m assuming you’re a fan of this particular food paring.

Today though, we’re looking at something that, yes, you can eat as a dessert- but is great as a transportable snack. The reason I actually made these is so I don’t have to keep buying snack bars post-gym. Now I can pack one of these up, and get my carbs, healthy fats, and protein fix with my favourite ingredients: oats, peanut butter, and jam (and almond milk and honey). That’s right, just FIVE ingredients, no baking, and they’ll keep in the fridge for around 3-4 days. The ingredients are all relatively cheap as well, making these an ideal student staple- other than my PB and jam, I could buy everything at Tesco. If you do really feel the need to add in more protein then throw in some protein powder of choice, but you will need to add in more almond milk to combat the dry texture.

You’re best letting these bars set overnight, and they firm up more the longer they’re in the fridge, but if you really can’t wait you can dig in after they’ve been in the freezer for 15 minutes. Though  I warn you they will be more difficult to pick up…

Ingredients (makes 16 squares)

  • 1 cup peanut butter (I used Meridian chunky, but the choice is yours)
  • 1/3 cup honey (If you’re a vegan feel free to swap for maple syrup, or agave- though I can’t vouch for taste or texture)
  • 3 cups oats
  • 1/2 cup strawberry jam (I went with the Meridian jam as well, as it has no added refined sugars and is suitable for veggies and vegans)
  • Up to 1/4 cup. unsweetened almond milk (JUST enough to pull everything together– no one likes a soggy flapjack)



  • Line a baking tray with baking paper, and set to one side. I used a 10” tray.
  • Place the peanut butter and the honey into a microwavable dish, and heat on full power until melted. Check this every 10 seconds or so; it won’t become a liquid, it just gets easier to stir.
  • Place the oats into a large mixing bowl, and pour in the PB & honey mixture, along with the milk. Stir to combine.
  • Setting aside a good couple of handfuls of mixture, take the rest and press it firmly into the baking tray. Stir the jam to loosen it slightly, and then spread over the bottom layer of oats. Take the remaining oat mixture, and press onto the top of the bars- it won’t completely cover the jam, but should only leave a little visible.
  • Place into the freezer for 15 minutes, then mark out 16 squares, separate them, and store in an air tight tub in the fridge, with layers of greaseproof preventing them from sticking together. The bars are best left in the fridge overnight to harden, and then enjoyed the day after- though they taste just as good eaten unset with a fork…

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