Peanut Butter and Jelly in a flapjack-style bite. After many years my children have finally converted me to peanut butter and jelly, known to the cognoscenti as PBJ of course. Rustle up these sustaining, protein-rich and healthy snacks in just 10 minutes for a deliciously mouthwatering magic combo of savoury and sweet!
The question is, do you eat them in one bite or two?
Makes 12-15 bites
- 75g crunchy peanut butter
- 50g jumbo oats*
- 25g unsalted butter**
- 2 tbsp maple syrup
- Pinch of salt
- A few drops vanilla essence
- Raspberry jam
* for gluten free use gf oats
** for vegan, swap the butter for coconut oil
Preheat the oven to 180C.
Lightly grease a mini jam tart tray with a pastry brush.
Gently melt the butter in a saucepan. Stir in the peanut butter, then stir in the rest of the ingredients, apart from the jam.
Beat with a wooden spoon until you have a dough-like consistency.
Take a teaspoon of the mixture and press it down into the tart mould. Make a hole with the spoon (or your fingers). Repeat until all the mixture is used up.
Spoon the raspberry jam into each hole.
Bake for 12-15 minutes until golden brown.
Leave to cool and then transfer to a wire rack to cool completely.