Saturday, June 18, 2011

PB & J Breakfast Bars

Hi ya'll, I am so excited about sharing this recipe with you!!!   This is our favorite quick breakfast item, hubby can grab 1 of these as he walks out the door, cause he always forgets to eat breakfast, or so he claims.  So, I wanted to come up with something that would help us solve that little dilemma.  You can whip these up in less than 30 mins (not including baking & cooling, of course).  Also, a very kid friendly option.  These totally remind me of being a kid myself, one bite had me, reminiscing about coming home from school, getting off the bus, walking inside to discover a PB & J sandwich waiting for me along with a tall class of milk.        

1 1/2 cups quick-cooking oats 
1/2 cup unbleached all-purpose flour 
1/2 cup light brown sugar, packed 
1/4 teaspoon baking soda 
1/4 teaspoon salt 
1/4 teaspoon cinnamon
6 tablespoons unsalted butter, melted 

PB Filling:
8 ounces cream cheese, softened
1/2 cuo creamy peanut butter
pinch of salt
1 large egg, beaten

Top with 1/2 C Blackberry Jam

Preheat oven to 350F. Line & spray an 8-inch square baking dish with parchment paper (nonstick foil).

Prepare crust: In a mixing bowl, stir together add oats, flour, brown sugar, baking soda, salt and cinnamon.  Add melted butter and stir together til crumbly.  Reserve 1/2 cup crumb mixture for topping.  Place remaining mixture firmly in the bottom of a parchment lined dish. Place pan in oven for appromimately 12 minutes, until crust sets.  

Prepare peanut butter filling: In bowl, add cream cheese, peanut butter, egg, salt and beat til incorporated.  Pour mixture over baked crust, then spread on top your favorite jelly/jam.  I swirled mine in just slightly or you could microwave it for a few seconds to make it easier to spread.  Top with remaining crumb mixture.  

Place it the oven for 30 minutes until top is browned.  Allow this to cool.  Once cool, place in fridge for about an hour to let it completely set up before serving.  Lift it out of the pan by the ends of the parchment paper & place it on a cutting board. Best served at room temperature.

Makes up to 16 bars

Big southern hugs, 


  1. I'm doing my best to hold off on these ~winks~...until tomorrow!

  2. My second grade teacher,Ms. Noone, used to bring these in for class sometimes as prizes! I haven't seen one of these for a while now! Looks delicious! :)

  3. Oh my laws.....I am pretty sure I would wake up very happy if I could eat these! :)

  4. Oh my goodness. Those bars look fabulous. Especially with the addition of the cream cheese. I wanted to invite you to come over and share your recipe at These Chicks Cooked Recipe Spotlight today. Have a great day :)

  5. Looks very good! I'll have to try these!

  6. These look so yummy! I'm bookmarking this one to try! I found you on the Gooseberry Patch blog hop. You have my vote and I'm now a follower!

  7. Another winner shared in today's Round-Up, sure and enter it on our website too! Here's a handy link:

    You may just find yourself in a Gooseberry Patch cookbook someday soon! :)

  8. Yum! We will be eating these at my house soon. :)

  9. That LOOKS FAB!!!!! I found from Gooseberry Patch Recipe Round Up, I am submission # 82: Cream Greek Stuffed Hot Dish. I have tried several of your recipes and I have LOVED them. I have posted this as one the recipes I will making for my breakfast freezer cooking session, I can't wait to try it!! If you get a chance check my blog out, you might enjoy some of my recipes...ty for sharing!

    1. Thought my blog address would show up if I made it my name...


Would love to know what you think, please feel free to let me know you stopped by. Big Southern hugs!!!

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