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Peanut Butter and Jelly Oatmeal Breakfast Bars

Day 8 Breakfast: PB&J Oatmeal Bars

Prep Notes:

  • This recipe makes 8 bars. Store 2 bars in fridge to use for a snack on Day 9, breakfast on Day 12, and a snack on Day 14 (snack size is half a bar). Freeze the remaining bars to keep on eating clean after you've completed this plan.
  • While bars are baking, hard boil two eggs for today's lunch. Here's some guidance on hard-boiling eggs if you need some tips on timing.
  • PB&J Oatmeal Bars

    PB&J Oatmeal Bars

    Peanut Butter and Jelly Oatmeal Breakfast Bars

    Ingredients

    1. Raspberry Jam Layer
    2. 3 cups frozen and thawed raspberries
    3. 3 tablespoons honey
    4. 1/4 cup chia seeds
    1. Oatcake
    2. 2 1/2 cups old-fashioned rolled oats, divided
    3. 1 tablespoon ground cinnamon
    4. 1/8 teaspoon sea salt
    5. 2 teaspoons baking powder
    6. 3 large eggs
    7. 4 large egg whites
    8. 2 very ripe bananas, mashed
    9. 1/2 cup smooth peanut butter
    10. 2 tablespoons coconut oil, melted
    11. 1/4 cup chopped unsalted roasted peanuts

    Directions

    1. Preheat oven to 350ºF. Coat an 8x8-inch baking dish with cooking spray or rub with oil.
    2. Blend the raspberries and honey in a blender or food processor until pureed, scraping down sides as needed, about 1 minute. Stir in chia seeds and set aside.
    3. Blend 1 cup of the oats in a blender or food processor until ground down to flour, about 45 seconds.
    4. In a large bowl, stir the oat flour, remaining 1 1/2 cups of rolled oats, cinnamon, salt, and baking powder together to combine.
    5. In a separate bowl, whisk together the eggs, egg whites, bananas, peanut butter, and coconut oil. Stir the egg mixture into the flour mixture until just combined. Gently stir in chopped peanuts.
    6. Pour half the batter into the prepared pan. Gently spread the raspberry jam over top. Pour the remaining half of the batter over the jam layer. Bake until firm, with a golden top, about 75 minutes. Allow to cool before slicing. Slice into 8 even pieces. Eat one bar for today's breakfast.

    NUTRIENT TOTALS

    Calories: 368.4
    Protein: 14.4 g
    Carbohydrate: 38 g
    Dietary Fiber: 9.431 g
    Total Sugars: 12.1 g
    Total Fat: 19.6 g
    Saturated Fat: 5.9 g
    Sodium: 77.9 mg

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