These no-bake peanut butter and jam oat bites have a chewy oat base topped with homemade raspberry jam. Bloom Boost is added to both layers, bringing together oats, raspberries, seeds and multiple types of fibre into one easy snack.
A serving of two bites provides an estimated 3 grams of fibre. They are an easy (and delicious!) way to add more fibre to your day.
They are sweet enough to feel like a treat and filling enough for an afternoon snack. Just remember that they contain peanut butter, so they may not be appropriate for schools or classrooms with peanut restrictions.
What makes these PB&J oat bites a source of fibre?
The fibre comes from several ingredients rather than one isolated source:
-Rolled oats
-Raspberries
-Bloom Boost
Together, these ingredients provide approximately 3 grams of fibre per two-bite serving!
No-Bake Peanut Butter and Jam Oat Bites
Makes: 28 to 30 mini bites
Serving size: 2 bites
Prep time: 20 minutes
Chill time: 1 hour
Peanut butter oat base
- 1¼ cups rolled oats
- ¼ cup Bloom Boost
- ½ cup natural peanut butter
- ¼ cup honey
- 1½ teaspoons cinnamon
- 1 teaspoon vanilla extract, plus an extra splash
- Generous pinch of salt
Raspberry Bloom Boost jam
- 1 cup frozen raspberries
- 1½ tablespoons Bloom Boost
- 1 tablespoon maple syrup
- Splash of vanilla extract
How to make PB&J oat bites
- Place the frozen raspberries in a small saucepan over medium-low heat. Cook until softened and juicy, stirring and mashing the berries as they cook.
- Remove the saucepan from the heat. Stir in the Bloom Boost, maple syrup and vanilla. Let the raspberry jam sit for 5 to 10 minutes to thicken and cool slightly.
- Place the peanut butter in a microwave-safe bowl and microwave for 20 to 30 seconds, or until warm and easy to stir.
- Stir the honey and vanilla into the warmed peanut butter.
- Add the rolled oats, Bloom Boost, cinnamon and salt. Mix until the oats are evenly coated and the mixture holds together when firmly pressed.
- Line a mini muffin pan with paper liners. Add approximately 1 tablespoon of the oat mixture to each liner and press it down firmly.
- Use the back of a small measuring spoon to make a shallow indent in the centre of each base.
- Spoon approximately 1 teaspoon of raspberry jam onto each oat base.
- Refrigerate for at least 1 hour, or until firm. Keep the paper liners on during storage and peel them away before eating.
Can I make these without peanut butter?
Many elementary schools and classrooms restrict peanuts, so these bites should not be sent to school unless you have confirmed that peanut products are permitted.
Sunflower seed butter would be the first alternative we would try. Its texture is generally closer to peanut butter than pumpkin seed butter. Warm it before mixing and substitute it for the peanut butter using the same amount.
We have not tested this version yet, so check the mixture before portioning it. If it crumbles when pressed, add another tablespoon of sunflower seed butter. If it is too soft, add a small amount of rolled oats.
Pumpkin seed butter may also bind the ingredients, but it has a stronger, more earthy flavour that could compete with the raspberry filling. We would choose sunflower seed butter first for a more familiar PB&J-style flavour.
Always check the ingredient label and your school’s specific allergy policy. A peanut-free substitution does not automatically make a product safe for every allergy-restricted classroom.
Storage
Store the oat bites in a covered container in the refrigerator for up to five days.
They can also be frozen for up to one month. Thaw them in the refrigerator before serving. The raspberry topping may soften slightly after freezing.
Estimated nutrition
Approximate nutrition per serving of two bites, based on a yield of 28 to 30:
- Calories: 120
- Protein: 4 g
- Carbohydrate: 14 g
- Fat: 6 g
- Fibre: 3 g
- Sugars: 6 g
Nutrition is an estimate and will vary depending on the peanut butter used, the exact yield and the amount of raspberry filling added to each bite.
