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Almond Butter and Jelly Banana Bread Bars

  • Author: Amanda @ Running with Spoons
  • Total Time: 40 mins
  • Yield: 12 squares 1x



For the strawberry chia jam:

  • 2 cups (350 g) frozen strawberries*
  • 2 Tbsp (30 ml) maple syrup
  • 2 Tbsp (14 g) chia seeds
  • 1 tsp vanilla extract

For the banana oat bars:

  • 2 cups (160 g) rolled oats, divided**
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 medium-sized ripe bananas, mashed (200g or 1 cup)
  • 1/4 cup (60 ml) maple syrup
  • 1 tsp vanilla extract
  • 2 Tbsp almond butter***


  1. Make the jam:
  2. Add the strawberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, about 5-15 minutes depending on whether or not they were thawed first. Bring to a boil, stirring occasionally, until the berries begin to break down and thicken, about 5 -10 minutes. Use your spoon to break them apart further, if desired.
  3. Stir in the chia seeds and vanilla, continuing to cook for another 5 minutes. Remove from the heat and allow the jam to cool. It will continue to thicken the longer it sits, which is why I usually like to make it the night before I’m planning on making these bars.
  4. Make the bars:
  5. Preheat oven to 375F (190C) and prepare an 8×8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Spray foil with cooking spray and set aside.
  6. Place 1 cup (80 g) of oats in a food processor or blender, and process until they resemble a fine flour. Transfer the oat flour to a large mixing bowl, and add the remaining rolled oats, baking powder, and salt, mixing well.
  7. Add the mashed bananas, maple syrup, and vanilla extract, mixing until everything is well combined and a sticky dough is formed.
  8. Transfer the dough to your prepared baking pan, using a spatula to ensure that it is evenly distributed. Spoon the chia jam over top, and use a spatula to spread it evenly, making sure to only go within 1/4 of the edge to prevent the jam from burning. Drop the almond butter in small dollops across the entire surface of the jam, and use a toothpick to swirl it around a little.
  9. Bake the bars for 30-35 minutes until the top has set. Remove them from the oven and allow them to cool in the pan for about 20 minutes before removing and cutting into bars.


* You can easily sub out strawberries for your favourite fruit. Or use 3/4 cup store-bought jam if you don’t want to make your own. ** Make sure to use certified gluten-free oats if you need these to be gluten-free. *** Feel free to use peanut butter if that’s what you have on hand, or use a soy-nut butter to make these nut free. Also, either smooth,crunchy, natural, or no-stir work fine. If you’re having trouble getting your nut butter to spread, melt it in the microwave for 30 seconds prior to dropping on the bars.

  • Prep Time: 10 mins
  • Cook Time: 30 mins

Keywords: AB&J, almond butter and jelly, banana bread, banana bread bars, breakfast, chia seed jam, gluten-free, healthy, PBJ, recipe, snack, vegan