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Nutrition Facts
Serving Size 108 g
(Approx. 9 Servings)
Amount Per Serving
Calories 500 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 120 mg 5%
Total Carbohydrate 53 g 18%
Dietary Fiber 9 g 36%
Sugars 29 g
Protein 13 g
Vitamin A 0% Iron 15%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Peanut Butter Jelly Protein Bars

Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
9  People


Recipe makes 9 Servings

2 cup(s) rolled oats
1/2 cup(s) peanuts, crushed
2 Tbsp shredded coconut
3 Tbsp coconut oil
1 1/4 cup(s) crunchy peanut butter
2 Tbsp maple syrup
1 1/2 cup(s) Medjool dates, pureed
3 Tbsp chia seeds
1/4 cup(s) dried strawberries
1/4 cup(s) dried blueberries
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Heat oven to 350ºF.
Combine oats, peanuts, and coconut on a sheet pan. Bake 15 minutes, stirring occasionally.
Remove from oven and set aside.
Combine coconut oil, peanut butter, and maple syrup in a saucepan. Heat on low until mixture is pourable.
Combine oats mixture, pureed dates, peanut butter mixture, chia seeds, and dried fruit in a large bowl.
Mix well until all ingredients are incorporated.
Transfer to a parchment lined 8 x 8-inch baking dish. Top with a second piece of parchment and press firmly until mixture is evenly distributed and well pressed.
Bake an additional 20 minutes. Allow to cool completely before cutting.



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