There is no food more child-friendly than a peanut butter and jelly sandwich, and we’ve got a protein-packed snack version of this timeless classic that you can make ahead of time and have ready for an after-school snack. If your child attends a nut-free school or afternoon care facility, an easy and taste-similar alternative to peanut butter is sunflower seed butter.
- 1 cup chunky natural peanut butter OR sunflower seed butter if allergic to or avoiding nuts
- 1/3 cup pure maple syrup
- 4 cups old-fashioned oats
- 1/2 cup unsalted sunflower seeds
- 1/2 cup quinoa
- 12-ounce strawberry preserves (such as Smucker’s Orchard’s Finest Pacific Mountain Strawberry)
1 of 4 Mix peanut butter, maple syrup and 1/3 cup water in a saucepan over medium-low heat. Stir until peanut butter is melted and ingredients are combined.
2 of 4 In a large bowl, mix together oats, sunflower seeds, and quinoa. Stir in peanut butter mixture until well combined.
3 of 4 Line two 12-cup muffin tins with paper wrappers. Scoop 2 tbsp of the peanut butter and oats mixture into each wrapper, pressing down well with a spatula. Spread 2 tsp of the preserves over peanut butter and oats mixture in each cup. Add 2 more tbsp peanut butter and oats mixture to cover preserves, pressing down well with a spatula.
4 of 4 Bake at 350 degrees for 25 to 30 minutes, until bites begin to brown. Cool in muffin tins 10 minutes; remove from tins to a wire rack and cool to room temperature. Store in an airtight container.
Nutrition Information for PB&J Bites
Servings Per Recipe: 24
Per Serving: 1 g sat. fat, 2 g fiber, 42 mg sodium, 193 kcal cal., 0 mg chol., 5 g pro., 27 g carb., 8 g Fat, total