These PBJ Crumb Squares are crispy and buttery- a delicious afternoon snack or dessert!
THM S or XO, Sugar Free, Gluten Free, Low-Glycemic
Hi guys! It’s Phoebe here. [in case you forgot my name.]
It has seriously been way too long since my last post, and I’ve thoroughly missed connecting with you all. Believe it or not, there are only about three months left until Summer, and things are already starting to pick up speed over here. Thankfully the sunshine has been making a few guest appearances late in the afternoon to confirm the changing seasons- however it still drops below freezing most nights! Brrrrrrrrr.
In an attempt to savor the last few months of the school season, my younger siblings and I made these PBJ Crumb Squares together last week after the morning lessons. [We are all homeschooled, which you can read more about HERE.] Although they are still learning to appreciate the actual process of baking, it’s safe to say everyone thoroughly enjoyed eating them!
There’s nothing quite like the flavor combo of peanut butter and jelly. In fact, one of my favorite healthy milkshake recipes was created by my fellow blogger friend Briana Thomas, who created this PB&J Shake which uses peanut powder and frozen strawberries.
Speaking of other fellow bloggers, these PBJ Crumb Squares are based off of Minimalist Baker’s take on Peanut Butter and Jelly Bars. I simply upped the coconut oil ratio a bit, used stevia instead of coconut sugar, and made my own jam instead of using the sugar store bought stuff.
In case you were wondering about the amount of oat flour and berries in these bars, please do the math if you are a Trim Healthy Mama trying to stay in S mode. For an 8×8 pan of bars, there are about 60 net carbs from the oats and berries, so you could carefully squeeze one in, otherwise it would be an XO.
If you are looking for a crust recipe for these bars that is lower in carbs? Try this recipe HERE! Although your PBJ Crumb Squares will be less crumbly, they will still taste great and will be no-bake, too!
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