PB&J Protein Bars
These PB&J protein bars are a healthy, no-bake twist on our nostalgic and classic peanut butter and jelly sandwich. Made with a soft almond flour cookie base, a creamy peanut butter protein layer, and a naturally sweet homemade raspberry chia jam, they’re packed with protein, healthy fats, and fiber. Perfect for meal prep, post-workout snacking, or a wholesome dessert, these easy PB&J bars are delicious, satisfying, and made with simple, nourishing ingredients.
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Why You’ll Love This Recipe
Double Dose of Plant Protein – Thanks to collagen powder and vegan vanilla protein powder, both the cookie and peanut butter layers include a protein source. Collagen dissolves seamlessly into the dough without affecting the flavor or texture, while also supporting healthy skin, hair, nails, bones, and joints. Together, these protein-packed layers help keep you fuller for longer, making these PB&J Bars perfect for breakfast, post-workout recovery, or an afternoon energy boost.
Made Healthier with Good-For-You Ingredients – Instead of relying on processed ingredients, these high-protein PB&J bars are built from simple pantry staples you can feel great about enjoying. Almond flour provides healthy fats, while the vanilla protein powder adds plant-based protein without sacrificing flavor. Juicy raspberries contribute antioxidants and vitamin C, and chia seeds naturally thicken the jam while supplying fiber and heart-healthy omega-3 fatty acids.
Homemade Raspberry Chia Jam – Forget store-bought jams packed with added sugars and preservatives. The homemade raspberry chia jam comes together in minutes and thickens naturally thanks to chia seeds while delivering fresh berry flavor, bright citrus notes, and extra fiber.
Refined-Sugar-Free – Maple syrup adds a natural sweetness to all three layers of these healthy PB&J Protein Bars. Beyond its natural sweetness, maple syrup adds subtle caramel-like notes that pair beautifully with the rich peanut butter and tart raspberry jam, creating a perfectly balanced flavor.
Meal-Prep Friendly – These healthy peanut butter and jelly protein bars stay fresh in the refrigerator for up to 5 days or freeze beautifully for up to 2 months. Just prep a big batch once, and you have a high-protein grab-and-go breakfast that keeps you going throughout the day.
How to Make PB&J Protein Bars
- Prepare the Cookie Layer
In a medium bowl, combine the almond flour, collagen powder, maple syrup, and melted coconut oil.
- Mix until a Soft Dough forms.
Line an 8×8-inch baking pan with parchment paper and firmly press the dough evenly across the bottom to create a smooth base.
- Make the Peanut Butter Protein Layer
In another bowl, stir together the peanut butter, maple syrup, and vegan vanilla protein powder until smooth and creamy. Spread this mixture evenly over the cookie base using a spatula.
- Cook the Raspberry Chia Jam
Add the frozen raspberries, lemon juice, chia seeds, and maple syrup to a saucepan. Cook over medium heat for approximately 5 to 8 minutes, stirring occasionally as the berries soften and release their juices.
Remove from the heat and let the mixture sit for 5 minutes. During this time, the chia seeds naturally thicken the jam. Spread the jam evenly over the peanut butter layer.
- Chill
Place the pan into the refrigerator for at least one hour, or until completely firm. Once chilled, lift the bars from the pan using the parchment paper and slice into squares or rectangles.
Enjoy immediately or store for later.
Recipe Tips for Protein Bars
Make It Nut-Free: Need a nut-free version? Swap the almond flour for oat flour and replace the peanut butter with sunflower seed butter. You’ll still get deliciously creamy, satisfying bars that are perfect for those with nut allergies or anyone looking for a school-friendly snack.
Boost the Protein: For an extra protein kick, add a little more collagen powder to the cookie layer or an additional half scoop of vanilla protein powder to the peanut butter layer. If the mixture becomes too thick, stir in a spoonful of peanut butter to keep it smooth and spreadable.
Customize the Jam: While raspberries create the perfect balance of sweet and tart, you can easily substitute strawberries, blueberries, blackberries, or a mixed berry blend for a fun seasonal twist.
Freeze Individual Portions: Wrap each bar individually before freezing so you can grab a single serving whenever you need a quick breakfast, post-workout snack, or healthy dessert. Simply thaw in the refrigerator or at room temperature before enjoying.
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PB&J Protein Bars
Ingredients
Cookie Layer
- 1.5 cups almond flour
- ½ cup collagen powder
- ½ cup maple syrup
- ¼ cup coconut oil
Peanut Butter Layer
- ¾ cup peanut butter
- ¼ cup maple syrup
- ½ scoop vegan vanilla protein powder
Jam Layer
- 2.5 cups frozen raspberries
- Juice of half a lemon
- 3 tbsp chia seeds
- 1 tsp maple syrup
Instructions
Prepare the cookie base:
- In a small bowl, mix together the almond flour, collagen powder, maple syrup, and melted coconut oil until a soft dough forms.
- Line an 8×8-inch baking dish or pan with parchment paper. Press the cookie mixture evenly into the bottom using your hands or the back of a spoon.
Make the peanut butter layer:
- In a bowl, stir together the peanut butter, maple syrup, and vegan vanilla protein powder until smooth. Spread evenly over the cookie base.
Prepare the jam:
- Add the mixed berries, lemon juice, chia seeds, and maple syrup to a saucepan. Cook over medium heat, stirring occasionally, until the berries have broken down and released their juices (about 5–8 minutes).
- Remove the saucepan from the heat and let the jam sit for 5 minutes to thicken.
- Spread the berry jam evenly over the peanut butter layer.
- Refrigerate for at least 1 hour, or until firm. Slice it into bars and enjoy.
Storage:
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.