Fiber-Packed PB&J Snack Bars
kodiakcakes.com/blogs/recipes/fiber-packed-pb-j-snack-bars
- Calories 171
- Protein 7g
- Total Fat 9g
- Carbs17g
These Fiber-Packed PB&J Snack Bars bring together two Kodiak staples—Buttermilk Power Cakes and Protein Oats—for a no-fuss recipe that’s built for the long haul. It’s everything you love about a classic peanut butter and jelly, just turned into a hearty, grab-and-go bar that’s ready when you are.
They’re easy to prep ahead, so you can stash them for the week and have a solid snack within reach whenever adventure calls. Each bar delivers 7 grams of protein and 4 grams of fiber, thanks to whole grains and oats that work a little harder than your average snack. The result? A soft, satisfying bite with that familiar PB&J flavor, only more filling and a lot more dependable.
Whether you’re heading out the door, hitting the trail, or just need something to hold you over, these bars are made to keep up—simple ingredients, big flavor, and fuel you can count on.
Recipe provided by Melissa Riitano
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
Ingredients
- 1 box Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1-1/2 cup Kodiak Classic Rolled Oats Oatmeal Canister
- 1 cup peanut butter (no sugar added)
- 1/2 cup melted unsalted butter
- 1/4 cup real maple syrup
- 2/3 cup milk
- 3 cups fresh mashed raspberries (measured after mashing)
- Optional: 1 tablespoon real maple syrup
- Optional: drizzle with melted peanut butter
Directions
- Preheat oven to 350°F and line a 13x18” sheet pan with parchment paper.
- In a large bowl, mix peanut butter, butter, and maple syrup until smooth.
- Add Kodiak mix and oats, stirring until a thick, slightly crumbly dough forms.
- Press about ⅔ of the mixture firmly into the pan to create an even base layer.
- Carefully spread mashed raspberries evenly over the base then crumble the remaining dough over the top.
- Bake for 20–25 minutes, until the top is set and lightly golden. Let cool completely before slicing into 30 bars.
- Store in an airtight container in the refrigerator for up to 5 days.