Writer and Photographer Kyndra Kelly

[dropcap]P[/dropcap]B&J Breakfast bars are the perfect on-the-go snack! Skip the peanut butter and jelly—these bars are packed full of protein and good fats! I use grain-free granola and found dried strawberries at Whole Foods. For storage, these are great kept in the refrigerator.


1/2 cup organic peanut butter

1/4 cup coconut oil

1/2 cup fruit-sweetened strawberry preserves

1/2 teaspoon sea salt

3 cups your favorite granola

2 mashed bananas

2 tablespoons hemp seeds

1/2 cup dried strawberries, chopped (optional)

1/4 cup roasted peanuts, chopped


Preheat oven to 325 degrees. In a small saucepan, combine peanut butter, coconut oil and strawberry preserves until melted. Remove from heat and set aside.

In a large bowl, mash bananas with a fork until all clumps are gone. Add granola, sea salt, and hemp seeds. Combine peanut butter mixture with banana mixture and stir to mix. Press into a 9×9 inch pan lined with parchment. Top with peanuts and dried strawberries, if desired. Bake for 35–40 minutes.

Let cool, then cut into bars and drizzle with peanut butter and/or jelly. Store in airtight container for up to 1 week. Makes: 15–18 bars