Gingerbread PB Bars
Gingerbread PB Bars


Gingerbread PB Bars
Gingerbread PB Bar with Eggnog Glaze


Gingerbread PB Bars
Gingerbread PB Bar, with Peanut Butter & Co Dark Chocolate Dreams


The girls love gingerbread and I can’t say I blame them, I love it too! In the winter having a warm cup of hot cocoa, coffee, or cider with gingerbread is a great way to start the day. Looking for a healthier way to get our fix I whipped up some Gingerbread PB Bars, adding the peanut butter for a little protein. Oats heart healthy, digest slowly and don’t spike blood sugar and are a much healthier option than flour. I like to use part rolled oats and part barley rolled oats for a heartier texture and for the fiber and nutritional benefits. However I often make them with just gluten free rolled oats as well to make them gluten free. Top them with a drizzle of eggnog icing or if you are one that likes chocolate with your gingerbread, like my girls, top with a little chocolate or chocolate peanut butter like Peanut Butter & Co Dark Chocolate Dreams. No matter how you top them they will have you full, fueled, and ready to start the day!

Gingerbread PB Bars
Makes an 8×8 or 9×9 pan, 16 bars
1 1/2c rolled oats, gluten free
2c rolled barley oats, or more rolled oats if making gluten free
2 tsp cinnamon
2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
3 TBSP ground flaxseed
1/2c maple peanut butter, or nut butter of choice (used Peanut Butter & Co Mighty Maple)
2 TBSP molasses
1/2c pure maple syrup
2/3c unsweetened applesauce

Optional icing, whisk together 1c powdered sugar with 1-2 tablespoons of So Delicious Eggnog (or non-dairy milk or water) until smooth and drizzle over bars. Let set before storing.
Or top with melted chocolate or we added Peanut Butter & Co Dark Chocolate Dreams Peanut Butter to ours.

Preheat oven to 350. In a food processor, or Vitamix, chop 1 1/2c of the oats until almost a flour texture. In a large bowl mix together chopped oats, rolled oats, flaxseed, salt, and spices. In a medium bowl mix together in peanut butter, molasses, maple syrup, and applesauce. Add the wet to the dry and mix until well combine. Line a 8×8 or 9×9 pan with parchment paper, leaving enough overhang to lift the bars out of the pan after baking. Spread and press mixture into the pan. Bake for 18-22 minutes. Let cool in the pan on a wire rack. Pull bars out of pan, cut, and place on a wire rack to cool completely. Drizzle with optional icing, chocolate, or chocolate peanut butter. Enjoy!
Store bars in an airtight container, freeze for longer storage.


Gingerbread PB Bars
Gingerbread PB Bars