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peanut butter jam squares_hot for food

peanut butter & jam squares

Toronto’s own Earth & City are sharing a delectable dessert recipe that’ll make you feel like a kid again!

Course Dessert
Cuisine American
Keyword breakfast, desserts, peanut butter, peanut butter and jam
Prep Time 45 minutes
Rest overnight 8 hours
Total Time 45 minutes
Servings 12 squares
Author Lauren Toyota



  • 3 1/2 C gluten-free rolled oats
  • 2 1/2 C raw almonds
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 4 C medjool dates, pitted


  • 2 C natural peanut butter
  • 2 ripe bananas
  • 1/2 tsp sea salt
  • 1 C medjool dates, pitted
  • 2 tbsp water
  • 1 C jam of your choice
  • 3 tbsp chia seeds (optional)


  1. Grind almonds in a food processor until it's a fine meal and put them into a mixing bowl. Grind oats the same way, then add the almond meal back in.

  2. Add cinnamon and sea salt. With the food processor running, add in dates a few at a time until the mixture starts to come together.

  3. Press 3/4 of this mixture into a parchment lined 9" x 13" pan.

  4. Blend peanut butter, bananas, and sea salt together in a food processor. And in the same style as the almonds/oats mixture feed the dates in a few at a time until the mixture is smooth. If the mixture seems too thick to spread with a spatula, add a little water as necessary.

  5. Spread this mixture over the pressed base in the pan.

  6. You can mix chia seeds into the jam if you like, then spread the jam over top of the peanut butter layer.

  7. Add the remaining crumble on top.

  8. Refrigerate overnight and cut into squares. Store squares in the fridge to prevent melting.