Aside from making delicious nut butters, baking is one of my favorite pastimes. However, sometimes I just want the great taste of something baked without breaking a sweat in the kitchen. My No-Bake Almond Butter & Jelly Breakfast Squares take all of the bold flavors of JUSTIN’S® Classic Almond Butter and your favorite kind of jelly without any of the heat! Did I mention they’re also gluten-free?
Base Layer:
½ cup JUSTIN’S® Classic Almond Butter
2 cups Old Fashioned Oats
¼ cup Almond Flour
6 Medjool Dates, pitted
3 tablespoons Maple Syrup
½ teaspoon Sea Salt
1 tablespoon Coconut Oil
½ cup Raspberry Jam
Crumble:
2 tablespoons JUSTIN’S® Classic Almond Butter
½ cup Old Fashioned Oats
⅓ cup Walnuts, chopped
Pinch Sea Salt
For the Base Layer:
1. In a large food processor, combine the JUSTIN’S® Classic Almond Butter, oats, almond flour, dates, maple syrup, sea salt, and coconut oil.
2. Process until the mixture forms a dough-like consistency.
3. Press the oat mixture into the bottom of a 9 x 9-inch pan lined with parchment paper.
4. Evenly spread the raspberry jam over the top.
For the Crumble:
1. In a small bowl, combine the oats, almond butter, walnuts, and salt.
2. Stir until well combined.
3. Sprinkle the crumble mixture of the the jam.
4. Refrigerate for 1 hour, slice into 9 squares.
