No-Bake Almond Butter and Jelly Breakfast Squares on a white tray with a jar of JUSTIN'S® Classic Almond Butter on the side thumbnail image.

No-Bake Almond Butter & Jelly Breakfast Squares

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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?

 

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SERVING SIZE:

9

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PREP TIME:

1 hour 20 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

0 minutes

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TOTAL TIME:

1 hour 20 minutes

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 9

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 9

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