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Make peanut butter and jelly snack bites by processing softened dates with oats and peanut butter, then wrapping the mixture around a small spoonful of jam. This no-bake version needs a food processor and about 30 minutes, including chilling. For a crunchier option, mix peanut butter, jam, granola, nuts, and dried fruit, then chill and roll.
Filled date-and-oat PB&J bites
This version has a soft date-and-oat exterior and a jam center. Food Lion lists it as 12 servings and 30 minutes total; its page estimates 100 calories per serving. That calorie figure is the recipe page’s estimate for its formulation, not a general value for homemade PB&J bites. Food Lion’s recipe uses strawberry jam, but other fruit flavors work as suggested variations.
Ingredients
- 1 cup chopped dates
- 1/2 cup old-fashioned oats
- 1/4 cup creamy peanut butter
- 1/4 cup strawberry jam
Method
- Put the dates in a bowl and cover them with hot water. Soak for 5–10 minutes, until softened, then drain them well.
- Pulse the softened dates, oats, and peanut butter in a food processor until the mixture is smooth.
- Divide the mixture into tablespoon-size portions. Flatten each portion into a circle about 1/4 inch thick.
- Place 1/2 teaspoon jam in the center of each circle. Bring the mixture around the jam, pinch the edges closed, and roll it into a smooth ball.
- Refrigerate the bites for 20 minutes before serving.
Choose the version that suits your texture and equipment
| Approach | Texture and ingredients | Equipment | Chill time |
|---|---|---|---|
| Filled date-oat bites | Soft date-and-oat shell with a jam center | Food processor | 20 minutes |
| Granola-and-nut balls | Crunchier mixture with dried fruit | Bowl and spoon or hands | At least 1 hour |
The times and methods in this comparison are for the specific recipes linked in their sections, not universal requirements for every homemade bite.
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Crunchy granola-and-nut variation
For a simpler mixed-and-rolled alternative, Jif’s recipe combines peanut butter and jam with granola, nuts, and dried fruit. Jif’s PB&J bites call for:
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- 1/2 cup peanut butter
- 1/4 cup strawberry jam
- 2 cups classic granola
- 1/2 cup sliced almonds or other chopped nuts
- 1/2 cup dried cranberries or other dried fruit
Mix the ingredients, chill the mixture for at least one hour, then roll it firmly into one-inch balls. Coconut flakes, cocoa powder, or extra chopped nuts can be used as optional coatings.
Adjust the flavor and texture
- Change the nut-butter texture: Use crunchy peanut butter for extra bits of peanut in the filled date-oat version.
- Switch the jam: Strawberry, grape, raspberry, and apricot are suggested options for the filled bites.
- Adjust a mixture that will not roll: Health Canada’s related no-bake oat-bite recipe suggests adding nut butter if a mixture is too dry, or oats if it is too wet. Treat that as a starting point for a similar mixture—not as a tested adjustment to the exact date-and-jam formula. Health Canada’s oat-bite recipe also includes a non-nut alternative, but the filled PB&J recipe has not been verified with a substitute.
Storage and allergy notes
Store the filled date-and-jam bites in an airtight container in the refrigerator and use them within one week, following Food Lion’s instructions. The separate Health Canada oat-bite recipe gives a freezing period of up to three months for that related recipe; that storage period has not been established for the filled PB&J version.
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These recipes contain peanuts. Do not serve them to someone with a peanut allergy; the alternative ingredient mentioned in Health Canada’s separate recipe does not establish that a substitute will work safely or reliably in this PB&J formulation.
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