The no-bake crust tastes like a peanut butter cookie! However, it’s filled with good-for-you ingredients like oats, buckwheat, peanut butter, peanuts, and flax and sweetened with just a touch of honey. The peanut butter filling is deliciously creamy and bursting with peanut butter flavor. It’s also packed with protein using Greek yogurt, peanut butter, and again just a touch of honey to sweeten. The chia jam on top is a fun way to customize the flavors to your personal preference! I used a homemade chia jam, but strawberry or blueberry jam would also be delicious. There’s also no need to turn on your oven to make this, and even with three layers it is NOT complicated or time-consuming to make! ?
This is a recipe I tested in the middle of summer, and honestly (sadly) never got around to sharing until now! But I am deeming PB&J flavors seasonally appropriate year-round (I mean, it is). I think this recipe reminded me of summer because it is no-bake, but really…that can be convenient year-round as well. Without further ado, let’s discuss the ingredients you’ll need to make this delicious PB&J tart!
Ingredients and Substitution Ideas
Peanut Butter Filling
I used A Couple cooks peanut butter dip for the peanut butter filling in this no-bake tart! I followed their recipe but instead of using maple syrup to sweeten, I used honey as that’s what I also used in the crust. Either one works though!
Greek yogurt
I used a plain/unflavored 2% fat Greek yogurt. However, you can use non-fat or full fat (noting it won’t be as creamy if using non-fat). You can also use a vanilla Greek yogurt, but I personally prefer using the honey or pure maple syrup and just adding a bit to taste. This way you can decide how sweet (or not sweet) you want a certain recipe!
Peanut butter
Any type of peanut butter works here! I prefer the taste and texture of natural peanut butter (made with just peanuts and salt). If you have a peanut allergy or what a more neutral taste, you could sub another nut butter (almond, cashew, etc.) for the peanut butter. Obviously, it won’t have the classic PB&J taste then though. ?
Honey
The original recipe calls for pure maple syrup, but I really like the flavors of honey + peanut butter together and since that’s what I used in the crust, I decided to use it in the filling as well. You can use either honey or pure maple syrup though!
Vanilla extract
Adds delicious flavor! I always use and recommend pure vanilla extract.
Ingredients for No-Bake Peanut Butter Crust
Oats
You probably know by now that I love using oat flour in recipes! It makes me sad that some people might not try a recipe just because it uses an ingredient they are unfamiliar with. You guys. Literally you can buy oat flour in the baking aisle of your grocery store. OR you can make it at home in less than 30 seconds (I am not exaggerating) by simply blending oats in high-speed blender until it becomes a flour consistency. Unlike other flours, oat flour is safe to eat raw (technically you are supposed to heat-treat other flours for risk of salmonella first). Oat flour is also 100% whole grain, and naturally gluten free. Not to mention, I love the taste and texture it adds!
Buckwheat
This has been a newer ingredient/discovery in my kitchen lately. I realized you can make homemade buckwheat flour just like oat flour; using a high-speed blender (I use my vitamix). I also recently discovered that you can use a coffee grinder to make homemade buckwheat flour too; it worked well! If you don’t have buckwheat groats, you can sub additional oats in place of the buckwheat. I do love the nutty texture and taste that buckwheat adds.
Peanut butter
The king and most classic of all nut butters! While I obviously love the PB&J flavors, you can sub a different nut butter (almond, cashew, or sunflower seed butter) in place of the peanut butter if you have an allergy or what a different flavor profile. I prefer using natural peanut butter for the best taste/texture (just peanuts and salt as ingredients), but any type of peanut butter works here.
Flax
Flax is filled with omega-3 fatty acids and tons of fiber. You can read more about the many health benefits of flax here . Flax can be mixed with water to form a gel, or vegan egg substitute in many recipes. For this no-bake tart, I mix the ground flax seed with water to help bind the crust ingredients together since we aren’t baking the crust.
Honey
Honey is use to both sweeten the no-bake crust as well as help bind the ingredients together. You can probably try substituting pure maple syrup in place of honey, but note that I haven’t tried this myself and since honey is thicker than maple syrup it might not bind/stick together quite as well.
Peanuts
Peanuts add delicious texture and flavor to the ground oats and buckwheat!! You can definitely substitute any other type of nut here in place if you want.
Cinnamon, Salt, and Vanilla Extract
For delicious flavor enhancers!
Jelly/Jam Topping
For the topping, I used this super simple and delicious 3 ingredient cherry chia jam (link)! Although this blueberry version would also be delicious. If you don’t want to use a homemade jam, you can use a store-bought jam or jelly of your choice. I think a strawberry flavor would also be delicious on this no-bake tart; feel free to be creative here! ?
Serving Suggestions
As I’ve mentioned, this no-bake breakfast tart is a delicious and fun breakfast recipe, plus you will likely have leftovers too!! So basically this is a great recipe to meal-prep if you’re just cooking for a couple people. This would also be a great option to make when hosting a brunch or if you have a larger family too! This no-bake tart freezes beautifully, you can also slice it in individual slices and freeze to have on hand for a quick and easy snack/breakfast/dessert at a later time. I enjoy this peanut butter and jelly no-bake tart topped with fresh berries or cherries, and you can even serve it with whipped cream or vanilla ice cream if eating it for dessert! Bottom line, I sincerely hope that you give this recipe a try for yourself ASAP; I’d love to hear from you if you make it! I am confident you will love this recipe too. Leave a comment below, rate the recipe, and tag me on social media if you take a picture of your creation! ?
Recipe inspired and adapted from here
- Crust:
- 1 ½ cups oats
- ½ cup buckwheat
- ½ cup peanut butter (or sub another nut/seed butter: cashew, almond, sunflower seed, etc.)
- ¼ ground flax seed mixed with ½ cup water
- ¼ cup honey
- ½ cup peanuts (sub any other nut/seed)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Peanut Butter filling:
- 1 cup plain Greek yogurt (I used a 2%)
- ¼ cup peanut butter
- 2 tablespoons honey (or pure maple syrup, as per original recipe)
- ½ teaspoon pure vanilla extract
- Jelly/Jam Topping:
- Cherry Chia Jam
- 2 cups cherries
- 2 tablespoons pure maple syrup or honey
- 2 tablespoons chia seeds
- First, preheat oven to 350 degrees F. Toast oats and buckwheat on baking sheet for about 20 minutes, stirring once halfway through and keeping an eye to make sure it doesn’t burn.
- Mix ¼ cup ground flax meal with ½ cup water in small bowl and set aside to thicken and gel.
- Add toasted oats and buckwheat to a high-speed blender (I used my Vitamix) or a food processor and blend until a fine flour forms.
- Next, add peanut butter, ground flax and water mixture, honey, peanuts, cinnamon, salt, and vanilla extract to blender/food processor and process until a very thick dough forms. I ended up stirring the mixture with my hands to combine all the ingredients as it was VERY thick.
- Spread dough into a tart pan.
- For the peanut butter filling, simple stir Greek yogurt, peanut butter, honey, and vanilla extract in a bowl until smooth and combined. Spread over the dough in tart pan.
- Place in freezer to set. Then top with cherry (or any flavor!) chia jam. I keep this stored in the freezer, and let sit out at room temp to thaw for 10-15 minutes before eating. However, if eating within 24-48 hours, you can store in fridge. Enjoy!!
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