Preheat oven to 350 degrees. Line a 9x9 baking dish with parchment paper leaving the ends to overhang. You will use the overhang as handles to remove the bars from the pan after baking.
Pulse oats in a blender or food processor until oats are in smaller pieces, about the size of quick oats. Be sure not to blend into flour, but leave larger apices for texture. Set aside.
In a large bowl mix together the peanut butter and sugar. Cream together until fluffy and well blended. Add eggs. Mix well, scraping down the bowl as needed. Add oats and baking powder mixing until a crumbly dough is formed.
Press 2/3 of the dough evenly into the bottom of the prepared baking pan. Spread the jam/jelly evenly over the dough, in the baking pan. Crumble remaining dough over jelly, evenly distributing over the jelly.
Bake for 20-22 minutes; until the top begins to brown slightly. Cool completely. Remove from baking dish using the parchment paper as handles. Cut into bars.
Store covered, in the fridge for up to 5 days (if they last that long!).