Any Kind of Jam & Oatmeal Bars
This Any Kind of Jam + Oatmeal Bars recipe was created and contributed by Becky Hoff, who says: “This recipe would work well with any kind of jam. One-and-a-half cups (12 ounces) of jam seems to be just the right amount.”
Servings 1 9 x 13 dish
Ingredients
- 1 cup butter room temperature
- 1 cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- 1½ cups oats
- 1½ cups all purpose flour or oat flour or equivalent
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ cups jam of your choice 12 ounces
Instructions
- Preheat oven to 400 degrees F.
- Cream butter, sugar, and vanilla until fluffy.
- Whisk together dry ingredients (not the jam), then mix them into butter mixture. This will resemble a slightly dry cookie dough.
- Press 2/3 of the mixture into a greased 9″ x 13″ pan. Spread jam over the top, then crumble remaining dough over the jam layer.
- Bake at 400 degrees F for 20 to 25 minutes, until brown on top. Cool on a rack, cut into bars, and serve.
I have made these twice and both times worked out great. Makes a large pan too which is good if taking for a group.
Made a couple of alterations
1. Didn’t have enough jam in one flavour so substituted a can of fruit pie filling
2. As I used a stand mixer the dough wasn’t crumbly. That worked fine to make a good solid base. Then I added another 1/2 cup or so of oats to make the crumb type top.
3. I was making for a relative who is trying to stay glutten free so I substituted glutten free oats and flour. Still tasted great.
Great Recipe!
I used 190 g fresh milled soft white wheat and reduced the sugar – 1/2 cup was plenty.
Delicious with a homemade low sugar Saskatoon jam!
I made this but the mixture did not resemble a dry cookie dough at all. I used Violife vegan butter and bobs redmill gf one to one flour. I guess we’ll see how it turns out.
This is the recipe that I have been looking for. It is crispy and chewy, bar like and not cakey but holding together well. I added nuts in to the mix and more to the topping. I had made a low sugar jam that turned out to be quite sour, but good. It was the perfect complement to this recipe. Thank you!