Sweet oat bars with jam (Print Version)
# Ingredients:
→ Base and Topping
01 -
1 cup (150g) all-purpose flour
02 -
1 cup (80g) old-fashioned rolled oats
03 -
½ teaspoon sea salt
04 -
½ teaspoon baking soda
05 -
½ cup (125g) butter, melted
06 -
⅓ cup (70g) brown sugar
07 -
3 teaspoons vanilla extract
→ Filling
08 -
1 cup raspberry jam (or jam of your choice)
# Instructions:
01 -
Heat your oven to 350°F (175°C). Line an 8×8-inch (20×20cm) baking dish with parchment paper, leaving some overhang for easy removal later.
02 -
In a bowl, combine the flour, oats, salt, and baking soda. Give everything a good stir until well mixed.
03 -
In another bowl, mix the melted butter with vanilla and brown sugar until smooth and combined.
04 -
Pour the wet ingredients into the dry ingredients and mix until everything comes together. The mixture should be crumbly but hold together when pressed.
05 -
Take about ¾ of the mixture (reserve about ½ cup or 100g for topping) and firmly press it into the bottom of your lined baking dish to create an even base.
06 -
Bake the base for 10-12 minutes until it's light golden brown around the edges.
07 -
Remove from the oven and immediately spread your jam over the hot base in an even layer.
08 -
Crumble the remaining oat mixture with your fingers and sprinkle it evenly over the jam layer.
09 -
Return to the oven and bake for another 10-15 minutes until the topping turns light golden brown.
10 -
Let the bars cool on the counter for about 30 minutes, then refrigerate for at least another 30 minutes until completely cool. This cooling step is crucial - if you try to cut them while warm, they'll fall apart!
11 -
Once fully cooled, lift the bars out using the parchment paper overhang and cut into 9 squares. Enjoy!
# Notes:
01 -
These bars combine a buttery oat base with sweet jam filling and a crumbly topping - the perfect balance of textures and flavors!
02 -
For best results, allow the bars to fully cool before cutting - patience is key to getting clean, solid squares.
03 -
Any jam works great in this recipe - try raspberry, strawberry, apricot, or even marmalade for different flavor profiles.