Oatmeal and Jam Bars
Indulge in the sweet simplicity of these Oatmeal and Jam Bars—a delightful treat that combines a buttery oat crust with your favorite fruity jam for the perfect balance of soft and crumbly textures. With a quick prep time of just 15 minutes, these versatile bars are made using pantry staples like rolled oats, brown sugar, and a dollop of luscious jam, whether raspberry, strawberry, or apricot. The golden-baked topping creates a rustic, homemade vibe while providing a satisfying crunch to every bite. Ideal as an easy dessert, snack, or even a breakfast on the go, these bars are sure to become a family favorite. Make a batch today and let your kitchen fill with the irresistible aroma of wholesome indulgence!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams light brown sugar
- 50 grams granulated sugar
- 1 teaspoon vanilla extract
- 190 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 160 grams rolled oats
- 200 grams jam (e.g., raspberry, strawberry, or apricot)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang to easily lift out the bars later.
In a large mixing bowl, cream the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy. This should take about 2-3 minutes using a hand or stand mixer on medium speed.
Add the vanilla extract to the butter and sugar mixture, and mix until combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Add this dry mixture into the wet mixture and mix until just combined.
Fold in the rolled oats. The dough will be thick and crumbly in texture.
Press about two-thirds of the dough into the prepared baking pan. Use the bottom of a measuring cup or your hands to press it evenly across the bottom.
Spread the jam evenly over the crust, leaving a small border around the edges to prevent it from oozing out during baking.
Crumble the remaining dough over the jam layer, pressing some pieces gently into the filling while leaving others loose for a crumbly topping.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges start to pull away from the pan.
Remove the pan from the oven and allow the bars to cool completely in the pan. This will take at least 1 hour. For best results, cool them in the refrigerator for extra firmness.
Once cooled, lift the bars out of the pan using the overhanging parchment paper. Cut them into 16 squares or rectangles and serve.
Nutrition Facts
Calories |
3818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 581.6 g | 211% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 300.9 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1223 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
