Jam Oatmeal Bars

Cut squares of jam bars, sitting on parchment paper with a few raspberries scattered around the edge.

These delicious Easy Jam Oatmeal Bars are going to be your favourite new recipe. With a crisp, slightly chewy base, a sweet jam centre and a crispy crumble topping, they are a crowd-pleaser. They’re so simple! If you love a good, sweet treat that you can make in about a half hour, this recipe is for you. The hardest part is waiting for them to cool down once they’re baked!

Course Afternoon Tea, Dessert, Morning Tea

Cuisine International

Prep Time 10

Cook Time 20

Cooling Time 1

Total Time 1 30

Servings squares

Calories 315kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

1 cup (150 g) all-purpose/plain flour See Note 1
1 cup (80 g) old-fashioned rolled oats See Note 2
½ teaspoon sea salt
½ teaspoon baking/bicarb soda
½ cup (125 g) butter - melted
⅓ cup (70 g) brown sugar
3 teaspoon vanilla extract
1 cup raspberry jam - or jam of your choice See Note 3

Instructions

Preheat your oven to 175 Degrees C (350F).
Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper.
(Allow an overhang with the baking paper - it makes it easier when removing the slice!)
In a medium-sized bowl, add the flour, rolled oats, salt and baking soda. Mix well.
Melt your butter. Add this to another bowl, and combine with the vanilla and brown sugar.
Combine the contents of both bowls, and mix well.
Firmly press about ¾ of the mixture into the tin.
(You'll need to reserve about 100 g/a firmly packed ½ cup of the mixture).
Bake for 10 minutes.
Remove from the oven, and immediately spread over your jam.
Crumble the remaining mixture, using your fingers, over the top of the jam.
Return to the oven, and bake for a further 10 minutes or until the topping is cooked through and a light golden brown.
Remove the bars from the oven, and allow them to cool for 30 minutes on your bench.
Put the slice in the fridge, and chill for a further 30 minutes or until completely cool. Cutting the bars while too warm will cause them to fall apart.
Remove the slice from the tin, and cut the slice into squares.

Video

Notes

Flour: use a gluten-free all-purpose/plain flour if you require it- this has been tested and works perfectly.
Rolled oats: use gluten-free oats if required.
Jam: any jam/preserve can be used in this recipe. If your jam is quite thick, give it a quick stir in a bowl before spreading it over the base. The heat from the base of the bars will also help the jam to spread more easily.
Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
Chill the bars: the Jam Bars really need to chill before cutting, otherwise, they will fall apart.
Storage: store in an airtight container in a cool location. The bars will be at their best for the first two days but will last for four (they will just soften a little). If the weather is warm, keep them in the fridge in an airtight container for up to a week. Remove them about 10 minutes prior to serving.
Freezing: allow the bars to cool completely, and then put them in an airtight container before placing them in the freezer. If storing them in layers, place a sheet of baking paper between the layers so they don’t stick. Thaw them at room temperature. Freeze for up to two months.

Nutrition