Oatmeal And Jam Bars Recipes

EASIEST EVER RASPBERRY JAM BARS

Steps:

• Preheat oven to 180C/350 (fan forced). (Note 1)
• Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
• Mix together butter, flour, oats, sugar, baking powder and salt until you can no longer see white bits of flour. Add egg and mix.
• Place 2 1/2 cups of the mixture in the tin and press into base. Spread with jam (Note 2), then use your hands to crumble the remaining mixture over the top (Note 3).
• Bake for 30 - 35 minutes or until the top is deep golden. Remove and allow to cool in the tin before lifting out of the tin using the baking paper.
• Cut into squares. Serve at room temperature. Store in airtight container.

OATMEAL JAM SQUARES

Steps:

• Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
• In a large mixing bowl stir together oats, flour, sugar, and baking soda until well mixed.
• Add in melted butter and vanilla extract and stir until combined.
• Add 3/4 of the mixture to the baking pan and press gently.
• Add raspberry jam evenly over crust.
• Mix remaining crust mixture and mix with vanilla wafer crumbs.
• Sprinkle mixture over jam.
• Bake for 30 minutes.
• Cool completely before slicing.

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
• Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
• Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

STRAWBERRY OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
• Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

JAM FILLED OATMEAL BARS

Steps:

• Preheat oven to 350°F. Line an 8x8 pan with foil or parchment paper (leaving overhang on two sides for easy removal). Spray with nonstick spray.
• In a medium bowl, combine, flour, oats, salt and baking soda.
• In a large bowl, whisk butter, brown sugar and vanilla until well combined (this will take at least one full minute). Add dry ingredients and stir with a rubber spatula or wooden spoon until combined.
• Pull out about 3/4 cup (a little less than half) of the cookie dough and set that portion aside (it will be the topping). Dump the remaining dough into the prepared pan and press it down into a flat even layer. Bake for 10 minutes.
• Remove from the oven and carefully spread the jam on top of the cookie base. Take the reserved cookie dough and crumble it over the top of the jam layer. Return to the oven and bake for 14-16 more minutes, until the topping is light golden brown. Place the pan on a wire rack to cool. These bars are soft when they are warm (they likely won't hold together). To firm them up they can be stored at cool temp or refrigerated.

OATMEAL JAM SQUARES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
• Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.

OATMEAL AND JAM BARS

Steps:

• Preheat over to 350.
• Grease a 9x13 baking pan.
• In a large mixing bowl, cream margarine and sugar.
• Add remaining ingredients except for jam and mix well.
• Pat three-fourths of dough into bottom of pan.
• Spread jam evenly over top of dough.
• Crumble remaining dough over jam.
• Bake 30 minutes. Cool in pan, then cut onto 2 inch squares.

OATMEAL STRAWBERRY JAM BARS RECIPE

Steps:

• Preheat your oven to 350˚ F. Spray the bottom of a 7" x 9" or 8" x 8" baking pan with nonstick cooking spray.
• In a large mixing bowl, combine the oats, almond flour, brown sugar, vanilla extract, and salt. Mix it well.
• Add the butter and stir until all of the ingredients are coated.
• Pour 2/3 of the mixture into the pan. With the back of a spoon, press the mixture until it is firm. This is the bottom crust of the bars If the mixture sticks to the spoon, spray the back of the spoon with nonstick spray. Or you can use your hands, but spray them first or dampen them with cold water so the mixture doesn't stick to your hands.
• Put the preserves in a microwave safe bowl and heat it on high for about 30 seconds or until it is slightly melted and runny.
• Pour the preserves over the bottom crust in the baking pan.
• Pour the remaining oatmeal mixture over the jam. Gently press it down with damp fingertips.
• Bake for 30 minutes. Cool on the countertop for about 15 minutes. Then put it in the refrigerator and allow it to cool for at least an hour before cutting it into either squares or rectangles.
• Enjoy!

OATMEAL RASPBERRY JAM BARS

Steps:

• Preheat oven to 350 degrees, and prepare an 8x8 dish with parchment paper. Make sure the paper hangs off the sides so you can remove the bars.
• Using a medium mixing bowl, combine the dry ingredients - the oatmeal, flour, salt, baking soda, and cinnamon. Mix, and then add the melted butter and vanilla. Using your hands, squeeze the mixture together until it mostly wet. The mixture doesn't have to form a bowl. It can be a bit loose.
• Reserve about 3/4 cup of the crumble, and press the remaining amount into the prepared dish, spreading it to all sides with your hands.
• Spread the jam over the crumble. If it's cold, you may need to microwave for about 30 seconds for easier spreading.
• Sprinkle the reserved crumble over the jam layer.
• Bake the bars in preheated oven, for approximately 25 minutes. Let them sit about 10 minutes before removing them to a cooling rack. Slice them into 12 bars, and EAT.

CHOCOLATE-OAT-DATE BARS RECIPE

Steps:

• Preheat oven to 350°F. Lightly coat a 13-by-9-inch baking dish with cooking spray. Line with parchment paper, leaving a 2-inch overhang on long sides.
• Whisk flour, oats, sugar, and 1½ teaspoons salt in a large bowl. Add butter and stir until evenly moistened. (Dough should look like wet sand.) Set aside a third of the dough for topping. Using the bottom of a measuring cup, press remaining two-thirds of dough firmly into bottom of prepared baking dish.
• Process dates, ½ cup hot water, vanilla, and remaining ¼ teaspoon salt in a food processor until smooth, scraping down sides as needed. Transfer to a bowl and fold in chocolate. Spread mixture evenly over dough in baking dish, smoothing with a spatula. Crumble reserved dough over top, pressing gently to adhere.

STRAWBERRY OATMEAL JAM BARS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 x 9 pan with butter; set aside.
• Slice cold butter into little pieces; set aside. In a medium bowl, combine flour, brown sugar, salt, baking powder and old fashioned oats. Add chopped pecans and cinnamon if using.
• Whisk together until combined. Add sliced butter. Use a pastry blender to blend in the butter OR using a stand mixer with the paddle attachment, turn on low and allow mixture to crumb together. Don't over mix the batter, you want the mixture to be crumbly.
• Spread just enough dough mixture on the bottom to cover it and gently press it in.
• Spread Smucker's® Fruit & Honey Strawberry Fruit Spread onto crust then gently press remaining oat topping over the jam.
• Bake in oven for 40-50 minutes or until golden brown.
• Allow to cool. Slice and serve.