Something you don’t know about me: I’ve been making (and eating) these oatmeal bars for the past two and a half weeks. That’s how obsessed I’ve become with this recipe. These oatmeal bars are so easy to make, the most labor intensive part for me is lining the pan with parchment paper! So, are you in the mood to make some delicious oatmeal bars? Let’s get to baking!
Easy Fruit and Jam Oatmeal Bar Recipe
Serving Size: Makes one 9 x 13 inch pan, or approximately 24 bars, depending on how big you slice them
- 2 cups rolled oats
- 1 3/4 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened (I use coconut oil, which gives the whole thing a mild coconut-y flavor)
- 1 egg
- 3/4 cup any flavor jam you prefer (I used apricot and strawberry)
- 1 cup sliced strawberries or fruit of choice (optional)
- Preheat oven to 350 degrees F (175 degrees C). Line your pan with parchment paper (here’s a tutorial on how I line my baking pans by Katie from Good Life Eats)
- Combine brown sugar, flour, baking soda, salt, and rolled oats
- Add softened butter and egg to the dry ingredients and – using your hands or a pastry blender – combine to form a crumbly mixture
- Reserve 1 ½ cups of the mixture and set it aside
- Press the remaining mixture evenly into the bottom of your pan.
- Spread the jam to within 1/4 inch of the edge (this will help prevent the jam from oozing out the side and sticking to the paper)
- If you’re opting to use fresh sliced strawberries, lay the strawberries in a single layer over the jam
- Sprinkle the crumb mixture you reserved over the top, and lightly press it into the jam and strawberries
- Bake for 35 to 40 minutes (depending on your oven), or until golden brown
- Let the bars cool completely before cutting
- If you don’t have fresh fruit available, feel free to replace the jam with your favorite preserves. You’ll get the chunkiness of the fruit in the preserves without the hassle of washing and cutting up fresh fruit!
- Though I have not tried it personally, I would not recommend using a frozen fruit in place of fresh. The frozen fruit could create more moisture than expected, and could potentially make your crust soggy. If you do opt to use frozen fruit, thaw it out first and proceed with caution.
Don’t you just love how easy this is? If you’re in the mood for dessert and want to try another easy recipe, you might want to try my Three Ingredient Pumpkin Chocolate Chip Cookies. And I’m sorry I’ve made dessert making so disgustingly simple for you. It’s gonna take a little will power not to make something every night. Trust.