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Oats and jam squares recipe


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Bake your favourite fruit jams or preserves right into this easy-peasy brown sugar and porridge oat traybake. Use one flavour throughout, or 240g each of two flavours (strawberry and apricot, raspberry and plum, the possibilites are deliciously endless!)

91 people made this

IngredientsServes: 12

  • 115g butter, softened
  • 110g dark brown soft sugar
  • 125g plain flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/8 teaspoon salt
  • 120g porridge oats
  • 480g fruit jam (any flavour)

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm tin.
  2. Combine the butter, dark brown soft sugar, flour, bicarb, salt and oats. Press 2/3 of the mixture into the bottom of the prepared tin. Spread the fruit jam(s) over the top and sprinkle with the remaining crumb mixture, gently pressing crumbs into jam.
  3. Bake at 180 C / Gas 4 for 35 to 40 minutes. Allow to cool before cutting into squares.

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Reviews & ratingsAverage global rating:(94)

Reviews in English (82)

looks taste good as it looks-06 May 2012

by trufflebun

After trying these bars many different ways, this is the modified version we liked best: Combine all dry ingredients first, then cut in butter with 2 knives as for pie dough. Press with fingers to form a solid mass. Use seedless fruit only preserves for filling. Bake in an 8X8-inch pan lined with buttered foil. Increase baking time by 5 minutes. Serve with vanilla ice cream. This is our personal favorite, but any way you make them, they're great!-09 Mar 2006

by Alexis T.

This is the 2nd time I've tried this recipe. The first time, they turned out flat,crumbly and the fruit was rubbery.The next time, I doulbed the recipe, used seedless jam, and put about 1-2 tsp of evaporated milk into the oat mixture. It was much easier to press into pan, yet still able to crumble on the top. Much more flavorful. So simple and quick to make I have to keep the recipe!! Thanks!-10 Mar 2007

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Jam Filled Oatmeal Bars

Hi, friends. Let’s cut right to the chase. Buttery brown sugar oatmeal cookie bars sandwiching a thick layer of jam. Are you in? Yep, me too.

There’s so much to love about this simple recipe. It comes together in just a few minutes, it can be enjoyed for breakfast or dessert, it can be served warm, chilled or room temp, and it can be made with any flavor of jam. Choose your favorite flavor of jam or preserves (I’m currently obsessed with Bonne Maman Four Fruits Preserves).

This is a super simple recipe, with the crust and topping made from the same mixture. Here’s how to do it.


How to Make a Top-Your-Own Oatmeal Board

To make the board, first, cook the oatmeal in an Instant Pot or on the stovetop. Check out my basics post: How to Make Steel Cut Oatmeal for instructions and my best tips for make the best pot of creamy, delicious steel cut oatmeal. You&rsquoll need a bit of time (about 40 minutes for Instant Pot and 25-30 minutes on the stove), so plan accordingly. You could also make regular oatmeal, if that&rsquos what your crew prefers.

While the oatmeal is cooking, wash and prep all of the fruit and chop any other toppings. Make sure to cut larger fruit (like apples and bananas) into bite-sized pieces for easy eating. Then fill small serving bowls with all of the toppings and arrange them on the board. I made this one on our 24×18 walnut wood board. Work with what you&rsquove got though. This board is very flexible.

Once you have all of the toppings on the board, place the warm oatmeal in a pot on the board. Quick tip: if you&rsquore serving it in the same pot you cooked it in, make sure you put a hot pad underneath it to protect the board and some potholders nearby so people don&rsquot burn themselves when scooping out their oatmeal. I like to serve mine in these cute mini mason jars so each person can make more than one oatmeal creation if they want to. Finally, serve and enjoy making delicious oatmeal magic together.


Oatmeal Fig Jam Squares

An easy and delicious recipe for Oatmeal Fig Jam Squares made with Quaker® Old Fashioned Rolled Oats and topped with sweet fig jam!

Are you ready to ring in 2017? I can’t believe another year is coming to an end. Where did this year go? It’s been a good year for me and I’m truly blessed to have such amazing readers that have followed me for the past five and a half years. All of your comments and emails about recipes you’ve made always make my day so thank you for sticking with me and enjoying my recipes! I look forward to bringing you even more tasty recipes in 2017!

If there is one more recipe that I can encourage you to try before the end of the year it would be these yummy and delicious Oatmeal Fig Jam Squares. These would be a great dessert for any New Year’s party or even if you’re staying in like I am with my husband and kids! This is the first New Years Eve in many years that we didn’t have a party or go to one and I couldn’t be more excited! We are staying in celebrating with a cozy fire, playing games, making homemade pizzas and eating lots of goodies!

These Oatmeal Fig Jam Squares are irresistible and so easy to make with Quaker® Old-Fashioned Rolled Oats and a few simple ingredients you probably already have on hand. I love to use sweet fig jam especially during the holiday season but you can definitely customize it to whatever jam you like or have on hand. In the summer I love to use peach jam and in the fall to use spiced apple and cranberry jam.

This past year I’ve had the pleasure of working with one of my favorite brands, Quaker® Oats featuring some of my favorite recipes from sweet to even savory! Here’s a list of the recipes in case you missed any!

    – These are delicious topped with fresh lemon curd and a dollop of vanilla yogurt! You’ll want to start every morning with this! – Easy and yummy snacks to take on the go! – A savory risotto with a twist! – Delicious baked cinnamon oatmeal topped with a cream cheese glaze!

I couldn’t resist ending 2016 on a sweet note with these delicious Oatmeal Fig Jam Squares. And unlike other fig jam squares I add a little secret ingredient that truly make these irresistible. Curious to what it is? Well, I like to add a little splash of almond extract which just makes already tasty bars even better plus I love that hint of almond combined with the sweet fig jam! They’re simply fabulous!

Wishing you and your family a very happy and healthy New Year!

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Other recipes you might like

  • Cranberry Bliss Bars
  • Baked Buttermilk Donuts
  • Raw Apple Cake
  • Apricot Syrup
  • Chocolate Cherry Dessert Bars

Not only are these fruit cookies delicious, but they are also very simple to prepare. It is a great recipe for those times when you want an easy dessert, and it is also perfect for kids just learning to bake.

This post has been updated. Originally these cookies were called Grandma's Easy Apricot Squares. Her recipe called for Apricot Preserves and let me tell you, they are outstanding! However, you don't need to limit yourself. Try any flavor of preserves. My personal favorites are blackberry and orange marmalade! Actually, every jam I have tried has been delicious!


Oat & Jam Bars – Jammies

Oats and all fruit sweetened spread – what a winning combination! Bake them up into some yummy whole food plant based bars and you have a delicious dessert or a little sweet treat to enjoy with some tea – hot or iced depending on the day. I call these yummy bars Jammies! I posted a photo of these on Instagram and Facebook the other day and the requests for the recipe came pouring in! Here is the story behind this recipe. When we were at Chef AJ’s for a week of training becoming Certified Ultimate Weight Loss Educator’s she made these for us a couple times. They are fabulous! Everyone was drooling over them. Chef AJ got the idea from a Forks Over Knives recipe but she changed it up to her liking. I wanted to make some bars the other day and decided to use one of my Banana Oat Muffin Mixes that I batch prep ahead of time. It worked so well – these are fabulous! Our granddaughter Sweet Pea went crazy for these. Toddler approved – which always makes me happy.

Now if I need a last minute dessert to take some place or if unexpected guests show up I can make these in just minutes using my batch prepped mixes. I love that. Eating whole food plant based doesn’t have to be complicated – it just requires a little planning.

I even had good luck freezing these. They thaw out pretty quickly or you can microwave them on defrost to help the process along.

You will need an all fruit spread for the topping on the bars. Trader Joe’s has a couple – we prefer the Super Fruit over the Strawberry. The Super Fruit has a lot more flavor but that is just personal preference. The St Dalfour fruit spread came from Whole Foods. Apricot is also really good too. I have seen different brands in regular grocery stores as well. Just be sure to get one that is sweetened with juice – no added sugar. You can make your own Chia Berry Jam Recipe – that would work too.

For my Banana Oat Muffin Mixes I use ground quinoa – I buy the Costco Kirkland brand Quinoa that is already rinsed and I grind it in the blender into a powder. You can watch me make the mix in the Quinoa Banana Oat Muffin Video. I have since discoverd Quinoa Flakes which are just rolled and flatened quinoa – like how they make rolled oats. It eliminates one step and is very convienent and less processed than grinding the quinoa into a powder. I buy this product at Whole Foods in the cereal aisle by the oats. If you don’t have either of these products you can use ground millet or add 1/2 cup more rolled oats to the batter. I like using the quinoa to boost the nutritional profile especially when I am making things for Sweet Pea – our granddaughter.

A few basic ingredients. Nutmeg Notebook

The Bob’s Red Mill Quick Cooking Steel Cut Oats are used in this recipe. If you have regular Steel Cut Oats you can just pop those in the food processor and cut them a little smaller – that is what they have done to make the Quick Cooking Steel Cut Oats. People always ask me if this recipe can be made with all rolled oats and I honestly don’t know because I have never tried it. I like using these products to try and make things a bit healthier.

Muffin Mixes Nutmeg Notebook

I make these muffin mixes up when I batch prep – since I have the dry ingredients out why not make extra and have them ready to use! Now I can make muffins or fruit bars or both with this one mix. I love that! I freeze bananas in large gallon size ziplock containers so I can always make these muffins or bars.

From one batch of Banana Oat Mix you can make a 9 inch pan of Fruit Bars and 6 muffins or you can make 2 – 9 inch pans of Fruit bars. If you wanted to make the fruit bars in the muffin pans I suggest using 1/4 cup batter per muffin cup and then top with the jam. You will get 24 individual little treats that way. I have made them as full muffins using 1/2 c batter per muffin and then topping them with jam but we felt like they were too big and it was too filling! Plus Sweet Pea was eating the top 1/3 of the muffin with the jam and leaving the rest.

You can cut the 9 inch pan of bars into 16 servings. The trick to using silicone bakeware is to wait until everything has completely cooled before trying to remove it from the pan. Use a plastic knife to cut the bars in the silicone pan and be very careful so you don’t cut the pan.

With the fruit spread on top these are sweet enough to feed to everyone – even your non healthy eating friends and family will enjoy these Fruit Bars. They look so appealing! Be sure to subscribe to the blog to get 2 free exclusive recipes just for subsribers!

I like to serve them with a little fresh fruit – berries are simply perfect. If you want to see the video where I make the muffin batter and talk about the ingredients that are used in this bar recipe click here.

Oat & Jam Bars – Jammie’s!

  • 20 ounces mashed overripe banana – about 2 1/3 cups of mashed banana, frozen bananas thawed out is fine
  • 1 cup unsweetened applesauce
  • 1/2 cup Quinoa Flakes, quinoa flour, ground millet, ground prewashed quiona or add 1/2 cup more rolled oats
  • 2 cups Quick Cooking Steel Cut Oats* see note below recipe
  • 2 1/2 cups Old Fashioned rolled Oats – use certified gluten free oats to make these gluten free
  • 1/4 cup ground golden flaxseed meal
  • 1 tablespoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon nutmeg – freshly ground is best – see video
  • 1/2 teaspoon vanilla powder or 1 teaspoon vanilla extract
  • 1 – 2 Jars Fruit Spread – fruit juice sweetened – no added sugar

Preheat oven to 350 degrees.

In a large bowl mash the bananas using a potato masher or a large fork. Mix in the applesauce. Add the cinnamon, baking powder, cardamom, nutmeg and vanilla powder or vanilla extract. Stir until well incorporated. Add the quinoa flakes, quick cooking steel cut oats, old fashioned oats and ground flaxseed meal. Stir until well combined.

This batter can make 2 – 9 inch square silicone pans of fruit bars or 1 – 9 inch silicone pan of fruit bars and 6 muffins. If making 2 pans of fruit bars you will need 2 jars of fruit spread.

If making a 9 inch silicone pan use 3 cups of the batter – spread it out evenly and top with 1 jar of fruit spread – using a spatula to spread it covering the top evenly.

You will have 3 cups of batter left and can make another pan of bars or 6 muffins. Using 1/2 cup of batter per muffin fill the muffin pan.

The bars and muffins take 30 minutes in my Breville Smart Oven Air on the bake function.

Let cool completely before trying to remove from silicone pans. Using a plastic knife cut the bars into 16 servings. Both the bars and the muffins may be frozen for future use.

If you wanted to make the fruit bars in the muffin pans I suggest using 1/4 cup batter per muffin cup and then top with the jam. You will get 24 individual little treats that way. I did make them into 12 muffins with jam on top but we felt like that was too much – they were way to filling that way.

* Some people have told me that they use the regular steel cut oats but first they put them in their food processor and using the pulse function they cut the steel cut oats smaller – which is what is done to make quick cooking steel cut oats. So give that a try if you can’t find the quick cooking steel cut oats.

A Nutmeg Notebook recipe inspired by Chef AJ

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Why I Love This Cake Bars Recipe

The cinnamon sugar topping is the perfect way to finish these bars off. It’s like cake, met blueberry muffin, met snickerdoodle. Again – so darn good! And you could totally drizzle them with a vanilla glaze to make them even more amazing.

I seriously fell in love with these bars at first bite. The joy of the taste of cake, but so portable! I barely allowed the hubs to try them. I ate them for breakfast – and all other times of day. Soft, chewy, moist, blueberry. I still can’t even.

When they are room temperature, they are super soft and almost fall apart and melt right in your mouth. Then I refrigerated them and they firmed up and got even more chewy. I can’t decide which way I liked them better.

If you can’t tell, I’m totally into these Blueberry Jam Cake Bars. They are so easy to make too, so there really is no reason to not try them. SO good!


Other Tasty Blueberry Recipes


    1. Preheat the oven to 350 degrees F. Place oven racks in the bottom third and top third of the oven. Line an 8-inch square baking pan with heavy-duty aluminum foil, making sure the foil is tucked into all the corners and that there is at least 1 inch overhanging the top of the pan.
    2. Combine the flour, baking powder, and salt in a small bowl.
    3. Combine the butter and sugar in a medium-size mixing blow and cream together with an electric mixer until smooth. Stir in the egg. Stir in the vanilla extract. Stir in the flour mixture.
    4. Use a spatula to smooth half the mixture in an even layer across the bottom of the pan. Place the bowl in the freezer, along with the bowl containing the remaining half of the shortbread dough, for 15 minutes to firm up.
    5. Remove the pan from the freezer and spread the preserves in an even layer on top of the dough. Pinch off pieces of the remaining dough and scatter them evenly over the jam.
    6. Place the pan on the bottom oven rack and bake for 20 minutes. Transfer the pan to the top rack and bake until the top is ight golden, another 5 to 10 minutes. Let the pan cool completely on a wire rack.
    7. Grasping the overhanging foil on either side of the pan, lift out the squares and place them on a cutting board. Cut into 16 squares. Jam and shortbread squares will keep at room temperature in an airtight container for 2 to 3 days.

    I just made these shortbread bars to have as an extra at my son's first birthday party. Iɽ read that the dough is a little cakey compared to traditional shortbread and I should have paid attention. I was definitely hoping for the crisp, buttery shortbread experience and this recipe didn't come through. More like a breakfast bar or than a cookie or shortbread. I don't think I will make them again.

    This recipe is so easy and super-yummy. I have made it several times now, and each time the jam squares were gone in a flash. Have made with strawberry and also apricot jam.I really like the texture of the "shortbread" which is more like a soft cake-like consistency. DELISH!

    Excellent and easy. Wouldn't change a thing.

    So easy to make and delicious. The dough was not firm like a shortbread cookie, a little more "cakie", but still delicious! I also used more jam than what was called for.

    Excellent! I used a strawberry Jam and added sour cherries and blueberries on top before adding the crust on top. I shaped it like a pie in a round pie pan.

    Very good. with two changes: I used whole wheat flour to give more flavor, and I added pecan pieces to the top layer to give more texture, color and flavor. (And, I chose apricot jam.) <p> These are more moist and tender than shortbread usually is. which my wife particularly appreciated. She didn't even mind that they had no chocolate in them!

    These were good but I would recommend using more jam than the 6 tablespoons, as it gives a better jam-to-cookie ratio. The shortbread was softer than I expected,and very nice. I made some with black raspberry jam- delicious!

    These are so easy and turn out delicious. I had to bake an additional batch because the first pan was eaten before I could bring some to the new neighbors!

    This is one of the easiest and tastiest bar cookies one could ever make. The cookies were nice and smooth, which is great, but personally I prefer a little more texture. Next time, I'll substitute in some whole grain flour or oatmeal for a slightly more rustic feel. Wonderful!

    My mom used to make squares similar to these when I was young and I've always wanted to find the recipe. I'm so happy I came across this one. Made them last night with rapsberry jam and they were delicious!! Very easy and quick. Next time I will double the batch and use a cookie sheet for more squares.

    Delicious and versatile. I place the remaining dough in the freezer as well, then coarsely grate it over the filling for a more even spread.


    Oats and jam squares recipe - Recipes

    Oats, maple syrup, cinnamon, almond butter, and your favorite jam all come together in these sweet and delicious oat and jam breakfast squares. Breakfast is always a struggle in my house. I don't like to have cereal super often (but it's easy and, of course, kids love it). We have oatmeal a couple times a week or a baked oatmeal. Eggs are always a go-to. My toddlers are always famished at breakfast these days. It's when they eat the most food of the day, so I'm always looking for new things to serve. These squares are a little sweeter than I'd normally prefer for my own breakfast, but they are a nice treat, especially when served with a side of scrambled eggs or a small bowl of plain yogurt. They are very adaptable, too -- you can use any jam you like (I also think apple or pumpkin butter would be super good in these and I'm going to try it next time). You can use honey instead of maple syrup. You can use another nut butter, peanut butter, or even sun butter instead of the almond butter. Whatever you like and have on hand! You can also add some melted butter to the liquid mix for a slightly softer bar. This recipe will make about nine servings.

    Oat and jam breakfast squares
    butter, for greasing
    2 cups rolled oats
    1/4 cup almond butter
    1/4 cup maple syrup
    1 teaspoon pure vanilla extract
    pinch of salt
    1/2 teaspoon cinnamon
    1/4 cup whole wheat flour
    1/4 teaspoon baking powder
    2/3 to 1/2 cup your favorite jam (I prefer an all fruit/all natural jam as they often have less sugar)

    Preheat the oven to 350 degrees. Lightly butter an 8"x8" baking pan.

    Pulse the oats in a food processor until they are coarsely ground.

    In a large bowl, whisk together the almond butter, maple syrup, and vanilla until smooth. If your almond butter is cold, warm the mixture in the microwave for a few seconds (or a small pan on the stove), until it is smooth and mixable.

    Stir in the oats, salt, cinnamon, flour, and baking powder until well combined and a crumble starts to form. Set aside one cup of the mixture. Press the remaining mixture into the bottom of the pan to create a crust. Spread the jam on top (I like to use about 2/3 cup, but add a bit more if you prefer) and then sprinkle with the reserved cup of oat mixture.

    Bake for about 22-24 minutes, until golden and set. Let cool completely before slicing into squares. Store covered at room temperature or in the refrigerator.


    Healthy Strawberry Oat Squares with Homemade Jam

    I wouldn’t call myself a procrastinator in most areas of my life, with the exception of a few things such as business taxes, receipt entering, and organizing my Recipes page. I usually accomplish my tasks before they are ‘due’ without feeling in a panic and I also like to arrive early for meetings, appointments, and dates. Yesterday, my Project Food Blog entry was almost finished by mid-afternoon, save for a few last minute edits. It wasn’t due until 6pm, so I had time on my side. I started working on other things and all of a sudden it was 5:40pm. Eric said, worried, ‘Aren’t you going to upload your post?’

    I figured I still had quite a bit of time left so I kept working on things. At 5:45pm and I hit publish, thinking nothing of it.

    And that is when I realized that our internet connection was dead.

    Luckily, after a few minutes the internet started to work again! I thought all was fine and dandy and I hit publish again. Painful minute after painful minute passed and it still had not uploaded. We have a very slow internet connection and I was convinced that Live Writer was going to time out on me. Finally, it posted at 5:58pm and I submitted the post in my Foodbuzz profile. I was just under the wire by mere seconds.

    Moral of the story: Never put your faith in technology. It will go wonky at the last second and your blood pressure will go through the roof.

    If this stress-inducing episode occurs, you can comfort yourself by making oat squares, with a healthy twist. I had strawberries leftover from the dessert pizza I made on the weekend, but you could also use pre-made jam too.

    Or just eat Peanut Butter Chocolate Ganache and call it a day. Both methods are completely acceptable.

    Healthy Strawberry Oat Squares with Homemade Jam

    Ever since I was a young girl, I have loved strawberry oat bars and I would often have Strawberry nutrigrain bars in my lunches. While these squares aren’t a nutri-grain bar, the taste is similar. I have made this popular square much healthier, cutting the sugar and butter by half, and of course, it is vegan too. I hope you enjoy them as much as I do. You won’t be able to stop at just one. Or three!

    For Oat Base:

    • 1.5 cups regular oats
    • 1 cup whole-grain Kamut flour (or mix of white and whole wheat)
    • 1/2 tsp baking soda
    • 1/2 tsp sea salt
    • 1/2 cup Sucanat sugar (or brown sugar)
    • 1 chia egg (1 tbsp chia seeds+ 4 tbsp warm water, mixed)
    • 1/2 cup + 2 tbsp Earth Balance, melted
    • 1/4 cup pure maple syrup
    • 2 tbsp almond milk
    • 1 tbsp sesame seeds (for topping only)

    For Strawberry chia seed Jam:

    • 2 & 1/4 cups chopped strawberries, finely chopped into 1/4 inch pieces OR approx 1 cup pre-made jam
    • 3-4 tbsp sugar, to taste (liquid or dry sweeteners will work)
    • 1-2 tbsp chia seeds
    • 1 teaspoon pure vanilla extract

    Directions: Preheat oven to 350F. Line a square pan (I used a 9࡯) with parchment paper and oil the sides of the pan and base.

    For the jam : In a medium sized pot, add the chopped strawberries and sugar. Heat over medium until the strawberries begin to sweat and it gets a bit watery. Once it cooks down a bit, add in the chia seeds, and stir well. Bring to a low boil and then simmer over low to medium heat for at least 10-15 minutes. Once it has thickened a bit, remove from heat, stir in the vanilla, and cool for 15-30 mins (you can pop it in the fridge or freezer to cool quicker). I like to add the mixture to a mini food processor and process it until mostly smooth.

    In a small bowl, mix the chia or flax egg and set aside. In a large bowl, mix the oat base dry ingredients: oats, flour, Sucanat/brown sugar, baking soda, salt. In a small bowl, mix the melted earth balance, maple syrup, almond milk, and chia egg. Stir well. Add the wet mixture to the dry and mix well, using hands if necessary. Set aside 1/2 cup of the dough for the topping. Pour the oat mixture onto the square pan and press down with fingers. Use a pastry roller to smooth out if desired. Pour on strawberry mixture and smooth out. Now sprinkle on the reserved 1/2 cup oat mixture and sprinkle on. Now sprinkle on 1 tbsp of sesame seeds or coconut. Bake at 350F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in the fridge to keep firm.

    In my first attempt at making the strawberry ‘jam’ I added in a tablespoon of cornstarch after about 10 minutes of cooking. I was left with clumpy white bits of cornstarch throughout. Flop #1. I think I should have thinned it out with a bit of water first.

    For the second batch of jam, I thickened it up with chia seeds! Arrowroot powder might work well too.

    Spread your delicious crumbly mixture into the pan:

    Roll it out if you are obsessed with your Dollarstore pastry roller like I am.

    Spread on your cooled jam:

    crumble on the oat mixture that you set aside…

    Sprinkle on sesame seeds or coconut to make it really pop.

    Bake for about 30 minutes at 350F.

    That’s what I’m talking about.

    or you can make bars and wrap them up for lunch!

    You will not be able to eat just one. Three if you are lucky. I had to shove these into the freezer asap. )

    I’m thinking you could have a lot of fun with this recipe. More fun than should be legal perhaps. You could try making blueberry, raspberry, or even peach jam! I am getting excited just thinking about the possibilities…

    Update: A comment below suggested making these with pumpkin butter! That would be wickedly delicious and seasonally appropriate to boot.