Thursday, October 13, 2011

Jam Filled Oatmeal Bars

I am never without extra jam on hand. My pantry is currently stocked with strawberry raspberry, strawberry rhubarb, fig strawberry, apricot vanilla, and sugar plum jam, not to mention way too much orange marmalade that I really need to start using up... But that's an idea for another day's blog post.

Tonight I brought these utterly simple bars to a church activity and they were a big hit. With whole wheat flour and rolled oats, they aren't overly sweet, but pleasantly satisfying, chewy and moist. One could almost justify these bars as an acceptable breakfast food on the go. And they are an excellent way to use that extra jam you might have in the fridge or pantry. Enjoy!

Jam-Filled Oatmeal Bars

½ cup all-purpose flour

½ cup whole wheat

1 cup rolled oats

1/2 cup butter, softened

1/3 cup brown sugar firmly packed

1/4 t baking powder

1/8 t salt

3/4 cup jam (I used strawberry rhubarb)

Preheat oven 375 degrees, and in a large bowl mix everything together but the jam.

Measure two cups of the mixture and press into the bottom of an 8 inch square baking dish coated with cooking spray. Using a large spoon, distribute jam evenly over the mixture in the dish.

Take remaining mixture and sprinkle on top of the jam and press down lightly.

Bake 25 minutes. Remove from oven and allow to cool in dish for at least 20 minutes before serving.

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