These buttery Oatmeal Jam Bars are easy to make and a hit wherever they're served. The oatmeal cookie base is topped with a fruity jam and finished with another layer of cookie dough.
10tablespoons (141g)unsalted butter,melted & cooled to room temperature
2/3cup (100g)light brown sugar,lightly packed (don't press it in)
1teaspoonvanilla extract
1cup (125g)white, all-purpose flour
1cup (100g)old-fashioned oats(not quick oats)
heaping 1/4teaspoonfine sea salt
3/4teaspoonbaking soda
3/4cup (208g)seedless blackberry jam(or any flavor you'd like!)
Instructions
PREP: Preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper (I don't recommend foil -- it can make the jam taste metallic), leaving an overhang for easy removal, and set aside. Melt the butter and then set aside to let it slightly cool. (Hot butter will melt the sugars and cause greasy bars.)
WET INGREDIENTS: Mix together the melted (but cooled) butter, brown sugar, and vanilla. Whisk to combine, taking your time until the butter and sugar integrate; it will seem like they won't, keep whisking until completely integrated.
DRYINGREDIENTS: Add in the flour, oats, salt, and baking soda. Mix with a wooden spoon or spatula until a thick dough is formed. Press a little over half of the mixture (just eyeball it) into the bottom of the pan. Press into one even layer. Bake for 8 minutes and then remove.
ADDJAM: Gently add the jam on top of the base avoiding the edges of the pan; otherwise, it will leak out and burn on the sides. Gently spread the jam, being careful to not press it into the base. Sprinkle the remaining oat mixture on top of the jam (don't press it in).
BAKE: Bake for an additional 13-18 minutes or until the top is lightly golden brown. Remove and allow to cool on a wire cooling rack at room temperature for at least 2 hours before cutting into the bars. (They are soft and crumbly right out of the oven; they need time to firm up -- See Note 1.)
STORAGE: Bars best enjoyed within 1 -2 days.
Video
Notes
Note 1: If you'd like this dessert to be served more as a crumble or crisp (instead of bars), serve right hot out of the oven. Scoop the dessert in a bowl and top with vanilla bean ice cream.Nutrition information will vary slightly, depending on the jam used.