Strawberry Oatmeal Jam Bars Recipe

I perfected a simple riff on Strawberry Oatmeal Jam Bars that layers oat crumble and strawberry jam into a clever entry among jam breakfast ideas worth trying.

I found these Strawberry Oatmeal Jam Bars after a morning gone wrong, and they stuck with me. The crumb is rich from unsalted butter, and the sweet bright dollop of strawberry jam peeks from between oat-speckled layers so you want to bite in twice.

I keep thinking about how they slide into a lunchbox or vanish at an afternoon coffee stop, and that little burst of fruit makes you forget the rest of the day for a second. If you’re into Recipe Using Strawberry Jam or simple grab and go treats, this one might ruin other bars for you.

Ingredients

• Soft butter gives rich mouthfeel adds fat for tenderness makes edges golden
• Rolled oats bring hearty chew lots of fiber whole grain goodness and texture
• Brown sugar adds caramel warmth moistness and just enough sweetness to bind
• Egg gives structure and protein it helps bars set and hold together
• All purpose flour builds the base provides carbs and mild gluten strength
• Strawberry jam brings bright fruity flavor sweet and slightly tart concentrated sugar
• Vanilla lifts flavors adds warm aromatic notes and makes everything taste rounded

Ingredient Quantities

• 1 cup unsalted butter softened (2 sticks)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 2 cups old fashioned rolled oats
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 to 1 1/4 cups strawberry jam (seedless or your favorite)

How to Make this

1. Preheat oven to 350°F (175°C). Line an 8×8 inch square pan with parchment leaving an overhang so you can lift the bars out easier, and spray the pan very lightly with nonstick spray so the parchment sticks.

2. In a large bowl beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl once or twice, it’s worth the few extra seconds.

3. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and mix until combined.

4. In a separate bowl stir together 1 1/2 cups all purpose flour, 2 cups old fashioned rolled oats, 1/2 teaspoon baking powder and 1/4 teaspoon fine salt so the dry stuff is evenly distributed.

5. Add the dry mix to the wet and stir just until it comes together into a crumbly dough, you want loose crumbs not a sticky ball.

6. Press about two thirds of the mixture firmly and evenly into the prepared pan to form the base, reserve the rest for the topping; tip – use the bottom of a measuring cup to get an even surface.

7. Warm 1 to 1 1/4 cups strawberry jam briefly in the microwave for 10 to 20 seconds or stir it in a small saucepan so it spreads easier, if your jam has seeds press it through a sieve for a smoother filling. Spread the jam over the pressed crust in an even layer.

8. Crumble the reserved oat dough over the jam, distributing it so there are no big gaps, then gently press a few spots so the top holds but still stays crumbly.

9. Bake for 25 to 30 minutes until the top is golden and the jam is bubbling at the edges. Let the pan cool completely on a wire rack, chill in the fridge 30 minutes if you want cleaner slices, then use the parchment overhang to lift out and cut into bars.

10. Store bars in an airtight container at room temp for 2 days or in the fridge up to a week, they actually get more flavorful after a day but don’t forget to let them come to room temp before serving for best texture.

Equipment Needed

1. 8×8 inch square baking pan lined with parchment (leave an overhang so you can lift the bars out easier)
2. Parchment paper and a light nonstick spray
3. Two mixing bowls (one large for the butter mix, one for the dry ingredients)
4. Electric hand mixer or a sturdy whisk
5. Measuring cups and spoons, plus a 1 cup measuring cup to press the crust evenly
6. Rubber spatula and a wooden spoon for stirring and scraping
7. Microwave safe bowl or small saucepan, plus a fine mesh sieve for smoothing seeded jam
8. Wire cooling rack, a sharp knife for slicing, and an airtight container for storage

FAQ

Strawberry Oatmeal Jam Bars Recipe Substitutions and Variations

• Unsalted butter (1 cup): swap with 1 cup solid coconut oil (measure solid), or 1 cup vegan stick margarine, or 1 cup vegetable shortening (bars will be less buttery)
• 1 large egg: use 1 flax egg (1 tbsp ground flax + 3 tbsp water, wait 5 min), or 1/4 cup unsweetened applesauce (denser), or 1/4 cup mashed banana (adds flavor)
• 1 1/2 cups all purpose flour: sub with 1:1 whole wheat pastry flour (slightly heartier), or 1:1 gluten free baking blend, or replace up to half the flour with fine oat flour for nuttier texture
• 1 to 1 1/4 cups strawberry jam: swap with seedless raspberry or apricot preserves (same volume), or use about 1 1/4 cups fresh strawberry compote cooked down with 1-2 tbsp sugar, or try lemon curd for a bright twist

Pro Tips

1. Warm and strain the jam so it spreads nice and even, and if its really runny add about 1 tsp cornstarch mixed with a little cold water then heat until it thickens, cool a bit before using so it doesn’t sink into the crust.

2. Press the crust firmly and evenly with the bottom of a measuring cup for a flat base, but dont mash the crumb topping too much, just press a few spots so it holds while staying crumbly.

3. Let the bars cool completely and then chill 20 to 30 minutes for clean cuts, and when you slice use a sharp knife warmed under hot water and wiped between cuts for neat bars.

4. Boost flavor by toasting the oats in a dry skillet for a few minutes or folding in 1/4 cup chopped nuts, or add a little lemon zest or a pinch of cinnamon to the jam for brightness; if you want a richer taste try browned butter cooled to room temp but it will change the texture a bit.