Are you ready for a quick and easy snack? These aren't my invention - thanks go to the Pioneer Woman for her strawberry oatmeal bars. When I saw this recipe, I thought of the many jars of jam in the cupboard that need to be used up. I usually make jelly and jam every other year, allowing two years for it all to be consumed. This is the year I should be making more jam, but I still have lots to use up.
I used an 8x8" pan instead of the 9x13" pan the recipe calls for. Mine were a little thinner than the originals, probably - thinner in height that is, not consistency - since if I doubled my 8x8" pan it would be 8x16". My small jars of jam were a bit less than the original recipe uses too.
And the jam, oh the jam! You can use any kind you have on hand. Can you imagine apricot jam bars? Or raspberry jam bars? I used a little eight-ounce jar of my Spiced Caramel Pear Jam, made with pears given to us by a friend. I've been hoarding these cute little jars, but this was a perfect reason to use one. I warmed up the jar of jam a little so that it was easier to spread it on top of the bottom layer; it can be a little tricky to spread the jam without dragging the bottom crust apart.
They are delicious! I did think them just a bit over-sweet, probably partly due to the particular kind of jam I used, but I've also found that my taste buds are changing as my diet changes. I plan to use less sugar the next time I make them. They were very good, but I think they'd be even better if they were slightly less sweet. Hubby and Granddaughter loved them.
Here's the halved recipe. For the original larger recipe, go here.
7/8 cup cold butter
3/4 cup flour
3/4 cup oats
1/2 cup brown sugar, packed
1/2 tsp baking powder
1/8 tsp salt
half of a 10-12 oz jar of jam - I used 8 ounces
Preheat oven to 350°. Butter an 8"x8" baking pan.
Combine the dry ingredients.
My hope is to inspire you, and to encourage your homesteading plans and your dreams of a