Description
Delight in these homemade Strawberry Oatmeal Jam Bars featuring a buttery oat crust and a sweet strawberry jam filling. Perfectly crumbly and easy to make, these bars are a delicious treat for any occasion.
Ingredients
Scale
Base and Topping
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 1 1/2 cups strawberry jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it or lining with parchment paper for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter, packed brown sugar, and vanilla extract, stirring until the mixture is smooth and well blended.
- Add Dry Ingredients: To the wet mixture, add the rolled oats, all-purpose flour, baking soda, and salt. Stir gently until a crumbly dough forms, making sure ingredients are evenly distributed.
- Form Base Layer: Press half of the crumbly dough evenly into the bottom of the prepared baking pan, creating a firm and even base layer for the bars.
- Spread Jam Layer: Evenly spread 1 1/2 cups of strawberry jam over the base layer, leaving a small margin around the edges to prevent overflow during baking.
- Add Topping Layer: Sprinkle the remaining half of the dough evenly over the strawberry jam and gently press down to form a crumbly topping layer.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top turns golden brown and the bars are set.
- Cool and Slice: Allow the bars to cool completely in the pan before slicing to maintain their shape. For cleaner cuts, refrigerate the bars for 30 minutes before serving.
Notes
- Use parchment paper for easier removal and cleaner slicing.
- Refrigerating the bars before slicing helps to achieve neat and clean cuts.
- Substitute strawberry jam with any other fruit jam to vary flavors.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
