We all have those jars in our fridge, right? The ones where you may not know what they are, or they keep getting pushed to the back because the kids decide they no longer want to eat them. My crew doesn’t like fig jam in other applications, but they can’t get enough of fig in this oatmeal jam bar recipe.
I love this recipe simply because it’s so versatile. You can use whatever flour fits your dietary needs, including gluten-free. Just pick your favourite gluten-free blend and go for it. This recipe does use butter, and I haven’t tested it myself with coconut oil, but I know others who have. However, it doesn’t have eggs so also fits that need if you have an allergy.
It does make a MASSIVE batch – an entire half sheet pan. You might be telling yourself to halve the recipe, and the measurements ARE easy enough to do that. But I recommend just going for the entire batch at once since you already have dirty dishes. If you don’t have a half sheet pan, just split into two quarter sheets, though you may need to reduce the baking time so you don’t over brown them.
These bars freeze really well. I recommend cooling completely and slicing into bars before freezing. Then you could layer them with parchment in a container so you can thaw however many you need at once.
Oatmeal Jam Bars
- 4 cups flour all-purpose, whole wheat, gluten-free blend, etc.
- 2 cups oats quick or rolled
- 2 1/2 cups sugar
- 1 tsp baking soda
- 2 cups salted butter melted
- 4-5 cups jam or fruit sauce see notes
- Preheat oven to 350F
- Mix flour, oats, sugar and baking soda together. Stir in the melted butter.
- Scoop out 1 1/2 cups of the mixture and press the rest into a parchment lined half sheet pan (13”x18”).
- Spread jam on the base. Sprinkle remaining mixture on top. Bake 45 minutes, cool before cutting.