Jam Oat Bars

When I was, oh, I don't know, maybe 12 or 13, my mother had (and I believe she still does have) a Company's Coming Bars and Squares cookbook. There was one recipe in there that I love so much, that it was the first thing I knew how to make by heart - chocolate chip squares. They were so easy, I could throw them together on a week night for our lunches throughout the week.

This post isn't really about the chocolate chip squares. It IS about throwing together some bars for lunches mid-week, AFTER you've made dinner, you're exhausted and pregnant.

Expedient. That's the name of the game.

I'd like to think I've upped the health ante somewhat on your typical jam bar by using spelt flour (you could just as easily use all purpose or whole wheat) and gluten free oats. And, since all I have on my shelves is homemade jam, I used up what was left of a jar of my mother's Ginger, Pear & Crème de Cacao jam AND finally cracked into one of my jars of elderberry jam.

In the interest of honesty, let me admit that the elderberry jam scared me. When I made it, I was totally turned off by the smell. But, as it turns out, if you let the jam sit for the better part of 6 months, you're in for a decadent treat. This is up there with blackcurrant jelly in terms of rich berry flavours.

Which is a big relief, given how much effort I put into making the stuff.

Jam Oat Bars

Ingredients

1 3/4 cups flour (spelt, whole wheat, all purpose, or a mixture)
1 cup packed brown sugar
¼ tsp salt
½ tsp baking soda
3/4 cups chilled unsalted butter (use earth balance if you want to make this vegan), cut into chunks
½ tsp vanilla extract
1½ cups GF oats
1½ cups jam

Directions

1. Preheat oven to 350º. Line a 9"x13" baking ban with parchment paper, ensuring that paper extends over the sides of pan. This will make it easy to remove the bars.

2. In a food processor, pulse together, flour, sugar, salt and baking soda. Add in chilled butter and vanilla, pulsing until small granules are formed. Add in oats and pulse twice. You want some of the oats to be in small pieces and others left whole.

3. Put 3/4 of the flour-oat mixture into the baking pan, patting down to firm. Spread jam over base. If you're using two flavours of jam, spread half on one side and half on the other. Sprinkle with remaining flour-oat mixture. Bake for 20-25 minutes, or until jam is bubbly.

4. Remove from oven and let cool completely in pan on a rack. Makes about 28 pieces, but you decide how much jammy goodness you need in a serving!

Rhubarb Oat Bars

The most successful of my rhubarb extravaganza this year! Just don't try to freeze them. They don't thaw well! So, share 'em out the next day with people at work!

Rhubarb Oat Bars


Ingredients

2/3 cup all purpose flour
2/3 cup spelt flour
1 cup oats
1 1/3 cups brown sugar
½ cup melted coconut oil

1 cup sugar
2 tsp cornstarch
4 cups rhubarb, cut into ½" slices
1 tbsp minced candied ginger
1 tsp vanilla

Directions

1. Preheat oven to 350º. Spray a 9"x13" baking pan with cooking spray.

2. Mix together flours, oats and brown sugar in bowl. Drizzle with coconut oil, and mix until crumbly. Press 2/3 of the mixture into the base of the pan.

3. In another bowl, mix together sugar, cornstarch, rhubarb and ginger. Place rhubarb on top of base. Sprinkle with vanilla. Top with remaining oat mixture.

5. Bake for 45 minutes. Cut into 24 small slices and serve with tea.

Happy Wednesday everyone!

Almond Cranberry Oatmeal Bars

Most of the time, I reach for food because I'm craving a specific flavour profile. If I want something vibrant, I'll usually hit up something with a ton of fresh herbs. If I'm looking for something smoky, I'll make something involving bacon.


Every once in a while though, I find myself craving something that relates to an image or colour. After this morning's post about cherry blossoms, I found myself staring into the pantry on the search for something pink.

The closest I could come was cranberries - of which there were very few left. But it wasn't just pink I was after, but something slightly floral too. Almond extract would suit that purpose.

Oatmeal Almond Cranberry Bars

(loosely inspired by epicurious)

Ingredients

1 cup oats
½ cup flour (I used whole wheat because it was closer to the front of the cupboard than white)
½ cup brown sugar
¼ cup chopped dried cranberries
¼ cup chopped toasted almonds
¼ cup flaked unsweetened coconut
¼ tsp baking powder
¼ tsp salt
5 tbsp unsalted butter, melted and cooled
3 tbsp almond butter
1 egg
½ tsp almond extract
½ tsp vanilla

Directions

1. Preheat oven to 350º. Line an 8x8 pan with aluminum foil (make sure you have an overhang so you can easily remove the bars later) and grease with butter.

2. In a large bowl, stir together first eight ingredients (through salt).

3. In a separate bowl, stir together remaining ingredients.

4. Pour wet ingredients over dry. Stir until just together. Dump mixture into pan, and pat into place.

5. Bake for 20-25 minutes. Lift the foil and bars out of the pan, and let cool on a rack.

Cut into 16 squares.

The almond extract adds a lovely sweetness and tone to these oatmeal bars, and the almond butter helps to keep them moist.

Really though, this is a very adaptable recipe. You could replace the almonds and cranberries with chocolate chips and walnuts, with dried apricots and pecans, with just about anything. Why not try white chocolate and cranberry?