The homemade snack kick continues! These oatmeal bars vary from the previous granola bars (chocolate chip pretzel, honey peanut butter pretzel, and coconut chocolate chip) which were all variations on a similar theme. These bars use flour in addition to the oatmeal, and have a layer of jam in the middle that contributes most of the sweetness.
I used the plum jam we made last summer from our backyard plums. This jam had a definite tart note to it, so a sour cherry or a raspberry jam might be a good substitute. This summer we’ll be prepared for the plum harvest. Last year we were totally overwhelmed with hundreds of plums ripening in the same handful of days. I envision lots more jam for next winter.
Breakfast Oatmeal Bars with Plum Jam
These bars aren’t very sweet, so they make the perfect breakfast or afternoon snack. After quickly devouring 3 of these squares, I hastily wrapped the rest up before I ate the whole pan. I loved the tart flavor of the plum jam, but you should use your favorite jam here. Tart or sweet, they will still be delicious.
For the bars:
- 2 ripe bananas, mashed
- 1/4 cup maple syrup
- 1/2 cup vanilla almond milk
- 1/2 teaspoon vanilla
- 1 1/2 cups old fashioned oats
- 1 1/2 spelt flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
for the filling:
- 1 1/4 cup tart jam
for the topping:
- 2 tbsp white sugar
- 1 tbsp spelt flour
- 1 tbsp butter
- 1/2 tsp cinnamon
- Preheat the oven to 375 degrees.
- In a large bowl, mash the bananas until creamy and mix in the maple syrup, almond milk, and the vanilla.
- In a separate medium bowl, mix together the oats, spelt flour, baking powder, cinnamon and salt.
- Pour the dry ingredients into the wet ingredients and mix until everything is well combined.
- Grease an 8×10” baking pan and pour half the batter into the bottom of the pan. Use a spatula to make sure the bottom is completely covered. This will be a thin layer.
- Add the jam on top of this layer of batter, again using a spatula to make sure it completely covers the layer of batter.
- Add the rest of the batter on top of the jam. Use a spatula to spread it around, but you probably won’t be able to cover all the jam. That isn’t a problem.
- In a small bowl, mix together the sugar, flour, butter and cinnamon for the topping.
- Sprinkle the topping over the bars, concentrating on the areas where the jam is visible through the batter.
- Bake at 375 for 35-40 minutes or until the top is golden brown and firm to the touch.
- Let cool before cutting. The recipe makes 24 bars.