Easy Oatmeal Bars
Ingredients
Instructions
Preheat oven to 350⁰ F.
Prepare an 8″ square pan with parchment paper that overhangs on the sides slightly. Alternatively, lightly grease the pan with vegetable shortening or oil.
Place dry ingredients in the bowl of a food processor. Pulse a few times to combine. Add vanilla and softened butter (and any variations noted below, if using) and pulse until mixture has the texture of wet sand. If mixture is dry, add a little water, one teaspoon at a time. Do not over-mix.
Press 2/3 of the mixture into the prepared pan. Spread the preserves over the base layer, leaving a small border around the edge. Sprinkle the remaining dough (and any variations, if using) over the top and press gently into fruit layer.
Bake for 30-40 minutes until fragrant and golden brown. Allow to cool in pan. Gently lift bars out and place on a cutting board. Using a sharp knife, cut bars to the desired size. Serve or store in an airtight container.
Serves: 9
Notes:
This recipe works great with gluten-free flour. Substitute one cup flour with your favorite gluten-free blend. This recipe was developed with a simple gluten-free flour blend of 2.5 parts rice flour, 1.5 parts potato starch, and 1 part corn starch. When making this mix, a kitchen scale is recommended.
One cup of this blend was used in the recipe. Add 1/4 teaspoon xanthan gum to the mixture.
According to Katrina Cermelj from the blog, The Loopy Whisk, “In gluten-free baking, xanthan gum acts as a binder – a gluten substitute that holds the bakes together, prevents them from being too crumbly and greatly improves their texture.”
Variations: This recipe is very versatile and delicious with berry or other fruit jams or preserves. Here are a few variations:
Pumpkin Pie: Use pumpkin butter in place of preserves. Add 1/2 tsp cinnamon to dry ingredients.
Cherry Almond: Use cherry preserves. Add 1/2 tsp almond extract to the wet ingredients. Sprinkle 1/2 cup sliced almonds on the top layer.
Peach: Use peach preserves. Add 1/4 tsp cinnamon to dry ingredients and sprinkle 1/2 cup chopped pecans or walnuts on the top layer.
Use any other preserves that you enjoy!
Try these snack bars with one of our delicious beverages. You could also serve with Scrambled Tofu for brunch.
Omit the nuts if they are an allergen.
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Ingredients
Directions
Preheat oven to 350⁰ F.
Prepare an 8" square pan with parchment paper that overhangs on the sides slightly. Alternatively, lightly grease the pan with vegetable shortening or oil.
Place dry ingredients in the bowl of a food processor. Pulse a few times to combine. Add vanilla and softened butter (and any variations noted below, if using) and pulse until mixture has the texture of wet sand. If mixture is dry, add a little water, one teaspoon at a time. Do not over-mix.
Press 2/3 of the mixture into the prepared pan. Spread the preserves over the base layer, leaving a small border around the edge. Sprinkle the remaining dough (and any variations, if using) over the top and press gently into fruit layer.
Bake for 30-40 minutes until fragrant and golden brown. Allow to cool in pan. Gently lift bars out and place on a cutting board. Using a sharp knife, cut bars to the desired size. Serve or store in an airtight container.
Serves: 9
Notes:
This recipe works great with gluten-free flour. Substitute one cup flour with your favorite gluten-free blend. This recipe was developed with a simple gluten-free flour blend of 2.5 parts rice flour, 1.5 parts potato starch, and 1 part corn starch. When making this mix, a kitchen scale is recommended.
One cup of this blend was used in the recipe. Add 1/4 teaspoon xanthan gum to the mixture.
According to Katrina Cermelj from the blog, The Loopy Whisk, “In gluten-free baking, xanthan gum acts as a binder – a gluten substitute that holds the bakes together, prevents them from being too crumbly and greatly improves their texture.”
Variations: This recipe is very versatile and delicious with berry or other fruit jams or preserves. Here are a few variations:
Pumpkin Pie: Use pumpkin butter in place of preserves. Add 1/2 tsp cinnamon to dry ingredients.
Cherry Almond: Use cherry preserves. Add 1/2 tsp almond extract to the wet ingredients. Sprinkle 1/2 cup sliced almonds on the top layer.
Peach: Use peach preserves. Add 1/4 tsp cinnamon to dry ingredients and sprinkle 1/2 cup chopped pecans or walnuts on the top layer.
Use any other preserves that you enjoy!
Try these snack bars with one of our delicious beverages. You could also serve with Scrambled Tofu for brunch.
Omit the nuts if they are an allergen.