Print Options:

Easy Oatmeal Bars

Yield1 Serving

Soft, buttery, and layered with fruity sweetness, these bars are simple to make and endlessly adaptable. A cozy bake that works just as well for snacking, brunch, or a lightly sweet dessert.

Oat bars

 Vegetable shortening or oil for greasing pan, optional (if not using parchment paper)
 1 cup flour, all-purpose (see note for gluten-free option)
 1 cup quick oats (certified gluten-free, if needed)
 ½ cup brown sugar, packed
 ½ cup finely ground pecans (omit for nut-free bars)
 ¼ teaspoon baking soda
 ½ teaspoon ground cinnamon
 ½ teaspoon salt
 1 teaspoon vanilla extract
 ½ cup (1 stick) plant butter, softened
 1 cup fruit preserves (see variations)
Preheat & prepare the pan
1

Preheat the oven to 350°F.

2

Line an 8-inch square pan with parchment paper, leaving a slight overhang on the sides. Alternatively, lightly grease the pan with vegetable shortening or oil.

Make the crumb base
3

Add all dry ingredients to the bowl of a food processor. Pulse a few times to combine.

4

Add the vanilla extract and softened plant butter (and any variations noted below, if using) and pulse until the mixture resembles wet sand.

5

If the mixture feels dry, add water one teaspoon at a time. Do not over-mix.

Assemble the layers
6

Press ⅔ of the mixture firmly into the prepared pan to form the base.

7

Spread the fruit preserves evenly over the base, leaving a small border around the edges.

8

Sprinkle the remaining crumb mixture over the top and press gently into the fruit layer

Bake
9

Bake for 30–40 minutes, until fragrant and golden brown.

Cool, cut & serve
10

Allow the bars to cool completely in the pan.

11

Using the parchment overhang, gently lift them out and place on a cutting board.

12

Cut into bars using a sharp knife. Serve immediately or store in an airtight container.

13

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.”

14

Variations:

Pumpkin Pie: Use pumpkin butter in place of preserves; add ½ tsp cinnamon to dry ingredients.

Cherry Almond: Use cherry preserves; add ½ tsp almond extract and sprinkle sliced almonds on top.

Peach: Use peach preserves; add ¼ tsp cinnamon and sprinkle chopped pecans or walnuts on top.

Omit nuts if needed for allergies. Use any preserves you enjoy.