Oatmeal Jam Bars – buttery, crumbly, oat packed bars with a gooey jam center. Like a hug from your grandma, if she had a wild side.
These bars are chaos in the best possible way
Sweet, tart, chewy, crunchy. They’re basically what happens when a granola bar and a jelly donut hook up and make a snack baby.
They’ve gotten me through everything from a 3 p.m. sugar crash to forgetting it was my turn to bring dessert (again). You can use whatever jam’s lurking in the fridge, and yes, they freeze like a dream, which is great because I have zero self control when they’re on the counter.
Why You’ll Love These Oatmeal Jam Bars
- The oat base is buttery, golden, and weirdly addictive. Like, hide-them-from-yourself addictive.
- You can use any jam, raspberry, strawberry, that random jar from the farmer’s market you forgot about.
- They freeze beautifully, which sounds practical, but let’s be real, you’re just prolonging the snacking.
- One bowl, no mixer, no fuss. Basically dessert for people who pretend they don’t bake.
- They taste like childhood and brunch had a crumbly, jammy love child.
Before You Start: Tips & Ingredient Notes
- Old-fashioned rolled oats only: Quick oats turn mushy. You want that chewy texture that says “I’m rustic but fabulous.”
- Melted butter = no mixer required: You just stir and crumble. It’s like baking without the emotional commitment.
- Brown sugar brings the cozy: White sugar doesn’t have the same warm, caramel-y thing going on.
- Any jam works: Strawberry, raspberry, apricot, fig, this recipe is a choose-your-own-adventure.
- Leave a border: Don’t jam it all the way to the edge unless you like scraping burnt fruit off your pan.
Serving Suggestions
- Perfect with a hot coffee and a side of procrastination.
- Add a scoop of vanilla ice cream and pretend it’s cobbler.
- Fancy brunch tray? These bars clean up real nice with a dusting of powdered sugar.
- Wrap a couple up and be the snack hero at your next book club / kid’s lunch / random Tuesday.
Frequently Asked Questions
Can I use quick oats?
Technically yes, but you’ll lose that nice chewy texture. Rolled oats give you the good stuff.
Can I use coconut oil instead of butter?
You can, but the flavor won’t be the same. Butter brings that rich, bakery style taste.
Do I need to use parchment paper?
Highly recommended unless you enjoy chiseling oat cement off your pan.
Can I double the recipe?
Absolutely! Use a 9×13-inch pan and add 5–10 minutes to the bake time.
What kind of jam works best?
Anything thick, not runny. Raspberry, strawberry, apricot, or even mixed berry all shine here.
Storage + Reheating
- Room Temp: Store in an airtight container for up to 4 days.
- Fridge: Keeps well for a week, just let them come to room temp before serving.
- Freezer: Freeze in layers with parchment between. Thaw at room temp or pop in the microwave for 15 seconds for gooey goodness.
Try These Recipes Next
- Cajun Alfredo Lasagna
- Bacon-Wrapped Meatloaf with Brown Sugar Glaze
- Cheeseburger Gnocchi Skillet
- Creamy Tuscan Gnocchi Bake
Oatmeal Jam Bars
These Oatmeal Jam Bars are buttery, chewy, and layered with your favorite jam. Quick to make, freezer-friendly, and dangerously snackable.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned rolled oats
- ¾ cup brown sugar packed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter melted
- 1 teaspoon vanilla extract
- ¾ cup jam or preserves, strawberry, raspberry, apricot, your choice
Instructions
- Preheat to 350°F (175°C). Line an 8×8-inch pan with parchment paper or grease well.
- In a large bowl, mix flour, oats, brown sugar, baking soda, salt, and cinnamon (if using). Stir in melted butter and vanilla until a crumbly dough forms.
- Press ⅔ of the oat mixture firmly into the bottom of the pan. Spread jam evenly over the top, leaving a little space around the edges. Crumble the remaining oat mixture on top.
- Bake for 30–35 minutes, or until golden brown on top and bubbly around the edges. Let cool completely before slicing (seriously, it's worth the wait).
- Cut into squares and serve. Store in an airtight container at room temp for up to 4 days—or freeze and snack as needed.
Notes
- Jam type: Use thick, high-quality jam or preserves, runny jam can leak and burn around the edges.
- Oats: Rolled oats give you that hearty texture; quick oats make the bars softer and less defined.
- Add-ins: Toss in a handful of chopped nuts or shredded coconut to the topping if you like.
- Slicing tip: Let them cool completely for clean cuts, warm bars = crumble city.
- Make ahead: These bars actually get better the next day. The flavors settle and the oat base firms up.
Nutrition
Serving: 1servingCalories: 287kcalCarbohydrates: 45gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 23mgSodium: 81mgPotassium: 122mgFiber: 3gSugar: 18gVitamin A: 266IUVitamin C: 1mgCalcium: 28mgIron: 2mg
Tried this recipe?Let us know how it was!
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