Published: · Updated: by kateschat · This post may contain affiliate links · 61 Comments
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We all have those jars in our fridge, right? The ones where you may not know what they are, or they keep getting pushed to the back because the kids decide they no longer want to eat them. My crew doesn't like fig jam in other applications, but they can't get enough of fig in this oatmeal jam bar recipe.
I love this recipe simply because it's so versatile. You can use whatever flour fits your dietary needs, including gluten-free. Just pick your favourite gluten-free blend and go for it. This recipe does use butter, and I haven't tested it myself with coconut oil, but I know others who have. However, it doesn't have eggs so also fits that need if you have an allergy.
It does make a MASSIVE batch - an entire half sheet pan. You might be telling yourself to halve the recipe, and the measurements ARE easy enough to do that. But I recommend just going for the entire batch at once since you already have dirty dishes. If you don't have a half sheet pan, just split into two quarter sheets, though you may need to reduce the baking time so you don't over brown them.
These bars freeze really well. I recommend cooling completely and slicing into bars before freezing. Then you could layer them with parchment in a container so you can thaw however many you need at once.
Oatmeal Jam Bars
Kate Schat
These are a great catch-all dessert or snack. You can sneak any jam flavour languishing in your fridge into these delightful bars. They freez SUPER well and are easily made gluten-free.
4.91 from 43 votes
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Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 24 bars
Calories 475 kcal
Ingredients
- 4 cups flour all-purpose, whole wheat, gluten-free blend, etc.
- 2 cups oats quick or rolled
- 2 ½ cups sugar
- 1 teaspoon baking soda
- 2 cups salted butter melted
- 4-5 cups jam or fruit sauce see notes
Instructions
Preheat oven to 350F
Mix flour, oats, sugar and baking soda together. Stir in the melted butter.
Scoop out 1 ½ cups of the mixture and press the rest into a parchment lined half sheet pan (13”x18”).
Spread jam on the base. Sprinkle remaining mixture on top. Bake 45 minutes, cool before cutting.
Notes
- Jam/fruit sauce options: use any jam, leftover cranberry sauce, apple sauce, mix dried fruit in with applesauce, mix multiple jams, use jams your family isn’t too keen on (my crew doesn't love fig jam but loves fig jam bars!). The world is your oyster, just make sure it adds up to about 4-5 cups. You can even go halvsies when spreading your jam flavours.
Nutrition
Calories: 475kcalCarbohydrates: 80gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 41mgSodium: 207mgPotassium: 95mgFiber: 2gSugar: 48gVitamin A: 473IUVitamin C: 5mgCalcium: 23mgIron: 2mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Lisa Pierce
My sister and I made the. Utterly Almond Ring during her stay here at Thanksgiving and omggggg it was amazing! Your Recipes are always the easiest and oh so good that you share! Thank yiu
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jc
We're planning on making these tomorrow morning!
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Julia Neff
Could I use pie filling that didn't set quite right?
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kateschat
Absolutely!
Leah Glick
Made these with two different kinds of pear jam mixed together. Absolutely heavenly! Extremely easy to pull together.Reply
[emailprotected]
Yay! Thanks for the feedback
mogrma
On my list for in the morning
Katy
I’ve been making these for years from a similar recipe—they’re my go-to for a gluten-free dessert (or breakfast!). Oat flour works great ?
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Jessi
These bars are so good and super easy to make. The first time I made them they were gone before I had a chance to freeze any. Perfect way to use up the previous season's jam, or a giant jar you couldn't pass up at Costco. ?
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Jessi
These bars are so good and super easy to make. The first time I made them they were gone before I had a chance to freeze any. Perfect way to use up the previous season's jam, or a giant jar you couldn't pass up at Costco. ?
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Kristy
One of my favorites to use up half used jars of our homemade jam. So fun to split the pan in half or quarters so all family members get their favorite!
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RachelCornelsen
I've been making this recipe from Kate for a couple years now and it is such a crowd pleaser!! So easy to make gluten and dairy free too! Making it an amazing dessert to have on hand or bring to an event, and have it be safe for everyone to enjoy!
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Lindsay
Um I think I messed up - we used half almond flour and half gf bob's flour and they are still not cooked in the middle after an hour?? Jam and all the bottom and top and gooey like pudding..... help??!!
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Caitlin Gray
I’ve made these 2 times when they were just in your IG highlights. They freeze so well!
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Brigitte Fisher
Can't wait to try this! It gets cold sometimes in Florida!
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Tiffany
These are delicious! We used applesauce as the filling and the kids gobbled them up with eggs for breakfast. We’ll definitely be making them again. Thank you for sharing such an easy recipe!
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Tish
Kate said use the jam/jelly your family doesn't like and they will gobble them up! Yes- yes, they did!
But I did freeze some for later.Tonight, I used the spiced plum jelly (that didn't really gel) on one side and the lemon ginger marmalade on the other side (I lost my head when making it last year and added in all the pulp which made it texturally unpleasant). Wow!-did that do the trick! I love the marmalade side and girl child is adoring the plum side, while dad likes everything sweet so he likes it all. And here I thought I was gonna have to throw out some of this stuff...not any more! (Happy dance!)
Absolutely a winner recipe for a simple yet awesome treat!Reply
Gina
I have made these with some leftover jam I had. It was so easy, filling and delicious.
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Cindy Vanderpol
Going to give these a go today!
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becnerdy
These are so good! I just happened to pull a quart of salted Carmel apple butter from the fridge a couple days ago to thaw. Now it is delicious oatmeal bars. So easy to make! Look forward to using the recipe to use up all the jam leftovers next time.
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Tisha
Yum! Great way to use up the rest of my frozen fruit!
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Cookinganne
I’ve made this a few times now. I love that it makes a big batch and I can freeze some to have for another day. I plan to make them next week as I had a friend who was sick and I last minute made them a meal to drop off but didn’t have time to make a dessert. So I am going to make sure I have some dessert in had to put with last minute meals.
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Linda Sandusky (lgsandlot)
I love this recipe! It’s simple and adaptable plus makes a bunch. Thanks
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NMThonet
This has become a family favorite especially with my peach jam!
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mogrma
Made this recipe...I used fig ...yummy and super easy
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Katie
I made this a few days ago to use up some "blueberry butter" I had from spring 2019. It was awesome! I will definitely be making it again!
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oleder
This is a great recipe! I definitely need to put in less jam next time... but there will be next time! Thanks!
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kateschat
Glad you enjoyed it!
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Ana Julia
I've just made them and don't think they will make it to the freezer. I swapped butter for coconut oil and added some poppy and sesame seeds, it turned out great. They take very little time to make and make very few dishes, a keeper for sure!
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kateschat
sounds so yummy!
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Terry
Easy and tasty bars.
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daphnerp
So good! Made with Gf flour and smashed up fig preserves and they were pretty much inhaled by everyone.
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Mandy Wittmer
When I saw these bars and the recommendation that you use what jam you have on hand, I had to make them. They did not disappoint! So good and buttery. Feeds a crowd and freezes nicely. Everyone loved them!
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Marisa B.
These are so good. Perfect way to use up my half jars of jam. These are a new family favorite. We'll be making them often!
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jessicaksmith
love these bars and are so easy to through together, we've made peach and elderberry jam bars
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Lillian
I love how versatile this recipe is. I am able to make it dairy free, and sub out the sugar for maple syrup & honey. It tastes delicious, not sure if it taste as good as if I made it with the butter and sugar but my kids love it.Reply
Michelle
Has anyone experimented with reduced sugar? Any tips to share?
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[emailprotected]
I would definitely experiment with reducing the sugar if you want to. I always make reduced sugar jams so I don't feel the need to. You could also use coconut sugar which is not as sweet but remember an alteration of the recipe could change the outcome so don't make a large batch to begin with.
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Kim
Yum! I halved the recipe and used 3 different random jams! It is so good! My family all gave it a big thumbs up! Thanks Kate!Reply
[emailprotected]
That's such a great idea!
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Lindsay Gould
LOVED! My son has some very challenging food allergies and intolerances.... Dairy, coconut, chicken & egg. This recipe was LOVELY. As we cannot use butter, and cannot use cocounut oil, I used rendered duck lard I had on hand. It was still devine! Do what you gotta do! Thanks for the easy and adaptable recipe!Reply
Leah Glick
I've made these multiple times and a few notes -
A tarter jam/sauce is better for more rounded flavor.
Go for the higher amount of jam on the bars.
Double the full batch for maximum use of those jams that no one picks off the shelf on their own! (Yup, ya heard me - double the batch.) All the better to share with neighbors, friends and everyone you know!
And yes, these freeze absolutely like a dream.Reply
Lindsay
I just made these with gluten free flour and some fig jam that I made last week and HOT DAMN. They turned out SO GOOD. I'm taking this batch to a party tonight, I'm sure everyone will love them - especially the folks that can't do gluten or eggs. I will be making this recipe again for sure!Reply
Michelle
Cut back to 2 cups sugar and it was plenty sweet. Very good and easy to make.
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Carrie
I've made these so many times using a huge variety of "what I've got" fillings and they are always amazing. Thanks for a great recipe Kate! Makes it so nice to clean out the fridge and use some jam that isn't my boy's favourite and turn it into something delicious 🙂Reply
Sarah
Has anyone tried this with soaked oats?
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[emailprotected]
Not that I know of.
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Michelle
Very good recipe. Added only 2 cups sugar and it was still plenty sweet. Also subbed half the butter for coconut oil.
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MS
Made these for the first time today. I had an abundance of homemade plum jam to use and it worked perfectly. I did cut down the sugar by one cup as we don't like sweet as much as we used to in younger days. A recipe to save for sure! Love them!Reply
Debi RN
I’ve been making Jam Bars for years but don’t enjoy the “cut the butter into the dry ingredients” part….. then I found YOUR FABULOUS recipe!!!! No “cutting into” which saves so much time. I now love making them! I’m going to try using 1 cup white and one cup brown sugar to see how that works (my previous recipe used only brown sugar so I think it will work great combining the two!).
Thanks for a super easy, fabulous recipe!Reply
[emailprotected]
I love this recipe too! I always play with the sugar types and a,o7nts based on what I have in the baking drawer. Always works out!
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Reb
They are delicious!
I've made these a couple times, a little differently each time, but for both, 45 minutes was definitely too long...in my oven anyhowReply
Ms
Help! Lol....after 45 mins of baking @ 350 it's still wobbly and not set. The top looks tan and I worry the bottom will burn.
I will turn the heat down and cover with foil to avoid burning the top. Other than that, does anyone have suggestions?? (*I didn't change anything in the recipe so I don't know what happened. )
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[emailprotected]
I usually find that the jam filling takes a bit of time to set once you take it out of the oven. Just like when you make jam...it sets as it cools. I hope it worked out for you!
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