The other day, Liz Clayman made this recipe from Sweets & Bitters Quarterly, Volume 1, for fun and took some gorgeous pictures. Check out more images on her tumblr, and try the recipe! (I’m convinced they are healthy enough to eat for lunch, and they make a great sports snack.)
Jammy Oat Bars
- cooking spray
- 2 cups flour
- 1 cups oats (not instant)
- ½ cup sliced almonds, crushed *
- 1 teaspoon cinnamon
- 1 cup butter (2 sticks)
- 1 ½ cups dark brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons lemon zest
- 1 tablespoon vanilla
- 1 ½ cups blackberry (or other) jam
- sea salt flakes, for finishing
*If you have a nut allergy, substitute more oats for the almonds.
1. Preheat the oven to 325 degrees. Spray a 9 x 12” pan (or something close) with cooking spray. Smooth a piece of baking parchment over the bottom and sides of the pan. Crease the corners, and snip away the extra parchment.
2. In a small bowl, mix the flour oats, almonds and cinnamon. With an electric mixer, cream the butter, sugar and salt together until thoroughly combined. Mix in the lemon zest and vanilla. Add the flour and oats to the butter mixture in two parts, beating until just combined.
3. Press half the dough into the bottom of the pan to make and even layer of crust. Spread the jam on top. Crumble the rest of the dough over the top. Bake for 60-70 minutes, rotating once.
4. Sprinkle sea salt liberally over the top while they are still warm. Once cool (about 20 minutes), lift the whole thing out of the pan by pulling up the edges of the parchment. Transfer it to a cutting board, and cut into bars.
5. If you want to be really cute, wrap each bar in parchment, and tie with a piece of baker’s twine. These will keep well at room temperature for 4-5 days.