Buttery brown sugar Oatmeal Bars with a fruity jam filling. This simple recipe comes together in minutes, with the crust and topping made from the same mixture. Use your favorite flavor of jam.
Hi, friends. Let’s cut right to the chase. Buttery brown sugar oatmeal cookie bars sandwiching a thick layer of jam. Are you in? Yep, me too.
There’s so much to love about this simple recipe. It comes together in just a few minutes, it can be enjoyed for breakfast or dessert, it can be served warm, chilled or room temp, and it can be made with any flavor of jam. Choose your favorite flavor of jam or preserves (I’m currently obsessed with Bonne Maman Four Fruits Preserves).
MORE BAR RECIPES: PEACH CRUMB BARS – BERRY CRUMBLE BARS – SUGAR COOKIE BARS – MAPLE PECAN PIE BARS – WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS – SPECIAL K BARS
This is a super simple recipe, with the crust and topping made from the same mixture. Here’s how to do it.
How to Make Oatmeal Bars:
- Crust/topping mixture: Whisk melted butter, brown sugar and vanilla. Add flour, oats, salt, and baking soda. Stir it up until you have an oatmeal cookie dough.
- Press it in the pan: Dump a little more than half of the mixture into a 8×8 pan and flatten it into an even layer. Bake the crust for 10 minutes.
- Add the jam and topping: Top the warm crust with jam, spreading it all the way to the corners. Crumble the reserved oatmeal mixture over the jam and return to the oven for about 15 more minutes.
TIP: Line your 8×8 baking pan with foil or parchment paper, leaving a little overhang on two opposite sides. Once the bars are cool you can lift them right out of the pan and cut them easily.
After baking, allow the bars to cool, and you’ll be able to cut them into clean slices. I most often serve these bars at room temperature or chilled so they’re firm enough to be held easily.
If you’d prefer to eat them warm, you can! They will be a bit less stable and need to be eaten with a fork or spoon (see photo below). When serving these warm I like to top them with a scoop of vanilla ice cream. It’s like eating a fruit crisp that is heavy on the topping, with jam instead of fruit. Swoon.
What’s not to love about a dessert that can feed a crowd, travel well, and maybe also be served for breakfast (there are oats in there!). I mean, yes, technically this is a dessert, but if you wanted to cut yourself a square to nibble on along with your morning coffee I would pass zero judgment. I only ask that you invite me over to join you.
Recipe adapted from Nutella Stuffed Oatmeal Cookie Bars.
Jam Filled Oatmeal Bars
Ingredients
- 1 cup all purpose flour
- 1 cup old fashioned oats
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 10 tablespoons unsalted butter, melted
- 1/2 cup light brown sugar, packed (it should be soft and fresh)
- 1 1/2 teaspoons pure vanilla extract
- generous 3/4 cup jam or preserves
Instructions
- Preheat oven to 350°F. Line an 8x8 pan with foil or parchment paper (leaving overhang on two sides for easy removal). Spray with nonstick spray.
- In a medium bowl, combine, flour, oats, salt and baking soda.
- In a large bowl, whisk butter, brown sugar and vanilla until well combined (this will take at least one full minute). Add dry ingredients and stir with a rubber spatula or wooden spoon until combined.
- Pull out about 3/4 cup (a little less than half) of the cookie dough and set that portion aside (it will be the topping). Dump the remaining dough into the prepared pan and press it down into a flat even layer. Bake for 10 minutes.
- Remove from the oven and carefully spread the jam on top of the cookie base. Take the reserved cookie dough and crumble it over the top of the jam layer. Return to the oven and bake for 14-16 more minutes, until the topping is light golden brown. Place the pan on a wire rack to cool. These bars are soft when they are warm (they likely won't hold together). To firm them up they can be stored at cool temp or refrigerated.
Notes
Nutrition
Tried this recipe?Leave a comment and rating below!
Casey
This is my second time making these, they’re soooo addicting! I sent a batch with my son and husband to their work, and the guys at each job ate them all up and asked for more! I’ve made them with blackberry, boysenberry and peach jam, all are super delicious!!! Will definitely make again and again!
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Cheryl
Anyone know if lemon curd will work?
Allison
I haven’t tried it, but it sounds delicious! And maybe even a little lemon zest in the crust/topping? Yum! Enjoy!
Gwen Hardie-Bauer
Delicious and so easy to make.
Allison
I’m glad you enjoyed them. Thanks for taking the time to comment. 🙂
Anni
I made these bars to use up my leftover cranberry sauce as the jam layer. I forgot to prebake the bottom crust so I baked the whole thing for 25 minutes and it turned out great.
Allison
Perfect! I’m glad you enjoyed the recipe. Thanks for taking the time to comment. 🙂
D Aryd'ell Hotelling
These are awesome! Easy to make. Can’t wait to dive into them. Thank goodness our temps outside on the deck are in the 20s, so it will cool quickly. Made a double batch, used a 10 X 17 pan, added chocolate chips to the jam…will make a great holiday gift!! Thank you!!
Allison
That sounds delicious! Thanks for taking the time to leave a comment. Happy holidays!
Cher
Great crust base. First crust where the corners are nice, not overdone. The crust holds up and cuts very nicely. This will be my go to base moving forward.
Pam
Made these for my friend who is gluten intolerant. Just subbed in King Arthur Measure to Measure flour. Recipe worked perfectly gluten-free. I did note that the preserves need to be room temperature for ease of spreading.. So yummy and so easy. These will be a go-to cookie!
Allison
Thanks for sharing your experience. I’m glad you enjoyed them! 🙂