Jam Filled Oatmeal Bars

Buttery brown sugar oatmeal bars with a fruity jam filling.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 242kcal

Author Allison Mattina

Ingredients

10 tablespoons (141g) unsalted butter melted and cooled slightly
½ cup (110g) light brown sugar packed (it should be soft and fresh)
1 teaspoon pure vanilla extract
1¼ cups (157g) all purpose flour see note
1 cup (90g) old fashioned oats
¼ teaspoon salt
½ teaspoon baking soda
generous ¾ cup (250g) 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). Lightly spray with nonstick spray.
In a large bowl, whisk butter, brown sugar and vanilla until well combined (this will take at least one full minute). Sprinkle the flour over the top of the butter mixture, followed by oats, salt, and baking soda. Stir with a rubber spatula or wooden spoon until well combined.
Pull out about ¾ cup (a little less than half) of the cookie dough and place it in the refrigerator (it will be the topping). Dump the remaining dough into the prepared pan and press it down into a flat even layer (it will seem quite buttery). Bake for 10 minutes.
Remove from the oven and carefully spread the jam on top of the cookie base. Take the reserved cookie dough from the fridge and crumble it over the top of the jam layer. Return to the oven and bake for 15-18 more minutes, until the topping is light golden brown. They might still look a little wobbly but they will firm up as they cool. Place the pan on a wire rack to cool completely.
These bars are soft when they are warm or at room temperature. If you refrigerate them they will firm up and be more sturdy.

Notes

Jam: I prefer a jam that has a balance of sweet and tart flavors. Some favorites are tart cherry jam and Bonne Maman Four Fruit Preserves.

Recipe updated July 2023. I added weight measurements and an additional ¼ cup of flour. I found that the bars were a bit more sturdy with the extra flour and I preferred that. If you have made this recipe before and enjoyed it as is, feel free to just use 1-cup of flour.

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