Strawberry Jammy Bars

I might have enjoyed these the most out of the people who shared them with me, but that’s ok. I enjoy oats in baked goods (even if I don’t enjoy them as oatmeal) and I know some people don’t. These bars can be made with lots of kinds of fruit, but at the time I made them, strawberries were amazing and perfect. You can even use jam if you want. I think next time I might try adding more fruit to see how it goes since there was a lot of dough in the dough to fruit ratio (for me).

These are simple to make with no special equipment required, just some yummy fruit (or jam).

Directions for Strawberry Jammy Bars

Slightly adapted from Serious Eats

  • 4.5 ounces old-fashioned rolled oats
  • 4.5 ounces flour
  • 6 ounces light brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt, plus a pinch
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 3/4 cup (1.5 sticks) cold butter, cut into 1/2-inch cubes
  • 1 egg, straight from the refrigerator
  • 8 ounces jam or 12 ounces sliced strawberries
  • Lemon juice, to taste
Preheat the oven to 350 degrees F. Line an 8×2 inch square anodized aluminum pan with 2 sheets of parchment to cover the bottom and sides.
In a large bowl, stir together the oats, flour, brown sugar, baking powder, salt, baking soda, and cinnamon. Mix until homogenous.
Add the butter, stirring to mix in, then smash each cube flat, rubbing to mix the butter and the dry ingredients into a clumpy mixture. Add the egg and stir with a spatula until a soft dough forms.
Take 16 ounces (2/3 of the mixture) and press it into an even layer on the bottom of the baking pan. Be gentle to not compress the dough too much.
Spread the jam/strawberries on top, then sprinkle with a pinch of salt and a squeeze of fresh lemon juice. Sprinkle the remaining dough on top, crumbling it to look like streusel.
Bake until the bars are puffed, firm, and golden brown (about 45-60 minutes).
Cool the pan until the bars are room temperature, then use the parchment to remove the bars from the pan to cut into pieces.

Directions for Strawberry Jammy Bars (without pictures)

Slightly adapted from Serious Eats

  • 4.5 ounces old-fashioned rolled oats
  • 4.5 ounces flour
  • 6 ounces light brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt, plus a pinch
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 3/4 cup (1.5 sticks) cold butter, cut into 1/2-inch cubes
  • 1 egg, straight from the refrigerator
  • 8 ounces jam or 12 ounces sliced strawberries
  • Lemon juice, to taste
Preheat the oven to 350 degrees F. Line an 8×2 inch square anodized aluminum pan with 2 sheets of parchment to cover the bottom and sides.
In a large bowl, stir together the oats, flour, brown sugar, baking powder, salt, baking soda, and cinnamon. Mix until homogenous. Add the butter, stirring to mix in, then smash each cube flat, rubbing to mix the butter and the dry ingredients into a clumpy mixture. Add the egg and stir with a spatula until a soft dough forms.
Take 16 ounces (2/3 of the mixture) and press it into an even layer on the bottom of the baking pan. Be gentle to not compress the dough too much.
Spread the jam/strawberries on top, then sprinkle with a pinch of salt and a squeeze of fresh lemon juice. Sprinkle the remaining dough on top, crumbling it to look like streusel. Bake until the bars are puffed, firm, and golden brown (about 45-60 minutes).
Cool the pan until the bars are room temperature, then use the parchment to remove the bars from the pan to cut into pieces.
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