Simple, quick and delicious. A buttery, oat base with sweet jam generously spread over and a crumble topping. The beauty of these is their variety - you can use any flavour jam or even Nutella or Biscoff.
Time to prepare : 10 minutes
Time to bake : 30 minutes total
Serves : 9
Ingredients
150g plain flour
110g light brown sugar
90g jumbo rolled oats
1/2 tsp baking powder
1/4 tsp salt
140g butter, melted
1tsp vanilla
250g strawberry jam
Method
Pre-heat a fan oven to 160°C, grease and line an 8x8” square baking tin.
In a mixing bowl add the flour, oats, sugar, baking powder and salt, stir to mix.
Pour in the melted butter and add the vanilla, mix again to combine.
Keep 1/4 of the oaty mix to one side (to use for the crumble topping) and press the remaining into the base of the baking tin using a spatula to smooth out the top. Bake for 10 minutes in the oven.
Remove from the oven and spread over the jam evenly.
Use your hands to crumble over the remaining oaty mix and bake again for 18 - 20 minutes until golden.
Remove from the oven and allow it to cool slightly before slicing.
Nutritional Information
(per serve)
320 calories
12g fat, 48g carbs, 6g protein
Good to know/alternatives:
You can use any jam alternatives or Nutella/chocolate spread or Biscoff.
To make this gluten free, use GF certified oats.
Store baked bars at room temperature (so they're soft and chewy) or in the fridge (if you want them to be more firm) for up to 5 days.
You can freeze baked bars for up to 3 months, wrap in tin foil or cling film and store in an airtight container, defrost in the fridge overnight.
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