Oats and jam squares

    Oats and jam squares

    (92)
    21saves
    1hr


    91 people made this

    About this recipe: Bake your favourite fruit jams or preserves right into this easy-peasy brown sugar and porridge oat traybake. Use one flavour throughout, or 240g each of two flavours (strawberry and apricot, raspberry and plum, the possibilites are deliciously endless!)

    Ingredients
    Serves: 12 

    • 115g butter, softened
    • 110g dark brown soft sugar
    • 125g plain flour
    • 1/4 teaspoon bicarbonate of soda
    • 1/8 teaspoon salt
    • 120g porridge oats
    • 480g fruit jam (any flavour)

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm tin.
    2. Combine the butter, dark brown soft sugar, flour, bicarb, salt and oats. Press 2/3 of the mixture into the bottom of the prepared tin. Spread the fruit jam(s) over the top and sprinkle with the remaining crumb mixture, gently pressing crumbs into jam.
    3. Bake at 180 C / Gas 4 for 35 to 40 minutes. Allow to cool before cutting into squares.
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    Reviews & ratings
    Average global rating:
    (92)

    Reviews in English (92)

    trindyer
    0

    looks taste good as it looks  -  06 May 2012

    by
    76

    After trying these bars many different ways, this is the modified version we liked best: Combine all dry ingredients first, then cut in butter with 2 knives as for pie dough. Press with fingers to form a solid mass. Use seedless fruit only preserves for filling. Bake in an 8X8-inch pan lined with buttered foil. Increase baking time by 5 minutes. Serve with vanilla ice cream. This is our personal favorite, but any way you make them, they're great!  -  09 Mar 2006  (Review from Allrecipes US | Canada)

    by
    53

    This is the 2nd time I've tried this recipe. The first time, they turned out flat,crumbly and the fruit was rubbery. The next time, I doulbed the recipe, used seedless jam, and put about 1-2 tsp of evaporated milk into the oat mixture. It was much easier to press into pan, yet still able to crumble on the top. Much more flavorful. So simple and quick to make I have to keep the recipe!! Thanks!  -  10 Mar 2007  (Review from Allrecipes US | Canada)

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