Fruit & Oat Bars

AmberDairy-Free, Snacks, Vegetarian Friendly0 Comments

One of my favorite things about cooking is cooking FOR people! Whenever I make a treat to bring to school for my friends, it’s usually my fruit and oat bars. I mean with a sweet buttery golden bar on the bottom, and a sweet and tart peach topping, what’s not to love?! My friends love these are you guys are going to too!

Another great thing about them is, although they are a sweet treat, they are a much healthier option than the other sugary treats people bring to school like donuts or candy or cupcakes. These oat bars are just as delicious and way you can make them in a snap!

Fruit & Oat Bars
These are perfect to take to a school party! They are also a great treat to have with some tea. 😀 They are chewy, crunchy, and not-too-sweet.
  1. Grapeseed oil for the baking dish
  2. 1 1/4 cups of strawberry jam, (or your favorite flavor jam)
  3. 1/3 cup of dried blueberries (or your favorite dried fruit)
  4. 1 3/4 cups all-purpose flour
  5. 3/4 packed cup light brown sugar
  6. 1 teaspoon ground cinnamon
  7. 3/4 teaspoon fine sea salt
  8. 3/4 teaspoon baking soda
  9. 1 3/4 cups old-fashioned oats
  10. 1 cup unsalted butter, melted (we use Earth Balance, a dairy-free alternative)
  11. 1 egg, at room temperature, beaten
  12. 1 teaspoon vanilla extract
  1. Preheat the oven to 350 degrees.
  2. Oil a 9x13x2-inch baking dish, and place parchment paper inside so the ends are hanging out the sides. Oil the top of the parchment paper for good measure.
  3. In a small bowl, mix together the jam and the dried fruit.
  4. In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
  5. Using your hands, lightly press half of the crust mixture onto the bottom of the prepared pan. Spread the jam mixture over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour.
  6. Cut the bars into small rectangles and store in an airtight container for up to 3 days.
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