I’ve been watching a lot of the Food Network shows lately — I think Ina and Giada are my new best friends. I saw Giada make some apricot oat bars one morning and decided to try making a batch using things I had on hand, so here’s my rendition with blueberry jam instead of apricots. It’s a really simple recipe and I think it would work well with any fruit jam you have in stock. The key thing is to use old fashioned oats and not the instant stuff; she mentioned on the TV show that the instant stuff won’t hold it’s shape once it’s baked.
– 1+3/4 (that’s supposed to read as one + three quarters of a cup) of all purpose flour
– 1 packed cup of light brown sugar
– 1 tsp ground cinnamon
– 3/4 tsp fine ground sea salt
– 3/4 tsp baking soda
– 1+3/4 cups old fashioned oats
– 1 cup (2 sticks) of unsalted butter, melted
– 1 egg at room temperature, beaten
– 1 tsp vanilla extract
– blueberry preserves (or whatever type of fruit jam you want to use)
I didn’t want to bring out my big mixer and I needed to make the process as simple as possible because I have to tend to a newborn at the same time. So I made all of this is one bowl by melting the butter first, and then adding the rest of the ingredients.
– Preheat the oven to 350 degrees.
– Melt the butter in a large mixing bowl in the microwave (about a minute, may have to add a few seconds if it’s not completely melted).
– Add all of the ingredients (except for the jam) and stir well until you can’t see any more of the flour.
– She used a 9″ x 13″ pan in her recipe but I used an 8″ x 8″ pan for my bars. I think next time I will use something larger because my bars turned out really tall which was fine because they still turned out yummy, but the smaller pan will definitely not yield as many servings as a larger pan. Line the pan with parchment paper and spray with a non-stick spray (optional – I didn’t and they came out easily because of the paper).
– Put half of the batter into the pan and spread it out with your hands.
– Spread the blueberry preserves on top. I didn’t provide an exact measurement because you can put as much or as little as you want to. I used about 1/2 a jar in mine.
– Put the other half of the batter on top of the blueberry layer and spread into the pan. It’s okay if it doesn’t completely cover the blueberry layer.