Oat Crumble Bars

The original recipe was part of a Quaker Oats mini cookbook that had savory and sweet recipes to try. All of them are packed with oats. I chose recipes as a kid that were easy and contained ingredients we had in the kitchen. This one fits the bill on both. I made it many times with applesauce since it felt a tad bit healthier… at least that’s what I told myself and my Mom! Make it your own with whatever jam you have on hand. Some great combos are: pecan crumble with cranberry jelly, peach jam and almond crumble, and walnut crumble with fig jam. Let me know what combo you like or dream up!

Adapted from the Quaker Oats  recipe Whole Grain Jam Squares

Gluten-Free Oat Crumble Bars

Dry Ingredients:

2 cups Old Fashioned oats gluten-free

1½  cups Cup4Cup Multipurpose Flour***

¼ cup almond flour

1 teaspoon Koda Farms Mochiko sweet rice flour

1 cup packed brown sugar

*Optional ½ cup chopped pecans or walnuts

¾ teaspoon cinnamon

¾ teaspoon salt

½ teaspoon baking soda

Pinch of allspice

Wet Ingredients:

1 cup butter or vegan butter, room temperature or softened

¾-1 cup preserves or unsweetened applesauce

Preheat the oven to 400 degrees. Grease bottom of 9"x13” baking dish.

Mix dry ingredients with a whisk or mixer on low until combined. Add butter and continue mixing until ingredients become crumbly chunks and all the butter is incorporated. Let aside 2 cups of the crumbly mix.

Distribute the remaining crumbs evenly into the 9"x13” baking dish and press to form a layer on the bottom. Spoon preserves over layer evenly. If the preserves are too thick to spread, microwave them for a short time and mix with a spoon into a spreadable consistency. Sprinkle reserved 2 cups of the mixture over the top of the preserves and cover it evenly. There may be some empty spots and that is just fine.

Bake for about 25 minutes or until a nice golden brown color. Cut into squares when cool. Enjoy! Bars made with applesauce will be best eaten the day they are made or they get soggy due to the extra moisture in the sauce.

Ginger Pear Option

To the dry mix, add 1 teaspoon of powdered or finely chopped candied ginger.

For the preserves, use ¾ cup of pear preserves or pear butter. Then, add 2 fresh peeled and thinly sliced pears spread on top of the pear preserves. Cover with the crumble mixture and bake as directed.

***Please check the ingredient list of the flour for possible allergens so you can bake safely!

--- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message