Oatmeal Jam Bars

You know that episode of Friends where Joey is obsessed with jam? As in, his mom used to drop him off at the movies with a jar of jam and a spoon?

That’s pretty much my husband. Jeff is a jam fanatic, so it’s rare to have an untouched jar of jam in my house that I can use for baking. But I outsmarted him this time!

The December Mitten Crate arrived boasting a bounty of Michigan-made products, including:

• Dave’s Sweet Tooth Coffee Toffee
• Mindo Chocolate Gingerbread Chocolate Bar
• McClary Bros. Michigan Apple Pie Drinking Vinegar
• Slow Jams Blueberry Lavender Jam
• Joseph Wesley Black Tea

When I saw the jam, I made sure to hide it away so that I could make a batch of these Blueberry-Pecan Oatmeal Bars. Eat them for breakfast, take them to a bake sale, or just curl up under a blanket with them.

Psst – the jam would also be perfect for my heart cookies!

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Blueberry Oatmeal Bars

Yield: 20 bars

Prep Time: 15 minutes

Cook Time: 32 minutes

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Ingredients

• Nonstick cooking spray
• 1 (10 ounce) jar Slow Jams Blueberry Lavendar Jam
• 1/4 cup dried blueberries or currants
• 1-3/4 cups all-purpose flour
• 1 cup lightly packed light brown sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1-3/4 cups old fashioned rolled oats
• 1 cup chopped pecans
• 2 sticks (1 cup) unsalted butter, melted
• 1 egg, beaten
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Line bottom and sides of 9 x 13 baking pan with parchment paper; lightly spray parchment with cooking spray.
2. In small bowl, stir together jam and dried blueberries.
3. In large bowl, whisk flour, brown sugar, baking soda, cinnamon, ginger and salt until well combined. Stir in oats and pecans. Add butter, egg and vanilla; stir until well combined.
4. Press half of oat mixture onto bottom of prepared pan. Evenly spread jam mixture over oats. Sprinkle remaining oat mixture over jam; lightly press to flatten and cover jam. Transfer to oven and bake 32 to 34 minutes or until light golden brown. Transfer to cooling rack and cool 1 hour before cutting and serving.

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This post was written by me on behalf of Mitten Crate, who provided me with a free box for recipe development purposes. I was not otherwise compensated for writing this post, and all opinions are 100% my own.