Peach Jam and Almond Oatmeal Bars

By Bree Hester

Prep Time:

15m

Bake/Cook Time:

30m

Yield:

9 bars

These Peach Jam and Almond Oatmeal Bars are simple, yet are so satisfying. Made with pantry ingredients they can be in the oven in no time.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Light Brown Sugar Box

Ingredients

1 1/2 cups all-purpose flour*
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter, room temperature
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup Imperial Sugar Light Brown Sugar
1 egg
1 teaspoon vanilla
1 cup old-fashioned oats
1/2 cup peach preserves
1/2 cup sliced almonds

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Line a 8x8 baking pan with parchment paper, letting paper hang over sides.
Whisk together flour, baking soda, salt, and cinnamon. Set aside.
Cream butter and both sugars in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add egg and vanilla. Mix until combined.
Add flour mixture and mix until just combined. Add oats and mix until incorporated.
Divide dough in half and press one half into the bottom of the prepared pan. Spread jam over base. Crumble remaining dough over jam. Sprinkle almonds evenly over top.
Bake for 30 to 35 minutes or until a toothpick comes out clean. Let cool in pan for 15 minutes. Use the paper to pull out of pan and let cool completely on a wire rack. Cut into bars.

Imperial Sugar Insight

We made our recipe with peach jam, but any flavor of jam would work just as well.

Recipe developed for Imperial Sugar by Bree Hester @bakedbree.com.

Rate & Review

Sweetalk member

May 30, 2022

It is a great recipe. I did make it vegan using vegan "butter" and a flax egg. I will certainly be making this again. I can't wait to try it with other fruits.