Jammy Oat Bars, breakfast or a snack. Savoury ones too
Jammy Oat Bars
These jammy oat bars are delicious, a flapjack with a jam layer. A raspberry flapjack is my favourite, with homemade raspberry jam. They obviously are sweet, but maybe not as sweet as the name suggests. I have updated the quantity of sugar in line with current thinking and reduced it by half. They are in the week three meal planner as a breakfast and a cake and bake. Just cut them to the size you like.
Delectable! I love oaty things anyway, and these are very moreish. They feel like eating cake for breakfast, but with all those oats, I’m hoping they’re not too bad!
You could add vanilla to this mix, or cinnamon, mixed spice or ginger
A layer of dried fruit would work, sultanas, chopped dried apple, dates or figs. I would put the dried fruit in a pan, add a good splash of water, and cook it down to a pulp.
If you have apples or pears from the garden, cook some down to a thick puree and use that
At Christmas time, a layer of mincemeat instead of jam would make a festive bake
If you prefer savoury flavours to sweet ones, all sorts of options would be easy to make too. A good layer of caramelised onions; buttery mashed carrot or parsnip; add sweet chilli sauce or my favourite Pataks aubergine pickle to the oats; or garlic, chilli and ginger; or 2 or 3 tblsps of a Pataks curry paste. How about actual leftover curry in the middle!
- 130 g flour 45p/1.5kg, 4p, self raising
- 45 g sugar 65p/1kg, 3p
- 130 ml veg oil £1.09/1 litre, 14p
- 250 g oats 75p/kg, 19p
- 150 g jam 28p/454g, 9p
- 1 pinch salt
- Mix everything except the jam together.
- Grease your tin if not using silicone.
- Spoon half the mixture into your baking tin and press well down with a spoon.
- Spread over the jam
- Spoon in the remaining half of mix and press well down again.
- Bake at 180C/160C fan/gas 4 for 20 minutes
- Click here to start a 20 minute timer
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