I adore old-fashioned oats. They add so much flavor and texture to cookies and pancakes. I have tried a few oatmeal bar recipes, some with less butter and more sugar, and I found this ratio to yield the best bars: buttery, crumbly, moist and not too sweet. Grab a square and a glass of cold milk and you have a tasty after-school snack!
Makes 36 squares
- 1 ½ cups all-purpose flour = 180 g de farine
- 2 tablespoon(s) brown sugar = 2 cuillères à soupe de cassonade
- 1 cup unsalted butter, at room temperature = 225 g de beurre
- 1 ½ cups old-fashioned oats = 120 g de flocons d'avoine
- ½ cup granulated sugar = 100g de sucre
- ½ teaspoon baking soda = ½ cuillère à café de bicarbonate de soude
- ½ teaspoon salt = ½ cuillère à café de sel
- 1 egg = 1 oeuf
- ¾ cup jam (any flavor you like) = 225 g de confiture (n'importe quel fruit)
Pre-heat oven to 350°F. Line a 9 x 13” baking pan with parchment paper, leaving a 3-in. overhang on two sides.
In a food processor, pulse ½ cup (= 60 g) flour, brown sugar and ¼ cup (= 55 g) butter until the mixture forms large crumbs. Transfer to a medium bowl and stir in ½ cup (= 40 g) oats. Set aside.
In the same food processor (no need to clean!), combine the granulated sugar, baking soda, salt, and remaining 1 cup (= 120 g) flour and ¾ cup (= 170 g) butter until the mixture forms fine crumbs. Add the egg and pulse until blended. Transfer to a large bowl, fold in the remaining 1 cup (= 80 g) oats and spread into the prepared pan.
Spread the jam evenly over the batter. Crumble the remaining mixture over the jam. Bake for about 25 minutes. Remove from oven and let cool in the pan for 30 minutes. Using the overhangs, transfer the bar to a wire rack to cool completely. Cut into squares. Enjoy!