I told my son to bring a slice of dessert to work—to share with his boss. (He is 16 years old, and works at an urban grange—what is not to love? He could talk about chickens, customized feed and why-not-to-have-ducks for hours).
Mom what is it? A jam bar.
Oh. Well what kind of jam? (Obviously, he was not impressed with the ‘jam bar’ title).
Well it’s Green Tea Nectarine Jam… and you could call it an oat bar. Or you could call is an almond oat bar since it had almond meal and oats. So if you want a really impressive title, instead of ‘jam bar’ you call it a: Green Tea Nectarine Jam Almond Oat Bar…. that sounds better, right?
Green Tea Nectarine Jam Almond Oat Bars
serves… fills a 9×13
I found a few blogging friends chit-chatting about granola bars. Fill the bars with this fruit or that. But I know my intentions: use my homemade jam preserves to make bars. A secondary benefit of making your own preserves is that you can tuck them into recipes—especially ‘fruit bars’. And truth be told: part of me wants to use up last years jam before I ‘can’ this years fruit.
Besides, I love providing my sons with after school snacks and homemade treats—better than store-bought—if I have the time to make them. Think about it: Nectarine Green Tea Jam, Blackberry Jam, Strawberry Jam, Rum Plum Preserves… each a special bar, made with the summer’s bounty.
2 cups organic old-fashioned oats (not quick oats)
3/4 cup organic all-purpose flour
3/4 cup (packed) light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
10 Tablespoons melted butter
1 teaspoon pure vanilla extract
1/3 cup flour
1/3 cup whole wheat flour
1/3 cup almond meal
1/2 cup (packed) light brown sugar
1/2 cup butter
Heat oven to 425 and grease a 9×13 pan.
In a large bowl make bottom layer: combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers.
Spread your favorite homemade jam over bottom layer.
Make top crust: combine flour, sugar and butter in a small bowl with your fingers until mixture resembles large crumbs. Spread evenly over top of jam.
Bake for 15 minutes, then lower the oven temperature to 350° and bake for another 20 to 25 minutes, until the top is golden and the edges are starting to brown.
To store: fridge or freezer.