The base and top layer are the same mixture, pressed in below the preserves and then scattered over the top before the pan goes into the oven. As it bakes, the top layer toasts and the preserves bubble up through the gaps, setting into a jammy layer that holds its shape once the bars are cooled and cut into squares.
I’ve used whole wheat flour in these bars, adding to the flavor as well as the nutritional aspects. Whole wheat flour is more complex and satisfying than plain all-purpose flour. Whole wheat flour contains more fiber and nutrients like B vitamins, and minerals like iron and magnesium. So, when you bite into one of these blackberry oat bars, you’re not just treating yourself, you’re giving your body something it actually appreciates.
This is a small-batch recipe, the kind that produces a sensible number of bars for two people to eat over a couple of days without the tin going stale before you get through it.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
FOR THE BARS
- Whole wheat flour
- Rolled oats
- Light brown sugar
- Butter
- Vanilla extract
- Blackberry preserves
FOR THE GLAZE (optional)
- Powdered sugar
- Milk
Want to see the recipe in action? The video below walks you through the key steps.
How to Make Blackberry Oat Bars
Step 1 – Place flour, rolled oats, light brown sugar, butter and vanilla extract in a food processor. Pulse a few times until the mixture resembles a coarse meal.
Step 2 – Coat an 8×8 baking pan with cooking spray and line with parchment paper. Press half of the flour-oat mixture into the bottom of the baking pan. Press with a measuring cup or your hands.
Step 3 – Spread the blackberry preserves over the flour-oat mixture. This is a delicate process as the loose flour-oat mixture easily stick to the preserves while spreading.
Step 4 – Divide the remaining flour-oat mixture over the blackberry layer and gently press down. Bake in a pre-heated oven of 350°F for about 35 minutes or until golden brown and slightly bubbly.
Step 5 – Cool bars completely before cutting them into squares. You cut them in squares or rectangles. I’ve cut 16 bars of 2″ x 2″.
You can make an additional step by drizzling a powdered sugar glaze over the top of the bars.
These bars are quick and easy to make and don’t take too much time to set. In other words, you can make them in the morning and enjoy them late afternoon or in the evening. Every type of preserves, jelly or marmalade can be spread between the two layers of dough, which gives you a huge variety of flavors.
Other Dessert Bars to Try
Blackberry Oat Bars
Pin Recipe FacebookIngredients
For the Blackberry Oat Bars
- 115 gram whole wheat flour, or all-purpose flour
- 48 gram rolled oats
- 116 gram light brown sugar, or dark brown sugar
- 85 gram butter
- 4 gram vanilla extract
- 0.8 cup blackberry preserves
For the Powdered Sugar Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
Make the Blackberry Oat Bars
- Preheat the oven to 350°F. Coat an 8×8 baking pan with cooking spray and line with parchment paper.
- Place flour, rolled oats, light brown sugar, butter and vanilla extract in a food processor. Pulse a few times until the mixture resembles a coarse meal. (NOTE 1)
- Press half of the flour-oat mixture into the bottom of the baking pan. Press with a measuring cup or your hands.
- Spread the blackberry preserves over the flour-oat mixture. This is a delicate process as the loose flour-oat mixture easily stick to the preserves before it is spread. (NOTE 2)
- Divide the remaining flour-oat mixture over the blackberry layer and gently press down.
- Bake in the oven for about 35 minutes or until golden brown and slightly bubbly.
- Cool bars completely before cutting them into squares. (NOTE 3)
Make the Powdered Sugar Glaze (optional)
- Mix powdered sugar and milk and drizzle over the top of the blackberry oat bars.
Notes
- The coarse dough looks very powdery, but the small pieces of butter, also in this powdery mixture, will bind with the flour and oats to become a cohesive bottom, especially when you press it down firmly.
- Spreading the preserves over the bottom, before baking, is a delicate task. The coarse dough sticks easily to the preserves. Divide the preserves in various heaps over the bottom and then spread.
- The nutritional value is based on 16 squares of about 2″ x 2″.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I did not make this recipe
because the ingredients were in grams
I use cups,or ozs so I am at a loss
Hello Linda;
Baking recipes are best described in grams as that’s a little more accurate and easier to scale up and down, especially compared to cups.
The rough cup measurement for this recipe are:
Whole wheat flour: 3/4 cup + 2 tab, rolled oats: 1 cup, brown sugar: 1/2 cup, butter: 1/3 cup, 3/4 tea vanilla extract and 3/4 cup blackberry preserves.
Hope this works as well as the grams. Good luck, Marinka