Almond Jam Bars

almond-jam-bars
Photo by Charles Masters
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  • Serves 12
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    Nutritional Information

    Per Serving

    • Calories 250 calories
    • Fat 15 g (5 g saturated fat)
    • Cholesterol 20 mg
    • Sodium 150 mg
    • Protein 5 g
    • Carbohydrate 28 g
    • Sugar 14 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 61mg calcium mg

Heat oven to 350° F. Line an 8-inch square baking pan with 2 crisscrossed pieces of parchment, leaving an over-hang on all sides.

Pulse the oats, flour, and 1 cup of the almonds in a food processor until finely ground. Add the butter, sugar, baking powder, and salt; pulse to combine. Reserve ½ cup of the crumble mixture. Press the remaining mixture into the prepared pan using a straight-sided dry measuring cup or glass.

Spread the jam over the bottom crust. Coarsely chop the remaining ¼ cup of almonds. Scatter the almonds and reserved crumble mixture over the jam.

Ingredients

  1. Check 1 cup rolled oats (not quick-cooking)
  2. Check ¾ cup whole-wheat flour
  3. Check cups raw almonds
  4. Check 8 tablespoons (1 stick) unsalted butter, cut into pieces
  5. Check cup light brown sugar
  6. Check ¾ teaspoon baking powder
  7. Check ¾ teaspoon kosher salt
  8. Check ½ cup raspberry jam

Directions

  1. Heat oven to 350° F. Line an 8-inch square baking pan with 2 crisscrossed pieces of parchment, leaving an over-hang on all sides.
  2. Pulse the oats, flour, and 1 cup of the almonds in a food processor until finely ground. Add the butter, sugar, baking powder, and salt; pulse to combine. Reserve ½ cup of the crumble mixture. Press the remaining mixture into the prepared pan using a straight-sided dry measuring cup or glass.
  3. Spread the jam over the bottom crust. Coarsely chop the remaining ¼ cup of almonds. Scatter the almonds and reserved crumble mixture over the jam.
  4. Bake until golden brown and set in the middle, 35 to 45 minutes.
  5. Let cool completely. Holding the paper overhang, transfer to a cutting board. Cut into 12 bars. The bars can be stored in an airtight container for up to 1 week.

Tip: The bars can be frozen for up to 1 month. To make them lunch box-ready, wrap them individually in plastic wrap, then place in a resealable plastic freezer bag.