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You are here: Home / Topics / Recipes / Naturally Sweetened, Whole Wheat, Oatmeal Jam Bars

Recipes

Naturally Sweetened, Whole Wheat, Oatmeal Jam Bars

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Come 3pm my kids are ready for an after school snack.

Our usual snacks of choice are fruit, carrot sticks, yogurt, and cheese; however, I also like to surprise them with sweet treats that are both tasty and wholesome.

When I do bake them sweet treats it’s usually chewy granola bars or these super yummy oatmeal jam bars.

Not only do they taste fantastic but they come together quickly. Which is so important to me since I need my afternoon to clean up and start thinking about supper.

Naturally sweetened with raw honey and pure maple syrup, they take about five minutes to prep and 25 minutes to bake.

As a jam filling, I used wild blackberry preserves that I canned earlier this year.  However, any flavor of jam will make these taste faboosh!

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Naturally Sweetened, Whole Wheat, Oatmeal Jam Bars

Naturally Sweetened, Whole Wheat, Oatmeal Jam Bars

These bars are sweet, soft, and scrumptious. They come together quickly which makes them a perfect after school snack.

Ingredients:

  • 1 1/2 cups freshly milled soft white wheat berries (whole wheat pastry flour)
  • 1 1/4 cups rolled oats
  • 1/2 cup coconut oil (feel free to substitute butter)
  • 1/4 cup raw honey
  • 1/4 cup pure maple syrup
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup jam or preserve of choice

Method:

  1. Preheat the oven to 350F
  2. Butter an 8" square baking or cake pan and line the bottom with parchment paper.
  3. In a large bowl, whisk the flour, oats, salt, and baking soda.
  4. Add the coconut oil (preferably melted), honey, and maple syrup.
  5. Transfer about 2/3 of the mixture to the prepared baking pan. Pack the mixture down firmly.
  6. With a spoon, spread the jam or preserves over the dough.
  7. Sprinkle the remaining 1/3 mixture over the preserves.
  8. Finish with a sprinkle of oats to cover any bare areas.
  9. Bake for 20 - 25 minutes or until the top is golden brown.
  10. Allow to cool completely before cutting.
3.1
https://www.myhumblekitchen.com/2012/09/naturally-sweetened-whole-wheat-oatmeal-jam-bars/
©Copyright, A Little Bit of Spain in Iowa

These bars can be kept in an airtight container at room temperature for up to 1 week.


22 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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Comments

  1. Jen @ My Kitchen Addiction says

    September 14, 2012 at 9:33 am

    These look absolutely fantastic! I will have to make a batch next week… Thanks for sharing the recipe!

    Reply
  2. Stephie @ Eat Your Heart Out says

    September 14, 2012 at 10:49 pm

    These look amazing!

    As an aside…I studied in Spain when I was in college (Madrid) and couldn’t love it more. It’s the only place that has ever truly felt like home in my heart. And the food? I die. Always glad when I find others who feel the same way. =)

    Reply
  3. Lori says

    September 16, 2012 at 9:34 pm

    I cannot wait to try these! I love oat bars, but the recipe I have uses a lot of brown sugar. I’m looking forward to substituting these other sweeteners.

    Reply
  4. Ally's Sweet & Savory Eats says

    September 20, 2012 at 8:08 am

    Yum! I think I need to make these and maybe add some dark chocolate too???

    Reply
  5. Rachael @ Gratefully Nourished says

    September 24, 2012 at 9:16 pm

    We made these last week, very easy and surprisingly sweet!
    Thanks for another great post.

    Reply
    • Diana Bauman says

      September 25, 2012 at 6:56 am

      Thanks for the feedback Rachael!

      Reply
  6. Danielle says

    November 11, 2012 at 3:13 am

    Can you substitute in some almond flour/meal for the whole wheat flour? If so, how much would you suggest? Thanks 🙂 looking forward to making these tomorrow.

    Reply
    • Diana Bauman says

      November 11, 2012 at 5:18 am

      Danielle, I think it would be okay to substitute almond flour. Let me know your results 😀

      Reply
  7. Amy D. says

    November 16, 2012 at 8:31 am

    Honey AND maple syrup? Does it make it taste different than just using one or the other?

    Reply
  8. COrina says

    April 27, 2014 at 12:29 pm

    These sounds great, the jam or preserves could potentially add a lot of sugar. Is there any other way to substitute this? Dried Fruit? etc

    Reply
  9. erica says

    November 23, 2014 at 7:58 am

    Diana, I have made this recipe of your countless times. It’s perfection. One of my kids requested it for his school birthday dessert over cupcakes! I’ve never tried to freeze them before (they never last long enough around here). Do you think they would freeze ok? Thanks a ton.

    Reply
    • Diana Bauman says

      November 23, 2014 at 4:11 pm

      I’m glad to hear that, Erica! You know, I’ve never frozen them before but I don’t see why not. If you give it a try, let us know how they defrost. Thanks!

      Reply
      • erica says

        November 25, 2014 at 9:45 am

        I’ll give it a go and report back.
        Thanks!

        Reply
  10. Don says

    September 5, 2015 at 6:06 am

    Jam has loads of sugar so how is this recipe sugar free

    Reply
    • Diana Bauman says

      October 12, 2015 at 8:00 am

      Don, my jam is naturally sweetened with honey.

      Reply
  11. Audrey Bean says

    May 27, 2016 at 9:05 pm

    Well, mine didn’t come out well at all by substituting agave for the honey and maple syrup. The texture is really unpleasant and they are only faintly sweet.

    Reply
    • Diana Bauman says

      June 9, 2016 at 6:45 am

      I don’t advise using agave syrup. I would stick to proven natural sweeteners like honey and maple syrup.

      Reply

Trackbacks

  1. week 5: the budget update | project V515 says:
    September 28, 2012 at 7:06 am

    […] salted almonds*, almond M&Ms, chips & homemade salsa, oat & jam bars with our peach […]

    Reply
  2. 50 Christmas Morning Breakfast and Brunch Recipes says:
    December 21, 2012 at 5:02 am

    […] Naturally Sweetened, Whole Wheat, Oatmeal Jam Bars – Spain in Iowa […]

    Reply
  3. Happy New Year - Top 12 Posts of 2012 - A Little Bit of Spain in Iowa says:
    January 14, 2013 at 7:47 am

    […] With the success of the granola bars, I decided to share these oatmeal jam bars that I also make for my family.  Naturally sweetened with raw honey and pure maple syrup, they take about five minutes to prep and 25 minutes to bake. Get the recipe here. […]

    Reply
  4. OATMEAL JAM BARS – Life and Marmalade says:
    March 11, 2017 at 11:15 am

    […] Multiple baked goods popped up and I narrowed down to a treat that the whole family would enjoy, that also was relatively low in fats and sugars compared to a lot of recipes I perused.  I found a recipe I felt good about, meeting my criteria of accessibility, simplicity, and presumed tastiness.  I adapted it slightly to suit what was in my cupboard and snuck in a bit of added nutrition.  I didn’t have to buy a thing and it provided delicious smells for the house to wake up to. I won’t feel guilty if Sweets Girl decides to eat multiple servings. It should last us a couple days. Mission accomplished. OATMEAL JAM BARS ⦁ 1 1/2 cups All Purpose white flour ⦁ 1 1/4 cups rolled oats ⦁ 1/4 cup ground flaxseed ⦁ 1/2 tsp salt ⦁ 1/2 tsp baking soda ⦁ 1/2 cup coconut oil, melted ⦁ 1/4 cup honey ⦁ 1/4 cup maple syrup ⦁ 1 cup jam or preserve of choice.  I used a mix quince jam and raspberry preserves to clear out two open jars in the fridge. ⦁ 1 tbsp. chia seeds 1. Preheat the oven to 350F 2. Like a cast iron skillet with parchment paper.  If baking in an 8″ square or cake pan, skip the parchment paper and butter the sides. 3. In a large bowl, whisk the flour, oats, flaxseed, salt, and baking soda together. 4. Add the coconut oil (having this melted will help it mix), honey and maple syrup and mix well. 5. Transfer about 2/3 of the dough mixture to the prepared skillet or baking pan. Pack the mixture down firmly. 6. In a small bowl, mix the chia seeds with your preserves.  Spread this over the dough. 7. Sprinkle the remaining 1/3 mixture over the preserves. 8. Add a sprinkle of oats over any bare spots. 9. Bake for 20 – 25 minutes or until the top is golden brown. 10. Allow to cool completely before cutting. Bars can be kept in an airtight container for a week.   lasted three days.  Sweets Girl enjoyed them so much she took several portions to her mom’s for them to share. The whole point of cooking from the pantry is to use what you already have.  Feel free to substitute ingredients based on what you have.  Substitute wheat or oat flour, whatever you have that will make a nice crust.  Substitute melted butter for coconut oil.  Use maple syrup instead of honey.  You don’t have to add the flax or chia seeds. Follow your heart. Use what you got. The original recipe can be found at: http://www.myhumblekitchen.com/2012/09/naturally-sweetened-whole-wheat-oatmeal-jam-bars/ […]

    Reply
  5. Oatmeal – 50 Ways to Eat It - Humorous Homemaking says:
    November 22, 2017 at 3:38 am

    […] Whole Wheat Oatmeal Jam Bars from My Humble […]

    Reply

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I’m Diana – mother of five, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

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