Oatmeal Raspberry Jam Bars
Anna wrote a lovely story about her grandma recently. I had jam in the pantry, so I decided to make Oatmeal Raspberry Jam Bars. I only made a 1/2 batch and I think the recipe could use some tweaking, but honestly the end result is really, really good.
When you run a hundred miles in a week, your diet has room for a few extra calories. Not that I run a hundred miles a week, mind you. But if you do, and if these particular extra calories look appealing to you, then you should speak now or forever hold your peace. I'm just sayin'.
Oatmeal Jam Bars
(Tweaked Small Batch Version)
4 oz. all-purpose flour
1/2 cup light brown sugar, firmly packed
1/2 teaspoon salt
1/4 teaspoon baking soda
6 T. unsalted butter, cut into small pieces
3/4 cup quick oats (not instant oatmeal)
1 T lemon zest
3/4 cup cherry or raspberry jam
Heat oven to 350° F. Line an 8x8 metal pan with foil.
Place the flour, sugar, salt, baking soda, and butter in the bowl of a food processor and pulse several times until the ingredients are combined and a crumbly dough is formed. Add the oats and lemon zest. Pulse quickly twice to combine. Take approximately 1 cup of the crumbs out, and set aside to use as topping.
Press the remaining crumbs firmly into the bottom of the foil-lined pan. Spread the jam evenly over the crust. Sprinkle the remaining crumbs over the jam, gently pressing down. Bake until golden brown, approximately 20-25 minutes. Cool completely before cutting into squares.