I have been sitting on this jar of fig and black tea jam for way too long. A billion years ago in September, I won a contest at the Willy Street Co-op and acquired a haul of local products, including this jar of Quince of Apple preserves.
To be honest, I forgot about it until I was inspired by the third installment of all whisked up! to make a recipe from this seasonal blog. There were lots of recipes on Liz’s blog that tempted me, including the beet butter, but I couldn’t resist the oat and jam bars. I eat oatmeal almost every morning and it’s the one thing that Half-moon will eat these days, too. The original recipe calls for cranberry sauce, but Dan remembered the fig jam and that was that. The thing I like about this recipe is that it’s not too fussy or too sweet (especially if you skip the glaze, like I did.)
And I think it’s perfectly acceptable to eat these for breakfast along with a big cup of coffee. Happy almost March.
Oat and Jam Bars
1 c of cranberry sauce or your favorite jam heated to a spreadable consistency
1/2 c cold butter cubed into small pieces
1 3/4 c all purpose flour
1/4 tsp baking powder
3/4 c sugar
1 1/2 tsp vanilla extract
1 1/2 tsp molasses
2 large eggs
1 c rolled oats
Preheat oven to 350 degrees. Line an 8″ baking dish with parchment paper to allow for easy removal of the cooked bars.
Work the butter into the flour with your fingers until it reaches a course crumb consistency. Using a fork, stir in baking powder, sugar, vanilla and molasses. Mix in eggs and oatmeal.
Take 2/3rds of the dough and press to the bottom of your baking dish, using the greased bottom of a measuring cup to press the dough into place makes this step a lot easier. Spread the jam in an even layer and top with remaining dough by dolloping with spoonfuls of the remaining dough.
Bake until golden, about 45 minutes.
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