Gluten-Free Oatmeal Jam Bars
I love these buttery oat cookie bars. My grandmother used to make a classic version of these bar treats with either raisin jam or fig jam. You can really use any fruit jam you’d like, or even substitute ½ cup of nut butter for the jam. If you do this, melt the nut butter in the microwave for about 45 seconds, and stir together with the jam before spreading it over the oatmeal cookie base.
These keep really well in the freezer and are a perfect little pick-me-up whenever you want one.
- 1 ½ cups of your favorite jam
Oatmeal cookie base
- 1 cup butter (at room temperature)
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- ½ cup white rice flour
- ½ cup potato starch
- ½ cup tapioca starch
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 cups gluten-free oats (plus ¼ cup for topping)
Preheat oven to 350°F. Spray a 9 x 13-inch pan with gluten-free pan spray and set aside.
In a stand mixer, mix the butter, brown sugar, and vanilla until uniform in texture.
Add the rice flour, potato starch, tapioca starch, baking powder, and salt, and mix on medium speed until combined.
Stop the mixer and add 3 cups of oats. Mix on low speed until combined.
Press ⅔ of the mixture into the bottom of the prepared pan.Sous Tip:
This is a great task for little hands to start, but do make sure the cookie base is pressed firmly into the pan.
Gently spread the jam over the top of the cookie base.Sous Tip:
I like to use a baby offset spatula, but you could just as easily allow a kiddo to fingerpaint the jam over the base!
Add the remaining ¼ cup of oats to the rest of the oatmeal cookie base and crumble over the top of the jam.
Bake until golden and set, about 45-50 minutes. Let cool completely, then cut and serve.