Ingredients
Method
- Prepare the Base Layer:
- In a large bowl, mix oats, peanut butter, and maple syrup until fully combined. Use clean hands for best results. The mixture should hold together when squeezed.
- Press into Pan:
- Line an 8x8-inch pan with parchment paper. Firmly press about 60% of the oat mixture into the bottom to form a compact base layer.
- Spread Jam:
- Evenly spread jam over the base, leaving a ¼-inch border to prevent seepage. Use a spatula or back of a spoon.
- Add the Top Layer:
- Crumble the remaining oat mixture evenly over the jam. Gently press down, starting from the edges and working inward, to seal the layers together.
- Chill to Set:
- Refrigerate for at least 2 hours (or 3-4 hours at room temp) until firm. Lift bars out using parchment paper and slice into 8 even bars.
Notes
Oat Type: Use old-fashioned rolled oats for best texture. Quick oats work but make bars softer. Avoid steel-cut oats.
Jam Consistency: Avoid very runny jams; they can make the bars soggy. If needed, thicken jam slightly on the stove.
Storage: Store in an airtight container at room temp for 1 week, or refrigerate for up to 2 weeks. Freeze for up to 3 months.
Variations: Add dark chocolate drizzle, use almond butter, or mix in protein powder for added nutrition.
Serving Tip: Delicious with coffee, plant milk, or crumbled over yogurt.