Author Notes
I had a lot of oatmeal and a lot jam to use and I had guests coming who are on a gluten free diet. I remembered a recipe in old cookbook and decided to try substituting oat flour for the all purpose flour and butter for the margarine. I tweaked a few of the other ingredients and - Wow! If you want these to be gluten free be sure the oats and the jam are labeled, "Gluten Free". —judye
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Ingredients
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11/2 cup
Oat flour
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1 cup
Brown sugar (firmly packed)
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1/2 teaspoon
Salt
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2 cups
Oats
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3/4 cup
Cold Butter
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11/2 cup
Jam or preserves
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1/2 cup
Chopped pecans (optiona)
Directions
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Preheat oven to 375.
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Combine everything except the butter, jam and pecans in the bowl of the food processor. Pulse briefly to combine.
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Cut butter into chunks and add to processor. Pulse until mixture is crumbly.
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If you prefer you cna cutthe butter into the dry ingredients with our finger tips or a pastry blender.
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Reserve 11/2 cups of the crumbs.
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Press remaining crumbs evenly over the bottom of a 9x13 pan
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Spread jam over the pressed crumbs. Sprinkle with reserved crumbs and pecans.
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Bake for 25 minutes until lightly browned.
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Cool in pan and cut into bars
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