There are three components of these bars. First is the base, a sort of almond-coconut oil shortbread situation that’s nutty and crumbly and tender. Then comes the jam. Pick whatever type you want! Something sweet, something tart, all depends on you/your pantry.
Last is the oat layer. The quirk here is that we’re using quick oats, not regular. That’s because this isn’t a crumble or streusel situation in which the oats make chunks. Instead, the oats make a flat, full layer that toasts on top of the jam and is oh-so-good. If all you’ve got are regular oats, just give them a quick whirl in the food processor and you’re good to go!
These bars, in my opinion, might be the perfect snack situation. Sweet without a ton of sugar, full of whole grains without being dense, and much more complex than regular granola bars, they’ve got everything you could want.
Preheat the oven to 350F. Line a 8×8-inch pan with parchment paper and set aside.
First make the base. In a food processor (or using a bowl and fork), pulse the whole wheat flour, almond meal, brown sugar, and salt until combined. Add the coconut oil and pulse until evenly distributed. Add the almond milk, one tablespoon at a time, and pulse until the mixture forms large clumps.
Press the dough evenly into the pan, using your fingertips to pat down until smooth. Spread the jam evenly across the top of the dough.
Now make the topping. In a small bowl, mix together the oats, cinnamon, sugar, and coconut oil. The mixture will not form clumps. Spread the oat mixture across the top of the jam until covered.
Bake for 40 minutes until golden brown. Let cool until slicing.