Keep a batch of these bars on hand for quick and easy breakfasts. They also make good snacks for school and after.
Servings: 2dozen
Author: Mary Gillespie
Ingredients
1-1/2cups/ 375 ml oatmeal
2cups/ 500 ml whole wheat flour
1/2teaspoon/ 2.5 ml salt
3/4cup/ 187.5 ml brown sugar
1/2cup/ 125 ml buttercut into 1/2" cubes
1/2cup/ 125 ml olive oil
3/4cup/ 187.5 ml jam or fruit sauce
Instructions
Preheat oven to 350 degrees F / 180 degrees C.
Lightly grease two 12-cup muffin tins.
Place oats in food processor and process until the oats form a coarse flour.
Add flour, salt and brown sugar and pulse until mixed.
With the processor running, add the cubes of butter. When all the butter has been added, pour in the oil.
Process until the butter and oil are incorporated. The mixture should be crumbly.
(If you do not have a food processor, you can make the oat flour with a blender, then mix the remaining ingredients manually. Cut in the butter and oil until the mixture forms coarse crumbs. If you do not have a food processor or blender, you can use the oatmeal as it is.)
Place a scooped tablespoon / 15 ml of the mixture into the bottom of each of the 24 muffin cups.
Pat the mixture down and press lightly up the sides a bit.
Place a generous teaspoon / 5 ml of jam in each muffin cup.
Top with another tablespoon / 15 ml of the oatmeal mixture and pat down over the jam.
Place the pans in the preheated oven and bake for 15-20 minutes, or until the bars are lightly browned.
Remove the pans from the oven and let cool 5 minutes to give the bars time to set a bit.
Run a thin knife or palette knife around the edge of each muffin cup, and gently lift the bars on to a cooling rack. Let them cool completely before serving.