This throwback recipe is crunchy, not too sweet and makes the perfect dessert or breakfast treat! I made this recipe quite often before I went plant-based, and when I discovered it again I realized how easy it was to veganize and make gluten-free as well!  The results were perfect- and it’s still one of our favorite cookie bars! Â
Fruit 'n Oatmeal Cookie Bars
This is a throwback recipe that I used to make all the time. When I pulled it out of my old recipe binder, I realized how easily it could be veganized and made gluten-free. It's crunchy, not too sweet and can serve as a dessert or even as a breakfast item. You can use any store-bought fruit jam you like, or to be really healthy you can make your own chia jam. So simple yet so delicious-- one of our favorite cookie bars!
Servings 12
Ingredients
- 1/3 cup brown sugar, either light or dark coconut sugar works as well
- 1 heaping cup flour non-gluten, rice flour, oat flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 heaping cup rolled oats organic is best
- 1/2 cup vegan butter, softened Recommend Country Crock Plant Butter
- 1/2-3/4 cup fruit jam, seedless- strawberry, raspberry, blueberry, peach, apricot, blackberry any fruit jam you like, sugar-free jam or Chia Jam (recipe below)
Instructions
- Preheat oven to 350 degree. Line an 8" square pan with lightly greased parchment paper. You can use greased foil if you don't have parchment paper.
- Combine all the dry ingredients in a medium mixing bowl. Mix in the softened butter until combined; it may be a bit crumbly which is fine. Press about 2 cups of the mixture into the bottom of the prepared pan. It may seem thin, but should spread enough to cover the bottom, Dampen your hands to press it out.
- Spread the jam over the crust to within 1/4 inch of the edge. Dollop on the remaining batter and lightly press it into the jam.
- Bake for 35-40 minutes until lightly browned. If using parchment paper, lift sides to remove from pan. Cool before cutting into bars.
Notes
CHIA JAM:Â Â
1 lb fresh fruit:Â strawberries, blueberries, raspberries, peaches, apricots
2 tbsp maple syrup
2 tbsp chia seeds
1 tsp lemon juice
- Slice larger fruits (other than small berries) into small pieces.Â
- In a pot over medium heat, combine the fruit, maple syrup and lemon juice. Simmer for 5-7 minutes, using your spoon to break the fruit down.Â
- Use a potato masher or immersion blender to puree the fruit, then turn off the heat.Â
- Stir in the chia seeds and transfer the jam to a storage container. Place in the fridge to cool.Â