This is an internet provided version of the Jammy Oatmeal Bars I used to make when I worked in the cafeteria. Those bars required more ingredients but they are the same idea: a solid oat base, a jam filling, and a crumble oat topping.

Blueberry Oat Bars:
1 C Frozen Blueberries
1/3 C Water
2 Tbsp Sugar

1 C Quick Oats
1 C AP Flour
1/4 Tsp Salt

1/3 C Peanut Butter (any)
1/3 C Maple Syrup
2 Tbsp Coconut Oil

Cook the blueberries and water down over a med-low heat until it starts to bubble. Mash down the berries at this point and continue to cook down on a lower heat for 5 mins longer. Cool off the burner while assembling the bottom and top layers.

Whisk together the dry ingredients in a mixing bowl. Mix the wet ingredients together in a small bowl before dumping it over the dry ingredients. Fold the wet into the dry to form a ball. Cut the ball into two portions.

Place one portion into a small lined baking dish by pressing a bit of the mix into all the corners first, and flattening out the rest across the bottom evenly using a spoon or a small measuring scoop with a flat bottom.

Pour the blueberry jam over top, pooling the mixture all over by tilting the pan. Pinch off small irregular chunks of the remaining mixture to drop on top of the jam layer. It doesn’t have to be evened out like the bar’s base.

Bake at 350*F for 20 mins.

Cool down almost completely before chilling two hours still in the parchment paper before cutting into eight small bars, or six medium bars, or four large bars.

These bars keep for a few days wrapped and chilled, I think. They don’t last long enough in this house for me to tell you for sure. 😉 Oh, and the jam can be store bought if you have some to use up instead. And I’ve made these with a few different fruit jams to change it up when the mood strikes me.

Hey, I just found this link of that time I burned a pan of these bars. Ooph!