Baked oatsare the breakfast cake you didnt know you needed.
Finally, oatmeal that doesnt totally suck.
But theres also a baked oat for those with a higher standard than doesnt totally suck.
Level-up your baked oats and make PB&J bars.
There are no tricks to baked oats.
The mixing method is straightforward and you dont need any special equipment.
These peanut butter and jelly bars can be shaped and cut to a size that fits your preference.
For a snack, press the dough out thinner, and cut the bars smaller.
For a sturdy breakfast on-the-go, build a thicker base layer, or cut the bars into larger slabs.
Oat flour goes in a medium bowl first.
A bit of coarseness doesnt bother me, and adds a nice knobbly finish.
These six ingredients get mixed into a thick dough, then pressed into a dish with a wooden spoon.
Prepare an 8x10-inch (or smaller) baking dish.
The slightly heftier hunk is for the base layer.
Press the base portion of the dough evenly into the bottom of the prepared dish.
If the dough is sticking to your fingers, dampen them.
Bring a little bowl of water over and periodically dip your fingers in the water.
Use the back of a spoon or an off-set spatula to thinly spread jam onto the base.
Let the bars cool completely, or even chill them in the fridge before cutting.
Store them in an airtight container in the fridge for about a week.
These bars have great flavor the day theyre baked, but they taste even better the next day.
Lightly butter an 8x10-inch baking dish, or line it with parchment paper (or both).
Divide the dough almost in half, with one slightly bigger portion.
Press the bigger half into an even layer on the bottom of the baking dish.
(Use a bit of water to dampen your fingers if the dough is too sticky.)
Spread the jam evenly over the base layer.
Let the bars cool completely before cutting.
Store remaining bars in an airtight container in the fridge for up to a week.
