These blackberry oat bars are filled with juicy blackberries and have a buttery oat crumble with a little cinnamon. You use the same mixture for the base and topping.
Blackberry oat bars:
- Ready for the oven in about 10 minutes
- No rolling required
- The food processor does most of the work
- You assemble everything in the baking dish: press half the crumble mixture into the pan, add jam & berries, and scatter the remaining crumble over the top.
- Serve them lukewarm - tender and a bit crumbly OR straight from the fridge - firm and a bit cookie-like.
- Make in advance: Easy to prepare the day before.
For more blackberry baking, try my Blackberry Crumble Pie or Blackberry Sponge Cake, topped with mascarpone cream and fresh berries.
Ingredients: 9 | Prep Time: 10 minutes | Cook Time: 45 minutes | Servings: 9 squares | Difficulty: Easy
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Recipe ingredients
Crumble mixture: Use cold, unsalted butter and pulse just until the mixture forms clumps when squeezed. If you use salted butter, then leave out the salt in the recipe.
Blackberries: I mostly use fresh ones, but frozen berries should work, too. Add them straight from the freezer without thawing, and allow a little extra baking time if needed. The topping should be golden and the filling bubbling.
- Other fruit: Replace the blackberries with the same weight of blueberries, raspberries, or chopped strawberries. Thinly sliced peaches, nectarines, or apricots also work well.
- Choose a jam that complements the fruit. If you like berries, you must try this easy Berry Puff Pastry Cake, too.
Jam: Use a thick-set jam; a runny one can make the base soft and seep out when you slice the bars. Try this Apricot Jam Cake, too.
See the recipe card for full information on ingredients and quantities.
How to make blackberry bars?
Step #1: Pulse the flour, sugar, salt, cinnamon, butter, and oats in a food processor until the butter is incorporated and the mixture forms large crumbs that stick together when pressed.
Step #2: Transfer half the mixture to the prepared baking dish and press it down to make the base.
Step #3: Spread the jam on the base and add the blackberries.
Step #4: Crumble the rest of the dough on top.
Step #5: Bake for 40 - 45 minutes, until the topping is golden brown and the jam bubbles.
Step #6: Let cool in the dish, then remove and slice.
Tips
Keep the crumble chunky: Stop processing once the mixture holds together when squeezed. Squeeze the topping into small clumps before scattering it over the berries.
Cool before cutting: Warm bars are tender and crumbly. Let them cool completely, or refrigerate them for firmer bars and neater slices.
Store
Refrigerate: Store the blackberry oat bars in an airtight container in the fridge for 3 - 4 days. They become firmer when chilled and taste delicious straight from the fridge.
Freeze: Freeze for up to 3 months, separating the layers with parchment paper.
Blackberry Oat Bars
Equipment
- 8-inch square baking dish 8x8 inches/ 20 × 20 cm
- Food processor
Ingredients
- 9 oz blackberries Note 1
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 3 tablespoons light brown sugar Note 2
- ¼ teaspoon fine sea salt
- 1 teaspoon cinnamon
- ¾ cup cold unsalted butter cubed
- ½ cup old-fashioned rolled oats Note 3
- ½ cup blackberry jam
Instructions
- Prepare the baking dish: Heat the oven to 400°F/200°C. Line the dish with parchment paper, allowing the paper to extend over two opposite sides so you can lift out the baked bars.
- Mix the crumble: Add the flour, granulated sugar, brown sugar, salt, cinnamon, butter, and oats to a food processor. Pulse until the butter is incorporated and the mixture forms large, moist crumbs that stick together when pressed. Stop before it turns into a smooth dough.1½ cups all-purpose flour + ½ cup granulated sugar + 3 tablespoons light brown sugar + ¼ teaspoon fine sea salt + 1 teaspoon cinnamon + ¾ cup cold unsalted butter + ½ cup old-fashioned rolled oats
- Press in the base: Transfer half the mixture to the lined dish and press it down firmly to make an even layer.
- Add the filling and topping: Spread the jam over the base and distribute the blackberries evenly on top. Squeeze the remaining oat mixture into small clumps and scatter them over the berries.½ cup blackberry jam + 9 oz blackberries
- Bake for 40 - 45 minutes, until the topping is golden brown and the jam bubbles around the edges.
- Cool and slice: Leave the bars in the dish until completely cool, then lift them out with the parchment paper and cut into squares. You can also serve them lukewarm, but they will be softer and more likely to crumble.
Notes
- Other mixing methods: Use a hand mixer with dough hooks or a stand mixer on low speed. Alternatively, mix the flour, sugars, salt, cinnamon, and oats in a bowl, then rub in the cold butter with your fingertips or a pastry cutter. The mixture is ready when there are no dry patches and the crumbs hold together when squeezed.
- Sugar: If you don't have brown sugar in the pantry, just replace it with the same amount of granulated white sugar.
- Oats: Choose old-fashioned rolled oats for their chewy texture. Avoid quick-cooking and steel-cut oats.
- Jam: Use a thick-set jam. A runny jam can soften the base and leak out when you slice the bars.
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