Blackberry Oat Bars

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These delicious blackberry oat bars have a buttery crumble base and topping, juicy berries, and a little cinnamon. You only need about 10 minutes to put them together.

Prep Time10

Cook Time45

Course: Cakes, Dessert

Cuisine: German

Diet: Vegetarian

Servings: servings

Calories: 357kcal

Author: Adina Beck

Equipment

8-inch square baking dish 8x8 inches/ 20 × 20 cm
Parchment paper
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

US - EU

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.

Nutrition