Yes, I know, two crumb/streusel topping type recipes in a row. I can’t help it! These bars are so simple and so good. You can change them up a million different ways by using whatever flavor of jam or preserves you like. They are pretty healthy too. Not too much sugar and I used mostly coconut oil instead of butter (only 6 T. butter in the whole recipe). These are perfect for breakfast, snacks, dessert, or with a cup of tea or coffee.
Look at that crumb topping. Gets me every time.
For the bars:
1 c. whole wheat pastry flour
3/4 c. rolled oats
1/3 c. brown sugar
1/4 c. melted coconut oil
2 T. unsalted butter, melted
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
3/4 c. jam of your choice (I used black cherry)
For the crumb topping:
4 T. unsalted butter, melted
1/4 c. rolled oats
1/4 c. brown sugar
3/4 c. whole wheat pastry flour
1/2 tsp. salt
1/2 tsp. cinnamon
Preheat oven to 350℉. Spray a 9×9 baking dish with cooking spray. Set aside. In a medium bowl, add flour, oats, cinnamon, salt, and baking soda, and whisk to combine. In a separate bowl, whisk together brown sugar, butter, coconut oil, and vanilla. Stir dry ingredients into wet, and work together with your hands into a dough. It will be crumbly. Once it comes together, press the dough into the pan, flattening with your hands until even. Spread jam over dough, leaving about 1/2 inch at the edges.
For the crumb topping, whisk together butter, brown sugar, and salt until smooth, then stir in oats and flour until moistened and crumbly. Crumble the crumb (don’t know how else to say it) over the top of the bars evenly. Bake for 35-40 minutes until golden and until the center is no longer jiggly. Let cool completely before cutting into bars.
These can be stored up to a week in an airtight container. (If they last that long).
YUM. Give me allll the crumb and streusel.
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