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These small batch oatmeal bars are made with a buttery oat dough that serves as both the crust and crumb topping. A thick layer of jam is spread in the center, creating soft, jam-filled bars that are easy to make and perfect for breakfast, dessert, or a snack.
Why You’ll Love This Recipe
- Small Batch Recipe: Makes just the right amount for one or two people.
- Quick and Easy: Made with basic pantry ingredients.
- Versatile: Use your favorite jam and enjoy for breakfast or dessert.
- Great Texture: Soft oatmeal cookie base with a golden, crumbly topping.
- Make-Ahead Friendly: Stores well and tastes just as good the next day.
What I love most about these jam-filled oatmeal bars is how easy they are to make with ingredients I always have on hand.
The dough is simple and does double the work. I press it into the pan for the base and save some to sprinkle on top as a buttery, crumbly topping. In between is a thick layer of sweet jam that ties everything together.
They remind me of soft oatmeal cookie bars with a fruity center, and I can enjoy them any time of day – warm from the oven, chilled from the fridge, or at room temperature.
Looking for more small batch dessert bar recipes? Try my small batch lemon bars, small batch cheesecake bars, small batch pumpkin pie bars, and small batch peanut butter bars – all perfectly portioned for one or two people.
Ingredients
If you have any ingredients leftover from this small batch jam oat bars recipe, check out our Leftover Ingredients Recipe Finder.
- Old Fashioned Rolled Oats: These give the bars that classic oatmeal cookie texture. I don’t recommend using quick oats.
- Jam: Use any flavor you like. I usually go with strawberry or raspberry, but apricot, blueberry, or peach are great too. If you’d like to make your own, try our easy homemade jam recipe.
- Egg Yolk: Use one egg yolk to help hold the crust together and to add richness. Save the egg white and use it in one of our egg white recipes like mini angel food cake, small batch flourless chocolate cookies, or chocolate cake for one.
See recipe card below for a full list of ingredients and measurements.
How To Make Oatmeal Bars With Jam
These photos and instructions help you visualize how to make these small batch old-fashioned oatmeal jam bars. See the recipe card below for ingredient amounts and full recipe instructions.
Before you begin: Preheat the oven to 350°F (175°C). Butter a 5×7-inch baking dish and line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, oats, salt, and sugar.
- Cut in the Butter: Cube the cold butter and add it to the bowl. Use your fingertips, a pastry blender, or two butter knives to rub the butter into the flour mixture until it forms a sandy, crumbly texture with some small clumps.
- Add Wet Ingredients: Add the egg yolk and vanilla. Stir with a fork or use your fingers to mix until the dough is fully combined and holds together when pressed gently.
- Form and Bake the Crust: Scoop out about 3/4 cup of the dough and press it firmly into the prepared baking dish to form the crust. Place the remaining dough in the fridge, then bake the crust for 15 minutes.
- Add the Jam: After baking, take the pan out of the oven and spread the jam evenly over the warm crust.
- Add the Topping: Sprinkle the chilled dough evenly over the jam layer.
- Bake the Bars: Return the pan to the oven and bake for 40 to 45 minutes, until the top is golden and the edges are lightly browned.
- Cool and Slice: Let the bars cool completely to room temperature. Then, lift them out of the baking dish by pulling up the edges of the parchment paper. Slice into bars and serve.
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Expert Tips
- Use The Right Baking Dish Size: A 5×7-inch baking dish works best for this small batch recipe. Using a larger dish may result in thinner bars.
- Line Your Baking Dish: Butter the baking dish first, then add parchment paper. The butter helps the paper stick and makes it easier to lift the bars out after baking.
- Press The Crust Firmly: Press the crust layer down firmly so it holds together well once baked.
- Spread Jam Carefully: Leave a small border around the edges when spreading the jam. This helps keep the edges neat and makes it easier to slice the bars cleanly.
- Cool Completely Before Slicing: Let the bars cool fully to get clean, even slices.
Frequently Asked Questions
Yes, you can double it and bake in an 8×8-inch dish.
Use any flavor you like. Strawberry, raspberry, blueberry, apricot, or peach all work well. Use what you enjoy most.
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Yes, they freeze well. Wrap tightly and freeze for up to 2 months. Thaw in the fridge or at room temperature.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made these small batch oatmeal bars with jam or any recipe from One Dish Kitchen, let me know! Leave a rating and share your thoughts in the comments below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Oatmeal Bars With Jam
Equipment
Ingredients
- ½ cup all-purpose flour
- ½ cup old fashioned oats
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ¼ cup cold butter -cubed
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¾ cup jam or preserves
Instructions
- Preheat the oven to 350°F (175°C). Butter a 5×7-inch baking dish and line it with parchment paper.
- In a large bowl, whisk together the flour, oats, sugar, and salt.
- Add the cold, cubed butter to the bowl. Use your fingertips, a pastry blender, or two butter knives to rub the butter into the flour mixture until it forms a sandy, crumbly texture with some small clumps.
- Add the egg yolk and vanilla. Stir with a fork or use your fingers to mix until the dough is fully combined and holds together when pressed gently.
- Scoop out 3/4 cup of the dough and press it firmly into the prepared baking dish to form the crust. Place the remaining dough in the fridge, then bake the crust for 15 minutes.
- After baking, take the pan out of the oven and spread the jam evenly over the warm crust.
- Sprinkle the chilled dough evenly over the jam layer.
- Return the pan to the oven and bake for 40 to 45 minutes, until the top is golden and the edges are lightly browned.
- Let the bars cool completely to room temperature. Then, lift them out of the baking dish by pulling up the edges of the parchment paper. Slice into bars and serve.
Notes
- Use The Right Baking Dish Size: A 5×7-inch baking dish works best for this small batch recipe. Using a larger dish may result in thinner bars.
- Line Your Baking Dish: Butter the baking dish first, then add parchment paper. The butter helps the paper stick and makes it easier to lift the bars out after baking.
- Press The Crust Firmly: Press the crust layer down firmly so it holds together well once baked.
- Spread Jam Carefully: Leave a small border around the edges when spreading the jam. This helps keep the edges neat and makes it easier to slice the bars cleanly.
- Cool Completely Before Slicing: Let the bars cool fully to get clean, even slices.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can you use soft margarine instead of cold cubed butter
I donโt recommend using margarine for this recipe. The cold, cubed butter is important for the streusel topping, it helps create the right texture and crispness. Soft margarine wonโt give the same results.
I made these today and oh my goodness, what a great treat. I am gluten free so I replaced the all purpose flour with almond flour and replaced the granulated sugar with coconut sugar. I used an apricot & chia seed “fruit spread”, which is like a jam. I also didn’t have a 5X7 baking dish so I used two mini loaf pans and cut the cooking time in half. Unfortunately, they were all gone in a matter of minutes, so I am now in the process of making more. Thank you for an absolutely delicious treat.
I don’t usually have jam on hand. Can I use jelly instead?
I recommend using jam rather than jelly. Jam is made with whole fruit and holds up better during baking, giving you a thicker, more flavorful filling. Jelly, which is made from fruit juice, can melt too much in the oven and may create a thinner, stickier layer.
Great recipe.
Thank you!