Ingredients
Scale
- 1 ¾ pecans, finely chopped
- 2 ¼ cups packed light brown sugar (one small box)
- 2 cups old fashioned oats
- 2 cups oat flour
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 2 sticks unsalted butter, super soft
- 2 cups fruit jam (I actually used mini jars and filled each corner with a different flavor – strawberry, cherry, apricot, and orange marmalade)
- 2 cups fresh blueberries
Instructions
- Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan.
- In a large bowl, stir together pecans, sugar, oats, oat flour, flour, salt, baking powder, and cinnamon. Add the butter and work it in until a dough forms. Spread half the dough in the bottom of the pan and press it in firmly. Spread the jam evenly and carefully over the top and sprinkle evenly with the blueberries.
- Sprinkle with the remaining oat mixture and press down gently to form a flat top. Bake 30-40 minutes until golden brown and bubbling. Cool completely in pan before cutting into bars and serving. Bars may be stored in an airtight container at room temperature for up to 5 days or frozen individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave for 1 minute.
Notes
Recipe adapted from The Kitchn