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Jammy oatmeal crumble bars with an open jar of raspberry jam

Whole-Grain Crumble Jam Bars

Tangy jam serves as the filling for these terrific bars, built on a base of oats, pecans, and brown sugar. They are as tasty as they are wholesome. They also pack up like a dream, whether in a school lunch box or to ship off to friends in far away places. If you can't find whole-wheat pastry flour, use white whole wheat flour or equal parts whole-wheat and all-purpose flour. 

Prep Time 13 minutes
Cook Time 40 minutes
Total Time 53 minutes
Servings 16 bars
Calories 134 kcal
Author Katie Morford


  • 1 cup whole-wheat pastry flour
  • 1/2 cup rolled oats
  • 1/3 cup plus 1 tablespoon brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons melted butter
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped pecans or walnuts
  • 1/2 cup raspberry, apricot, sour cherry, or other tangy jam


  1. Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper so it drapes over 2 sides.

  2. In a large bowl, add the whole-wheat pastry flour, oats, brown sugar, baking powder, and salt, and stir with a fork. Add the butter and olive oil and stir together until one even consistency and no streaks of flour. Add the pecans and stir to incorporate.

  3. With your hands, press two-thirds of the dough firmly and evenly into the bottom of the prepared pan. (If the dough sticks to your hands, cover it with a piece of parchment paper as you work.)

  4. With a spoon, spread the jam evenly over the dough. Sprinkle the remaining one-third of the dough evenly over the jam. You will see the jam peeking through.

  5. Bake until the top is deep brown and the jam along the edges begins to darken, 40 to 45 minutes. 

  6. Let cool in baking pan for 30 minutes.

  7. Run a knife along the two sides of the pan that don't have an overhang of parchment. Grab the two ends of parchment and carefully lift the bars and set on a cutting board. 

  8. Cut into 16 bars. Store in the pantry for up to 5 days, in the fridge for up to 10 days, and in the freezer for up to 1 month.