Blackcurrant Oatmeal Cookie Bars – a delicious recipe with Brown Sugar, All-purpose, Baking Soda, Oats, Lemon, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180u00b0C/350u00b0F and grease and line an 8x8 square pan. (I use Wilton Bake Easy spray and greaseproof paper.)
2
Place the sugar, flour, bicarb, oats and lemon zest into a large bowl and toss to combine. Add in the vanilla extract and stir.
3
Add in the cubed butter and, either using a pastry blender or your hands, rub in the butter until you have what resembles coarse breadcrumbs. A few larger lumps is fine.
4
Place 2 cups of mixture into the bottom of your greased pan and lightly press down until level. Spread the jam over the base, leaving a 1/4 inch gap around the side. Sprinkle the remainder of the crumbly oatmeal mix over the top of the jam, then lightly press to level.
5
Place in the oven for 35-45 minutes until lightly golden on top and the jam is bubbling. Leave in the pan for at least 1 hour before trying to take them out. They will firm up as they cool.
6
Cooled bars will keep in an airtight container, at room temperature for 3 days.
7
Recipe adapted from Cookin' With Moxie.
515
kcal
Calories
25
g
Fat
68
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cups Packed Light Brown Sugar, 1 cup All-purpose Flour, 1/4 teaspoons Baking Soda, 1 cup Oats, and more.
Yes, Blackcurrant Oatmeal Cookie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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