These are so good. Fast and easy too. They are very versatile, any jam will work but our personal favorite is raspberry.
- Place dry ingredients in a bowl.
- Stir in oats and sugar.
- Cut in margarine until crumbly.
- Pat 2/3 of crumbs in a 11 by 17 inch pan.
- Spread with jam and top with remaining crumbs.
- Bake at 375° for about 45 minutes (or until light brown around edges).
- Cool and cut into bars.
YUM and they couldn't be easier! i made these as written using the 11x17" pan. i was worried they'd be too thin but they were great! if you like a thicker bar they'd definitely work in a 9x13 too. i used probably 3/4 of the crumb mixture on the base to get good coverage and there was still plenty for the topping. also only used 1C of jam as i was using homemade that hadn't set as firm as i'd liked, i was worried it'd make the bars gooey but it turned out fine and next time i'll use the full 2C. i baked them for 5min longer as my oven is notorious for under cooking things but next time i may not cook them quite as much as they were almost crunchy, but i have no doubt that was my hated oven's fault. thank for a great, quick recipe that i'll definitely make often!
These really were easy and yummy. I used butter instead of margarine and pineapple-apricot jam. I also used buttered parchment paper under the bars and they came out easily. I used about 1 1/2 cups jam but would just use the entire bottle next time. I was worried that they would be too sweet but they weren't. I will definitely make these again.
I made this with a little ground flaxseed thrown in, and Mixed Spice (http://www.recipezaar.com/Mixed-Spice-a-Sweet-Spice-Mixture-94921). I first tried it in a mini-muffin tin with different jams, but I wouldn't do that again. The different consistencies of the jams caused some to cook faster than others, and I couldn't get them out without losing the shape. I then did some in a pan. The flavors are delicious, and if it's too crumbly you can eat it as a cobbler with whipped cream or ice cream. YUM!