Plum oat bars made from homemade plum jam sound like they should be complicated, but this was actually a pretty simple recipe I put together after buying a GIANT box of plums from a local produce store.
We ate as many plums as we could, but there was no way we were going to get through them all in time. In order to save them from going bad I made a basic jam out of them. Plum jam is almost as easy as raspberry jam, except you do have to remove the pit first. Click here to get my raspberry jam recipe.
The box of plums made two quarts of jam, which is a lot of jam. It could have been easily frozen, but I wanted something baked. Fruit and oat bars were the solution!
How To Make Plum Oat Bars
These aren’t super complicated, and if you have a stand mixer, even mixing in the cold butter isn’t that hard.
Here are the ingredients:
- 2 cups flour
- 3/4 cups brown sugar
- 1/4 cup white sugar
- 1 teaspoon salt
- 3/4 cups cold butter
- 1 1/2 cup rolled oats
- 2 cups plum jam
And here’s how to make it!
- Preheat the oven to 350 degrees and grease a 9×13 Pyrex casserole dish.
- Combine the flour, sugars, and salt in stand mixer.
- Grate the butter or cut it into small chunks and mix it into the flour mixture.
- Add and mix the rolled oats.
- Set aside one cup of the mixture and press the rest into the bottom of the Pyrex dish.
- Bake the bottom crust for 14 minutes.
- Spread the jam on the baked crust and then top with the crust mixture.
- Bake for 9 minutes. If you want to cook it longer check it every 2 minutes. (If you cook it too long the bottom crust will be become very hard).
- Eat it!
My husband is a big fan of pretty much anything that includes rolled oats, so it didn’t take long for my first pan of these to disappear. That’s just kind of life with seven kids.
Plum oat bars numbers two and three took care of a solid chunk of the plum jam. The rest is slated to be eaten with homemade bread and sliced cheese. So, that’s how to use up two quarts of homemade jam. Just in case you ever have similar jam abundance at your house.
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