| Portions |
|---|
| Makes 16 |
Ingredients
- ¾ cup butter, room temperature
- ¾ cup dark brown sugar, packed
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ½ cup chopped peanuts
- 1½–2 cups jam, any flavor
Directions
- Preheat your oven to 350°F and lightly grease a 9-inch square baking pan with nonstick cooking spray. Line the pan with a sling of parchment paper.
- In a large bowl, cream the butter and brown sugar until well combined. Beat in the egg and vanilla and set aside.
- Add the oats to your food processor and pulse, eight to ten times, until finely ground. Add the flour, baking powder, cinnamon, and salt and pulse to combine. Add the peanuts and pulse three to four more times to combine and further chop the peanuts.
- Add the dry ingredients to the butter mixture and stir just until combined.
- Transfer about three-quarters of the dough to the prepared pan. Using your hands or a rubber spatula, spread and press the mixture into the bottom of the pan. Spoon the jam onto the crust and carefully spread it into an even layer. Tear and dollop the remaining dough over the jam.
- Bake for 35 to 40 minutes, or until golden brown. The jam might be quite fluid at this point, but it will set up upon cooling.
- Allow to cool to room temperature, then cut into bars. Store in an airtight container at room temperature for up to 4 days.
Note: With rolled oats, peanuts, and whatever jam’s your jam, these bars can easily double as a quick grab-and-go breakfast.