Hello dear friends! I hope you had a marvelous weekend. We had big plans to go to a particular state park a few hours away and spend the day climbing rocks, poking around in caves and looking at waterfalls. We were also going to stop by Chipotle on our way there, of course, since its been almost a whole year since we had our favorite restaurant ever!
But of course, we forgot to play the whole “responsible adult” card and didn’t check the weather forecast. We woke up to 40 DEGREES and RAIN! Ugh! So much for our family outing at the park. So instead we did a family outing to the mall, haha, and also did a bit of packing. Our “library” is officially packed now, except for a few books here and there. There are, um, a lot of boxes of books. To be fair, I packed books in small boxes so they wouldn’t get too heavy. But there are still A LOT of them! Can anyone guess how many boxes of books we have?
These jam bars were made for the bake sale I did last week. They were so simple and quick to put together, but were so amazing to snack on! I wish I had made a bigger batch so we could have eaten more. The combination of preserves and oats kind of fools you into thinking you could eat them for breakfast. And I promise not to tell anyone if you do, but only if you promise not to tell on me.
Strawberry Jam Bars (A Feathered Nest)
1 1/2 cups flour
1 1/2 cups oats
1 cup brown sugar, packed
1 tsp baking powder
1/2 tsp salt
1 3/4 sticks salted butter, cubed
1 jar (10-12 ounces) strawberry preserves, or flavor of your choice
Preheat the oven to 350.
Butter (or spray) an 8″ square baking pan.
In a large bowl, whisk together the flour, oats, brown sugar, baking powder and salt.
Using your fingers, rub the butter into the flour/oats until the mixture is course and even.
Press half of the oats/flour mixture into the bottom of the pan.
Spread the preserves on top.
Sprinkle the remaining oat/flour mixture on top of the preserves and gently press down.
Bake for 30-40 minutes, or until lightly golden and bubbly.
Place the baking dish on a wire rack and allow to cool completely before cutting into bars.