Fruit Filled Oatmeal Squares
Prep time
Cook time
Total time
This recipe is from Chrystal Carver's new cookbook, Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less. Photo by Mary Bernsen.
Serves: 24 small bars
  • 1 cup all-purpose gluten-free flour blend*
  • 1 cup certified gluten-free quick-cooking oats
  • ⅔ cup brown sugar, packed
  • ¼ teaspoon baking soda
  • ½ cup dairy-free margarine (1 stick - such as Earth Balance), room temperature
  • 10 ounces strawberry, raspberry or blackberry jam
  1. Preheat your oven to 350°F (180°C). Position the oven rack in center of oven. Grease a 9x9-inch pan.
  2. In a medium mixing bowl combine the flour blend, oats, brown sugar and baking soda. Cut in the margarine until the flour mixture looks crumbly. Reserve half of the crumbly flour mixture for the topping.
  3. Press the remaining flour mixture into the bottom of the prepared pan. Spread fruit jam on top. Sprinkle the remaining flour mixture on top of the fruit jam.
  4. Bake for 30-35 minutes or until the top is golden brown. Remove the pan from the oven and cool on a wire rack. Cool completely before cutting into bars.
  5. Store leftovers in an airtight container at room temperature.
*For this recipe, Chrystal uses her all-purpose gluten-free rice flour blend that has been prepared in advance. Rather than making a whole batch, you can scale it down to ½ cup white rice flour or brown rice flour + ¼ cup tapioca starch + ¼ cup potato starch.
Recipe by Go Dairy Free at