1 cup all-purpose gluten-free flour blend (see note below)
1 cup quick oats (use certified gluten-free, if needed)
⅔ cup packed brown sugar
¼ teaspoon baking soda
½ cup (1 stick) dairy-free buttery spread or sticks
10 ounces strawberry, raspberry or blackberry jam
Instructions
Preheat your oven to 350°F and position the oven rack in center of oven.
Grease a 9-inch baking pan or line it with parchment paper.
In a medium mixing bowl, whisk together the flour blend, oats, brown sugar, and baking soda. Add the butter alternative and whisk or cut in until evenly distributed and coarse crumbles form.
Press half of the flour-oat mixture into the bottom of your prepared pan. Spread fruit jam on top. Sprinkle the remaining flour mixture on top of the fruit jam.
Bake for 30 to 35 minutes or until the top is golden brown.
Set the pan on a wire rack to cool. Let it cool completely before cutting into bars.
Store leftovers in an airtight container at room temperature for up to 3 days.
Notes
Gluten-Free Flour Blend: Chrystal uses ½ cup white rice flour or brown rice flour + ¼ cup tapioca starch + ¼ cup potato starch. Alternatively, you can use a store-bought gluten-free flour blend.