These gluten-free dairy-free oatmeal jam bars are perfect for afternoon summer snacks, but they’re also a great option for lunch boxes. They are top allergen-free, and safe for school nut-free policies. Plus, they use everyday ingredients that you probably already have on hand.
These Oatmeal Jam Bars are a Dairy-Free, Gluten-Free Treat
This dessert-snack hybrid was originally shared with us by my friend Chrystal of Gluten-Free Palate. It’s a classic that I’m sure you’ve enjoyed some time in your life! A sweet crumble sandwiches your jam filling of choice. You can even use more than one kind of jam if you want to mix things up. Here are some more quick ingredient tips for making these gluten-free dairy-free oatmeal jam bars yours.
- Gluten-Free Flour Blend: We’ve included Chrystal’s quick flour blend recipe, but you can use a store-bought blend, if you prefer. A good friend swears by King Arthur Measure for Measure Gluten-Free Flour Blend for all baked goods.
- Buttery Options: We like dairy-free buttery sticks for this type of recipe. If you can’t find one that meets your needs, you can use non-hydrogenated shortening or coconut oil. If using either of these options, I would add a pinch of salt.
- Spice it Up: Chrystal keeps it simple, but you can add some cinnamon or other pie spices, as desired. I would match any spice to your jam filling. For example, ground ginger goes well with apricot jam, while cinnamon is nice with blueberry or strawberry jam. If using cinnamon, I would add about 1/2 teaspoon, but with stronger spices like ginger, start with just 1/4 teaspoon.
- Add Zest: Instead of spice, you could add orange or lemon zest to the jam to play up the fruit side of these oatmeal jam bars.
Special Diet Notes: Oatmeal Jam Bars
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly. Just be sure to use the flour blend, butter alternative, and jam that suit your dietary needs.
- 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
- 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.