Recipes / Snack

Blackberry Almond Oat Squares

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Blackberry Almond Oat Squares

Lisa
The Cook
12 Servings
8 Ingredients
9 Comments

Fruity and fragrant these Blackberry Almond Oat Squares sandwich sweet blackberry preserves between layers of buttery breakfast cookie for a delightful addition to your morning coffee.

Read More
12 Servings
8 Ingredients
9 Comments

Ingredients

  • 1 ½ cups Flour, All-Purpose
  • 1 ½ cups Rolled Oats, Quick Cooking
  • 1 cup Brown Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1 ¾ cups Butter
  • 10 ounces Blackberry Jam
  • ½ cups Almonds, Slivered

Containers

Supplies

  • Parchment Papers
  • Cooking Sprays
  • 1.Baking Pan, 9x13
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, combine flour, oats, brown sugar, baking powder, and salt. Cut in butter.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, flour, oats, brown sugar, baking powder, and salt. Cut in butter.
  2. Press 2/3 of the mixture among the bottom of greased 9 x 13 pan.
  3. Spread blackberry jam on top.
  4. Combine remaining oat mixture and almonds.
  5. Sprinkle over the top of the jam and lightly press down.
  6. Bake at 350 for 30 minutes until golden brown.
  7. Allow to cool, then cut into squares.

Categories

traditional, vegetarian, kid-friendly, fall, winter, spring, summer, egg-free, kosher, soy-free, fish-free, shellfish-free, 10-ingredients-or-less

Categories

traditional, vegetarian, kid-friendly, fall, winter, spring, summer, egg-free, kosher, soy-free, fish-free, shellfish-free, 10-ingredients-or-less

9 Comments

Join the discussion

  3. I used the listed amount of butter, melted down to mix in, and it was very very runny. I guess I should have used just somewhat softened butter so it had a thicker consistency?

    Reply

    1. Melting the butter would yield a runnier bar. The butter is meant to be cut in to the dough, and should be no warmer than room temperature.

      Reply

  4. I too did a double take when I saw the amount of butter. That is almost a pound of butter. I made them using 2 sticks of butter not the 3 1/2 sticks and they still came out amazing! Then I decided to do the math. Assuming you cut the bars into 12 squares, by using 2 sticks of butter you save 100 calories and 11 g fat per square.

    Reply