Oat and Jam Cookie Bars


  • 1 1⁄4 cup Quick-cooking oats
  • 1 cup All-purpose flour
  • 2⁄3 cups Light brown sugar, packed
  • 1⁄4 teaspoon Salt
  • 1⁄4 teaspoon Baking soda
  • 1⁄2 cup Soybean oil
  • 10 ounces All-fruit raspberry or strawberry jam (1 jar)


Preheat oven to 325° F. Grease 8 x 12-inch baking pan.

Combine oats, flour, brown sugar, salt and baking soda in large bowl. Gradually add oil to oat mixture, tossing lightly, until crumbly. Reserve 1/2 cup for topping; set aside.

Press remaining oat mixture evenly into the bottom of prepared pan. Spread jam evenly over mixture in pan, leaving 1/2 inch border. Sprinkle reserved oat mixture evenly over preserves.

Bake for 30 to 35 minutes or until top is golden brown. Cool completely in pan on wire rack. Cut into 18, 2 x 2-inch bars. Store at room temperature in airtight container.