These little bars are oh so tasty, keep well for up to to 2 weeks in an airtight box in the fridge, and a little healthier than the usual breakfast bars in supermarkets. They also work well as an afternoon treat with a cup of tea – ideal if you have vegans coming for afternoon tea! Feel free to use a chocolate spread instead of jam, or experiment with different jams!
Jam filled Oat Bars
Makes 20
300g oats
130g plain flour
2 tsp vailla extract
1 tsp cinnamon
1tsp baking powder
170g maple syrup
130g coconut oil
6tbsp reduced sugar raspberry jam
1. Line a 20 x 30cm traybake tin with baking paper and spray with oil. Preheat the oven to 180C.
2.Mix the oats, flour, vanilla, cinnamon and baking powder. Add the syrup and oil and mix well.
3. Spoon half the mix into the tin and use damp hands to press down firmly and evely.
4. Spoon over the jam and spread out evenly, you may need to stir it to loosen it a little first.
5. Crumble over the remaining biscuit mixture, then press down.
6. Bake 20 – 25 minutes, cool for 30 minutes then remove from the tin and coiol on a wire rack. Once cold cut into 20 squares.