
How To Make Blueberry-Almond Jam Bars

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Phò | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray

Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…

Buddy Valastro Surprises His Biggest Fan AGAIN—9 Years After Emo…

Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …

Tiny Home Tour: 28-Yr-Old Man Moves Into Renovated School Bus Af…

How To Make Buffalo Chicken Paillard With Slaw, Blue Cheese + Sc…

How To Make Instant Pot Cream of Cauliflower Soup | Healthy Inst…

Rach's General Tso's Chicken + Jeff Mauro's Charred Carne Asada …

Rach Makes Phò + Dr. Ian Smith's Honey Soy-Glazed Salmon

Cake Boss Buddy Valastro Surprises Longtime Fan + Rach's Meatbal…

Healthy Instant Pot Cream of Cauliflower + Rach's Quick Buffalo …

Guy Fieri Is Hosting a Covid Restaurant Relief Auction + REALLY …

How To Make Korean Gochujang Noodles | Rachael Ray
A quick, oat crust is topped with blueberry jam + sliced almonds & baked—voila! Easy dessert bars courtesy of Rach's go-to dessert guy and former culinary producer, Grant Melton.
For more jammy treats, check out Grant's recipe for Raspberry Jam Cupcakes with Cream Cheese Frosting.
Ingredients
- ¾ cup butter, softened
- 1 ¼ cup flour
- ¾ cup light-brown sugar
- ½ cup rolled oats
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup blueberry jam
- ¼ cup sliced almonds
- ½ teaspoon flaky sea salt
- Confectioners' sugar, for topping
Yield
Preparation
Preheat oven to 350˚F. Line an 8-inch square baking pan with a parchment paper overhang.
Place the butter, flour, oats, brown sugar, vanilla bean paste, baking powder and salt into the bowl of a stand mixer. Mix on a low speed until a crumbly dough forms.
Place ¾ dough into the prepared pan. Using your hands, press the dough into an even layer so it covers the bottom. Spoon jam on top and, using an offset spatula, spread, leaving a ¼-inch rim around the edges. Crumble remaining dough on top. Sprinkle with almonds and flaky salt.
Bake until brown around the edges, about 30 minutes.
Once cool, using the parchment paper, lift the bars from the pan. Dust with confectioners' sugar and cut into 16 pieces.