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.
- 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
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.
