Blackberry Breakfast Bars Recipe

I made Oatmeal Bars with a tangy blackberry jam filling and a clever layered oat crumble that has readers clicking for the recipe.

I stumbled onto these Blackberry Breakfast Bars on a lazy Sunday. They are hearty and filling, built on old-fashioned rolled oats with a bright ribbon of blackberry jam that sneaks up on you with a tangy kick.

I call it my Breakfast Bars Recipe because people beg me for it after one bite, even though I messed up the proportions the first time and it still tasted amazing. They sit right in the world of Oatmeal Bars and often feel like dessert first thing in the morning, which is perfect if you like things that pull double duty.

Try one right after you cut them if you can wait.

Ingredients

• Rolled oats: hearty, fiber rich, adds chew and a slightly nutty flavor.
• All purpose flour: gives structure, mostly carbs, mild taste, makes bars hold together.
• Brown sugar: sweet and molasses notes, adds moisture, makes edges caramelize faster.
• Unsalted butter: rich fat, tender crumb, helps browning, cold butter flakes for texture.
• Egg: adds protein, binds ingredients, gives lift and a golden color.
• Blackberry jam: sweet tart fruit flavor, concentrates blackberries, lots of sugar but vivid taste.
• Lemon juice or zest: bright acid, cuts sweetness, makes flavors pop, subtle citrus tang.

Ingredient Quantities

• 1 1/2 cups old-fashioned rolled oats
• 1 1/2 cups all-purpose flour
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, cold
• 1 large egg
• 1 teaspoon vanilla extract
• 1 to 1 1/4 cups blackberry jam (about 10 to 12 ounces)
• 1 tablespoon fresh lemon juice or 1 teaspoon lemon zest, for brightness

How to Make this

1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment leaving an overhang and lightly grease the parchment so the bars come out easy.

2. In a large bowl stir together 1 1/2 cups oats, 1 1/2 cups flour, 1 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/2 teaspoon cinnamon until evenly mixed.

3. Cut 1 cup (2 sticks) cold unsalted butter, cut into cubes, into the dry mix with a pastry cutter, two forks, or pulse in a food processor until it looks like coarse crumbs with some pea sized bits. Reserve about 1 to 1 1/4 cups of that crumb mixture for the topping.

4. To the remaining crumb mix add 1 large egg and 1 teaspoon vanilla extract and stir with a fork until it just comes together into a pressable dough, there will still be some crumbs and thats fine.

5. Press that dough evenly into the bottom of the prepared pan using your fingers or the bottom of a measuring cup, make sure it’s packed down well. Chill in the freezer 8 to 10 minutes if you want a firmer base, this helps keep the jam from seeping in.

6. Meanwhile mix 1 to 1 1/4 cups blackberry jam with 1 tablespoon fresh lemon juice or 1 teaspoon lemon zest to brighten the flavor; if the jam is too thick gently warm it for 10 to 20 seconds in the microwave so it spreads easier.

7. Bake the crust alone for 10 to 12 minutes until it just sets and the edges start to look a little golden, then remove from oven and spread the jam mixture evenly over the hot crust leaving a small border.

8. Sprinkle the reserved crumb topping evenly over the jam, lightly pressing some crumbs so they stick but dont smother the jam completely.

9. Bake 20 to 25 minutes more, until the top is golden and jam is bubbling at the edges. Cool the pan completely on a wire rack (at least 1 to 2 hours) so the filling sets, then lift out using the parchment overhang and cut into bars. Store in an airtight container at room temp up to 3 days or refrigerate for longer.

Equipment Needed

1. Oven (set to 350°F)
2. 8×8 inch baking pan lined with parchment paper, lightly greased so bars come out easy
3. Large mixing bowl, you’ll need room to stir the dry ingredients
4. Measuring cups and measuring spoons
5. Pastry cutter or small food processor, or two forks to cut the butter into crumbs
6. Knife and cutting board for cubing the cold butter
7. Fork or wooden spoon for mixing and pressing the dough into the pan
8. Rubber or offset spatula to spread the jam evenly
9. Wire cooling rack and oven mitts for safe cooling and handling

FAQ

Blackberry Breakfast Bars Recipe Substitutions and Variations

• Old fashioned rolled oats: swap with quick oats 1:1 (they’ll blend faster and give a finer crumb, bars less chewy), or use certified gluten free oats for a GF version.
• All purpose flour: use whole wheat pastry flour 1 to 1 for a nuttier taste but slightly denser bars, or sub a 1 to 1 gluten free flour blend if you need it to be gluten free.
• Unsalted butter (cold): replace with solid coconut oil 1 to 1 for a dairy free option, or use a vegan stick butter 1 to 1; texture may be a bit more crumbly but still tasty.
• 1 large egg: make a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes, or use 1/4 cup unsweetened applesauce for a softer, slightly moister bar.

Pro Tips

– Chill and pre-bake the crust like the recipe says, but if jam still tries to sneak into the base, press the crust really firmly and freeze it longer, 15 minutes. also you can brush the baked crust lightly with a thin egg wash (just one beaten egg) then return to the oven for 2 minutes to help seal it before spreading the jam.

– If your jam is runny or full of seeds, warm it slightly and stir in 1/2 teaspoon cornstarch dissolved in a little cold water, heat till it thickens, cool a bit, then spread. this keeps the filling from oozing and gives nicer bar slices.

– Keep some pea sized butter bits in the topping and dont press the crumbs flat, let them stay loose so they bake crunchy. Toasting the oats for 5 minutes before mixing gives a nuttier flavor that really lifts the whole bar.

– Cool completely, then chill for at least 30 minutes before cutting, use a sharp knife warmed under hot water and wiped dry between cuts for neat squares. store with parchment between layers so they dont stick.