Peanut Butter and Strawberry Jam Oatmeal Square

Pin It Now!

I bake this oatmeal bar many times. I use different fillings as I baked. I had try blueberry jam and lemon curd. This time I use peanut butter and strawberry jam. Wired har? I used to spread my white bread with these two jam too :D Are you the one have the same taste as me? ^.^
 
I’m using strawberry jam from jar. In order to get smooth spreadable texture I heat it up with some corn flour water mixture. By doing this not only easy to spread but also thicken the jam and set once the oatmeal bar cool. This time I added some raisins into the bar too.

 

This oatmeal bar definitely my all times favourite. I like the chewiness of the rolled oat. Especially having them with my favourite jam in between. It keeps pretty well in the fridge and still tastes great! Hope you will try out.

Adapted and modified from Joy of Baking, raspberry oatmeal square

Ingredients:
~ Bar
(A)
120g butter
50g light brown sugar
1 egg
1 tsp vanilla extract

(B)

100g pall-purpose flour
75g cornmeal
* if not using cornmeal, replace all with 175g all-purpose flour.
½ tsp baking soda
* sift and set aside

180g rolled oat (Added in 2 batches. Keep remaining 30g for the topping)

50g raisins

~ Filling

125g smooth peanut butter

125g strawberry jam
½ tsp corn flour
1 tbsp water

*Add all into a pan. Bring to simmer and cook till bubbling. The jam will looks watery as this stage. It will thicken once cool. So pour onto the peanut butter layer before get cool. Advice to prepare the jam after the peanut butter layer is ready.

Methods:

1. Beat the butter and sugar until light and fluffy. Add in egg and vanilla extract. Beat till well combine.

2. Fold in the dry ingredients from (B) except rolled oat till well incorporate. Stir in 150g of rolled oat and raisins.

3. Press 2/3 of the dough into the bottom of the lined square pan (I’m using 8”). Spread the peanut butter evenly on top. Follow by the strawberry jam.

4. Add the balance of 30g rolled oat into the remaining dough. Crumble the dough over the jam filling. Gently press to make it tight.

5. Bake in the preheated oven 180C about 25-28 minutes. Place on a wire rack to cool. Cut into squares once completely cool.