She packed three lunches every morning, she'd serve a slice of homemade birthday cake on a special blue plate, and she'd always have dinner ready for us to sit down together.
This recipe is for one of her go-to afternoon snacks from when we were kids: she adapted it from Cooking Light once upon a time and has perfected it since she started making it, substituting raspberry jam for apricot jam and adding a little butter to make the oatmeal base more moist.
Warm and gooey when they're straight out of the oven or sweet and firm when after they've cooled, these bars are delicious, and I'd recommend trying them both ways. Thank you to my wonderful mother for the recipe, and happy Mother's Day!
1 ¾ cup all-purpose flour
2 cups Old-Fashioned Quaker Oats
1 cup Brown Sugar
1 ½ sticks (¾ cup) butter, softened (already increased)
1 teaspoon vanilla
1 ½ cups seedless blackberry or red raspberry jam (or jam of choice)
- Preheat the oven to 350 degrees F. Coat a 9-by-13-inch dish with cooking spray.
- Mix the flour, oats, brown sugar, butter, and vanilla together.
- Spread half the oat mixture into the pan. Spread with jam. Top with the other half of the oat mixture by gently pressing in.
- Bake for 30 to 35 minutes.
- Allow to cool. Store bars in an airtight container or cover the cooking dish tightly with plastic wrap to store.