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Stunning plated serving of Blackberry Jam Oat Bars, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Blackberry Jam Oat Bars with Lemon Zest

Blackberry Jam Oat Bars offer a symphony of textures, from their buttery, crisp oat foundation to the luscious, sweet blackberry center brightened with a whisper of lemon zest. These delightful squares are a comforting indulgence, perfect for a refined afternoon moment.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

The Oat Foundation
  • 2 ¼ cups unbleached all-purpose flour
  • 2 cups old-fashioned rolled oats
  • 1 cup unsalted butter melted (2 sticks)
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons lemon zest from 1 large lemon
The Jam Center
  • 2 cups high-quality blackberry jam
  • 3 tablespoons cornstarch

Method
 

Prep the Pan & Dry Mix
  1. Preheat the oven to 350°F.
  2. Coat a 9x9-inch square baking pan with vegetable oil spray.
  3. In a large ceramic bowl, whisk together the flour, oats, both sugars, baking powder, salt, and lemon zest.
Developing the Streusel
  1. Pour the melted butter over the dry ingredients.
  2. Using a fork or clean hands, stir the mixture until it is coarse and crumbly.
  3. The dough should hold together when pressed but remain distinctively pebbled.
Thicken the Jam Filling
  1. In a separate small bowl, stir together the blackberry jam and cornstarch.
  2. Ensure the cornstarch is fully incorporated to prevent weeping and ensure a stable, set center after baking.
Layer the Bars
  1. Press exactly half of the oat dough firmly into the bottom of the prepared pan to create a solid base.
  2. Spread the stabilized jam mixture evenly over the top.
  3. Crumble the remaining dough over the surface of the jam, allowing small pockets of the fruit to peek through.
Bake & Cool
  1. Bake for 35 to 40 minutes until the top is deep golden brown and the jam is bubbling at the edges.
  2. Cool completely in the pan on a wire rack before cutting into 2-inch squares to ensure the bars hold together.