Whole Grain Jam Squares

Kimberly Killebrew

Made with whole grains, oats, nuts, and sweetened with honey, these jam squares make a great grab-and-go breakfast or mid-day snack!

Print Recipe

5 from 2 votes

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Snacks

Servings

Calories 288 kcal

Ingredients

1/2 cup unsalted butter , at room temperature
1 large egg
1/2 cup honey
1 teaspoon quality pure vanilla extract
1 teaspoon quality pure almond extract
1 1/2 cups spelt flour, einkorn or whole wheat flour (I recommend spelt or einkorn; they are milder in flavor, are softer in texture, and digest more easily than whole wheat)
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup old-fashioned oats
1/2 cup sliced almonds
1/2 cup fruit jams of choice , use sugar-free for lower calories (this makes 12 squares, I like to use a variety of jams)

Instructions

Preheat the oven to 350 degrees F. Grease a brownie bar pan. You can also use a standard 8x8 inch square baking pan (see NOTE).
Cream the butter in a large mixing bowl with a beater until pale and fluffy. Add the egg, honey, vanilla and almond extracts and beat until combined.
In a separate bowl, combine the flour with the baking powder, cinnamon and salt.
Add the flour mixture to the wet mixture and stir to combine. Add the oats and almonds and stir to combine. The dough will be fairly stiff.
Divide the dough in half and form twelve 1-inch sized balls from each half of dough (24 total).
Press 12 of the balls of dough into each cavity of the bar pan. Spread some jam on the dough, leaving a border around the edges so the jam won't ooze out as easily. Press the remaining balls of dough between the palms of your hands to flatten them to the size of the squares, then lay them on top of the jam squares. Gently press down around the edges to seal the squares.
Bake for 18-20 minutes or until the edges just begin to turn golden. Remove and let the squares sit in the pan for 10 minutes before removing. Transfer to a wire rack to cool completely.
Store in an airtight container where they will keep for 3-4 days.

Notes

If using an 8x8 inch square baking pan, press half of the dough onto the bottom, spread the jam over, then gently press the other half of the dough on top. Bake as directed. Let it cool and then cut into squares.

Nutrition

Keyword Whole Grain Jam Squares

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