Almond Butter And Jam Breakfast Bars



12 bars

Almond Butter And Jam Breakfast Bars

Photo, Jan Scott.

I love a good crumb bar, and this recipe is the breakfast equivalent. These bars feel decadent, but you can tell from the mostly whole- some ingredients list that they are anything but. I like to serve them to the kids with a smoothie when I’m in a hurry, or on their own as something to take on the go. While I use jam in this recipe, sliced or fresh berries scattered over the bottom layer of the bar will work as well. They are easiest to cut once chilled and store exceptionally well in the refrigerator and freezer.


  • 1 1/2 cups old-fashioned oats
  • 1/2 cup whole wheat flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup almond butter
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla bean paste or pure vanilla extract
  • 3/4 cup jam , any flavour
  • 1/2 cup chopped almonds


  • Preheat the oven to 350°F (180°C). Grease an 8- × 8-inch (20 × 20 cm) baking pan and line with a piece of parchment paper, leaving a 2-inch (5 cm) overhang on two sides.
  • In the bowl of a food processor fitted with a steel blade, make the base by pulsing the oats, flour, cinnamon, baking powder, and salt until finely ground. Add the almond butter, brown sugar, egg, and vanilla and pulse to combine. The mixture should resemble wet sand. If it doesn’t, and appears to be too dry, add a tablespoon (15 mL) of water to the mixture. Reserve ½ cup (125 mL) of the crumble mixture and set aside.
  • Press the remaining crumble mixture evenly into the prepared pan. Spread the jam over the bottom crust. Combine chopped almonds and reserved crumble mixture, and scatter over the jam.
  • Bake for 25 to 30 minutes or until the top is golden brown. Cool completely, then remove from pan using the parchment paper overhang. Cut into 12 bars. Bars can be stored in an airtight container for up to 5 days.

Excerpted from Oven to Table by Jan Scott. Copyright © 2019 Jan Scott. Photography by Jan Scott. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.