Yield: One 9x13” pan (16 full-size bars or 48 mini pieces)
2 c. flour
2 ½ c. old-fashioned oats
1 ½ tsp. baking powder
1 ½ c. packed brown sugar
1 ¼ c. (2 ½ sticks) unsalted butter, at room temperature
1 jar of your favorite Carolyn's Farm Kitchen Jam (such as raspberry, blackberry, wild blueberry, apricot, strawberry-rhubarb, Dutch apple pie)
Preheat the oven to 350. Lightly grease a shallow baking pan and line with parchment to cover the bottom and up the sides completely (excess is OK). Combine all of the oat mixture ingredients in a large bowl and blend using a pastry cutter or mixer on low speed until everything is thoroughly incorporated and the mixture is very moist but still crumbly. Spread 2/3 of the mixture evenly into the bottom of the prepared pan (about 1/3” in thickness), and pack it firmly with your hands into a bottom crust. Spread the jam evenly over the oatmeal base and drop the remaining oat mixture into clusters over the top, not covering completely but leaving ‘windows’. Bake at 350 for 25 minutes or until the oat topping is lightly browned (they will firm up as they cool). Remove from the oven, cool, and chill to set in the refrigerator before cutting into desired number of pieces. Note: oaties will last 5 days and do not need to be stored in the refrigerator.