These healthy jam oatmeal bars are perfect for breakfast or snacks. Simple ingredients like flour, oats, and butter combine with your favorite jam for a lightly sweetened treat!

What mom doesn’t want an easy, filling breakfast for their kiddos?
I know I do, which is why I often serve oatmeal.
And while I have plenty of delicious oatmeal breakfast recipes, like Blueberry Baked Oatmeal and Apple Pie Overnight Oats and Single Serve Slow Cooker Oatmeal, sometimes my kids still think oatmeal for breakfast is B.O.R.I.N.G.
And let’s be honest. Sometimes I agree.
That’s why I love these jam oatmeal bars so much – they’re all the goodness of oatmeal, and they’re also FUN to eat!
HEALTHY JAM OATMEAL BARS
Besides being fun, these jammy oatmeal bars are CRAZY EASY to make. They’re also:
- Made in one bowl
- Freezer-friendly
- Make-ahead
- Picky eater approved
- Lightly sweetened
- Filling and satisfying
- A great way to use up the last bit of jam or jelly
- Sweet enough to feel like dessert but healthy enough for breakfast!
The first time I made this oaty bars recipe, my kids immediately asked me to make another batch.
The second time I made them, I found myself sneaking bars from the fridge because they were SO GOOD!!

INGREDIENTS FOR EASY BAKED OATMEAL BARS
These easy baked oatmeal bars call for simple ingredients that you probably already have in your pantry.
- Whole Grain Flour. I used whole grain einkorn, but any flour will work here – whole wheat flour or even all-purpose flour if that’s what you have. You can also use oat flour or a one-to-one gluten free flour.
- Old Fashioned Rolled Oats. They’re an excellent source of fiber! Use certified gluten-free oats if you need them.
- Granulated Sugar. Honey and maple syrup will alter the wet/dry ratio in this recipe, so we need to use granular sugar. Don’t worry! We’re using just enough to lightly sweeten the oatmeal bars. I like turbinado sugar for this recipe.
- Jam. Have fun here! Choose whatever flavor you love or happen to have on hand. If you use a storebought jam, watch the sugar content!
- Salt + Cinnamon. The salt is required, but the cinnamon is optional, depending on the flavor of jam you’re using.
- Baking Soda + Baking Powder. For a bit of lift, so your jammy oatmeal bars turn out chewy but not dense.
- Butter. The base of any great recipe starts with butter, right?
I make my own whole grain flour with a Mockmill (you can read my honest review of the Mockmill here) because it’s cheaper, but also because we realized my daughter was sensitive to gluten after doing the Whole30 as a family. If you’re curious about einkorn, you can read more about it here.

HOW TO MAKE HEALTHY OATMEAL BARS RECIPE
This oatmeal bars recipe comes together fast!
Step 1. Preheat the oven to 350F.
Step 2. Combine the flour, sugar, salt, baking powder, and baking soda in the bowl of a stand mixer. Use the paddle attachment to cut in the cubed butter, mixing on low until the mixture resembles coarse breadcrumbs.
Step 3. Add the old fashioned oats and mix JUST until the oats are combined.
Step 4. Measure out 1 ½ cups of the dry ingredients mixture and set it aside.
Step 5. Grease a 13″x18″ rimmed baking sheet or line with parchment paper. Press the mixture into the bottom of the baking pan, pressing down firmly to form a crust.
Step 6. Bake for 5 minutes.

Step 7. Remove the crust from the oven and spread the jam evenly over the crust layer.
Step 8. Sprinkle the reserved oat mixture evenly over the jam and press down lightly.
Step 9. Bake for 35-40 minutes, or until the top is golden brown.
Step 10. Let the bars cool completely on a wire rack before cutting, for at least 2 hours. Oatmeal bars hold their shape exceptionally well if they’re refrigerated.

OAT BAR RECIPE FLAVOR VARIATIONS
What flavor of jam goes best in baked oatmeal bars? Honestly, the sky is the limit! I’ve made these flavors so far:
- Strawberry oatmeal jam bars (using my No-Cook Freezer Strawberry Jam)
- Raspberry jam oatmeal bars (from store-bought jam)
- Blackberry baked oatmeal bars (from my mother-in-law’s homemade jam)
- Apple cinnamon oatmeal bars (using my Homemade Apple Pie Jam)
These also sound tasty:
- Apricot jam oatmeal bars
- Strawberry rhubarb oat bars
- Cherry jam bars (these would be yummy with a teaspoon of almond extract added to the oat bars recipe too)
- Peachy jam oatmeal bars (perfect with the cinnamon)
- Cranberry oatmeal bars (using leftover Cranberries Sauce from Thanksgiving!)
- Peanut butter and jelly bars? (Drizzle in some peanut butter or almond butter in between the layers!)
Whatever type of jam your family likes, use it in this oat bar recipe! You can even do half of the pan in one flavor and half in another, which is perfect if you have small amounts of a few jars of jam lingering in your fridge (or if you have kids who are anti-raspberry jam but love strawberries!).
I think you could also sprinkle on some nuts, chia seeds, or chocolate chips just for fun! I’ve never done mashed banana before, but I wonder… Let me know if you try it!
JAM OATMEAL BAR RECIPE TIPS
You can also double or triple this oatmeal bars recipe if you’d like, using multiple pans at one time. That’s a great way to be efficient in the kitchen! Jam oatmeal bars freeze well. Slice them and wrap them individually after they are completely cooled so that it’s easy to grab what you need from the freezer. (Read all my tips for freezing baked goods here).
Alternatively, halve the recipe and bake it in a 9×13 pan if you don’t want as large of a batch or you don’t have as much jam.
Note: You don’t HAVE to use a stand mixer for oatmeal bars, but I do because it’s faster and makes less of a mess. It’s one of my favorite ways to use a stand mixer! If you don’t have one, you can use a large bowl and cut in the fat with a knife or a pastry blender.

ARE JAM OATMEAL BARS HEALTHY?
With minimal sugar and whole grains, I’d call these healthy oat bars. Do be careful about the jam you use though. Many brands add a lot of sugar to jam, so choosing a low-sugar or homemade version is going to be the better option. Always read the ingredient labels!
Pair higher-carb healthy breakfast bars (or snacks) like this one with protein to help keep your blood sugar stable.
And don’t forget the produce! Fill half of your plate with non-starchy vegetables and fruits.
Remember, eating well is a lifestyle. We aren’t dieting here, folks! Real life includes treats, and you can fit them into a balanced day.

OATY BARS RECIPE FAQS
Can I use Quaker oats or instant oats for these healthy oatmeal bars?
You can use Quaker old-fashioned rolled oats or quick-cooking oats (also known as instant oats), but steel-cut and whole oat groats won’t work. Learn about the difference in oats plus the benefits of each type here.
What’s the difference between jam and jelly? Can I use jelly instead of jam?
Jam is made with whole fruit while jelly is made with fruit juice. It’s important to use jam in this recipe, not jelly, because the higher proportion of liquid in jelly will make these bars a gooey, sticky mess that sticks to the pan.
MORE HEALTHY OATMEAL BREAKFAST RECIPES
- Apple Oatmeal Breakfast Bars
- Baked Blueberry Oatmeal
- Cinnamon Oatmeal Blender Waffles
- Oatmeal Peach Breakfast Crumble
- Leftover Oatmeal Cakes
- High Protein Oatmeal
- Kitchen Sink Granola Bars

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These healthy jam oatmeal bars are perfect for breakfast or snacks. Simple ingredients like flour, oats, and butter combine with your favorite jam for a lightly sweetened treat!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 30–36 bars 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups whole grain flour (125g)
- ½ cup granulated sugar* (100g)
- 2 tsp salt (12g)
- 2 tsp baking powder (9g)
- ½ tsp baking soda (2g)
- 16 Tbsp cold butter, cubed (224g)
- 2 ½ cups rolled oats (218g)
- 2 cups jam (640g)
- 2 tsp cinnamon (optional, depending on the flavor of jam you’re using)
Instructions
- Preheat the oven to 350F.
- Combine the flour, sugar, salt, baking powder and baking soda in the bowl of a stand mixer. Use the paddle attachment to cut in the cubed butter, mixing on low until the mixture resembles coarse breadcrumbs.
- Add the rolled oats and mix JUST until the oats are combined.
- Measure out 1 ½ cups of this mixture and set it aside.
- Grease a 13″x18″ rimmed baking sheet or line with parchment paper. Press the mixture into the bottom of the pan, pressing down firmly to form a crust.
- Bake for 5 minutes.
- Remove the crust from the oven and spread the jam evenly over the crust layer.
- Sprinkle the reserved mixture evenly over the jam and press down lightly.
- Bake for 35-40 minutes, or until the top is golden brown.
- Let the bars cool completely on a wire rack before cutting, at least 2 hours. Bars hold their shape exceptionally well if they’re refrigerated.
Notes
- You can make a ½ batch in a 13×9 baking sheet and get 12-15 bars.
*Honey and maple syrup will alter the wet/dry ratio in this recipe, so we need to use granular sugar.
I agree, I’m not sure that the amounts make sense for an 8X8 pan. I dumped all except the 1.5 cups of the mixture, and it was almost overflowing in the square pan. It still seemed like a lot even in a 9X13 pan, they definitely looked thicker than the ones in the picture. It also was very crumby. When I scooped them out of the pan, it left like half of the bottom layer in dry crumbs on the bottom of the pan. It seems like there’s not enough liquid to bind it together. It was too much salt for my liking, also, like others have mentioned. Would need some tweaking to be like other jam bars, which is what I was looking for.
Hi Sheena! I just review this and we had the wrong pan size listed! I’m so sorry! A 13×18 rimmed baking sheet will work best.
Is there supposed to be some liquid in these besides the butter?? Mine are incredibly dry and not cohesive at all. We’ll probably have to add milk and eat them out of bowls. Also this quantity totally does not fit in an 8×8. What am I missing?
Hi Yvonne,
The jam also acts as a cohesive liquid on the oatmeal jam recipe. The pictures above are the recipe in a 8X8 pan. Be sure to double check your measurements to see if you misread something. 🙂
You are missing nothing. The recipe is for 9+ cups of ingredients. 2 cups of jam in an 8×8? 2 tsp of salt? These amounts are equivalent to 9×13 pan for every other oatmeal jam bar recipe I’ve looked at. (Still a lot of salt and definitely optional if you use salted butter and the cinnamon). I think the key to your cohesiveness issue is “Bars hold their shape exceptionally well if refrigerated.” So does a stick of butter.
This concept sounds delish and I want to try it but is an 8×8” dish appropriate? The volume of dry ingredients looks more like a 9×13” to me. Thanks, conni
I thought the same thing! I dumped everything except the 1 1/2 cup into my 8×8 and it filled the entire pan, so I switched to a slightly bigger dish, and scooped out more for the top
Do I reallllllly have to use whole grain flour? I have everything on hand except, that, however, I DO have all-purpose flour. Can I use all-purpose flour?
Shelsea, you do not have to use whole grain flour however it is possible that the finished recipe will be slightly different.
i have the same? I thought that may be possible.
To answer the above question – 16 tbsp is 1 cup.
My question is whether 2 tsp of salt is correct? I thought it seemed like a lot, so reduced it to 1 tsp and it still tasted very salty to me.
These were amazingly tasty, thank you, Tiffany! I cut each bar in 4, so instead of 9 large square bars I ended up with 36 treat size bars to go with my cuppa!
Is it really 16 tbsp butter? That’s 2 cups!?
2 sticks or 1 cup
Made these with whole grain oat flour and homemade lingonberry jam. So simple and absolutely delicious, will definitely be making them again.
That sounds delicious, Ave!!
Nice!
Is it a half cup of sugar?
YES! I’m so sorry about that, Arleen. We’ll get that fixed!
These look great for school snacks! Can’t wait to try them.
I hope you like them as much as we do, Kris!