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BREAKFAST

Breakfast Jam Bars

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Jen Barney of Meringue Bakery & Cafe joined Mike on Thursday, July 2nd to share these lovely breakfast bars. She also offered up recipes for chocolate marshmallows and yogurt tart!

YIELD: 16 BARS

2 CUPS ROLLED OATS

4 OUNCES OF WHEAT FLOUR

4 OUNCES OF ALL-PURPOSE FLOUR

6.5 OUNCES OF BROWN SUGAR

2 TABLESPOONS FLAX

½ TEASPOON SALT

6 OUNCES MELTED BUTTER

4 CUPS OF FRUIT COMPOTE OR FREEZER JAM

METHOD:

IN A LARGE BOWL – MIX ALL OF THE DRY INGREDIENTS: ROLLED OATS, WHEAT FLOUR, AP FLOUR, BROWN SUGAR, FLAX, AND SALT.

WITH A FORK TOSS IN THE MELTED BUTTER UNTIL THE MIXTURE COMBINES. DIVID THIS AMOUNT INTO ABOUT 60% IN ONE BOWL AND 40% IN ANOTHER.

INA ¼ SHEET PAN (NO NEED TO BUTTER OR LINE) PRESS IN 60% OF THE DOUGH UNTIL IT IS EVENLY SPREAD OUT OVER THE PAN. THEN, SPREAD OUT YOUR COMPOTE OVER DOUGH. TO FINISH, TAKE THE REMAINING DOUGH AND CRUMBLE IT OVER THE TOP.

BAKE AT 350^F UNTIL THE JAM IN THE CENTER STARTS TO BOIL.

ALLOW TO COOL TO ROOM TEMPERATURE. I LIKE TO THROW MINE IN THE FREEZER UNTIL THEY ARE REALLY COLD. THEN I INSERT THEM OUT ONTO A CUTTING BOARD AND CUT THEM WHILE THEY ARE STILL COLD. THIS MAKES THE CUTS CLEANER. HOWEVER, YOU CAN EAT THEM HOWEVER YOU WANT TO. THEY ARE DELICIOUS AND YOU DESERVE IT!

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