Jammy Oat Bars
These jammy oat bars are delicious, a flapjack with a jam layer. A raspberry flapjack is my favourite, with homemade raspberry jam. They obviously are sweet, but maybe not as sweet as the name suggests. I have updated the quantity of sugar in line with current thinking and reduced it by half. They are in the week three meal planner as a breakfast and a cake and bake. Just cut them to the size you like. The silicone cake ‘tin’ I use measures 9″/23cm square and I cut it into 9, making each piece 6p. Cut them to whatever size you like to eat them
130g sr flour 45p/1.5kg, 4p
90g sugar 88p/1kg, 8p
130ml veg oil £1.25/1 litre, 16p
250g oats 75p/kg, 19p
150g jam 30p/450g, 10p
a pinch of salt
Total cost 57p. Cost per piece (9) 6p
Mix everything except the jam together. Grease your tin if not using silicone. Spoon half the mixture into your baking tin and press well down with a spoon. Spread over the jam, Spoon in the remaining half of mix and press well down again.
Bake at 180C/160C fan/gas 4 for 20 minutes
Delectable! I love oaty things anyway, and these are very moreish. They feel like eating cake for breakfast, but with all those oats, I’m hoping they’re not too bad!
You could add vanilla to this mix, or cinnamon, mixed spice or ginger
A layer of dried fruit would work, sultanas, chopped dried apple, dates or figs. I would put the dried fruit in a pan, add a good splash of water, and cook it down to a pulp.
If you have apples or pears from the garden, cook some down to a thick puree and use that
At Christmas time, a layer of mincemeat instead of jam would make a festive bake
If you prefer savoury flavours to sweet ones, all sorts of options would be easy to make too. A good layer of caramelised onions; buttery mashed carrot or parsnip; add sweet chilli sauce or my favourite Pataks aubergine pickle to the oats; or garlic, chilli and ginger; or 2 or 3 tblsps of a Pataks curry paste. How about actual leftover curry in the middle!
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