Remember how I used half a box of vanilla cake mix to make a small batch of cupcake sliders? Well, since I had the other half on hand, I went looking for a recipe to use it in– it was just kismet that we also had several jars of our Juneberry Jam in the refrigerator, which inspired me to make jam-oatmeal bars!
This recipe couldn’t be easier, and it’s very kid-friendly since there’s no special equipment needed! My daughter and I had it mixed up and in the pan in five minutes flat, and they turned out fine– a bit sweeter than I generally like due to the sugar in the cake mix, but the kids liked them. Definitely something that’s easy to whip up on short notice from pantry staples– you can double it to use up a whole box of cake mix and make a 9×13″ pan of bars!
Juneberry Jam Bars
1/2 box vanilla cake mix
1 1/2 cups quick oats (old fashioned works in a pinch but they’re a bit tougher to chew)
6 tbs. butter, melted
1/2 tsp. salt
6 oz. jam (we used homemade juneberry)
1 tbs. water (optional, if your jam is very thick)
- Preheat oven to 375 degrees F and line an 8×8″ or 9×9″ square pan with parchment.
- In a bowl, combine cake mix, oats, and salt.
- Add melted butter and stir to form a crumbly dough.
- Press a little more than half the dough into the bottom of your prepared pan.
- Spread with jam, avoiding the outer 1/4″. If necessary, add water to your jam to loosen it enough to spread.
- Crumble remaining dough over the top of the jam and gently press into the surface.
- Bake about 20-25 minutes, until the dough on top is golden-brown.
- Let cool completely before slicing.