- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Please enter the email you’re using for this account.
No Allergens specified
No Diets specified
1 cup canola oil
1 cup brown sugar
1 egg
1 tbsp vanilla extract
2 cups flour
2 cups rolled oats
2 tsp baking powder
1 jar rasberry jam
Method
1. Preheat oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper or spray with nonstick spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together oil, sugar, egg, and vanilla for 1-2 minutes, until light. (You can also mix this in a large bowl, using a wooden spoon, or in a food processor.)
3. Add flour, oats, baking powder, and almonds, if using. Mix together to form a crumbly mixture.
4. Reserve 1 cup of crumb mixture for topping. Press remaining mixture evenly into bottom of pan to form a base.
5. Spoon jam evenly over base, spreading it carefully so that base is not disturbed. Sprinkle with reserved crumbs.
6. Bake 30-35 minutes, or until golden.
7. Let cool for 15-20 minutes. Cut into long, narrow strips.
How Would You
Rate this recipe?
Reviews