• Email
  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Recipe Filter
    • Recipe Index
  • About
    • About Me
    • Work with Me
    • Portfolio
    • FAQ
  • Subscribe
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Snixy Kitchen logo
menu icon
go to homepage
search icon
Homepage link
  • Recipe Filter
  • Recipe Index
  • About
  • Portfolio
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home / Recipes / Gluten-Free Flour

    Gluten-Free Breakfast Oatmeal Jam Bars

    Modified: Jan 23, 2025 · Published: August 14, 2019 by Sarah Menanix · This post may contain affiliate links

    4.83 from 29 reviews

    • Share
    • Tweet
    JUMP TO RECIPE
    Gluten-Free Breakfast Oatmeal Jam Bars

    Breakfast oatmeal jam bars filled with homemade berry chia jam or your favorite store-bought jam. Sweetened with only a hint of coconut sugar and maple syrup. These cozy berry crumble bars are made with whole grain oat flour, mildly sweet sorghum flour, and rolled oats!

    Gluten-Free Breakfast Oatmeal Jam Bars

    This post is sponsored by Bob’s Red Mill, a year-long partner of Snixy Kitchen

    Zoella starts preschool next week and she can barely contain her excitement. Once a day for a couple of weeks this summer, she asked me to measure how tall she was on the wall. A week into this routine, she inquired, "Am I big enough yet?"

    Me: "For what?"

    Zo: "To go to my big girl school." 

    She'd been checking. Every single day for two weeks. She can't wait to grow up.

    Gluten-Free Oat Bars with Chia Jam

    Breakfast Oat Bars 

    Over the past two weeks Zoella's also naturally transitioned from waking up early to sleeping in (I'VE BEEN WAITING FOR THIS DAY!). The problem is, her preschool has a hard start time earlier than she ever goes to daycare. Yesterday. Lucas tried to wake her by abruptly opening the black out curtains and pulling off the covers, with a full volume "time to get up!" Guess how that went? She was grumpy and late, that's how.

    She's fully taken after me in the morning: we need slow gentle wake-ups, preferably with our morning drink ready (steamed milk for her, matcha for me). Best not talk to either of us for at least 20 minutes. But let's be real: I have two kids under 4, that's not how mornings go. Usually there's lots of rushing and short tempers (for both of us).

    So I'm on a mission to make wake-ups as smooth as possible, and my plan starts with these gluten-free breakfast oatmeal jam bars with homemade berry chia jam. She perked right up when woken with, "do you want a fruit cookie bar for breakfast?" Mom: 1, Grumpy Morning Monster: 0.

    These gluten-free breakfast oatmeal jam bars are the fifth recipe in a year-long partnership with Bob’s Red Mill to mark the beginning of back-to-school season!

    Gluten-Free Oat Bars
    Gluten-Free Oat Jam Bars
    Gluten-Free Breakfast Bars with Chia Jam

    Gluten-Free Breakfast Bars

    As tempting as it is to fold chopped nuts into the crumble, I've made these berry crumble bars nut-free so I can send them as a treat in Zoella's lunchbox. Her new preschool is nut-free, so I've been working on developing some hearty breakfast and snack recipes. 

    The base and crumble for these gluten-free breakfast bars uses a combination of Bob's Red Mill gluten-free oat flour, sorghum flour, and gluten-free rolled oats. As a pair, oat and sorghum give the bars a lightly sweetened wholesome cookie flavor with a bit of depth. 

    Sorghum is a new-to-me flour in gluten-free baking, recommended to me by my friend Amanda who uses it often in gluten-free baking. She describes it as slightly sweet with a fine texture that's a little bit cakey. I've now gone through three bags, working it into various recipes over the past two weeks. 

    Sorghum flour pairs beautifully with breakfast treats, offering warmth and cozy sweetness to your baked goods. Use interchangeably with millet flour or to sub it in for ⅓ of your oat flour in a favorite recipe. 

    Berry Crumble Bars
    Berry Oatmeal Jam Bars
    Oatmeal Jam Bars

    Refined Sugar-Free

    Without any refined sugar, I feel good about serving these berry crumble bars to my kids for breakfast. I've only lightly sweetened the bars with a combination of coconut sugar and maple syrup. The natural sugars in the berries and subtle sweetness of sorghum and oat flour drive the flavor.

    For these bars, I used a homemade berry chia jam, but I also tested them with store-bought jam. If you're opting for store-bought jam, look for a jam without added refined sugar.

    How to Make Chia Jam

    Homemade berry chia jam is so easy to make. Cook berries - fresh or frozen - with a splash of maple syrup until they thicken and break down. Then add chia seeds and a splash of lemon juice. The jam will thicken up as it cools, but you can spread it onto these bars warm off the stove. Here I've used a combination of raspberries, blackberries, and blueberries, but the method will work with just a single favorite berry type.

    If you don't love the slightly crunchy texture of chia seeds, you can also opt to grind up the chia seeds in a coffee grinder before adding them to the berry compote. 

    Berry Crumble Bars
    Gluten-Free Breakfast Oatmeal Jam Bars
    Breakfast Crumble Bars
    Gluten-Free Breakfast Bars with Chia Jam
    Gluten-Free Oat Bars with Chia Jam

    Oatmeal Jam Bars

    With the combination of oat and sorghum flour, these oatmeal jam bars are soft and crumbly, while the berry jam adds a subtle chewiness. When warmed up, the jammy berries add more softness and chew to the crumble. Served cold, the crumble firms up like snappy shortbread.

    However you prefer to eat them, these breakfast oatmeal jam bars are the perfect way to perk up your morning.

    Recipe

    Gluten-Free Breakfast Oatmeal Jam Bars

    Gluten-Free Breakfast Oatmeal Jam Bars

    yields: 12 -16 bars, 8x8 pant
    prep time: 20 minutes mins
    cook time: 35 minutes mins
    total time: 55 minutes mins
    Breakfast oatmeal jam bars filled with homemade berry chia jam or your favorite store-bought jam. Sweetened with only a hint of coconut sugar and maple syrup. These cozy berry crumble bars are made with whole grain oat flour, mildly sweet sorghum flour, and rolled oats!
    4.83 from 29 reviews
    PRINT PIN SAVESaved!

    Ingredients

    Oat Crumble
    • ¾ cup + 2½ tablespoons (98 g) Bob's Red Mill gluten-free oat flour
    • ½ cup + 3 tablespoons (88 g) Bob's Red Mill sorghum flour
    • 1 cup (100 g) Bob's Red Mill gluten-free old-fashioned rolled oats
    • ¼ cup Bob's Red Mill coconut sugar
    • 1¾ teaspoon baking power
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground cinnamon
    • 8 tablespoons unsalted butter, melted
    • 3 tablespoons pure maple syrup
    • ½ teaspoon pure vanilla extract
    • 1 cup berry chia jam or store-bought jam
    Berry Chia Jam
    • 2 cups mixed berries, fresh or frozen (I used a combination of raspberry, blackberry, and blueberry, but feel free to use a single berry if you prefer!)
    • 1 tablespoon pure maple syrup
    • 2 tablespoons chia seeds
    • 1 tablespoon freshly squeezed lemon juice
    Prevent your screen from going dark

    INSTRUCTIONS

    • Preheat oven to 375°F and line an 8x8 metal baking pan with parchment paper.
    • In a medium bowl, whisk together oat flour, sorghum flour, oats, coconut sugar, baking powder, salt, and cinnamon.
    • Pour melted butter, maple syrup, and vanilla over the top and mix it together with a rubber spatula until evenly moistened and the shaggy dough sticks together when pinched. Dump ⅔ of the crumble into the prepared baking pan and press down flat and even. Reserve remaining crumble for topping
    • Bake crust for 13-15 minutes until it begins to turn golden brown.
    • Meanwhile, prepare the chia jam. Combine the berries and maple syrup in a small saucepan over medium-high heat. Cook, stirring occasionally, until it begins to bubble. Reduce heat to medium low, and cook, breaking up the berries on the side of the pan with your wooden spoon as you stir. Cook for an additional 10-12 minutes until it's thickened quite a bit.
    • Add chia seeds and lemon juice and cook for 1 more minute. Remove from heat and let cool slightly.
    • When the crust base is ready, remove it from the oven and let it cool for 10 minutes while you finish the jam.
    • Pour the warm jam over the par-baked crust and spread it into an even layer.
    • Sprinkle remaining crumble in an even layer over the top of the jam, crumbling it into small pieces as you go.
    • Bake for an additional 20 minutes, until topping turns golden brown.
    • Let cool in the pan for at least 30 minutes before using the parchment paper to slice and serve (speed up this cooling by popping it in the fridge on a wire rack!). Store in an airtight container in the fridge for up to a week and serve cold, room temperature, or warm them in the microwave.
    instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!
    • Share
    • Tweet
    Snixy Kitchen

    SUBSCRIBE NOW

    get free recipes straight to your inbox:

    Reader Interactions

    You may also enjoy:

    Gluten-Free Blueberry Crisp
    Super Easy Gluten-Free Blueberry Crisp
    Gluten-Free Lemon Blueberry Cake
    Bright & Moist Gluten-Free Lemon Blueberry Cake
    Gluten-Free Waffles
    Fluffy Oat Flour Gluten-Free Waffles
    Gluten-Free Pumpkin Muffins
    Gluten-Free Pumpkin Muffins

    15 Comments

      4.83 from 29 votes (28 ratings without comment)

      Comment & Rate Cancel reply

      Your comments, reviews and questions make my day! If you love this recipe, please rate it when you leave a comment. These star ratings help others discover my recipes. Thank you for your support and being part of this community!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. JSH -

      April 03, 2025 at 2:50 pm

      Do I need to purchase a metal baking pan for this or will it work fine in my Pyrex?

      Reply
      • Sarah Menanix -

        April 03, 2025 at 3:28 pm

        You should be able to bake it in your pyrex, but note that the glass tends to retain heat more, so you may find uneven baking and/or over-browning with glass, so pay close attention to your bake time - you may need to shorten it with a glass pan!

        Reply
    2. Bee -

      May 17, 2023 at 11:25 am

      I followed the recipe exactly using gram measurements
      The dough was way too crumbly like it needed less flour or more butter. Those who subbed in almond flour had the benefit of extra fat in the flour.

      Reply
      • Sarah Menanix -

        May 17, 2023 at 12:28 pm

        They definitely shouldn't be crumbly! I make these every month for my son's preschool. Did you use Bob's Red Mill brand flours? I notice that different brands can behave differently in baked goods, so that could be one of the reasons?

        Reply
    3. Sarah -

      February 27, 2023 at 7:22 am

      These are delicious! I used almond flour in place of sorghum, and regular brown sugar instead of coconut sugar, because that's what I had on hand. I had to use a 9x9 tho because I don't own an 8x8. Still good..but thinner. Will be making again!!

      Reply
    4. Amy Popham -

      May 15, 2022 at 5:47 am

      Can these bars be made and frozen?

      Reply
      • Sarah Menanix -

        June 16, 2022 at 1:16 am

        Yes! Slice them and freeze them on a baking sheet before transferring them to an airtight container or bag. Defrost at room temperature or in the microwave before eating.

        Reply
    5. Lisa Feller -

      December 23, 2021 at 6:23 pm

      We love this bars so much and this is the second year we have baked them for Christmas Eve brunch! Even those in our family who are not gluten free or vegan enjoy them. I have used fresh berries and a combo or fresh/frozen, and the jam always turns out delicious. Thank you so much for this keeper of a recipe!

      Reply
    6. Tina -

      June 07, 2021 at 9:35 am

      This was awesome for my husband with multiple allergies. I used almond flour and regular sugar. Thank you for this delicious recipe 😊

      Reply
    7. Charlynn -

      February 28, 2021 at 11:50 am

      Look good! Is there a good substitute for the sorghum flour? I'd love to not buy yet another kind of flour.

      Reply
      • Sarah Menanix -

        February 28, 2021 at 12:04 pm

        While I haven't tested it, I think you could make the bars substituting the sorghum flour with additional oat flour. It might get a bit softer/fluffier, but that's what I would do. I also think it might work to substitute with almond flour or Bob's Red Mill's 1-to-1 GF flour. I haven't tried any of these substitutions, so I can't say whether you'd have to adjust other ingredients, but bars are pretty forgiving (unlike cookies or cake), so I think they'd work!

        Reply
    8. Gwen Matthewson -

      May 19, 2020 at 3:10 am

      Hi definitely going to try your recipes they look delicious. My sister and myself are gluten sensitive so would love to try your recipes especially the oatmeal jam bars.

      Reply
    9. Kelly -

      February 17, 2020 at 6:19 am

      Hi, this looks wonderful. My son can't take dairy though and vegan butter is not easily available where I am. Can u advise on the amount to substitute with maybe olive oil? Thanks!

      Reply
      • Sarah Menanix -

        February 18, 2020 at 10:09 am

        Hm - I don't think olive oil will work, but I might try replacing with the same amount of refined coconut oil, firm but room temperature. Hope this helps!

        Reply
    10. Nancy Stern -

      August 21, 2019 at 5:14 pm

      5 stars
      Beyond delicious. I could eat these every morning and truth be known............noon and night as well!

      Reply

    Primary Sidebar

    Sarah Menanix

    I’m Sarah (aka Snix)! Here you'll find gluten-free recipes - from classic staples to special occasion desserts to everyday dinners.

    More about me ➤

    Trending Recipes

    • Gluten-Free Dumpling Wrappers
      Gluten-Free Dumpling Wrappers
    • Matcha Mochi Cake
      Matcha Mochi Cake
    • Gluten-Free Cassava Flour Tortillas
      Gluten-Free Cassava Flour Tortillas
    • Parmesan Roasted Cauliflower and Chicken Sheet Pan Dinner
      Parmesan Roasted Cauliflower and Chicken Sheet Pan Dinner
    The Ultimate Guide to Matcha Green Tea: What is Matcha?

    Gluten-Free Staples

    • The Best Gluten-Free Pizza Crust Recipe
      Gluten-Free Pizza Crust, Brazilian Cheese Bread Style
    • Gluten-Free Soft Pretzels
      The BEST Gluten-Free Soft Pretzels
    • Gluten-Free Almond Flour Pasta
      Gluten-Free Almond Flour Pasta
    • The BEST Gluten-free Classic Chocolate Layer Cake with Ombre Hibiscus Cream Cheese Frosting
      Favorite Gluten-free Chocolate Cake with Hibiscus Frosting

    Footer

    ⬆ back to top

    • Subscribe
    • About
    • Contact
    • Work with me
    • FAQ
    • Recipes

    Privacy Policy | Disclosure

    All content & images © 2025 Snixy Kitchen

    Rate This Recipe

    Your vote:




    To submit your rating, please write a short comment about the recipe! Click the button to confirm your rating.

    (Note: Your email will NOT appear publicly)

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.