• Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Recipe Index
  • About
  • Work with Me
  • Portfolio
  • Contact
  • FAQ
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

  • RECIPE INDEX
  • Season
    • Spring
    • Summer
    • Fall
    • Winter
  • Gluten-Free
    • Gluten-Free Desserts
    • Gluten-Free Savory
  • Breakfast
  • Appetizers
  • Dinner
  • Desserts

Gluten-Free Breakfast Oatmeal Jam Bars

August 14, 2019 by Sarah Menanix

  • Share
  • Tweet
  • Pin

Last updated on August 18th, 2019

Gluten-Free Breakfast Oatmeal Jam Bars

Healthy 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

Healthy 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. So far this year, I’ve made gluten-free pop tarts with strawberry jam, gluten-free matcha crepe cake, gluten-free almond flour pasta, and gluten-free blueberry cobbler. Now I’m making these healthy breakfast oatmeal jam bars with homemade berry chia jam 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 healthy 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 healthy 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 1/3 of your oat flour in a favorite recipe. 

Berry Crumble Bars

Berry Oatmeal Jam Bars

Oatmeal Jam Bars

Healthy Berry Crumble Bars

Without any refined sugar, I feel good about serving these healthy 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, keep the bars on the healthy side by looking for a jam without added refined sugar.

How to Make Chia Jam

Homemade berry chia jam is so easy and healthy 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.

More Gluten-Free Breakfast Recipes

  • Gluten-Free Pop Tarts
  • Carrot Cake Baked Oatmeal
  • Poppy Seed Almond Flour Muffins
  • Gluten-Free Chamomile Waffles
  • Gluten-Free Mexican Chocolate Muffins
  • Cinnamon Raisin Seed & Nut Bread
Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Breakfast Oatmeal Jam Bars

Yield: 1 8x8 pan, 12-16 bars
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Healthy 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!

Ingredients

Oat Crumble

  • ¾ cup + 1 tablespoon (98g) Bob's Red Mill Gluten-Free Oat Flour
  • ½ cup + 3 tablespoons (88g) Bob's Red Mill Sorghum Flour
  • 1 cup 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 cinnamon
  • 8 tablespoons melted butter
  • 3 tablespoons maple syrup
  • ½ teaspoon 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 maple syrup
  • 2 tablespoons chia seeds
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 375°F and line an 8x8 metal baking pan with parchment paper.
  2. In a medium bowl, whisk together oat flour, sorghum flour, oats, coconut sugar, baking powder, salt, and cinnamon.
  3. 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 2/3 of the crumble into the prepared baking pan and press down flat and even. Reserve remaining crumble for topping
  4. Bake crust for 13-15 minutes until it begins to turn golden brown.
  5. 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.
  6. Add chia seeds and lemon juice and cook for 1 more minute. Remove from heat and let cool slightly.
  7. When the crust base is ready, remove it from the oven and let it cool for 10 minutes while you finish the jam.
  8. Pour the warm jam over the par-baked crust and spread it into an even layer.
  9. Sprinkle remaining crumble in an even layer over the top of the jam, crumbling it into small pieces as you go.
  10. Bake for an additional 20 minutes, until topping turns golden brown.
  11. 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.
© Sarah Menanix
Cuisine: breakfast / Category: Brownies & Bars
  • Share
  • Tweet
  • Pin
instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!

Breakfast, Brownies & Bars, Desserts, Flour, Fruit, Gluten Free Desserts, Gluten-Free, Meal Type, Oat Flour, Season, Sorghum Flour, Special Diet, Summer, Vegetarian

Snixy Kitchen

SUBSCRIBE NOW

get free recipes straight to your inbox:

Previous Post: « Gluten-Free Dumpling Wrappers
Next Post: Gluten-Free Cream Puffs »

Reader Interactions

You may also enjoy:

Gluten-Free Cinnamon Buns with Cream Cheese Glaze
Gooey Gluten-Free Cinnamon Rolls
Gluten-Free Blueberry Cobbler with Oat Almond Flour Biscuits
Easy Gluten-Free Blueberry Cobbler
Best Gluten-Free Cookie Recipe
Gluten-Free Oatmeal Chocolate Chip Cookies
Rhubarb Raspberry Almond Tart
Gluten-Free Raspberry Rhubarb Almond Tart with Chai-Spices

Leave a Reply Cancel reply

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

Primary Sidebar

Sarah Menanix

I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell my life stories.

More about me ➤

STAY IN TOUCH

get new recipes to your inbox:

The Ultimate Guide to Matcha

Popular Posts

Gluten-Free Chocolate Pecan Shortbread Cookies

Gluten-Free Chocolate Pecan Shortbread Cookies

Gluten-Free Chocolate Chip Cookies

Chocolate Hazelnut Gluten-Free Slice & Bake Cookies

Pumpkin Gluten-Free Cinnamon Rolls

Gluten-Free Pumpkin Cookies with Walnuts

Gluten-Free Pumpkin Cookies with Walnuts

Gluten-free Matcha Cheesecake Frankenstein

Gluten-Free Matcha Cheesecake Frankensteins

Gluten-Free Pumpkin Cake with Salted Caramel Frosting

Gluten-Free Pumpkin Cake with Salted Caramel Frosting

KitchenAid Stand Mixer

Footer

FOLLOW ON INSTAGRAM

  • {Recipe} I’m a firm believer in DIY edible holiday gifts. Dark chocolate honey fig walnut truffles are my secret holiday weapon - made with plump flavorful Orchard Choice and Sun-Maid California Dried Figs (ad). They’re impressive and decadent, while secretly easy and healthy. Win-win. Better yet, pack the truffles in a gift basket with some homemade preschool art and it’s a win-win-win. • Get the recipe link in my profile! @ValleyFig #VFigFeed @sunmaid •
https://www.snixykitchen.com/dark-chocolate-honey-fig-walnut-truffles/
  • {Recipe} Gluten-free butternut squash gnocchi with sage brown butter – recipe below! This week, @OXO challenged a bunch of their blogger partners to make a warm winter meal using a butternut squash and their large y-peeler. I’ve been ignoring butternut this fall because I hate peeling it (you too??), but the new y-peeler makes it so much easier to peel. Also I’m moderately certain the peeler has magical powers. This butternut squash gnocchi marks the first (yes, THE FIRST) time my 16 month old toddler has voluntarily and emphatically eaten any of the vegetables I’ve served him. He ate his whole plate then went and stole his sister’s leftovers and ate that too. Then ate cauliflower the next night and hasn’t stopped on the vegetable kick! Head over to see what @hummingbirdhigh made with her butternut squash! #oxobetter #sponsored
•
Gluten-Free Butternut Squash Gnocchi
Serves 2-4
•
1¼ cups soft roasted butternut cubes, packed
1 cup + 2 Tbsp almond flour
½ cup + 1 Tbsp tapioca flour
¼ cup sweet rice flour
¼ cup fresh grated parmesan, plus more for garnish
½ tsp kosher salt
1 large egg, whisked
¼ cup unsalted butter
1 Tbsp olive oil
10 sage leaves
•
Whisk together almond flour, tapioca flour, sweet rice flour, parmesan, and salt. Use a ricer or potato masher to mash the butternut squash cubes until smooth. Add flour mixture to squash along with egg and mix to combine. Use your hands to form into a dough. Add up to 1 Tbsp more almond flour and tapioca flour as needed if dough is too soft. Dust well with tapioca flour.
Dust surface with tapioca flour. Divide into four pieces. Roll each piece unto a long rope, about 1-inch in diameter. Cut into 1-inch pieces and gently roll each piece along the tines of a fork and place on a baking sheet dusted with tapioca flour.
Melt butter in a skillet until hot. Add sage leaves and fry for 1-3 min, until crisp.
Bring pot of water to boil and working in batches, boil the gnocchi until it just floats to the top. Use a slotted spoon to transfer to skillet with butter and fry until browned on each side. Transfer to plate and serve topped with browned butter, grated parmesan cheese, and fried sage leaves.
  • {New} Gluten-free dairy-free pumpkin pie with cinnamon hazelnut crust. Hope whatever you’re doing for Thanksgiving, you’re with people you love doing something you love. For me that means staying up until midnight baking this pie - in a tart pan to maximize the crumbly shortbread crust to filling ratio! Get the recipe on the blog - link in profile! #pumpkinpie #dairyfree #thanksgivingdinner
•

https://www.snixykitchen.com/gluten-free-dairy-free-pumpkin-pie/
  • {New} Arugula apple salad with roasted shallot and garlic vinaigrette (aka magic salad sauce). I walked a plate of this salad down the hall to our contractor last week and a few days later her told me he looked for the recipe to make it and was disappointed it wasn’t up yet. THAT’S HOW GOOD IT IS. Made in partnership with @safeway (ad) with inspiration from our @cobramestateusa tour last month, this is a showstopper salad bound to be the talk of the table! Get the recipe link in my profile and all the ingredients at Safeway! #swybloggertour.
  • As I grabbed a pear to slice up for my breakfast, I asked Zoella if she wanted one too. Nope. But as soon as I was done slicing the pear, she asked for a pear, of course. So I gave her mine and got another. Then she asked for pear pie. And, well, here we are. This vanilla bean pear persimmon pie is my favorite fall pie for any reason. Get the recipe link in my profile!
• 
https://www.snixykitchen.com/vanilla-bean-pear-persimmon-pie/
  • {New} A vegan gluten-free stuffing everyone at the table can enjoy! I’m a stuffing snob with strict expectations for texture – it’s gotta be moist, but not soggy, with a crisp toasted layer on top. And for that you have to start with a great bread – here I’ve used @littlenorthernbakehouse’s plant-based GF Seeds & Grains loaf that’s nutrient-rich and hearty (ad). Loaded with mushrooms, pears, and topped with toasted seeds & grains, this recipe lacks nothing in flavor or texture, sure to win over meat-eaters and vegetarians alike. Get the recipe link in my profile!
•
•
•
https://www.snixykitchen.com/vegan-gluten-free-stuffing/
  • Concord grapes are high maintenance but worth the effort. 🍇🍐This gluten-free rosemary pear concord grape galette bursts with the classic grape candy brightness (but without the artificial edge😂) and I crave it every fall. Get the recipe link in my profile!
•

https://www.snixykitchen.com/rosemary-pear-concord-grape-galette/
  • {New} I’m pouring out my heart into a pan of freshly baked gluten-free cinnamon rolls. Because apparently I’m not allowed to tell my threenager I love her anymore 😳😭. On the way to school this morning, I told her, “You know how much I love you? I love you to the moon and back!” And in her most annoyed tone ever she sassed back, “ I already know that because you tell me all the time! Stop telling me - I just know that mom!” • Find the recipe link in my profile for these tender fluffy cinnamon buns with gooey filling. Everything you love about classic cinnamon rolls but with nutritious, flavorful gluten-free flours! #cinnamonrolls •
•

https://www.snixykitchen.com/gooey-gluten-free-cinnamon-rolls/

SEARCH

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Meet Sarah
  • Contact
  • FAQ
  • Recipes

ALL CONTENT & IMAGES Copyright © 2019 Snixy Kitchen
privacy policy | disclosure