Description
These Whole Grain Jam Squares are a wholesome and delicious treat, perfectly balancing the nutty flavors of whole grains, oats, and almonds with a sweet layer of your favorite fruit jam. Made with spelt or whole wheat flour, honey, and fragrant vanilla and almond extracts, they offer a nutritious and satisfying snack or dessert option that bakes up golden and tender.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (at room temperature)
- 1 large egg
- 1/2 cup honey
- 1 teaspoon quality pure vanilla extract
- 1 teaspoon quality pure almond extract
Dry Ingredients
- 1 1/2 cups spelt flour, einkorn, or whole wheat flour
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup old-fashioned oats
- 1/2 cup sliced almonds
Other
- 1/2 cup fruit jams of choice
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure the squares bake evenly and achieve a golden brown surface.
- Prepare baking dish: Line an 8×8 inch baking dish with parchment paper, leaving some overhang on the sides to easily lift the squares out after baking.
- Cream butter and honey: In a mixing bowl, beat the room temperature butter and honey together until the mixture is light and fluffy, which will help create a tender texture.
- Add egg and extracts: Mix in the large egg, vanilla extract, and almond extract to the butter mixture, combining thoroughly to distribute flavors evenly.
- Mix dry ingredients: In a separate bowl, whisk together the spelt flour, baking powder, ground cinnamon, and salt to ensure even leavening and spice distribution.
- Add oats and almonds: Stir the old-fashioned oats and sliced almonds into the dry mixture, adding texture and nuttiness to the squares.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen the baked goods.
- Layer batter and jam: Pour half of the batter evenly into the prepared baking dish. Then spread the fruit jam evenly over this base layer.
- Top with remaining batter: Dollop the remaining batter over the jam layer and gently spread it out with a spatula to cover the jam.
- Bake squares: Bake in the preheated oven for 25-30 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool in pan: Let the squares cool in the pan for about 10 minutes; this allows them to set and makes them easier to remove.
- Remove and cool completely: Using the parchment paper overhang, lift the squares out of the pan and place on a wire rack to cool completely before slicing into 12 squares.
Notes
- Use your favorite fruit jam like raspberry, strawberry, or apricot for varied flavors.
- You can substitute the spelt flour with whole wheat or einkorn flour for similar whole grain benefits.
- Ensure butter is at room temperature for easier mixing and better texture.
- The squares can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, omit the sliced almonds and add extra oats instead.
