I’ve baked these with that trusty gluten-free flour mix I swear by as well as regular all-purpose flour and the results were indistinguishable to the tasters.


  • 1 ½ cups flour
  • ½ cup regular rolled oats
  • ½ cup sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) butter, cut in 8 pieces
  • ¼ cup + 2 T olive oil
  • another 1/3 cup regular rolled oats
  • optionally, 1/3 c slivered almonds
  • 1 cup apple lemon jam (see below), or 1 c apricot or raspberry or strawberry jam, mixed with ¼ c lemon juice and the finely grated zest of the lemon


1. Heat the oven to 350 and, using two narrow sheets of parchment laid in a +, line a 9x 9 or 10 x 10 baking pan.
2. In the bowl of a food processor, briefly pulse together the flour, the first measure of oats, sugar and salt.
3. Pulse the butter into this mixture until it is crumbly, then add the olive oil and pulse just to combine.
4. Take 2/3 of this mixture and pat it firmly into the prepared baking pan.
5. Bake 15 to 20 minutes until just golden at edges and set in the center, and remove to a rack to cool and settle for about 15 minutes.
6. By hand, mix the other 1/3 cup oats, and the almonds if you are using them, into the remaining dough mixture.
7. Spread the jam evenly over the partially cooled crust. Using your hands, squeeze and clump the loose mixture together, and coarsely crumble it into an even layer on top of the jam, covering it completely.
8. mind the edges as you crumble–spread it evenly so no jam peeks out Return to the oven and bake another 35-40 minutes, until golden on top. It will still look quite soft, and you will wonder if I am pulling a fast one on you. But it firms as it sits (if only we all could!) and once it is entirely cool, you can use the parchment to lift it out of the pan and cut it into neat squares.

Baked Goods, Dessert
MacGourmet downloadLemon Oaty Bars. To import, drag image to your MacGourmet recipe box.