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Plum Oatmeal Bars

These rustic plum oatmeal bars feature a buttery oat base, jammy plum filling, and crunchy crumble top, making them perfect for brunch, lunchboxes, or dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9 squares
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base and Topping
  • 2 cups old fashioned rolled oats (not instant) Quick oats will make a softer crumb.
  • 1 cup all-purpose flour Substitute 1:1 with gluten-free flour for GF.
  • 1/2 cup granulated white sugar Provides brightness.
  • 1/2 cup brown sugar, packed Adds molasses notes and chew.
  • 1 teaspoon baking powder Lightens the crumb slightly.
  • 1 teaspoon ground cinnamon Optional warm spice.
  • 1/2 teaspoon kosher salt Balances sweetness.
  • 1 cup melted unsalted butter Use melted coconut oil for a dairy-free version.
  • 1 teaspoon vanilla extract Rounds flavor.
Filling
  • 6 plums, pitted and cut into ~1-inch pieces Ripe but slightly firm is best.
  • 1 tablespoon cornstarch Thickens fruit juices as it bakes.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a 9 x 9-inch square pan with parchment paper, leaving an overhang on two sides. Lightly mist the parchment with nonstick spray.
  2. In a large bowl, whisk together oats, flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt until well combined.
  3. Pour in melted butter and vanilla. Stir with a sturdy spoon until the mixture is crumbly and holds together when pressed.
  4. Reserve half of the oat mixture for the topping. Press the other half firmly into the bottom of the prepared pan. Bake for 10-12 minutes until edges just begin to turn golden.
  5. While the crust bakes, chop plums into ~1-inch pieces and toss with cornstarch until evenly coated.
  6. Spread plums over the warm par-baked crust in an even layer and crumble the reserved oat mixture over the top.
Baking
  1. Return pan to oven and bake for 30-40 minutes until topping is light golden and juices bubble slightly at the edges.
  2. Remove from oven and cool completely on a rack. Refrigerate for at least 1 hour to firm up for clean slicing.
Serving
  1. Use the parchment overhang to lift the slab from the pan. Cut into squares and serve chilled or at room temperature.

Notes

Store in an airtight container for up to 5 days in the refrigerator or freeze individual squares for up to 3 months. To reheat, warm in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 6-8 minutes.