These marmalade bars made with Scottish oats are so incredibly easy to make and they make a delicious snack for all the family. My kids love them and they travel well to school or to work.
You can watch the full recipe in my video below or print out the recipe at the bottom of this recipe page. Enjoy!
These bars are made with some lovely Scottish oats and marmalade. They are so easy to make and you can mix up the filling by using different jams. You could even try using a lower sugar content jam to create a healthier snack.
If you like the sound of this recipe then why not try some of The Wee Larders other home baking below. I love these delicious Rhubarb crumble bars made in a similiar way or why not try these super easy butterscotch scone swirls as a tasty treat.
Tips for making this recipe:
- Don’t like marmalade? Why not try using your favourite jam or low sugar content jam in the middle layer instead of the marmalade to change things up a bit.
- Make a big batch and eat them all week. They store well in an airtight container and travel well wrapped in some beeswax or some greaseproof paper.
- Change up the shape. Cut them into rectangles rather than squares or you could even press into a round tart style tray instead of a square one and cut them into triangles.
- You could also experiment with these using a stewed fruit filling. I haven’t tried it but my guess is you could make them in a similiar way to the rhubarb bars above.
- As an extra option you could also drizzle over a wee bit of icing too.
Marmalade Oat Bars
- 200 g Scottish Rolled Oats
- 135 g White Flour Spelt or other
- pinch of Sea Salt
- 1 Zest of Orange
- 100 ml Maple Syrup
- 1 1/2 tsp Vanilla Extract
- 2 tbsp Rapeseed oil or other oil
- Butter to grease tin
- 1 Medium sized Jar of Marmalade
- Preheat the oven to 160c (fan) and grease a med brownie tin.
- Add the oats, flour, salt and zest of 1 orange to a large mixing bowl.
- Pour in the maple syrup, vanilla and oil and mix to form a loose dough but one that holds together in your hands when squeezed.
- Add a little more maple syrup if it is too dry.
- Press 3/4 of the oat mixture into the bottom of the greased tray and flatten down with your hands.
- Add a layer of marmalade about 1cm thick and sprinkle all of the remaining oat mixture on the top and press down lightly with your hands.
- Bake for 30 minutes and leave to cool completely on a wire rack. Transfer to the fridge to chill until cold througout.
- Slice carefully into squares and set aside on a plate to serve.