Harvest Oat and Fruit Jam Bars marry the rustic heartiness of oats with nature’s sweetest offerings. The base, crafted from rolled oats, oat flour, and coconut shavings, is spiced with vanilla, cinnamon, and cardamom for warmth. Eggs and pumpkin purée bind the mixture into a pliable dough that’s pressed two-thirds into the pan. The filling features mashed banana, diced apples and pear, golden raisins, tart cranberries, and chia seeds for texture and nutrition, alongside finely chopped walnuts for crunch. A generous brush of sea buckthorn jam sweetens and brightens the middle. The remaining oat dough is crumbled or pressed atop, then sprinkled with cane sugar for a glistening, crisp top. Baked at 180 °C until golden, these bars boast a tender, cake-like crumb on the bottom, a gooey fruit pocket, and a crunchy topping. Fresh citrus—lemon or grapefruit—and a cup of black tea infused with sea buckthorn complete this harvest-inspired treat, capturing the season’s bounty in every bite.

Preparation, Cook, and Total Times

Prep Time: 30 minutes
Cook Time: 45 minutes
Cooling & Finishing: 15 minutes
Total Time: 1 hour 30 minutes

YIELD & CUISINE

Yield: 16 medium bars
Cuisine: Modern European–inspired bake

A Full List of Ingredients

– 100 g rolled oats
– 50 g oat flour (or ground oats)
– 30 g unsweetened coconut shavings
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– ½ tsp ground cardamom
– 1 tsp baking powder
– 1 medium ripe banana, mashed (~120 g)
– 100 g pumpkin purée (canned or homemade)
– 50 g golden raisins
– 50 g dried cranberries
– 20 g chia seeds
– 2 large eggs, beaten
– 1 tsp lemon zest (zest of ½ lemon)
– 2 Tbsp cane sugar (for topping)
– 2 Tbsp sea buckthorn jam
– 2 Tbsp melted butter or neutral oil (for greasing)
– 1 Tbsp cane sugar (for dough, optional)

Fruit Layer Add-ins:
– 2 apples (about 250 g), peeled, cored, and finely diced
– 1 pear (about 200 g), peeled and finely diced
– 50 g chopped walnuts

Optional Citrus and Tea Serve:
– 1 grapefruit, segmented or juiced
– 1 tsp black tea leaves + sea buckthorn syrup or berries

Step-by-Step Cooking Directions

1. 1. Preheat your oven to 180 °C (350 °F). Line a 20×20 cm square baking pan with parchment paper, leaving a 5 cm overhang on two sides for easy removal.

   2. In a large mixing bowl, combine 100 g rolled oats, 50 g oat flour, 30 g coconut shavings, baking powder, 1 tsp cinnamon, ½ tsp cardamom, and a pinch of salt. Stir in 1 Tbsp cane sugar if using.

   3. In a separate bowl, whisk 2 eggs with vanilla extract and lemon zest. Add mashed banana and pumpkin purée; whisk until smooth.

1. 1. Pour the wet mixture into the dry ingredients, stirring gently until a sticky dough forms. Fold in 20 g chia seeds.

   2. Reserve one-third of this dough, then press the remaining two-thirds evenly into the bottom of the prepared pan, creating a uniform base.

   3. In a medium bowl, toss diced apples, pear, 50 g raisins, 50 g cranberries, and 50 g chopped walnuts. Evenly sprinkle this fruit-nut mixture over the pressed crust.

1. 1. Warm 2 Tbsp sea buckthorn jam with a teaspoon of water until fluid (microwave 15 seconds or stovetop), then brush or dollop over the fruit layer.

   2. Crumble the reserved one-third dough over the top, distributing bits evenly to cover most fruit.

   3. Lightly sprinkle 2 Tbsp cane sugar across the top for a sparkling finish.

1. 1. Bake on the center rack for 45 minutes, rotating halfway, until the top is golden brown and the center is set.

   2. Remove from oven and allow to cool in pan 15 minutes. Using parchment overhang, lift the bars onto a cutting board and cool completely before slicing into 16 bars.

   3. For serving, segment or juice a grapefruit and brew black tea with a teaspoon of sea buckthorn syrup or a handful of berries for a matching beverage.

Nutritional Information

Per bar (1/16): Calories 180 kcal; Protein 4 g; Carbs 28 g; Fat 6 g; Fiber 4 g; Sugar 15 g; Sodium 90 mg.

The Origins and Popularity of the Recipe

Baked fruit and oat bars have roots in European tea-time traditions, adapted by home bakers seeking healthier sweets. Pumpkin purée and bananas add natural moisture and sweetness, reflecting North American autumnal flavors, while sea buckthorn—used in Northern European and Baltic cuisines—provides a unique tartness. The blend of oatmeal and fruit appeals to modern health-conscious eaters and spreads rapidly on social media for its photogenic layers and ease of customization.

Reasons Why You’ll Love the Recipe

• Natural sweetness from banana, pumpkin, and jam minimizes refined sugar.
• Texture contrast: chewy oats, tender fruit, crunchy nuts.
• One-bowl ease: minimal dishes, straightforward assembly.
• Make-ahead: bars keep 5 days refrigerated or 2 months frozen.
• Kid-friendly: colorful fruit and jam pocket draws young eaters.

Health Benefits

Oats deliver soluble fiber (beta-glucan) for heart health and satiety. Pumpkin and banana contribute vitamins A and C, plus potassium. Chia seeds add omega-3 and fiber. Nuts boost protein and healthy fats, while modest sugar keeps sweetness balanced.

Serving Suggestions

Enjoy bars for breakfast with Greek yogurt and fresh berries. Serve as an afternoon snack with tea (black, green, or herbal). Pair with mild cheese and nuts on a grazing board. For dessert, warm bars briefly and top with vanilla ice cream or whipped cream.

Common Mistakes to Avoid

– Skipping moisture removal: Failing to salt/drain zucchini (if added) or over-ripe banana can yield soggy bars.
– Uneven layers: Press crust firmly and distribute filling evenly.
– Underbaking: Check center is set; bars firm up as they cool.
– Overfilling pan: Leave slight gap to prevent spillage.

Pairing Recommendations

– Wine: Off-dry Riesling or Moscato complements sweet-tart jam.
– Beer: Belgian wheat ale or light lager.
– Non-alcoholic: Sparkling water with citrus slices or iced sea buckthorn tea.

Cooking Tips

– Use ripe bananas for maximum sweetness and moisture.
– Chill bars 30 minutes in fridge before slicing for cleaner cuts.
– Line pan with parchment for easy removal and tidy edges.
– Rotate pan halfway for even browning.

Variations to Try

– Substitute apples/pear with diced peaches or plums in summer.
– Swap sea buckthorn jam with raspberry or apricot preserves.
– Add chopped dark chocolate to filling for indulgence.
– Stir in ground flaxseed or hemp hearts for extra nutrition.
– Use almond flour or gluten-free oats for GF version.

Similar Recipes to Try

– Blueberry Oat Breakfast Bars
– Apple-Cranberry Crumble Bars
– Banana-Coconut Loaf Cake
– Pumpkin-Spice Muffins
– Cherry-Almond Granola Bars

Ingredient Spotlight

Sea Buckthorn: A tart, vitamin C–rich berry native to Europe and Asia. Its vibrant orange jam cuts through sweetness, adding a unique, tangy note that brightens each bite.

Conclusion

Harvest Oat and Fruit Jam Bars celebrate seasonal produce and pantry staples in a nourishing, portable form. From brunch tables to lunchboxes, they bring bright fruit flavors, cozy spices, and wholesome grains to every occasion. Try this adaptable recipe for a crowd-pleasing treat that’s as nutritious as it is delicious—then experiment with your own fruit and nut combinations!

10 Comprehensive FAQ Section

1. 1. Can I use quick oats instead of rolled? Yes—texture will be slightly finer.

   2. How do I make vegan bars? Replace eggs with flax “eggs” (1 Tbsp flax + 3 Tbsp water each) and use vegan jam.

   3. My bars are too dry—what happened? Likely under-ripe banana or insufficient purée; add extra pumpkin or a splash of milk.

1. 1. How do I store bars? Refrigerate in airtight container up to 5 days; freeze up to 2 months.

   2. Can I press top dough instead of crumbling? Yes—for a solid top crust, press gently before baking.

   3. Why did my jam bubble over? Use no more than 2 Tbsp; ensure filling layer isn’t too thick.

1. 1. How to get clean slices? Chill bars fully, use sharp knife warmed under hot water, wipe between cuts.

   2. Can I add spices? Nutmeg, ginger, or allspice work well for autumnal flair.

   3. Are bars freezer-safe? Yes—wrap tightly in plastic and foil. Thaw overnight.

1. Can I halve recipe? Use 20×20 cm pan or halve ingredients and use 20×10 cm pan; reduce bake time by 5 minutes.
   Enjoy these vibrant harvest bars as a nourishing snack or a special breakfast treat—your feedback in the comments is always welcome!