📖 Instructions

1. Preheat your oven: Begin by preheating your oven to 375°F (190°C). This ensures a consistent baking temperature and helps the bars cook evenly. Make sure the oven rack is in the middle position.
2. Prepare your baking pan: Take an 8x8 inch (20x20 cm) baking pan. Line it with parchment paper, allowing the paper to overhang on two opposite sides. This parchment paper 'sling' will make it incredibly easy to lift the entire batch of baked bars out of the pan once they're cooled. A little cooking spray under the parchment can help it stay put.
3. Combine dry ingredients: In a large mixing bowl, whisk together 1 ½ cups (135g) of rolled oats (make sure they’re old-fashioned, not instant!), 1 cup (120g) of all-purpose flour, ½ cup (100g) of granulated sugar, ½ teaspoon of baking powder, and a ¼ teaspoon of salt. Give it a really good stir to ensure everything is well combined and evenly distributed. This dry mix is the base of your delicious crust.
4. Combine wet ingredients: In a separate, smaller bowl, melt ½ cup (113g) of unsalted butter. Once melted, add ¼ cup (60ml) of milk (any kind works, dairy or non-dairy), 1 large egg, 1 teaspoon of vanilla extract, and ¼ teaspoon of almond extract (optional, but it adds a lovely depth!). Whisk these wet ingredients together until they’re smooth and fully incorporated.
5. Mix wet and dry: Pour the wet ingredient mixture into the large bowl with your dry oat mixture. Using a spatula or wooden spoon, mix until just combined. Be careful not to overmix; you want the ingredients to be moistened but not overworked. The dough will be thick and somewhat crumbly—that's exactly what you're looking for!
6. Press half the dough into the pan: Take about two-thirds of the oat mixture and press it firmly and evenly into the bottom of your prepared 8x8 inch pan. You can use the back of a spoon, your clean hands, or even the bottom of a glass to get a really compact, uniform layer. This forms the bottom crust of your bars.
7. Spread the jam layer: Gently spread 1 cup (250g) of strawberry jam over the pressed oat layer. Try to get an even layer, leaving a small ½-inch border around the edges. This helps prevent the jam from bubbling over during baking. Don't worry if it's not perfectly precise, a little rustic charm is good!
8. Add the top layer: Take the remaining one-third of the oat mixture. Crumble it evenly over the strawberry jam layer. You don't need to press this layer down; just let it sit lightly on top. This will create a wonderful crumbly, golden topping.
9. Bake the bars: Place the baking pan into your preheated oven. Bake for 30-35 minutes, or until the topping is golden brown and the jam is bubbly around the edges. You should see a nice, even golden color across the top. My oven takes about 32 minutes, but yours might be different!
10. Cool completely: This step is super important, don't rush it! Once baked, remove the pan from the oven and place it on a wire cooling rack. Allow the bars to cool *completely* in the pan, which can take at least 1-2 hours. Seriously, if you try to cut them warm, they'll crumble and be a sticky mess. Patience is key here!
11. Slice and serve: Once fully cooled, use the parchment paper overhangs to carefully lift the entire slab of bars out of the pan and onto a cutting board. Discard the parchment. Using a sharp knife, slice the bars into 12 or 16 squares, depending on your desired serving size. Enjoy them with a cup of tea or coffee!