It should be no surprise that as someone who enjoys making jam, I also often make my own almond milk (it’s seriously easy if you’ve never tried). But the thing is, I always wind up with about a cut of almond pulp and have to think of creative ways to use it. One of my favorites is to bake it into these filling jam bars. Not too sweet, they’re perfect for breakfast or to keep around for when you need a quick snack.
If you don’t just happen to have almond pulp sitting around, you could easily substitute almond flour.
Favorite Jam Pairing: Blueberry Pie Preserves
Almond-Oat Jam Breakfast Bars
2 cups old fashioned rolled oats
1 cup almond pulp or almond flour
2 tablespoons almond butter
1 tablespoon ground flax seed mixed with 3 tablespoons water (let sit at room temperature for a few minutes)
1 teaspoon kosher salt
1/2 teaspoon vanilla bean paste
1/2 teaspoon ground cinnamon
8 oz blueberry pie preserves
Preheat oven to 350°F and line an 8-inch by 8-inch baking dish with foil; grease with coconut or vegetable oil.
Mix all ingredients together except for the jam. Press two-thirds of the mixture into the baking dish covering the bottom and about a half-inch up the sides. Spread jam over evenly over the dough, then sprinkle with remaining one-third of the mixture.
Bake for 30 minutes or until bottom is set and the top crust is lightly browned.