Whole Wheat Blackberry Bars – Palouse Brand

whole wheat blackberry bars

We try to squeeze every second of Summer that we can here on the Palouse but with the start of the school year creeping in on all of us, it’s time to get back into routines. These Blackberry Bars are the perfect way to hang on to the last bits of Summer, while helping to get back into the swing of the new school year. We had a good friend share this recipe with our team this Summer and we knew it would be perfect with our whole wheat Multi-Purpose Flour.

If you’re in search of a completely versatile recipe, these Blackberry Bars are a great solution to hurried mornings as a quick grab and go breakfast bar, though they are perfect to throw in a lunch box for a snack later in the day. You can even top them with some vanilla ice cream after the kids go to bed for a delicious dessert.

Whole Wheat Blackberry Bars

The Multi-Purpose Flour used to make these amazing bars is milled fresh from our Soft White Wheat Berries. These Palouse wheat berries have a lower protein content while maintaining a mild, sweet, and nutty flavoring. That sweetness in the wheat berry will be the perfect addition to these End of Summer Blackberry Bars.

Whole Wheat Blackberry Bars

Rated 4.6 stars by 5 users

Category

Snack

Servings

8

Prep Time

10 minutes

Cook Time

40 minutes

Author:

Palouse Brand

Image of Whole Wheat Blackberry Bars

Ingredients

1 cup old fashioned oats
1 cup multi-purpose flour
½ cup packed brown sugar
¼ tsp baking soda
1/8 tsp salt
½ cup unsalted butter, chilled
¾ cup blackberry jam

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Directions

Preheat your oven to 350 degrees. Line an 8 inch square pan with tin foil, leaving a 2 inch overhang. Lightly coat with cooking spray.
Mix together oats, flour, sugar, baking soda, and salt in a bowl.
Cut butter into oat mixture using your fingers or pastry blender until a crumbly mixture forms.
Press 2 cups of mixture into the bottom of the prepared pan, forming a crust.
Spread jam over pressed oat mixture, to within ¼ inch of the edge.
Sprinkle remaining crumb evenly over the top and lightly press into jam.
Bake until lightly browned, 35 to 40 minutes. Cool in the pan on a wire rack for 1 hour. Using the foil overhang as handles, lift the cookie bar from the pan. Transfer to a cutting board, discard the foil, and cut into squares.
If the delicious aroma is more than you can stand and you can’t wait an hour until the bars are cool, you can serve warm over vanilla ice cream. You won’t have nice bars but gooey scoops of goodness!

Appetizers Stone Ground Flours

Comments 3

Psyche on September 08, 2022

I tried this for the first time today and it was an instant hit. I substituted the jam for a peach and elderberry compote that I previously made. These will be a favorite in the lunch boxes.

Jacquelyn on September 08, 2022

Yum! Can’t go wrong with this combination! Made the recipe as soon as I saw it and we loved the blackberry bars!

Bret on September 08, 2022

Perfect timing with this recipe as the blackberrys are busting at the seams and we are making jam as fast as we can pick them.