Crunchy Strawberry Oat Bars

1 1/2 cups all purpose flour

1/2 cup yellow cornmeal

1 1/4 cup rolled oats (not quick cook)

1/3 cup dark brown sugar

1/3 cup granulated sugar

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1 cup toasted, unsalted pecan pieces

3/4 cup toasted, unsalted pepitas

1/4 cup chia seeds

1 cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup strawberry jam, store bought or homemade (I used chef steps recipe with a joule)

• Preheat oven to 350 degrees. Place oven rack in the middle of the oven.

• In a large mixing bowl combine flour, cornmeal, rolled oats, brown sugar, granulated sugar, salt, cinnamon, and baking soda in a large mixing bowl. Whisk to combine.

• Add pepitas, pecans, and chia seeds to dry mixture. Mix to combine.

• Add vanilla into melted butter and pour into dry ingredients. Work with your hands until all of the mixture looks like wet sand.

• Grease an 8” x 11” pyrex with butter or pan spray (I like an unflavored pan spray) on bottom and all sides. Line the pan and wide sides with parchment. Leave an inch or two overhang on the wide sides to make cooled bars easy to lift out.

• Press 2/3 of the mixture evenly into the bottom of the pan, making sure to get into the corners. Evenly spread jam over top, not worrying about getting all the way to the sides because jam will spread while cooking. Crumble the remaining mixture evenly over the top of the jam.

• Cook the bars for between 40-60 mins rotating half way through until golden brown. Top will not be crunchy until the bars are fully cooled.

• Allow bars to cool and set completely before cutting, between 2-4 hours. I allow 4 before eating for optimal results. I have stored these bars for about 5 days and find they get soggy if they are completely shut off to air flow with plastic. I liked covering them with one side vented. You can also reheat for 20 mins at 350 after a couple of days to bring them back a bit.