Blueberry Oatmeal Breakfast Bars

 From Southern Living- as they said so good you may want them for dessert. I thought they were awesome with a dollop of Greek Yogurt. NOTE: The bars need to cool completely for 2 hours.

Cooking spray 

1 1/2 cups all-purpose flour 

1 1/4 cups uncooked old-fashioned regular rolled oats 

2/3 cup packed light brown sugar 

1 teaspoon kosher salt 

1/2 teaspoon baking soda 

1 cup chopped toasted pecans 

3/4 cup salted butter, melted 

6 tablespoons blueberry, blackberry, or raspberry jam (I used raspbery because we had it on hand)

1 1/2 cups fresh blueberries

Step 1 

Prepare pan: Preheat oven to 350°F. Lightly grease an 8-inch square baking pan with cooking spray, and line bottom and sides with parchment paper; lightly grease parchment paper with cooking spray. 

Step 2 

Make crust and topping: Whisk together flour, oats, brown sugar, salt, and baking soda in a large bowl; stir in pecans. Stir in melted butter until oat mixture is thoroughly combined. Reserve 1 1/2 cups of the mixture. Press remaining 2 1/2 cups oat mixture in an even layer on bottom of prepared pan. 

Step 3

Make blueberry filling: Place jam in a medium microwaveable bowl; microwave on HIGH (100%) power 15 to 20 seconds, just until it begins to melt. Stir in blueberries. Spread blueberry mixture evenly over oat mixture in prepared pan. Sprinkle top of blueberry mixture with reserved 1 1/2 cups oat mixture. 

Step 4 

Bake, cool, and cut: Bake in preheated oven, rotating halfway through cook time, until top is golden brown, 45 to 50 minutes. 

Transfer pan to a wire rack, and let cool completely at room temperature, about 2 hours. Cut into 16 squares; serve. Store leftovers in an airtight container up to 3 to 4 days.