This recipe is versatile--use your favorite preserves and nuts and it will be just as delicious.
AuthorLemons & Anchovies
1cupslicedtoasted almonds (or other nut, chopped)
1 1/2cupsspelt flouror all-purpose
1 1/4cupsold-fashioned rolled oats
1/4cupbrown sugarlightly packed
1/2cupsweetened shredded coconutlightly packed
1 1/2sticks6 ounces unsalted butter, melted
1cupcherry preservesor your favorite berry preserves
Preheat your oven to 350℉. Prepare an 8-inch square baking pan by spraying it with nonstick baking spray and lining the bottom with parchment paper. Store-bought sliced almonds are usually already toasted but if you're using another nut, chop them and toast lightly on the stovetop until just a little colored and fragrant, about 4 minutes. Transfer to a bowl to cool.
In a large bowl, stir together the dry ingredients--almonds, flour, oats, both sugars, salt, baking powder and coconut. Stir the melted butter into the oat mixture until well-combined.
Press 2/3 of the mixture onto the bottom of the prepared baking pan then spread the cherry preserves on top. Finish with the remaining oat mixture by pressing lightly on top of the preserves.
Bake for 35-40 minutes, rotating the pan halfway through the baking time. The top should be golden brown. Cool in the pan on a wire rack and don't slice into bars until everything has set, about three hours. Cut into squares and serve.