Prep Time 10m
Cook Time 35m
Ready Time 45m
Yield 25-30 bars

  • 2 cups oats, either quick or old-fashioned (uncooked)
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 1/4 cups light brown sugar, firmly packed
  • 1 cup lightly toasted walnuts*, chopped
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 cup butter, chilled, cut into small pieces
  • Crisco® Original No-Stick Cooking Spray
  • 1 (12 oz.) jar Smucker's® Seedless Blackberry Jam
  • Powdered sugar, if desired
Preparation Directions
  • Step 1Heat oven to 325°F. Toss together in a large mixing bowl oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon peel and salt until well blended.
  • Step 2Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
  • Step 3Spray 13 x 9-inch baking pan with no-stick cooking spray. Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust
  • Step 4Bake 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust. Sprinkle evenly with reserved oat mixture, pressing down gently.
  • Step 5Return to oven; bake 15 to 20 minutes, or until crust is golden brown.
  • Tip*to toast nuts: Place walnuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
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