Prepare a 18cm (7 inch) square container. Use a silicone cake pan or metal tin lined with parchment paper.
In a large bowl, mix the oats, maple syrup and peanut butter until they are well combined. Some peanut butters are a bit drier, so if your mix seems a bit too dry/crumbly when you press it together, add a bit more peanut butter and syrup.
Spoon slightly under half of the oat mixture into your container. Use your hands to press the mix firmly down to cover the base.
Next, spread a layer of jam on top.
Then spoon the remaining oat mix over the top, being sure to cover the jam evenly. Starting gently, press the mixture down to cover the jam. When the jam layer is fully covered, you can press down more firmly with the palms of your hands.
Leave the bars in the fridge to set for an hour, or until they have firmed up enough to cut them into 16 pieces.
OatsWe’ve tried this recipe with both jumbo rolled oats and smaller oats like porridge oats or instant oats. You can use either.Larger oats will have a more crumbly, slightly crunchy texture. And smaller oats are a bit more chewy.SubstitutionsInstead of peanut butter, try other kinds of nut butter, sunflower seed butter or tahini.Choose your favourite kind of jam, just don't use one that's very runny. See the post above for how to make your own easy refined sugar free chia jam which you can also use.