an adaptation of a recipe found online which didn't quite work -
Jammy Breakfast Bars (dairy, soya, egg free, can also be made with gluten free rice flour mix)
2 cups plain four (or gluten free mix)
1 cup quick cooking oats, we use readybrek for a smoother texture
3/4 cup brown sugar
1 cup margerine
1 cup jam (or slightly less, it was a bit runny this time)
1tbsp water if the jam is thick, not needed if it is a seedless/runnier jam
combine all the dry ingredients in a bowl, then crumble in the margerine with your hands until the wet lumps have gone.
spread half the mix in a 7X9inch roasting tin lined with greaseproof paper which has been oiled.
spread the jam (premixed with water if needed) on top, then layer on the rest of the mix and press down without causing the jam to break the surface (you have to be quite gentle)
bake in the oven at 220 for 30 minutes until goldern
slice into squares and serve for breakfast, snacks or treats.
this is really tasty i made some today and it looks like it wont be around for breakfast tomorrow! but it tends to be a bit crumbly on top, so you might want to play with the fat ratio if it is a problem for younger hands. the base holds solid well. i'm working on a way to use chocolate spread /apple puree in the middle but need to find a way to increase the binding power of the mix first.
if you dont have proper measuring cups the average mug is about right, just measure everything from the same size mug and it will work fine.
original recipe here -
http://www.kidswithfoodallergies.org/eg ... st_bar.php