Wholegrain Jam Squares - a vintage recipe from Quaker Oats

Sweet treats seem to be on my mind as we wait out the COVID 19 stay-at-home orders. I’ve been perusing old cookbooks and trying to cook and bake using what’s on hand in our freezer, fridge and pantry. 
Back when I was teaching Home Economics at Abilene High School I signed up for free materials from Quaker Oats. Consequently I received promotional materials in the form of lesson plan ideas, recipes, and nutritional information. In 1982 they even sent out a slick paper cookbook, The Quaker Oats WHOLEGRAIN COOKBOOK. Oats were relatively inexpensive, healthy and the recipes in this cookbook (and their newsletters) were easy-to-follow, used a standard recipe format and measuring techniques + they incorporated everyday ingredients. 

Consequently, I used many of Quaker Oats recipes in class and at home, too. Actually, over time, I think I’ve made about 80% of the recipes in the WHOLEGRAIN COOKBOOK and today’s post is one of our favorites. It uses ingredients that most people have on hand and can be adjusted by changing out the type of jam or nuts or even use applesauce as mentioned in the “variation” offered up at the end of the recipe. I made Raspberry Pecan Wholegrain Jam Squares today.

As I dug out my personal copy of this cookbook, I noticed there was no date anywhere in the publication. An Internet search indicated this “vintage cookbook” was printed in 1982 and currently sells from $3.95 to $18.95 online! If you would like access to more oat recipes but don’t want to order this cookbook, check out what they have to offer at the Quaker Oats website.

This is the original recipe as printed in the cookbook. The description on the sidebar (below, on the right) says, "A layered treat, with the sweet taste of fruit combined with the crunch and wholesomeness of the oat mixture." I’ll add . . .These bars are a bit on the crumbly side, but OH, SO delicious! 

I did cut the recipe in half and baked our half batch in an 8x8-inch pan. After all, we are trying to maintain a small degree of restraint while indulging in our fair share of sweet treat! 

Wholegrain Jam Squares    Make one 13x9-inch pan of squares

2 cups Quaker Oats* (Quick or Old Fashioned, uncooked) 

1 3/4 cups all-purpose flour (I used Pride of the Prairie Flour* from Farmer Direct Foods, New Cambria, KS)  

1 cup (2 sticks) butter or margarine – cold, cut into chunks

1 cup firmly packed brown sugar

1/2 cup chopped nuts

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon baking soda

3/4 cup preserves . . . or enough to cover the base of the squares 

1. Preheat oven to 400° F.
2. Combine all ingredient except preserves in large mixing bowl; beat at low speed on electric mixer until mixture is crumbly. 
   
3. Reserve 2 cups mixture; press remaining onto bottom of greased 13x9” baking pan. (I lined the bottom of pan with parchment, leaving “wings” on 2 sides for easy removal + sprayed the parchment with pan release) 
   
   
   
   
4. Spread preserves evenly over base.
   
5. Sprinkle with reserved mixture . . . and lightly press with fingers.
   
6. Bake in a preheated hot oven (400° F) for 25 to 30 mixture or until golden brown. 
7. Cool; cut into squares.
   

VARIATION: Omit nuts in oat mixture; add 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves to oat mixture. Substitute 1 cup applesauce combined with ¾ cup raisins and 1/2 cup nuts for the preserves.

*Of course you may use any brand of oats or flour, even a generic brand. However, I have to put in a plug for the smaller, statewide mills that have stepped up to the plate and are working to keep flour on grocery shelves as stores as Americans turn to baking and home cooking during COVID 19. Right before the stay-at-home orders, we stopped at Farmer Direct Foods in rural New Cambria and picked up a 25 lb. bag of flour. At that point they were grinding seven days a week trying to keep flour on grocery shelves. 

Recipe without photos . . .

Wholegrain Jam Squares    Make one 13x9-inch pan of squares

2 cups Quaker Oats* (Quick or Old Fashioned, uncooked) 

1 3/4 cups all-purpose flour  (I used Pride of the Prairie Flour* from Farmer Direct Foods, New Cambria, KS)  

1 cup (2 sticks) butter or margarine – cold, cut into chunks

1 cup firmly packed brown sugar

1/2 cup chopped nuts

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon baking soda

3/4 cup preserves . . . or enough to cover the base of the squares 

1. Preheat oven to 400° F.
2. Combine all ingredient except preserves in large mixing bowl; beat at low speed on electric mixer until mixture is crumbly. 
3. Reserve 2 cups mixture; press remaining onto bottom of greased 13x9” baking pan. (I lined the bottom of pan with parchment, leaving “wings” on 2 sides for easy removal + sprayed the parchment with pan release) 
4. Spread preserves evenly over base.
5. Sprinkle with reserved mixture . . . and lightly press with fingers.
6. Bake in a preheated hot oven (400° F) for 25 to 30 mixture or until golden brown. 
7. Cool; cut into squares.

VARIATION: Omit nuts in oat mixture; add 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves to oat mixture. Substitute 1 cup applesauce combined with ¾ cup raisins and 1/2 cup nuts for the preserves.

*Of course you may use any brand of oats or flour, even a generic brand. However, I have to put in a plug for the smaller, statewide mills that have stepped up to the plate and are working to keep flour on grocery shelves as stores as Americans turn to baking and home cooking during COVID 19. Right before the stay-at-home orders, we stopped at Farmer Direct Foods in rural New Cambria and picked up a 25 lb. bag of flour. At that point they were grinding seven days a week trying to keep flour on grocery shelves.