Nutty oats and jam “rebel” bars from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (page 131) by Jessie Sheehan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on July 11, 2024

    I made this to use up some opened jam I didn’t like to eat on bread. Doubled the recipe and made it in a 9x13 inch pan. Doubled everything but only used half the amount of sugar. Maybe that was a little bit too much. Sweet enough for me, but others preferred it sweeter. Used apple & cinnamon jam, blackcurrant jam and quince jam. Next time I will try it with plum jam (Zwetschgenmus in Germany).

  • averythingcooks on June 11, 2023

    I had never heard of a "revel bar" but I am a new fan of these jam filled "rebel" bars. I did not have a full cup of the seedless strawberry jam that I was trying to use up so I blobbed what I had over the base and then filled in the gaps with a seedless blackberry jelly and clearly (at least to us) this worked out fine.

  • anya_sf on June 09, 2023

    Very good. I used strawberry-rhubarb jam, but a punchier flavor like raspberry would have been ideal.

  • Lepa on July 10, 2022

    These bars are outstanding. The toasted walnut adds a wonderful flavor. I used raspberry jam. I am usually impatient and cut bars too early but I left these to sit in the pan overnight and the texture was perfect when I cut them in the morning. I anticipate returning to this recipe frequently. This is quickly becoming one of my favorite baking books.

  • Astrid5555 on June 04, 2022

    These bars are delicious, a perfect quick snack! I used apricot jam for the jam layer, but a tart one like redcurrant would have been a better option, because these bars are quite sweet.

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