Oatmeal Fruit Squares

Author Cassidy Stauffer


  • 1/2 C Packed Light Brown Sugar or Coconut Palm Sugar
  • 1/2 C Arrowroot Flour or Cornstarch
  • 1/2 C Blanched Almond Flour
  • 1/4 Tsp. Baking Soda
  • 1/8 Tsp. Salt
  • 1 C Gluten Free Instant Oats
  • 1/2 C Earth Balance Butter or Ghee Softened (if you soften it in the microwave, be sure it's just soft and not mostly melted)
  • 1/2 - 3/4 C Jam Of Choice I recommend apricot or seedless raspberry


  • Preheat oven to 350 degrees. Line an 8 inch square baking pan with foil and spray with GFCF cooking spray.
  • In a large bowl, combine brown sugar, arrowroot, almond flour, baking soda, and oats.
  • Add the softened butter and mix with a pastry blender or your hands until it forms a crumbly mixture.
  • Press 2 cups of the mixture into the bottom of the prepared pan.
  • Spread the jam over the oat mixture not going within 1/4 inch of the edge.
  • Sprinkle the remaining crumb mixture over the top and lightly press into the jam.
  • Bake for 35 to 40 minutes or until lightly browned. Cool completely. Remove from pan using the foil as handles and use a spatula to remove to keep squares in tact.