Instructions

• Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish, line it with parchment paper, and grease the parchment paper.
• In the bowl of a food processor, combine 1 1/2 cups whole wheat flour, 1 1/2 cups old-fashioned oats, 1/2 cup packed brown sugar, and 1/2 teaspoon salt. Pulse until evenly combined, about 30 seconds.
• Add 3/4 cup cold unsalted butter (chopped into 1/2-inch cubes) and 2 tablespoons cold water. Pulse until the mixture resembles coarse crumbs and holds together when pressed between your fingers.
• Transfer the mixture to a bowl and divide it into two equal portions.
• Press one portion evenly into the bottom of the prepared baking dish using the back of a spatula or your hands to form a compact crust.
• Spread 3/4 cup fruit preserves or jam evenly over the crust.
• Sprinkle the remaining crumb mixture evenly over the preserves and gently press so it adheres (do not compact it firmly).
• Bake for 45 minutes, or until the top is golden brown.
• Remove from the oven and cool completely in the pan on a wire rack.
• Lift the cooled slab from the pan using the parchment, cut into 1 1/2 x 4-inch bars, and serve. Store at room temperature for up to 3 days or refrigerate for up to 1 week.