Allergen warning: We do process wheat/rye/spelt flour on-site, both milling and baking breads, so if you have an anaphylaxic issue with gluten or something where very trace amounts of wheat/spelt/rye could cause you issues, we would not recommend any of our products.
While we typically reach for our other oat-based bar, the Everyday Granola Breakfast Bar, for breakfast, there are days when you want something a bit sweeter in the morning, but you don’t want to go quite so far down the road to decadence that you’re having something that basically resembles cake.
On those days, or when we need a pick me up in the afternoon, we reach for this oat and jam bars. Soft from substituting maple syrup for the refined sugar in most oat bars, these jams bars don’t hit you over the head with sweetness.
All of our jams eschew processed sugar and instead use honey, maple syrup, or, occasionally, raw cane or soft brown cane sugar. So, between the bar and the jam, you’re more in the territory of maple syrup on pancakes than your average bakery treat.
We change up the jam in these bars each batch, either featuring something we’ve made that week, like the Honey Lavender Apricot Jam we’re canning today, or whipping up something fresh from our own farm, like sweet-tart honey rhubarb ambrosia or red currant jam.