bulk-friendly oat bars with citrus marmalade swirls, perfect for cafe grab-and-go or bulk service.
Prep 20 min · Cook 25 min · Total 45 min · Serves 48 · Beginner
Ingredients
- 3 cups Old-fashioned oats (bulk ingredient; use as base for bars.)
- 2 cups All-purpose flour (bulk ingredient; helps structure.)
- 1.5 cups Brown sugar, packed (tenderizes bars; adjust to sweetness.)
- 1 cup Unsalted butter, melted (room temp to melt evenly; BoxNCase uses standard bulk packs.)
- 2 large Eggs (binder for bars.)
- 1/2 cup Robertson's Silver Shred Marmalade (BoxNCase product: Robertson's Silver Shred Marmalade 16.0oz (454g). Adds citrus warmth to swirl.)
- 1/2 cup Robertson's Golden Shredless Marmalade (BoxNCase product: Robertson's Golden Shredless Marmalade 16.0oz (454g). Swirl for bright bites.)
- 1 tsp Vanilla extract
- 1/2 tsp Baking powder
- 1/4 cup Golden Syrup (BoxNCase product: Tate & Lyle's Golden Syrup Tin 16oz (454g). Drizzle after bake for gloss and extra sweetness.)
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch sheet pan with parchment.
- Whisk oats, flour, baking powder, and salt (if using) in a large bowl.
- Stir melted butter, brown sugar, eggs, and vanilla in another bowl until glossy. Fold into dry ingredients until just combined.
- Spoon two-thirds of the batter into the pan and press to an even layer.
- Warm marmalades slightly to loosen. Dollop half over batter, then swirl gently with a knife. Repeat with remaining marmalade, layering and swirling to create a marbled effect.
- Spread remaining batter over the top to seal the swirl. Bake 22-28 minutes until edges are golden and center is set. (26 min)
- Cool completely in pan. Drizzle with Golden Syrup before cutting into 2x2-inch bars.
- Cut into 48 bars and store in airtight containers for up to 1 week at room temperature or freeze for longer.
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
