Marmalade Swirl Breakfast Bars
Recipes developed by the BoxNCase culinary team
bulk-friendly oat bars with citrus marmalade swirls, perfect for cafe grab-and-go or bulk service.
Estimated Cost
$0.43/serving
Ingredients
10 available on BoxNCasecups Old-fashioned oats (bulk ingredient; use as base for bars.)
Bob'S Red Mill Gluten Free Organic Old Fashioned Rolled Oats 32 Oz Pouch
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cups All-purpose flour (bulk ingredient; helps structure.)
Wingold All Purpose Flour 25lb
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cups Brown sugar, packed (tenderizes bars; adjust to sweetness.)
Bob'S Red Mill Organic Brown Rice Flour 24 Oz Pouch
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cup Unsalted butter, melted (room temp to melt evenly; BoxNCase uses standard bulk packs.)
Plugra Unsalted Butter 1 Lb
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large Eggs (binder for bars.)
Les Trois Egg Bite Egg Whites 2.5 oz
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cup Robertson's Silver Shred Marmalade (BoxNCase product: Robertson's Silver Shred Marmalade 16.0oz (454g). Adds citrus warmth to swirl.)
Robertson's Silver Shred Marmalade 16.0oz (454g)
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cup Robertson's Golden Shredless Marmalade (BoxNCase product: Robertson's Golden Shredless Marmalade 16.0oz (454g). Swirl for bright bites.)
Robertson's Golden Shredless Marmalade 16.0oz (454g)
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tsp Vanilla extract
Crescendo Vanilla Extract Natrl Bourbon
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tsp Baking powder
Krinos Vanillin .75 Oz Jar
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cup Golden Syrup (BoxNCase product: Tate & Lyle's Golden Syrup Tin 16oz (454g). Drizzle after bake for gloss and extra sweetness.)
Madhava Golden Honey Squeeze 16 Oz Bottle
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Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x13-inch sheet pan with parchment.
- 2
Whisk oats, flour, baking powder, and salt (if using) in a large bowl.
- 3
Stir melted butter, brown sugar, eggs, and vanilla in another bowl until glossy. Fold into dry ingredients until just combined.
- 4
Spoon two-thirds of the batter into the pan and press to an even layer.
- 5
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.
- 6
Spread remaining batter over the top to seal the swirl. Bake 22-28 minutes until edges are golden and center is set.
- 7
Cool completely in pan. Drizzle with Golden Syrup before cutting into 2x2-inch bars.
- 8
Cut into 48 bars and store in airtight containers for up to 1 week at room temperature or freeze for longer.
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