Pin it These Early Fall Plum and Walnut Oat Bars capture all the warm coziness of the season layered into a single pan. They are wholesome enough for breakfast yet just sweet and buttery enough to satisfy dessert cravings. Each bite is bursting with tangy ripe plums and crunchy toasted walnuts, wrapped in a soft oat base that holds up beneath your fingers even as the juicy fruit bubbles. I love making these bars when local plums are overflowing at the market and everyone is craving the comforting flavors of fall without heavy spices.
The first time I made these bars my kids gathered around warm from the oven and devoured half the tray before dinner. Now every early fall it has become a ritual to bake these together and savor the sweet tart fruit while catching up after a busy week.
Ingredients
- Fresh ripe plums: Choose purple or red varieties that yield slightly to pressure for best flavor and juiciness
- Rolled oats: Use old fashioned oats for a tender crumb avoid instant oats as they can turn mushy
- Walnuts: Toasted lightly in a skillet to enhance their richness and add an irresistible crunch
- Brown sugar: For a hint of caramel sweetness and to help the bars hold together
- All purpose flour: Lends structure and helps the bars slice cleanly after cooling
- Butter: Use unsalted European style butter for richness and golden edges
- Cinnamon: Just a pinch brings a cozy warmth without overpowering the plum flavor
- Salt: Balances sweetness and brightens each bite
- Optional touch: Lemon zest or cardamom adds brightness if you like a little spark
Instructions
- Prep Your Pan:
- Line a nine inch square baking pan with parchment paper leaving overhang on two sides for easy lifting. Lightly butter the paper and edges to ensure nothing sticks and bars brown evenly.
- Toast the Walnuts:
- Scatter walnuts in a dry skillet and toast over medium heat for five minutes stirring often until fragrant. Let them cool before chopping. This step deepens their flavor and prevents the nuts from becoming bitter or soggy inside the bars.
- Mix the Oat Base:
- In a large bowl combine oats flour salt and cinnamon. Whisk well to ensure even seasoning and oat dispersion. Add room temperature butter and work it in with your fingertips until the mixture resembles coarse crumbs with some bigger oat clusters for texture.
- Add Brown Sugar and Walnuts:
- Sprinkle in the brown sugar and cooled chopped walnuts mixing with your hands until all ingredients are coated and the mixture clumps together slightly. Reserve about a third of this mix for the topping.
- Layer and Add Plums:
- Press the remaining oat mixture firmly into the bottom of your prepared pan. Arrange sliced plums skin side up in a thick even layer covering the crust completely. Sprinkle with a little lemon zest or cardamom if using for extra brightness.
- Finish with Topping:
- Crumble the reserved oat walnut mixture evenly over the plums pressing down gently so that some pieces poke through but most remain loose for a crumbly finish.
- Bake to Perfection:
- Slide the pan into a three hundred seventy five degree oven and bake for thirty five to forty minutes. Look for golden brown edges and bubbling fruit peeking up at the sides.
- Cool and Slice:
- Let the bars cool completely in the pan for at least thirty minutes. Lift out using parchment overhang and slice into squares. Cooling helps them set and slice neatly without falling apart.
Pin it Every year I look forward to discovering which variety of plum is best at the market. One year the Italian prune plums made the bars extra sweet while another year the Santa Rosa variety gave vibrant tartness that balanced all the flavors perfectly. It is always a delicious little surprise.
Storage Tips
Once baked and cooled store bars tightly covered at room temperature for up to two days. For longer freshness store them in the fridge for up to five days. You can also wrap individual slices in plastic then foil and freeze for up to one month. Thaw overnight in the refrigerator for best texture.
Ingredient Substitutions
No walnuts Use pecans or hazelnuts or omit nuts altogether for a nut free option. Gluten free all purpose flour blends can be used with great success just be sure the oats are certified gluten free. If plums are scarce try a mix of apricots and blueberries.
Serving Suggestions
Serve warm with a scoop of vanilla yogurt for breakfast or tuck them into lunchboxes for an afternoon pick me up. For dessert top with a spoonful of softly whipped cream or vanilla ice cream. These bars also make great fuel for autumn hikes or road trips.
Cultural and Seasonal Notes
Fruit and oat bars have long been a staple in European country baking using whatever orchard fruit is at its best. These bars celebrate the brief early fall plum glut in my region. Using whole oats and less sugar keeps them old fashioned and comforting.
Pin it Enjoy the bars fresh or pack them as a nourishing treat for fall mornings. Everyone will love the aroma and vibrant plum flavor.
Recipe FAQs
- → How ripe should the plums be?
Choose plums that are firm but slightly yielding when pressed for the best flavor and texture.
- → Can I substitute other nuts for walnuts?
Yes, pecans or almonds can complement the oat bars if you prefer different flavors or need to adjust for allergies.
- → What oats work best for this treat?
Old-fashioned rolled oats provide a hearty bite and texture, while quick oats will create a softer bar.
- → Should I peel the plums before using?
No need to peel; the skins add color and a slight tartness that balances the sweetness.
- → How long do the bars stay fresh?
Stored in an airtight container, these bars remain fresh for up to four days at room temperature or a week refrigerated.
- → Can I freeze these bars?
Yes, these bars freeze well. Wrap them individually and thaw at room temperature before enjoying.