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.
