Wham Bam Thank you Jam!

Your dilemma… you have purchased and opened too many jars of Nanabush Food Forests low-sugar jam which, due to its low sugar content is nearing the end of its 4-6 week shelf-life in the refrigerator. This may be a ‘make-believe’ dilemma, since the jars of lightly sweetened food forest grown fruit is delicious mixed into yogurt, spread on toast, added to smoothies… but okay, you are feeling like you want to empty the jars and reclaim fridge space. How about a high-fibre sweet treat?

Got you covered! Try this recipe out, which not only uses up remnants of jam, but also leftover whole-grains like oatmeal.

Muffins made from leftover steel cut oats and blueberry, raspberry and red currant jam remnants.

Leftover Jam and Oatmeal Muffins

Consider these a handheld breakfast, as in not too sweet and enough fibre to satiate and ‘stick to your ribs’. To convert to a more ‘cake-like’ form, increase the sugar to 3/4 cup and swap out refined flour for the whole wheat flour.


  • 1 1/2 cups leftover steel cut oats (or any other cooked whole-grain)
  • 2 eggs
  • 3/4 cup oil
  • 1/3 cup sourdough starter discard or yogurt
  • 1/2 cup brown sugar
  • 2 cups einkorn or whole wheat flour
  • 1 1/2 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 – 3/4 cup leftover jam/jelly


  1. Preheat oven to 350F
  2. Prep muffin pan (use silicon muffin pan if you don’t want to grease tins or use muffin cup papers)
  3. Blend the oatmeal, eggs, oil, yogurt and sugar together.
  4. In a separate bowl, blend flour, baking powder and salt together.
  5. Add dry ingredients to the wet ingredients, mixing until just blended.
  6. Lightly swirl in the jam.
  7. Add to muffin pan and bake for 20-30 minutes (depending on the muffin size, adjust/reduce baking time accordingly if making mini-muffins, test if unsure, a toothpick should pull out cleanly).
  8. Let cool and enjoy! Great with butter and honey or jam!

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