Strawberry Oatmeal Bars
Oat-based bars made with rolled oats, a buttery oat crust, strawberry preserves and fresh diced strawberries, finished with an oat crumble topping.
Servings: 12 servings
Ingredients
Ingredients
- ?1 1/2 cuprolled oats
- ?1 cupall-purpose flour
- ?1/2 cupunsalted butter melted
- ??cupsugar
- ?1/4 cupmilk
- ?1 teaspoonvanilla extract
- ?1/4 teaspoonsalt
- ?1/2 cupnatural strawberry preserves
- ?1 cupfinely diced strawberries
- ?1 tablespoonfresh lemon zest optional
Instructions
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a few inches of overhang on two opposite sides to lift the bars out after baking.
- In a medium bowl, combine the rolled oats, all-purpose flour, sugar (as listed in the ingredients), melted unsalted butter, milk, vanilla extract, and salt. Stir until the mixture is uniform and thick—it should hold together when pressed between your fingers.
- Measure and set aside 1 cup of this mixture to use as the topping.
- Transfer the remaining mixture to the prepared pan and press it evenly and firmly into the bottom to form the crust.
- Evenly spread the natural strawberry preserves over the crust.
- Sprinkle the finely diced strawberries evenly over the preserves and press them down gently so they adhere to the filling.
- If using, sprinkle the fresh lemon zest over the strawberries.
- Crumble the reserved 1 cup of mixture over the top so the filling is covered, then press the crumbles down very slightly to compact.
- Bake for 35–40 minutes, or until the top is lightly browned.
- Remove from the oven and let the pan cool on a wire rack until the bars reach room temperature.
- Use the parchment overhang to lift the cooled bars from the pan. Slice into bars carefully with a serrated knife.
Equipment
- 8x8-inch baking pan
- Parchment Paper
- Rolled Oats
Notes
Store in anairtight containerat room temperature for up to 3 days or up to a week in the refrigerator.
When mixing the wet ingredients into the dry, use your fingers to gently squish the dough together.
Use a jam that you like the taste of since it’s a primary flavor in the recipe, either store bought or myStrawberry Rhubarb Chia Jam.
Let the bars cool fully before you lift them out of the pan and slice. Use a serrated knife to slice and/or push down slowly but firmly when slicing as you get through the top crumble layer.
Gluten-free: Use gluten-free cup for cup flour instead of the all-purpose and GF certifiedrolled oats.
Dairy-free: Use vegan butter orcoconut oilfor the butter and dairy-free milk.
To make without oats, substitute quinoa flakes.
When mixing the wet ingredients into the dry, use your fingers to gently squish the dough together.
Use a jam that you like the taste of since it’s a primary flavor in the recipe, either store bought or myStrawberry Rhubarb Chia Jam.
Let the bars cool fully before you lift them out of the pan and slice. Use a serrated knife to slice and/or push down slowly but firmly when slicing as you get through the top crumble layer.
Gluten-free: Use gluten-free cup for cup flour instead of the all-purpose and GF certifiedrolled oats.
Dairy-free: Use vegan butter orcoconut oilfor the butter and dairy-free milk.
To make without oats, substitute quinoa flakes.