Strawberry Oat Bars

Perfect summertime bar cookies!  Fresh strawberries top these classic oatmeal bars.  Easy to make too!

It’s strawberry season here in upstate New York, and of course the stores are packed with locally grown strawberries.

Perfect for picnics

Parchment lined pan for easy clean up

Strawberry Oat Bars

• Base
• 1 1/2 cups flour
• 1/2 cup sugar
• 1/2 tsp baking powder
• 3/4 cup rolled oats
• 1/2 cup (1 stick) cold butter, cut in chunks
• 1 egg
• Strawberry Topping:
• 4 cups strawberries, washed, hulled & sliced thinly
• 1/2 cup sugar
• 2 tbs cornstarch

Preheat oven to 350 degrees F.  Line a 13 x 9-inch pan with parchment -OR- spray well with non-stick spray (I used parchment–it will hold the shape of the pan when you press in the crumbs)


I used a food processor for the base, but you can use a pastry blender if you wish.  I’m giving directions for the food processor.  If you use a pastry blender, cut in the butter until you get crumbs the size of small peas.


Place flour, sugar, baking powder and oats in the bowl of a food processor; pulse to blend.  Add butter chunks and pulse until mixture looks like small peas.  Add the egg and pulse–just pulse until blended.  Don’t let it ball up like a dough!


Place 1/2 cup of sugar and 2 tbs cornstarch in a bowl and mix well.  Add the sliced strawberries and toss until coated.  Let this stand for about 5-10 minutes.


Reserve 1/4 cup of crumbs for topping.  Press the remainder into the prepared pan.  Top with strawberry mixture and sprinkle with reserved crumbs.


Bake at 350 degrees F for 40-50 minutes.  Remove from oven and cool on a rack.


Cut into bars when completely cool.


Makes about 12 bars.

Strawberry Oat Bars

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Raspberry Almond Oatmeal Bars

 

The Recipe

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Raspberry Almond Oatmeal Bars

 Tangy raspberry jam combined with toasty oats and almonds…what could be better?

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: cookies, desserts

Cuisine: American

Keyword: bar cookies, oatmeel bars, raspberries

Servings: 12

Calories: 228kcal

Author: Judith Hannemann

Ingredients

• 1 cup quick oats
• 1 cup flour
• 2 ⁄3 cup packed light brown sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon almond extract
• 1/2 cup unsalted butter cut into 1/2-inch pieces
• 1/4 cup chopped almonds
• 1 cup raspberry preserves

Instructions

• Lightly spray a 7 x 11-inch baking pan with cooking
• spray.
• Preheat oven to 325 degrees.
• Place oats, flour, brown sugar, baking soda and salt in a medium
• bowl and stir to blend.
• Add almond extract and butter, cut butter into dry ingredients until the mixture
• is evenly moist and crumbly. Remove ½ cup of the mixture. Stir chopped
• nuts into one of the half cups of the crumb mixture and reserve for
• topping.
• Press the oatmeal mixture without the nuts evenly into the
• prepared baking pan. Spread the raspberry preserves over the top.
• Sprinkle with the reserved oat/nut mixture. Bake for 20 to 25 minutes,
• or until golden.
• Let cool completely in the baking pan set on a wire
• rack. Cut into bars.

Nutrition

Serving: 1serving | Calories: 228kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 82mg | Potassium: 78mg | Fiber: 2g | Sugar: 14g | Vitamin A: 236IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Raspberry Almond Oatmeal Bars

 

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