I’m still on a quest to find good back to school recipes for quick breakfasts, lunch boxes, and after school snacks. Last week I posted No-Bake Peanut Butter Pretzel Chocolate Chip Bars. This week along the same lines, I have these Strawberry Oatmeal Bars. They are baked, but still easy to put together. I froze the extras not immediately eaten and they were great!
I didn’t have actual strawberry preserves, but I did have a half jar of raspberry and some of my homemade strawberry jelly. I just mixed the two and it was delicious. Feel free to use whatever jelly/jam/preserves that you like and have on hand. All the other ingredients are pretty much pantry staples, so you can whip up a batch anytime!
- 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
- 1 1/2 cups all-purpose flour
- 1 1/2 cups oats
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- One 10 to 12-ounce jar strawberry preserves
Preheat the oven to 350°F.
Butter a 9-by-13-inch baking dish.
Mix together the butter, flour, oats, brown sugar, baking powder and salt.
Press half the oat mixture into the prepared pan.
Spread with the strawberry preserves.
Sprinkle the other half of the oat mixture over the top and pat lightly.
Bake until lightly brown, 30 to 40 minutes.
Let cool completely, and then cut into squares.
Adapted from Pioneer Woman