- 1-1/4 cups all-purpose flour
- 1-1/4 cups quick-cooking oats
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butter, melted
- 2 teaspoons vanilla extract
- 1 cup strawberry preserves
- 1/2 cup flaked coconut
- In a bowl, combine dry ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 13-in. x 9-in. baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves.
- Bake at 350° for 25-30 minutes or until coconut is lightly browned. Cool. Yield: 3 dozen.
Reviews for Strawberry Oatmeal Bars
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"I recall making these bars when I'd seen them featured in Country Woman Christmas! I found this to be a really good recipe! I did grease and flour my baking pan for easier removal of these bars! On 3/5/15: I used a total of 1-3/4 cups of all-purpose flour. I also used 1/2 tsp. salt. When I added vanilla, I'd added it to the reserved crumb topping, along with the coconut! I'd needed to use at least 2 cups of the crumb crust to get a sufficient amount in the prepared pan! What I actually had done this time on 3/5/15 (I'd made these bars again today), was combine STRAWBERRY FRUIT SPREAD with the remainder of strawberry ice cream topping as I did not have strawberry preserves THIS TIME to use as I had before!I baked the bars 25 minutes until lightly browned. The bars looked lovely! Thank you for sharing this recipe! delowenstein"
"I also had to use gluten free flour and gluten free oatmeal, but the results were very good. I added slivered almonds (just because I like them) to the topping. Thank you for this recipe!"
"So yummy! I made them in a brownie pan with removable bottom. This pan is smaller thana 9x13. I cooked them 12 minutes longer. Put the pan on a cookie sheet, although there islittle leakage."
"These are delicious. I made them exactly as recipe states - but next time I'd make them in an 8x8 pan for a thicker bar. Flavor is perfect - won't change ingredients."
"I altered this recipe to make it gluten free to suite my family. I used GF quick cooking oats, GF baking flour mix and added 1/2 tsp xanthan gum. I also decided to do 1/4 cp sugar and 1/4 cp brown sugar instead. I used a local, all natural strawberry rhubarb jelly and omitted the coconut due to personal preference and sprinkled the top with cinnamon instead. These were fantastic!! I will be making these many, many more times."