Show Subscription Form




Strawberry Oatmeal Bars Recipe
Strawberry Oatmeal Bars Recipe photo by Taste of Home

Strawberry Oatmeal Bars Recipe

Publisher Photo
Their fruity filling and fluffy coconut topping make these bars truly one of a kind. They really dress up my trays of Christmas goodies.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:36 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 36 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 each) equals 100 calories, 4 g fat (3 g saturated fat), 10 mg cholesterol, 64 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. 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.
  2. Bake at 350° for 25-30 minutes or until coconut is lightly browned. Cool. Yield: 3 dozen.
Originally published as Strawberry Oatmeal Bars in Country Woman Christmas 1996, p30

Nutritional Facts

1 serving (1 each) equals 100 calories, 4 g fat (3 g saturated fat), 10 mg cholesterol, 64 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Reviews for Strawberry Oatmeal Bars

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 20, 2014

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!

MY REVIEW
Reviewed Mar. 26, 2014

So yummy! I made them in a brownie pan with removable bottom. This pan is smaller than

a 9x13. I cooked them 12 minutes longer. Put the pan on a cookie sheet, although there is

little leakage.

MY REVIEW
Reviewed Apr. 14, 2013

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.

MY REVIEW
Reviewed Feb. 18, 2013

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.

MY REVIEW
Reviewed Feb. 4, 2013

I made a few changes to this recipe. I used an 8x8 pan, but I kept the same measurements for the dry ingredients. I wanted a thicker top crust, as described by a couple other reviews. I also finely chopped some pecans and added that to my bottom layer. I used Raspberry preserves instead of strawberry and I drizzled melted white chocolate over the top once it was cooked and cooled a little. The bars were excellent and everyone loved them! A keeper recipe!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT