- 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 sweetened shredded coconut
- In a bowl, combine first five 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: 2 dozen.
Reviews forStrawberry Oatmeal Bars
"Made exactly as written. So easy and so good. Can't wait to make them again with homemade blueberry or blackberry jam."
"We loved these bars, and so did our grandsons. I had raspberry preserves on hand so made them with that and thought it was a perfect pairing!"
"These bars were very good, a nice pairing of a buttery crumb crust, strawberry filling, and coconut crumb topping; easy to make, too! I lightly greased the pan and I used 1-1/2 cups strawberry preserves. I will definitely be making these again."
"Very yummy! I added two Tbs of ground yellow flax seed. I used 1 1/2 tsp of vanilla and 1/2 tsp of almond extract. I used apricot preserves because that's what I had on hand. Would be great with almonds."
"I used gluten-free flour. I did not have quick-cooking oats, so I used regular rolled oats. These are very good bars. Also, I baked in an 11"x 7" pan. I will definitely make these again."
"Good bars. I have a picky 2 year old and was looking for new breakfast ideas for him. I searched and searched and am happy i chose this one to try. I put in a little less sugar since i am a crazy no-sugar-for-the-baby lady lol. Skipped the coconut since i didnt have any and chopped up some frozen strawberries. I also substituted apple sauce for butter. I pulled it out and gave him a bite for a taste test and he loved it and asked for more! I will definitely be making these again and can't wait to see his reaction with the coconut. We'll also be trying with cherries, apricots, banana and other fruits."
"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."