Strawberry Oatmeal Bars Recipe

5 20 22
Strawberry Oatmeal Bars Recipe
Strawberry Oatmeal Bars Recipe photo by Taste of Home
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Strawberry Oatmeal Bars Recipe

Read Reviews
5 20 22
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. —Flo Burtnett, Gage, Oklahoma
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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 sweetened shredded coconut

Directions

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.
Originally published as Strawberry Oatmeal Bars in Country Woman Christmas 1996, p30

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

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Reviews forStrawberry Oatmeal Bars

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MY REVIEW
Sunshinebakerpa User ID: 7360500 267382
Reviewed May. 27, 2017

"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."

MY REVIEW
Catering User ID: 387555 264268
Reviewed Apr. 3, 2017

"These bars are delicious and so easy to make! I cater and I will be using this recipe mainly for breakfast desserts but other occasions as well. I used the recipe exactly how it is printed. Thank you Flo for sharing!"

MY REVIEW
Loiscooks User ID: 3656565 243821
Reviewed Feb. 14, 2016

"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."

MY REVIEW
mackschick User ID: 8287770 222528
Reviewed Mar. 11, 2015

"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."

MY REVIEW
delowenstein User ID: 3766053 222040
Reviewed Mar. 4, 2015 Edited Mar. 5, 2015

"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"

MY REVIEW
jslvsclf User ID: 919747 18541
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
Sprowl User ID: 29186 19888
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
Hannah0418 User ID: 1795891 43667
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
kelly1316 User ID: 5881887 19886
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
annaf27 User ID: 5217952 22707
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!"

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