Strawberry Oatmeal Bars (Easy and Kid-Friendly!)

Strawberry Oatmeal Bars (Easy and Kid-Friendly!)

You can add the optional fresh berries or leave them out, according to your preference. They add flavor and moisture, but the recipe works either way.

Course Snack

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings bars

Calories 177kcal

Author Amy Palanjian

Equipment

Ingredients

1 1/2 cups whole wheat flour
3/4 cup rolled oats
1/4 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs (lightly beaten)
1/4 cup unsalted butter (softened at room temperature)
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1/2 cup natural strawberry preserves
1 cup finely diced strawberries (optional)

Instructions

Preheat the oven to 350F. Line a square 8-inch metal baking pan with a piece of parchment paper or foil so it comes up and over two sides by about an inch (you’ll use it to lift the finished bars out of the pan). Set aside.
In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt.
Add the eggs, butter, vanilla, lemon juice, and lemon zest. Use clean hands or a fork to gently mix the dough together until it’s uniform and crumbly. Set aside 3/4 cup of the mixture.
Add the remaining mixture to the bottom of the prepared pan, pressing evenly to cover the bottom and to fill in any holes.
Stir together the strawberries and preserves.
Evenly spread the strawberry mixture over top. Crumble the remaining dough mixture over top to cover evenly and press it down slightly. Bake for 35-40 minutes or until lightly browned.
Remove from the oven and let cool on a wire rack until room temperature.
Use the parchment paper to lift out of the pan and slice into bars carefully using a serrated knife.

Video

Notes

Store in an airtight container in the fridge or at room temperature for up to 3 days.
When mixing the wet ingredients into the dry, use your fingers to gently squish it together.
Use a jam that you like the flavor of since it's a primary flavor in the recipe.
Use a fine microplane for the lemon zest to get just the yellow part of the skin of a fresh lemon.
Let the bars cool fully before you lift them out of the pan and slice.
Use a serrated knife to slice and/or push down slowly but firmly when slicing as you get through the top crumble layer.
Gluten-free: Use gluten-free cup for cup flour instead of the whole wheat and GF certified rolled oats.
Dairy-free: Use vegan butter or coconut oil for the butter.
Egg-free: See my Breakfast Bars with Jam for a similar option.
To make without oats, substitute quinoa flakes.

Nutrition