I would eat these here or there. I would eat them anywhere. My daughter was delighted that there were a few strawberry oat bars left after I brought them to church to share as a morning snack. These fruity oat bars are also perfect for breakfast or as an afternoon snack. Really, there is not a wrong time of day to eat them; hence the first batch barely lasted 24 hours.
Recipe for Strawberry Oat Bars
- 1 1/2 cups quick and/or old-fashioned rolled oats
- 1 cup all purpose flour
- 1/2 cup light brown sugar
- 2/3 cup vegan margarine, coconut oil, or butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon aluminum free baking powder
- 1/2 teaspoon ground ginger
- 1 1/3 cups strawberry preserves or fruit spread (I used homemade strawberry rhubarb preserves)
- Combine dry ingredients and then add margarine, oil, or butter. Use a fork or two knives to break apart the margarine, oil, or butter, and mix well, until even crumbles are formed.
- Press about two-thirds of the crumb mixture into the bottom of a 8-by-11-inch (20 cm x 28 cm) baking dish, or use a square dish to make thicker bars. Bake at 350 degrees F (180 C) for 15 minutes or until light golden.
- Remove pan from oven, cool slightly and spread jam over the oat crust. Top with remaining crumb mixture. Bake at 375 degrees F (190 C) for 20 minutes or until topping is golden brown. Allow the pan to cool for 30 minutes or longer before cutting the layers into bars.