A fruity filling and fluffy coconut topping truly make these strawberry oatmeal bars one of a kind. They really dress up my trays of Christmas goodies. &mdash;Flo Burtnett, Gage, Oklahoma

Strawberry Oatmeal Bars

all-purpose flour

oats

sugar

baking powder

salt

butter, melted

vanilla extract

strawberry preserves

coconut

I made these twice. First time they turned out crunchy and the second time they were on the softer side. How are they supposed to be. And what may have gone wrong. I used your exact proportions and home made strawberry preserve.

Great recipe. I baked in muffin papers because it’s easier to give to people. Baking time about 20 minutes. Didn’t use quite the cup of jam because I put about a1/2 T on the crust in each piece so there were more edges. I left out the coconut completely.  Chopped nuts next time.

As a vegan sometimes I have to make exceptions for desserts as good as these.

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!

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.

Easy recipe and fun to play around with the filling flavors. Have made exactly as directed with the strawberrypreserves, but then also made batches with various jams. Today I used a jar of apple butter, smells lovely! Wonderful recipe.

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.

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!

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.

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.

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.

I made Strawberry Oatmeal Bars with a cup of diced, cooked apples - instead of preserves.Once the bottom oatmeal layer was in place, I put the apples on top of that and poured a couple of tablespoons of melted strawberry jam over them.I used the other half of the oatmeal mixture as a solid top layer, rather than crumbled.Yum!Once the bottom layer was in place, I put the apples down

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

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 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!

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.

We used a smaller pan, 9x9.  I might try it with brown sugar next time, although my 15 year old daughter thinks they are perfect just the way they are.

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!

This recipe is super easy! I did add some fresh strawberries diced on top of the perserves. I gave a 4 star only because it was too sweet for me. I will be making again but debating to omit the added sugar or just reduce the amount.

Use boysenberry jam in place of strawberry preserves and the bars were delicious!!!  Will make again and again with different preserves.

strawberry oatmeal bars

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 2

Cost: $19.75 /serving

Author : Taste of Home

Ingredients

Instructions

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