The dough in this easy dessert recipe does double duty--it creates a sturdy crust to hold all the gooey strawberry filling and also makes a crisp crumb topping. Serve with a scoop of vanilla ice cream or a dollop of whipped cream to take this to the next level. Source: EatingWell Magazine, March 2019

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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350 degrees F. Line an 8-inch-square baking pan with parchment paper, leaving a 2-inch overhang on two sides. Coat with cooking spray.

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  • Combine oats, brown sugar, all-purpose flour, whole-wheat flour, baking soda, cinnamon and salt in a large bowl. Stir in melted butter. Firmly press 2 cups of the oat mixture into the bottom of the prepared pan. (Reserve the rest for the topping.) Bake until fragrant and set, about 20 minutes. Transfer to a wire rack.

  • Combine strawberries, preserves, granulated sugar and cornstarch in a medium bowl. Spread the mixture evenly over the crust. Sprinkle with the reserved oat mixture.

  • Bake until the topping is golden and the filling is bubbling, about 35 minutes. Let cool in the pan for 5 minutes. Using the overhanging parchment, carefully lift the bars out of the pan. Transfer to a wire rack to cool completely, about 1 hour. Cut into 12 bars.

Tips

To make ahead: Store airtight for up to 4 days.

Equipment: Parchment paper

Nutrition Facts

167 calories; 5.9 g total fat; 3.3 g saturated fat; 14 mg cholesterol; 78 mg sodium. 85 mg potassium; 27.7 g carbohydrates; 1.8 g fiber; 15 g sugar; 2.2 g protein; 160 IU vitamin a iu; 11 mg vitamin c; 20 mcg folate; 18 mg calcium; 1 mg iron; 13 mg magnesium;

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