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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.

Ivy Odom
Source: EatingWell Magazine, March 2019

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Recipe Summary test

active:
15 mins
total:
2 hrs
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 2.2g; carbohydrates 27.7g; dietary fiber 1.8g; sugars 15.2g; fat 5.9g; saturated fat 3.3g; cholesterol 13.6mg; vitamin a iu 160.2IU; vitamin c 10.9mg; folate 20.4mcg; calcium 17.7mg; iron 1.1mg; magnesium 13.1mg; potassium 84.8mg; sodium 78.2mg.
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