Strawberry Oatmeal Bars

Total Time:
1 hr 20 min
Prep:
10 min
Inactive:
30 min
Cook:
40 min

Yield:
24 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cup oats
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • One 10 to 12-ounce jar strawberry preserves
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

  • Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.


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4.8 248
I made these to take to church, and they were the first things to go! Everyone loved them!! So easy to make too. Thanks Ree!! item not reviewed by moderator and published
Do you use regular oats or quick cooking oats? item not reviewed by moderator and published
I made my own fresh strawberry balsamic filling. One batch turned out crispier (in a dark pan) and the other batch much softer. Same cook time on each, which both were really good. Perfect to send for a school snack. item not reviewed by moderator and published
Didn't turn out, top browned, but the bottom was a mushy mess, my son liked them but had to eat with a fork... item not reviewed by moderator and published
I absolutely loved these bars, but I have to admit that I did not make them exactly as the recipe states. I needed a healthier version due to my diet and health complications. The version I came up with is MUCH healthier, but still yummy. Instead of the 1 3/4 sticks salted butter, I used: 1/2 stick of organic unsalted butter, 1 mashed organic ripe banana (1/2 cup), 1/2 cup organic unsweetened applesauce, and 1/4 cup all natural no sugar added peanut butter. I also substituted the brown sugar for 1/2 cup brown sugar low sugar/calorie blend.. that you can find in supermarkets. I also used sugar free strawberry jam. I put them in an 11x7 pan and baked for 35-37 mins. I saw Ree make this recipe on her show, and just knew I had to try them. She is fantastic, because I have found that a lot of her recipes can easily be tweeked to how you want to make them. These bars are a perfect example. They are delicious and not too sweet. I actually made them with the idea of a healthy breakfast on the go. They are perfect, and I hope this posting helps some others in the same boat as me.. and needed a healthier version. Awesome recipe Ree!! item not reviewed by moderator and published
they didn't turn out for me . but i will try again  i made then gluten free dairy free item not reviewed by moderator and published
Is the butter softened or to you "cut" the ingredients together?  item not reviewed by moderator and published
Baked these bars for the first time and took them to work for my co-workers - they LOVED them !!   Very easy recipe ! item not reviewed by moderator and published
My manager makes these for our monthly meetings - boy have our meetings gotten a whole lot more interesting! They are great!  item not reviewed by moderator and published
Great!  Does anyone know if they should be refrigerated? item not reviewed by moderator and published
Delicious and easy! I needed something new. Kids and adults love them.  item not reviewed by moderator and published
These bars are so good. I have made them with the strawberry jam and am now making them with Nutella. Yum<br /> item not reviewed by moderator and published
Love these bars!  We ladies at church made them for one of our "Joy Fellowship" mtgs.  I love strawberry jam, and I love oats, and of course any baked good w butter in it! We are making them again this month!  Thanks Ree for such fabulous recipes! item not reviewed by moderator and published
Wish I had used this recipe instead of her Apricot Bar recipe (from pioneerwoman.com) which called for an 8" square pan. Way too much butter for such a small pan! Totally disappointing and having to throw the whole thing out! Reviews on this version are positive so I'll try again using the bigger pan. item not reviewed by moderator and published
Made these with homemade raspberry-jalapeno jam and they came out wonderful! This recipe always turns out well, and everyone always loves it! It's very easy to make, and I keep this recipe on hand in case I need to come up with a dessert quick with simple pantry ingredients. They go well with tea and coffee! It's a great combination of sweet and delicious oat.  item not reviewed by moderator and published
Best recipe ever!  I made these bars for family and they truly enjoyed it!  I used my fingers to incorporate the dry ingredients with the butter as heat from my hands help soften the butter.  Also, this recipe is versatile as you can use any jam you prefer!   Strawberry, raspberry, blueberry, endless possibilities!  We finished the entire pan in one sitting ;)  item not reviewed by moderator and published
Made these using my food processor to simplify things. I heated the strawberry preserves (microwave) just enough so the preserves are easier to pour across top and then lightly spread. (This prevented the bottom crust from pulling away when I tried to spread preserves). Great recipe! item not reviewed by moderator and published
Finally had the time to try these and so glad I did.  I, too, could have eaten the entire pan of<div>bars.  These are so good crumbled over ice cream.  Incredibly fast to make.  </div> item not reviewed by moderator and published
Outstanding!!  I think I've eaten half the pan myself. item not reviewed by moderator and published
Surplus of strawberries, so made a quick jam, and then incorporated into this wonderfully simple and delicious recipe. Perfectly easy at the end of a long day.  item not reviewed by moderator and published
I made these for dessert tonight and they were delicious and not to mention easy to make. I'll definitely make them again. Thanks for the recipe Ree! item not reviewed by moderator and published
I'm gluten free so I substituted all purpose gluten free flour for the wheat flour. And I used raspberry jam. They were so good that I probably won't make them again because I will want to eat the entire batch myself! Even my husband who does not like jam liked them. item not reviewed by moderator and published
Delicious and so easy to make item not reviewed by moderator and published
love her recipes item not reviewed by moderator and published
How in the world can you tag this recipe as "healthy" with so much butter in it?? item not reviewed by moderator and published
I only gave this recipe 2 stars because, IMO, there's NO way, as written, that this recipe should go in a 9x13" pan. I made it as written, and sliced into squares when cooled and could barely get a reasonably stable 2x2" square to hold on to. I felt like I was eating a 'glob' of jelly with a minimal amount of crust and topping. If I make it again, it will go, at the very least, in a 9x11" dish or, more likely, an 8x8" pan / dish. The two stars are for ease of preparation and ingredients I would normally like, but ended up throwing more than half of the pan away. Sorry, 'cause I love Ree's show and many of her recipes. item not reviewed by moderator and published
Delicious. Another hit from Ree item not reviewed by moderator and published
LOVED THEM !!!!!! Made them in no time and with homemade Blackberry Jam.  Love your shows and all the recipes. item not reviewed by moderator and published
Loved these!  Going to try it with nut flours too! item not reviewed by moderator and published
Well it was hard to mix!  Next time will pulse processor.  It was very tasty.  Was cause my son ate them all last night.  I enjoyed my one piece.  I had no strawberries used grape jelly and peanut butter warmed in micro. then mixed as the filling.  Will make again and hide some! item not reviewed by moderator and published
I love a recipe that can handle some tweaking!<br />I've made bars just like these countless times. Buttery and delicious. However, my child is allergic to everything under the sun, so I had to make some substitutions. And it turned out I was a little short on ingredients. Tried it out...works just like the original! <br />My modifications for him:<br />Reduced flours to 1 cup, oats to 1 cup, brown sugar to 1/2 c up and butter to 1 stick for a 9x9 pan.<br />Used 1/2 c. Bob's Red Mill GF blend (lentil-something or other) and 1/2 c. coconut flour<br />Used lactose-free margarine<br />Stayed with the same amount of jam....so jammy and delicious! I also used reduced sugar jam.<br />I can't wait to try these, both the original and the modified, with different fillings. Absolute winner and so easy to make. item not reviewed by moderator and published
This is an old classic... I've made these with Blackberry jelly, Strawberry, but today, I didn't want to go a whole recipe.   I halfed the recipe except I used a full 8 tablespoons of butter with Apricot Jam.  I lined a 9x9 pan with foil and sprayed it with Mazola spray.  Perfect!  item not reviewed by moderator and published
Wonderful! So easy and so good! item not reviewed by moderator and published
Original recipe is awesome. Everyone here loved them, we used homemade jam. Using coconut oil instead of butter is a good healthy substitute item not reviewed by moderator and published
Wonderful recipe and easy to make. It's also easy to sub out alternative fillings (in place of the strawberry preserves -- my favorite was an apple butter-cream cheese mix that I had leftover from another recipe). The only reason I gave this four instead of five stars is that I thought it had way more sugar than necessary. I cut the sugar in half and reduced the butter by 1/4 a stick (that part of was mostly a convenience thing because I didn't have an extra 1/4 stick!) and added a half a cup of applesauce and it turned out very tasty, great texture, and the preschoolers gobbled it up (and I felt better about the lower sugar content). item not reviewed by moderator and published
Delicious and super easy!!! My kids even ate them!! YES!!! item not reviewed by moderator and published
Quick, easy and yummy. I had this in the oven in about 5 minutes and baked in 32 minutes. That's too quick and easy and could be dangerous. Everyone enjoyed it. Thank you. item not reviewed by moderator and published
We love these strawberry oatmeal bars. I make the recipe as written and we like them so much that I won't change a thing. item not reviewed by moderator and published
Delicious! My 4.5 yr old was excited to see this recipe at the end of his Charlie book and wanted to make it right away. It contains two of his food allergies, but we were able to substitute Earth Balance buttery sticks for butter and GF Jules flour for the all-purpose flour. Also sprayed pan with coconut oil as opposed to adding more 'butter'. It turned out perfectly! Perfect sweet treat. item not reviewed by moderator and published
This rocks! Followed recipe exactly. It's definitely a dessert oatmeal bar. ( a special treat) I loved it &amp; so did my kids. Top was a little on crumbly, but that didn't stop me from eating it. After it cooled, I put in fridge. Awesome! I love The Pioneer Lady! Ate way too much, gotta get to gym tomorrow!! item not reviewed by moderator and published
Fantastic. Doubled the recipe, but only used a total of 17 tblspns of low fat margarine - that is 1 tblspn short of two sticks.. (versus the 28 tblspns a double recipe calls for)- Also used raspberry jam.. These are absolutely delciious.. (Just add a little water to your mix if you cut the butter quantity.. ) - Thanks Ree.. another fantastic recipe. item not reviewed by moderator and published
These were delicious, thank you for sharing the recipe. We couldn't wait for them to cool off, so we waited about 10 mins and dug into them. Thanks again! item not reviewed by moderator and published
When I saw Ree making these, it brought back memories. I have been making these oatmeal bars for probably 20+ years. Found the recipe in our local newspaper. Hadn't made them for a while, so I pulled out the recipe and made a batch. YUM! I use whatever type of jam/jelly I have and just love them. item not reviewed by moderator and published
Ree, these were too salty. Did you mean to call for salted butter? item not reviewed by moderator and published
This is the first recipe from Ree that turned out awlful. I followed the recipe and they never got hard enough like a cereal bar. item not reviewed by moderator and published
These were so good!!! However i did make some changes. Since people said it was to sweet i lowered the sugar to 1/2. I also added the zest of a lemon to the crust and the juice of a lemon to the filling. That also made it cut down on the sweetness. The lemon flavor adds a fantastic flavor to it. I wouldn't quite consider them healthy though. Thanks for another great recipe Ree! item not reviewed by moderator and published
These are sooo good. Not sure how they earned the 'healthy' tag but as a bar cookie they rock! Super sweet and buttery! item not reviewed by moderator and published
I find 9x13 to be way too large of a pan. 8x8 work better. Great base recipe; however half the sugar and the butter. I used banana for extra moisture from lost butter. Delicious. item not reviewed by moderator and published
After making it a couple of times, I've made adjustments to make them healthier. I add half whole wheat and half white flour. I also add 1/2 cup of wheat germs (sometimes I lessen the amount of oats, sometimes I don't ). I had half a stick of butter and the rest I use solidified coconut oil. I also cut the sugar to my taste - about 1/2 cup to 3/4 cups. Tastes the same - but healthier! After I cut them up, I wrap them individually in tin foil and throw them in the freezer. They thaw quickly and taste even better slightly cool because they have a firmer texture. Love this recipe - so grateful to have a quick breakfast option that I actually enjoy eating! item not reviewed by moderator and published
too sweet and too much butter. Will cut the sugar in half and substitute part of the butter for apple sauce.. let's see what happens. item not reviewed by moderator and published
Like everyone else, I loved these. Made them this morning and used Red Raspberry Preserves (Smucker's) and on the other half I used leftover Orange Marmalade. I did everything as written by Ree but my pan was a bit smaller than 9x13"-- closer to 7x11" and it was ideal. Be sure to butter your dish well. And I would suggest you cut them while still slightly warm (and run your knife along the outer edge between the edge of the bars and the outer edge of the dish) to make them easier to remove. But wait until they're completely cooled before lifting them out of the dish. item not reviewed by moderator and published
Delicious! I utilized homemade strawberry preserves and followed the recipe exactly and everyone absolutely loved them. item not reviewed by moderator and published
Wonderful recipe. I filled them with my own strawberry/raspberry jam and they were to die for. item not reviewed by moderator and published
I really really like this recipe but it asks for too much butter! My son who is 3 1/2 doesn't eat anything at all but he eats this :) I am glad he is eating something different. My question is if I can substitute some of the butter with apple sauce? Will the texture of the bars remain the same or change? item not reviewed by moderator and published
FANTASTIC!! item not reviewed by moderator and published
WHOA! Seriously waaaay too sweet! I've made the recipe three times now, only using jam once (got a cavity). Now I make my own "jam" by getting some fresh or unsweetened frozen (1.5-2 cups) berries (I've done blackberries and raspberries), adding 1/4 cup of water, 1/3-1/2 cup sugar (depends on how sweet the berries are) and dissolving 2 tbl. cornstarch in 2 tbl. of cold water. I cook the berries, water and sugar until slightly broken down and then add the cornstarch slurry a teaspoonful at a time, stirring for 30 sec. and adding more as needed. You want the "jam" to be slightly thickened while hot (it will continue to thicken as it cools). I like the "jam" to be slightly tart, which nicely counteracts the very sweet oatmeal mixture. I've gotten rave reviews on these cookies when using my homemade jam and less than stellar ones using store bought jam. item not reviewed by moderator and published
Yum! Really delicious! And, couldn't be easier to make. item not reviewed by moderator and published
These are delicious. I used Sunfresh Freezer Jam with mine item not reviewed by moderator and published
Loved it! Use high quality preserves. I live at 8750' - should I adjust for altitude? item not reviewed by moderator and published
Really Good. I thought there was too much sugar, so dropped it by around half and added chopped dates and sultanas to the base and less jam in the middle. Awesome. item not reviewed by moderator and published
My family loved, loved this. I will be making this again but will also try different preserves and less sugar. item not reviewed by moderator and published
Delicious! I used Smucker's Simply Fruit Seedless Red Raspberry and it was amazing. One suggestion though...use 12 ounces of fruit filling instead of 10 or else it tastes mostly like oatmeal. item not reviewed by moderator and published
I loved it! I changed it alittle because I am Type 2 Diabetic. I used white whole wheat flour and low sugar Smuckers Family loved it YUMMIE item not reviewed by moderator and published
Absolutely FABULOUS!! Made it several times with different fillings. Best one was using lemon curd. Also added some lemon rind in the dough. Very refreshing and made it less sweeter tasting. Bravo Ree! Love ya! item not reviewed by moderator and published
I used pomegranate jelly and the sweetart taste was soooo good!!! item not reviewed by moderator and published
Everyone who has ever had these when i make them love them! I found that baking them 25 minutes and no more makes them perfect. Have used strawberry,rasberry and bosenberry, all really good. item not reviewed by moderator and published
I don't want to make 24 bars but wouldn't mind making half of that...what should my measurements be? item not reviewed by moderator and published
Awesome! I think the first time I packed too hard and my oven temp was off so cooked too long but the y were still good! This time a packed less, my oven is right so should be good. In the oven now. I didn't have enough oatmeal. Only had 1 cup so added an extra half cup of flour. Also used 1/2 light brown sugar and 1/2 dark brown sugar. Used blueberry jam Cant wait to taste. item not reviewed by moderator and published
Thanks Ree for another great recipe. I'm going to use organic raspberries! item not reviewed by moderator and published
Note: Use 2 sticks of butter, in her video she uses 2 sticks not 1 and 3/4 of a stick, it really makes a difference so use 2 sticks! these are Soooo Delicious!!! I used my favorite mixed berry jam and also added a cup of finely chopped toasted walnuts to the oat mixture. The walnuts really added some yummy flavor and nice crunchiness! Soo easy and versatile! You could use any jam, add spices and add nuts! Next time I think I'm going to add lemon juice to the jam mixture to cut some of the sweetness and add more nuts and a pinch of cinnamon to the oat mixture! I love how her measurements worked out perfectly! Gotta try these :) item not reviewed by moderator and published
These bars are very good, but a bit crumbly. We liked them served warm with some vanilla ice cream. Makes a nice week night desert! item not reviewed by moderator and published
Yummy! I've made several "oatmeal bars" before, and they always seemed dry and would fall apart. These were moist and help together beautifully! These are definitely worthy of company! item not reviewed by moderator and published
These are so yummy! I have made them twice so far and the second time I baked them in an 8x8 pan and I think that does work better. The flavor is buttery, sweet and just a little bit salty and the texture is perfectly crunchy and crumbly. They're really easy to throw together too. Can't wait to try different fillings :) item not reviewed by moderator and published
I have made these several times. I made the oatmeal mixture in a food processor. They are quick, easy and delicious. I use these as a quick go to, for church potluck dinners. item not reviewed by moderator and published
Made many times, but use an 8x8 pan. Love them. item not reviewed by moderator and published
I really like these and I am not even a baker. Already tasted one bar before being totally cool but couldn't wait. Will be bringing these with me tomorrow while doing Zumba. Good and there are endless possibilities. I did add maple syrup to the oatmeal mixture. item not reviewed by moderator and published
This is a very tasty easy go-to recipe. I have made some changes. I live alone, and a 9x13 pan of anything is a bit much for me. To change it up, I only put 1 type of jam on half the pan, and a different type on the other half. Great way to get rid of all the little dabs! Also, grape jam (not jelly with chopped walnuts is an outstanding filling! It makes it more like a nutrition bar in taste&amp; texture. Thanks for a great one Ree! item not reviewed by moderator and published
Omgosh I can't get enough of these bars! I followed the recipe exactly and it came out delicious, buttery, and full of strawberry goodness. This will definitely be a keeper in my recipes. I sliced the whole pan into bars while still warm and let the whole thing cool overnight and then packed into Tupperware. The top is kind of crumbly but if you pack it lightly like the directions say, then it shouldn't be that bad. item not reviewed by moderator and published
This recipe is quick and easy. Great to make when time is short. You'll get requests to make them again. item not reviewed by moderator and published
Mine turned out too crumbly. I followed directions to the T. item not reviewed by moderator and published
I just made this for my boys. This is is so easy to make and not too sweet. I used all natural strawberry preserves from Smuckers. I will definitely make this again, only this time I'm gonna try to use chocolate (oatmeal chocolate chip cookies are my favorite. I just need suggestions on how to accomplish this. The tops did come out crumbly, but they are so good! My kids loved them. Way better than any store bought brand of oatmeal bars. item not reviewed by moderator and published
This is a great, simple recipe as is, thank you! I recently tweaked it by using gluten free flour, date sugar in lieu of cane sugar and coconut butter in lieu of dairy butter. (I did not measure the coconut better, but instead spooned out a few globs and added more until the mixture adhered. I also added a few chopped pecans. I used the raspberry preserves I had on hand (made with sugar. The results were DELICIOUS!!! This opens up all sorts of possibilities. Thanks for the framework and inspiration!! item not reviewed by moderator and published
I thought they were good, thanks Ree! item not reviewed by moderator and published
All I can say is YUM!! I am using more and more of Ree's recipes and love them all. item not reviewed by moderator and published
In the video (and on the show she uses two sticks of butter, a cup of brown sugar, and a jar of jam, of course they're fabulous!!! I just took them out of the oven and my house smells great. I've eaten a few already, not a good sign! I made them with Smuckers Red Plum jam, and cant wait to try blackberry, strawberry and every other berry! Mine are still warm, and I'm hoping they firm up a little so you can hold them without them falling apart... I'm sure they'll be perfect! I'm using a food processor next time like some have recommended as my hands got tired using the pastry cutter (I hate those things!! Enjoy a few today... then hit the treadmill because they're FATTENING! item not reviewed by moderator and published
A snap to make, and delicious. No more store-bought oatmeal bars for us. item not reviewed by moderator and published
I tweaked the recipe and used Gluten/Wheat free flour, since I am gluten free and they are AMAZING! I also used sprayed PAM instead of coating the pan with butter. They seemed to come out easier. I precut them and put them in the refrigerator and there easy to put in my lunch! Love them and so do all my friends! They would not even know they are gluten-free! item not reviewed by moderator and published
These bars are sooo good. I made them 3 times in 2 weeks also! I did try to use less butter but they were just not the same. Make it as is and you will love it! Thanks Ree! item not reviewed by moderator and published
Tell ya what, Kids.....this recipe is easy, tasty, and just GOOD! Don't alter it unless you want to change the flavor of the jam. Otherwise, just leave it alone and enjoy! item not reviewed by moderator and published
I've made these 3 times already in 2 weeks! Just delicious and simple, way better than the bars you buy at the store. MY family loved them. THANKS Ree, i'm becoming a huge fan. item not reviewed by moderator and published
OMG, I can't find the appropriate words to describe how good these are. They were super easy to make as well. I will be making these again and again. Thanks for the great recipe. item not reviewed by moderator and published
I made these last night in a midnight cant sleep session of baking. I followed the recipe exact &amp; they are super yummy but i think i might change a few things for next time. Add almonds to the crumble mixture and reduce the sugar down to 3/4 cup and the butter to a stick and half instead of 3/4. but this is still a great recipe and i love Ree,your awesome and cant wait for the new cookbook item not reviewed by moderator and published
Yum! I also can't stop eating these! I used totally pulverized fig preserves and 1/2 whole wheat flour ...Really tasty! I will make these again and again!!!! item not reviewed by moderator and published
YUMMMMMMM!!!! I can't stop eating it!! I used raspberry preserves because that's what I had on hand. I can't wait to try other flavors! Thanks Ree! (Note: 1 and 3/4 stick of butter is 1 stick and 6 tablespoons, I believe. I had to ask someone because I didn't know what 3/4 of a stick was! lol item not reviewed by moderator and published
These were amazing!!! I made them the night before my family and I went to the beach! What a nice little snack! I couldn't stop eating them! My goodness! I can't wait to try this recipe with other fruits!! item not reviewed by moderator and published
What a delightful shock! The photo doesn't look like much, and the recipe seems just too simple to be special. IT IS AMAZINGLY DELICIOUS ! My daughters and I bake all the time and we love this recipe. our favorite jam to use is orange marmalade. Thanks Ree. item not reviewed by moderator and published
I actually used all for the bottom crust, a 16 oz. jar of jam, and made 1/2 amount more for the topping adding slivered almonds, it turned out great!! item not reviewed by moderator and published
This was good. I used 1/2 whole grain and 1/2 all purpose flour. Also, reduced the butter to 1 1/4 stick which was plenty for us. Next time, I will use the recommended amount of preserves and because my bars were crumbly and messy (my fault but the taste was great. item not reviewed by moderator and published
I had homemade blueberry jam and used that instead of strawberry. These were delicious and easy to make. My husband and friends loved them! item not reviewed by moderator and published
These are really good. Could even be a dessert with some ice cream as another reviewer said below. I put these in my son's lunch and he likes them a lot. item not reviewed by moderator and published
The video shows her using quick cooking oats. item not reviewed by moderator and published
Quick cooking oats!  Video says two sticks butter, but recipe says 1 3/4.....not sure about that one though  item not reviewed by moderator and published
How did you make them dairy free? Did you use margarine instead of butter? My son is allergic to dairy and eggs and I would like to make them for him! Thanks.  item not reviewed by moderator and published
I checked on youtube and saw that she cut in the butter.  I was wondering too!!  I'm about to try this recipe.<br /> item not reviewed by moderator and published
I have made them twice, once I used softened butter and once I used cold butter and cut it into the other ingredients. Actually both worked perfectly fine and I got the same results both ways. Hope this helps. item not reviewed by moderator and published
Do not soften the butter - the colder it is the better. Cut the butter into small slices/squares into the mixture.  Try it again... IT IS DELICIOUS !   item not reviewed by moderator and published
Cut cold butter? item not reviewed by moderator and published
Lisa did you have to use any xanthan gum to it? item not reviewed by moderator and published
Thank you for the tip. I was just about to make them and will now make them in an 8x8 pan instead. <br /> item not reviewed by moderator and published
sorry, wouldnt let me edit.. I meant two sticks PLUS one tblspn! item not reviewed by moderator and published
These are not supposed to be hard like a cereal bar. They are moist and almost the consistency of a cookie. They stay soft, but do firm up to where you can easily cut them if you let them sit for several hours in the pan. Hope this helps. item not reviewed by moderator and published
It will change the texture slightly but will be way healthier for you item not reviewed by moderator and published
You sure can, I did. It was delicious. I used 1/2 stick of unsalted butter, 1 mashed ripe banana, 1/2 c unsweetened applesauce, and 1/4 cup of no sugar peanut butter. item not reviewed by moderator and published
I'm pre-diabetic and this helps me alot! item not reviewed by moderator and published
If diabetic, use coconut palm sugar (lowest glycemic index sugar) and fruit juice sweetened preserves. Also add in some extra fiber for blood sugar regulation. I added 2 tbsp ground chia seeds. item not reviewed by moderator and published
Make the orininal receipe but put half in the freezer for another occasion. item not reviewed by moderator and published
Just cut the original measurements in half! It will work! item not reviewed by moderator and published
I make them in a 8 x 8 pan. They are better that way. Plus you make 1/2 that way... a little thicker. Too thin the other way. item not reviewed by moderator and published
Cut the measurements in half and bake in an 8x8 pan for 25 minutes. I just did this yesterday with apricot preserves and they came out great! item not reviewed by moderator and published
Yes the 8 x 8 pan works better. item not reviewed by moderator and published
Use 1/2 cup ogf favorite chocolate chips or less if other add ins and add to mixture. Do not add more or will alter texture. Or if you would like a chocolate layer melt in microwave for 30 seconds stir and use in place of fruit spread. Finally just put on topwhen done baking. item not reviewed by moderator and published
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