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As summer rolls in, I have been on the search for a new fruity snack to make. I love filling our freezers with little grab-n-go goodies during these warmer months. I looked on Pinterest and I found some yummy looking recipes to experiment with. Yes, I actually made something I found on Pinterest! While I found many good ideas, this one in particular caught my eye. I have made some changes based on what I saw fit. There are additional notes at the bottom with other suggestions.
Prep time: 20 minutes
Cook time: 38 minutes
Ready to eat in: 60 minutes
Yield: 16 bars
1 ½ cups rolled oats
¾ cup all-purpose flour or whole wheat flour
½ cup brown sugar or raw sugar
2 teaspoon lemon zest
¼ tsp baking powder
¼ tsp salt
⅔ cup room temperature coconut oil or ¾ unsalted butter
2 ½ cups fresh or frozen strawberries, chopped into chunks
5 tbsp strawberry jam
½ tsp vanilla
½ mini chocolate chips, to sprinkle over top (optional)
1. Preheat the oven to 375 degrees and line a 9x13 pan (or 8x8, depending on the desired size and amount of bars) with parchment paper.
2. In a large bowl, mix together the rolled oats, flour, sugar, baking powder, and salt.
3. Cut in the coconut oil (or butter) using a pastry blender, two knives, or your fingers, and mix until the dough comes together. The dough will be crumbly, but should mostly stick.
4. Gently press two thirds of it onto the bottom of the prepared baking pan.
5. Bake for 10-13 minutes; just until the edges are starting to brown.
6. Meanwhile, prepare the strawberry layer. In a medium bowl, mix together the strawberries, jam, and vanilla. Lightly mash with a fork.
7. Spread this mixture over the baked crust and then if desired, sprinkle chocolate chips over the strawberry layer.
8. Sprinkle the remaining oat mixture over top.
9. Bake for another 22-25 minutes or until the top has lightly browned and the filling is bubbly.
10. Remove from the oven and top with more chocolate chips, if desired.
11. Let the bars cool and thicken. Then ENJOY!
- If you use unrefined coconut oil opposed to refined coconut oil, these bars will likely have a coconut taste to them. Melted coconut oil works too.
- If using frozen strawberries, thaw, and remove juice from bowl to avoid excess liquid or icy bits.
- I suggest using a thicker jam to avoid soggy crust.
- This recipe can be made with any berry! Just adjust jam flavor and fruit choice to your preference.
- These freeze super well!