With very few exceptions, I’m not a fan of fruit-centric desserts. As far as I’m concerned, it injects too much “healthy” into something I consider should be more decadent (read: Have chocolate). However, everyone’s freaking out about strawberry season, so I figured I’d jump on the bandwagon. My co-workers/guinea pigs snapped these up with a quickness—they lasted less than a day in the office kitchen—so, I’m guessing not everyone shares my lack of enthusiasm for fructose.
The best part about this particular recipe is that it’s super simple. Mix together a few ingredients, arrange in a baking dish, cook, cool, and voilá! If you want to go crazy, feel free to make and use your own preserves, but I went with a jar of whatever was on sale. A little high-fructose corn syrup never hurt anyone.
- 1 3/4 sticks butter
- 1 1/2 cups all-purpose flour
- 1 1/2 cup oats
- 1 cup packed brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 10 to 12 oz. strawberry preserves
- Preheat over to 350 degrees. Prepare a rectangular 9″ x 13″ pan with some cooking spray.
- If your butter is room-temperature, you can skip this step. However, for those short on time, just throw some cold butter in the bowl of a stand up mixer and mix on medium-low until it’s creamy.
- Using whatever instrument you see fit, mix together everything—except for the preserves—until thoroughly combined.
- Press half (maybe a little more if need be) the mixture into the bottom of the prepared pan.
- Spread the strawberry preserves on top.
- Sprinkle the remaining oat mixture on top and press lightly.
- Bake in the oven for about 35 – 45 minutes, until the top begins to brown around the edges.
- Remove from over and allow to completely cool before cutting. Makes approximately 24 bars—or one big one if you’re going through some stuff and eating your feelings.