Strawberry Fig Oatmeal Jam Bars Recipes

STRAWBERRY OATMEAL BARS

Steps:

• 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.

OATMEAL STRAWBERRY JAM BARS RECIPE

Steps:

• Preheat your oven to 350˚ F. Spray the bottom of a 7" x 9" or 8" x 8" baking pan with nonstick cooking spray.
• In a large mixing bowl, combine the oats, almond flour, brown sugar, vanilla extract, and salt. Mix it well.
• Add the butter and stir until all of the ingredients are coated.
• Pour 2/3 of the mixture into the pan. With the back of a spoon, press the mixture until it is firm. This is the bottom crust of the bars If the mixture sticks to the spoon, spray the back of the spoon with nonstick spray. Or you can use your hands, but spray them first or dampen them with cold water so the mixture doesn't stick to your hands.
• Put the preserves in a microwave safe bowl and heat it on high for about 30 seconds or until it is slightly melted and runny.
• Pour the preserves over the bottom crust in the baking pan.
• Pour the remaining oatmeal mixture over the jam. Gently press it down with damp fingertips.
• Bake for 30 minutes. Cool on the countertop for about 15 minutes. Then put it in the refrigerator and allow it to cool for at least an hour before cutting it into either squares or rectangles.
• Enjoy!

STRAWBERRY OATMEAL JAM BARS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 x 9 pan with butter; set aside.
• Slice cold butter into little pieces; set aside. In a medium bowl, combine flour, brown sugar, salt, baking powder and old fashioned oats. Add chopped pecans and cinnamon if using.
• Whisk together until combined. Add sliced butter. Use a pastry blender to blend in the butter OR using a stand mixer with the paddle attachment, turn on low and allow mixture to crumb together. Don't over mix the batter, you want the mixture to be crumbly.
• Spread just enough dough mixture on the bottom to cover it and gently press it in.
• Spread Smucker's® Fruit & Honey Strawberry Fruit Spread onto crust then gently press remaining oat topping over the jam.
• Bake in oven for 40-50 minutes or until golden brown.
• Allow to cool. Slice and serve.

STRAWBERRY FIG OATMEAL JAM BARS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 x 9 pan with butter; set aside. In a large bowl, combine flour, oats, SPLENDA® Naturals Sugar & Stevia Sweetener Blend, baking powder, salt, cinnamon and chopped pecans and whisk well.Slice cold butter into little pieces and add to bowl.Use a pastry blender to blend in the butter OR using a stand mixer with the paddle attachment, turn on low and allow mixture to crumb together. Don't over mix the batter, you want the mixture to be crumbly. Spread just enough mixture on the bottom (about 2 cups) to cover it and gently press it in. In a small bowl mix fig and strawberry jam to combine.Evenly spread jam mixture onto crust.Press remaining oat topping over the jam. Bake in oven for 50 minutes or until golden brown. Top will slightly harden while cooling.Allow to cool then slice and serve.

STRAWBERRY OATMEAL BARS

Steps:

• In a bowl, combine first five ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 13-in. x 9-in. baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves. , Bake at 350° for 25-30 minutes or until coconut is lightly browned. Cool.

CONTEST-WINNING STRAWBERRY JAM BARS

Steps:

• In a large bowl, cream butter and brown sugar until smooth. Add egg; mix well. Gradually add dry cake mix and cornflakes. Set aside 1-1/2 cups for topping. Press remaining dough into a greased 13x9-in. baking pan., Carefully spread jam over crust. Sprinkle with reserved dough; gently press down. Bake at 350° for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.

STRAWBERRY FIG PRESERVES

Steps:

• Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

OATMEAL JAM SQUARES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
• Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.

STRAWBERRY OATMEAL BREAKFAST BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x12-inch baking dish.
• Remove the green tops from strawberries using the tip of small, sharp knife or strawberry huller. Place the berries cut-side down on a work surface and cut in half. Slice each half lengthwise 3 to 5 times before turning and cutting across in a nice, uniform dice.
• Combine diced strawberries, lemon juice, sugar, and cornstarch in a mixing bowl and stir until thoroughly combined and the cornstarch disappears. Set aside until needed.
• Combine oats, all-purpose flour, whole wheat flour, brown sugar, salt, and ginger in a mixing bowl. Pour in melted butter and stir thoroughly until dry ingredients are evenly coated.
• Transfer 60% of the oatmeal mixture into the prepared baking dish and spread out into an even layer. Press the mixture down with the back of a spoon or spatula to compress slightly.
• Place strawberries over the top using a slotted spoon. Do not press down. Reserve any accumulated juices in the bowl. Top with remaining oatmeal mixture and press down lightly with the back of a spoon or spatula. Drizzle reserved juices on top.
• Bake in the preheated oven until the top is golden brown, about 45 minutes. Press the top down with a spatula to compress slightly. Let cool completely, about 1 hour. Cut into bars and serve.