Strawberry Oatmeal Jam Bars Recipes

Steps:

• Preheat oven to 375°F.
• In a large bowl, mix everything together but the jam.
• Measure out 2 cups of this mixture. Leave the rest in the bowl and set aside.
• Take the 2 cups of the mixture and press it into the bottom of an 8 inches square pan, coated with cooking spray. Using a large spoon, distribute jam on top of the mixture in the pan. Spread it evenly all over. (I used the squeeze-bottle spread for this and it made this part of the process a lot quicker).
• Take the remaining mixture and spread it over the jam. Press down lightly.
• Bake 25 minutes.
• Remove the pan from the oven and allow to cool for at least 15 minutes before cutting into 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.

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.

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.

Steps:

• Preheat over to 350.
• Grease a 9x13 baking pan.
• In a large mixing bowl, cream margarine and sugar.
• Add remaining ingredients except for jam and mix well.
• Pat three-fourths of dough into bottom of pan.
• Spread jam evenly over top of dough.
• Crumble remaining dough over jam.
• Bake 30 minutes. Cool in pan, then cut onto 2 inch squares.