Yes, another oat bar! But who can get tired of them?! Especially these Strawberry Oat Bars. I have three little girls in preschool, which means I have to bring snack for the class a couple of times a month. And my go-to snack would be my Peanut Butter Oat Bars, or Chocolate Peanut Butter Oat Bars, but you can’t bring things with nuts these days. Sooo, I decided to try some banana oat bars with strawberry jam. By the way, I make this jam all the time to have around for toast, peanut butter and jam sandwiches, or just by it self by the spoonful. Just kidding about the spoonful… kind of, it’s been known to happen on occasion. I also make blueberry jam and have made the bars with that as well (see picture below). Anyway, back to the oat bars! They are divine! The other day was a rough day with my girls, just lots of tears and fighting amongst them. I knew that I needed something to bring them together, so I made these for dinner because I know how much they love them. They cheered and proclaimed I was the best mom ever! I knew I made the right choice. Too bad the dinner couldn’t last all night though…
I played around with this recipe several times, and I have it just the way I want it now. I tried it with honey instead of maple syrup and it was good, but I do think the maple syrup gives (especially the jam) a better flavor. I also played around with which ingredients to use and the amounts, and I think it’s just right! Also, I like to eat these cold. I have also had my fair share right out of the oven, which is still delicious, but I’m learning to control myself and hold out for when they are a bit colder! Self control is tough stuff around baked goods! Anybody else? Just me?
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- 2 cups frozen or fresh strawberries (if making blueberry jam, use the same recipe just replace with blueberries)
- 2 Tbsp maple syrup
- 1/2- 1 fresh squeezed lemon
- 1 tsp vanilla
- *optional- chia seeds or flaxseeds
- 1/2 cup Whole Wheat Pastry Flour or Whole Wheat flour
- 2 cups rolled oats
- 1/2 tsp baking powder
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/4 cup butter, cut into little pieces
- 2 ripe bananas, mashed
- In a saucepan add the strawberries, maple syrup and lemon juice over medium heat.
- Let the berries release their juice, about 10 minutes, depending on how thawed the berries are.
- Then bring to a boil until it thickens, at least another 10 minutes.
- I usually mash the strawberries with a potato masher or a fork when they are super soft.
- Add the vanilla and chia seeds or flaxseeds if desired.
- Cook for another 5 minutes.
- Set aside and let it continue to thicken.
- You could make this part the night before.
- Preheat the oven to 375 degrees.
- Line an 8 x 8 baking dish with parchment paper.
- In a medium bowl mix flour, oats, baking powder.
- Then mix in syrup, and vanilla.
- Cut in the butter with a pastry blender or two knives.
- Mix in the mashed banana
- Place 2/3 of oat mixture in the baking dish. Press down so it is even.
- Add the jam on top.
- Then add the remaining 1/3 of the oat mixture on top of the jam. Break it up with your hands so their are little clumps spread out evenly on top of the jam.
- Bake for 30 minutes.
- Let cool, and store in the refrigerator.