dessert — kid-approved

Strawberry Oatmeal Cookie Bars

Fill 1 Created with Sketch. Fill 1 Created with Sketch. Fill 1 Created with Sketch. Fill 1 Created with Sketch. Fill 1 Created with Sketch.
Shares:0
Egg Recipe Image pinterest Created with Sketch.
Shares:0
prep time 10 minutes
cook time 35 minutes
yield 16 servings

Overview

Whether you’re in need of something sweet for a summer BBQ or searching for a homemade dessert to pack in your kiddo’s lunchbox, these oatmeal cookie bars are sure to impress! They’re easy to make ahead of time, yet simple enough to make as a spur of the moment treat. One bite and you’ll be dreaming of strawberry picking and summertime fun. Our thanks to Yummy Toddler Food for this recipe.

BY:Yummy Toddler Food

Ingredients

  • 1 1/2 cups whole wheat flour
  • 3/4 cup rolled oats
  • 1/4 cup packed brown sugar
  • 1 tablespoon lemon zest
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large Nellie’s Free Range Eggs, lightly beaten
  • 1/4 cup Nellie's Free Range Unsalted Butter, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2/3 cup natural strawberry preserves

Directions

  • Preheat the oven to 350F. Line a square 8-inch metal baking pan with a piece of parchment paper so it comes up and over two sides by about an inch (you’ll use it to lift the finished bars out of the pan). Set aside.
  • In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt.
  • Add the eggs, butter, vanilla, lemon juice, and lemon zest. Use clean hands or a fork to gently mix the dough together until it’s uniform and crumbly. Set aside 1 cup of the mixture.
  • Add the remaining mixture to the bottom of the prepared pan, pressing evenly to cover the bottom and to fill in any holes. Bake for 15 minutes.
  • Remove from the oven and evenly spread the preserves over top. Crumble the remaining dough mixture over top to cover evenly and press it down slightly. Bake for an additional 20 minutes.
  • Remove from the oven and let cool on a wire rack until room temperature. Use the parchment paper to remove from the pan and slice into bars. Store in an airtight container in the fridge or at room temperature for up to 3 days.
Triangle Created with Sketch. Back to all recipes
Share:
Print:
Kitchen Tunes Accent Kitchen Tunes

Find our free range eggs near you

egg carton egg carton shadow Store Locator Created with Sketch.
Comments Reviews

How much did you like this recipe?

Related Recipes

Image Accent

meal-kid-approved-

Baked Banana French Toast Sticks
Image Accent

snack-kid-approved-

Bacon, Egg, and Cheese Muffins

Strawberry Oatmeal Cookie Bars

Overview

Whether you’re in need of something sweet for a summer BBQ or searching for a homemade dessert to pack in your kiddo’s lunchbox, these oatmeal cookie bars are sure to impress! They’re easy to make ahead of time, yet simple enough to make as a spur of the moment treat. One bite and you’ll be dreaming of strawberry picking and summertime fun. Our thanks to Yummy Toddler Food for this recipe.

BY:Yummy Toddler Food

Ingredients

  • 1 1/2 cups whole wheat flour
  • 3/4 cup rolled oats
  • 1/4 cup packed brown sugar
  • 1 tablespoon lemon zest
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large Nellie’s Free Range Eggs, lightly beaten
  • 1/4 cup Nellie's Free Range Unsalted Butter, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2/3 cup natural strawberry preserves

Directions

  • Preheat the oven to 350F. Line a square 8-inch metal baking pan with a piece of parchment paper so it comes up and over two sides by about an inch (you’ll use it to lift the finished bars out of the pan). Set aside.
  • In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt.
  • Add the eggs, butter, vanilla, lemon juice, and lemon zest. Use clean hands or a fork to gently mix the dough together until it’s uniform and crumbly. Set aside 1 cup of the mixture.
  • Add the remaining mixture to the bottom of the prepared pan, pressing evenly to cover the bottom and to fill in any holes. Bake for 15 minutes.
  • Remove from the oven and evenly spread the preserves over top. Crumble the remaining dough mixture over top to cover evenly and press it down slightly. Bake for an additional 20 minutes.
  • Remove from the oven and let cool on a wire rack until room temperature. Use the parchment paper to remove from the pan and slice into bars. Store in an airtight container in the fridge or at room temperature for up to 3 days.