Strawberry Fig Oatmeal Jam Bars Food

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 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.

HOMEMADE OATMEAL FIG BARS

Steps:

• Preheat oven to 350°F (177°C). Line an 8-inch (what I use and recommend) or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
• Combine the chopped dried figs, water, and orange juice together in a medium saucepan over medium heat. Cook while stirring occasionally for 5-8 minutes or until figs are soft and have absorbed some of the liquid. Remove from heat and stir in vanilla extract. Cool for 5 minutes, and then transfer to a food processor or blender and puree until there are no more chunks (fig seeds will not break down). Set aside. Makes *about* 1 and 1/4 cups filling.
• In a large bowl, whisk the melted coconut oil, maple syrup, brown sugar, and egg together. Add the oats, flour, baking powder, cinnamon, nutmeg, and salt. Begin whisking to combine and once the mixture becomes too thick, switch to a spoon or rubber spatula to bring the ingredients together. You will have about 2 and 1/2 cups of this crust/topping mixture.
• Take a little over 1 and 1/2 cups of the crust/topping mixture and press it evenly into the lined pan. Spread fig filling in an even layer on top. Spoon remaining crust/topping mixture evenly on top and gently press it down into the filling to ensure it's tight and compact on top.
• Bake for 25-30 minutes or until the top has lightly browned. Avoid over-baking. 8 inch pans take closer to 30 minutes, 9 inch pans take closer to 25 minutes. (Note: Oil/moisture will soak on the parchment paper during the baking & cooling process. That's normal with this recipe.) Remove from the oven and place the pan on a wire rack. Cool bars completely.
• Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
• Cover leftover bars and store at room temperature for up to 4 days or in the refrigerator for up to 10 days.

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!

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.