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if it’s made with fruit that’s breakfast to me, but these strawberry squares make a delicious snack or dessert too
last spring when I found myself with a bit too much strawberry rhubarb jam, I made doughnuts. really, freaking delicious doughnuts, if I do say so myself. last week when I made strawberry preserves, my first thought was to make jelly doughnuts. I LOVE doughnuts of any kind, but jelly doughnuts are simply the best.
my willpower may be getting stronger, but it is definitely not ready to be faced with a fresh batch of jelly doughnuts. the kids have been enjoying the strawberry preserves on pretty much everything. toast, yogurt, Charlie eats a pb&j every day after school, and in the morning they love preserves on pancake bread. but we still have quite a bit left. it is far too delicious to let go to waste, so I made switched up my usual raspberry squares, and made strawberry squares to pack in lunches.
these strawberry squares could not be any easier to make, especially if you already have a jar of preserves or jam at home. for the base of the bars I used pecans, but almonds or walnuts would be delicious too. I just happened to have a bag of pecans hiding in the pantry. my kids are a bit fussy, and don’t particularly care for baked goods made with oats and nuts. for a more uniform texture, I pulsed my oats and nuts in a food processor. There was still enough crunch to create interest, but no large oats or nut pieces to scare the kids off.
- 1 1/4 cup old fashioned oats
- 1/2 cup nuts (pecans, almonds, or walnuts)
- 1 1/2 cups flour
- 1/2 cup brown sugar, packed
- 1/4 tsp baking soda
- 1/4 tsp salt
- 12 Tbsp butter, cut into 12 pieces
- 1 1/2 cups strawberry preserves
- preheat oven to 350 degrees
- spray a 9 inch square baking pan with non-stick cooking spray, line with foil, and then spray the foil
- in the bowl of a food processor, add the oats and nuts, and pulse to finely chop
- in the bowl of a stand mixer combine the oats, nuts, flour, brown sugar, baking soda, and salt
- on low speed, add the butter 1 piece at a time, mix until you have a coarse meal and the butter is scattered throughout
- press 2/3 the mixture firmly into the prepared baking pan
- bake for 20 minutes
- spread the preserves onto the warm crust and top with the remaining crumb
- bake another 30 minutes
- cool in pan on a rack, and once completely cool remove the foil from the pan and cut into squares
lucky for me, the bars passed the fussy eater test, so I won’t be stuck with a pan full of goodies staring me in the face. they may not be doughnuts, but they are still very tempting, and any more than a bite or two doesn’t exactly fit into my healthy meal plan. but then again, everything in moderation right?
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