Preheat oven to 350 degrees. Spray a 9x13x2-inch rectangular baking dish with nonstick spray. Combine flour, oats, baking powder, and nutmeg; set aside.
The easiest and tastiest of all the oat bars are here! Make the oat crumble crust and save half for the topping to sandwich sweet strawberry preserves.
Servings and Ingredients
|1 ½ c. Hy-Vee all-purpose flour|
|1 ½ c. Hy-Vee quick oats|
|½ tsp. Hy-Vee baking powder|
|½ tsp. Hy-Vee ground nutmeg|
|1 c. Hy-Vee salted butter, softened|
|¾ c. Hy-Vee light brown sugar, packed|
|1 (12-oz.) jar Hy-Vee strawberry preserves|
|1 c. Hy-Vee sweetened coconut flakes|
Things To Grab
- 9x13x2-inch rectangular baking dish
- Hy-Vee nonstick cooking spray
- 2 medium bowls
- Electric mixer
- Wire cooling rack
- Airtight container for storage
- Waxed paper for storage
Place butter and brown sugar in a medium mixing bowl. Beat with an electric mixer until creamy. Beat in flour mixture until well-combined (mixture will be crumbly). Set aside half of crumb mixture.
Press the remaining crumb mixture into prepared baking dish. Spread with strawberry preserves. Sprinkle with reserved crumb mixture and coconut.
Bake for 30 to 35 minutes or until lightly browned. Cool completely on a wire rack. Cut into squares.
To store, layer bars between waxed paper in an airtight container. Cover and refrigerate up to 2 days.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20mg
- Sodium: 65mg
- Total Carbohydrates: 26g
- Protein: 2g