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Strawberry Oatmeal Bars

Anyone else excited for fall, but still holding onto the final days of summer? (Me too!) Fall is my favorite season, but I really love the fresh fruit of summer! Luckily, we still have plenty of fresh, juicy strawberries in the store – perfect for these super easy, super delicious strawberry oatmeal bars. This easy dessert is made with an oatmeal crust that doubles as a topping, strawberry preserves, and fresh strawberries. Added bonus? The vanilla glaze. Drooling? You should be!

Now I feel like it’s my duty to tell you that these strawberry oatmeal bars are addicting. The deep jammy flavor of the preserves with the bright fresh strawberries is so delicious, especially with the lightly spiced oatmeal. The vanilla glaze is the cherry on the top. Just a little extra sweetness, but with warm vanilla flavor. I used this vanilla bean paste, which I highly recommend! But you can also just use vanilla extract.

How To Make Strawberry Oatmeal Bars:

  • Start by making the oatmeal crust/topping. Combine all the ingredients in a mixing bowl, and then press half of it into a greased 8×8 baking dish.
  • In another mixing bowl (I love this mixing bowl set), combine all the filling ingredients except the strawberry preserves. Spread the strawberry preserves over the crust. Top with filling, and sprinkle the other half of the oatmeal mixture on top.
  • Bake 35-40 minutes!
  • Stir together the glaze, and drizzle over the cooled bars. Serve!
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Strawberry Oatmeal Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Kirsten Bell
  • Prep Time: 20 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 55 minutes
  • Yield: 12 Bars 1x
  • Category: Dessert
  • Method: Baking

Description

Fruit, jammy and delicious – these strawberry oatmeal bars are a fun and easy summer afternoon snack or dessert!


Ingredients

Scale

For The Crust:

1/2 cup butter, melted

1 teaspoon vanilla extract

1/2 cup brown sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup all-purpose flour

1 cup rolled oats

For The Strawberry Filling:

1/2 cup strawberry preserves

3 cups sliced fresh strawberries

2 tablespoons lemon juice

Zest of 1 lemon

2 teaspoons cornstarch

For The Vanilla Bean Glaze:

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1/2 teaspoon vanilla bean paste (or double the extract)

2 teaspoons whole milk


Instructions

Preheat the oven to 350 degrees F. Grease an 8×8 baking dish, and line with parchment paper on the bottom and up the sides of the pan so there’s an overhang. This will make the bars easy to remove from the pan!

Melt the butter in a large mixing bowl, and then stir in the vanilla extract. Add the brown sugar, baking powder, salt and cinnamon. Stir until combined, and then add the flour and oats , stirring until no streaks of flour remain. Press half of the mixture into the bottom of the pan.

Combine all the filling ingredients in a medium mixing bowl except for the strawberry preserves. Spoon the strawberry preserves over the crust, and then top with the filling. Sprinkle the other half of the crust over the fruit filling, and pat lightly. Bake for 35-40 minutes, and cool completely.

Stir together the powdered sugar, vanilla extract, vanilla bean paste and milk. Drizzle over the bars, and serve!


Tools Used To Make Strawberry Oatmeal Bars:

Peach Cobbler Muffins

Peach cobbler muffins! Sweet, buttery and soft, and loaded with delicious cinnamon brown sugar streusel. Everything you love about peach cobbler, in super easy muffin form. Extra bonus? They’re so easy to make! Almost a one bowl recipe, if you don’t count the streusel!

Cobblers have a special place in my heart. As a kid we would help my mom pick buckets and buckets of fresh berries from the woods down the street from our house, and would dream the whole time of the cobbler we’d have that night. I mean, is there anything better?

With the cinnamon and nutmeg baked into the muffins, and the cinnamon brown sugar streusel on top, every bite brings me back to delicious cobbler. And I love that these are so quick – seriously a perfect breakfast or brunch recipe!

Key Ingredients In Peach Cobbler Muffins:

  • Frozen Peaches! You saw that one coming, didn’t you? Keep them frozen, don’t thaw them! You can use fresh peaches too, you’ll just need to reduce the cooking time by a few minutes since the muffins won’t be as cold when they go into the oven. Canned or jarred peaches don’t work because the juice they’re stored in makes the muffins separate.
  • Salted butter! I love using Organic Valley Salted Butter – it’s pretty much the only butter I use for my baking! For the muffins we use it melted in the muffins, and cold in the streusel. So dang delicious!
  • Organic Valley Whole Fat Vanilla Yogurt and Whole Fat Milk. I love the extra hint of vanilla flavor from the yogurt! It’s important to use whole fat yogurt and milk to keep the muffins super moist.
  • Brown Sugar! I loooove baking with brown sugar! It adds more moisture than white sugar, and has such a delicious molasses-like flavor. So good! Brown sugar is pretty traditional in cobbler, so it’s used in both the peach cobbler muffins and the streusel.
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Peach Cobbler Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kirsten Bell
  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 40 minutes
  • Yield: 12 Muffins 1x
  • Category: Breakfast
  • Method: Baking

Description

Peach cobber, in muffin form! Made with fruity peaches, and topped with delicious cinnamon streusel. The perfect summer breakfast (or snack) recipe!


Ingredients

Scale

For The Muffins:

6 tablespoons Organic Valley Salted Butter, melted

1/3 cup packed brown sugar

1/3 cup granulated sugar

1/2 cup Organic Valley Whole Fat Yogurt

1/4 cup Organic Valley Whole Milk

2 Organic Valley Eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 3/4 cups all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups chopped frozen peaches (do not thaw)

For The Streusel:

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 cup cold Organic Valley Salted Butter, cubed


Instructions

Preheat the oven to 350 degrees F, and line a muffin tin with liners.

First, prepare the streusel by stirring together the flour, brown sugar, and cinnamon in a small mixing bowl. Rub in the butter with your fingers until the mixture resembles bread crumbs. Put in the fridge until you’re ready to bake!

In a large mixing bowl, stir together the melted butter and sugars. Add the yogurt, milk and eggs, stirring until combined. Then add the vanilla, cinnamon and nutmeg. Stir in the flour, baking powder and salt until no streaks of flour remain. Gently stir in the chopped peaches. Distribute the batter between the prepared muffin liners – the batter will come up close to the top!

Sprinkle the prepared streusel liberally over the top of the muffins. Bake for 20-25 minutes, or until a toothpick comes out with crumbs. Enjoy!


Notes

Putting the streusel in the fridge will keep the butter cold until it’s ready to bake! That will make a more crumbly and delicious streusel.

More Summer Recipes:

Tools Used In This Recipe:

Thank you to Organic Valley for sponsoring this post. As always, all opinions are my own. Thank you for supporting the brands that make these recipes possible!

Easy S’mores Brownies

Is there anything that screams summer more than s’mores? I have so many fun memories of camping with my family as a kid, and roasting marshmallows over the fire at night. So much fun! I can’t wait to take our kids camping soon, but in the meantime these easy s’mores brownies are a perfect summer dessert. These have all the delicious flavors of s’mores that you love, and can be made quickly in your oven. Rich, dense chocolate brownies. Buttery graham cracker crust on the bottom. Then topped with toasted marshmallows! Are you firing up your oven? Let’s go!

Blackberry Lavender Galette

There’s just nothing better than fresh, juicy berries in the summer! We have been basically living off of fresh fruit the last few months and I’m not at all sad about it! I’m always trying to think of new ways to use them in desserts, and my obsession? This blackberry lavender galette! Galettes are basically super easy versions of pie: buttery flakey crust, filled with deliciously roasted berries. Summer in a bite!

Lemon Rosemary Cornmeal Cake with Balsamic Syrup

I have such a special treat to share with you today – lemon rosemary cornmeal cake with balsamic syrup! I know cornmeal isn’t often used in dessert recipes, but believe me – it is sooooo darn delicious! It gives this cake a perfect texture. Fluffy, moist, and full of lemon flavor! I wish baking with cornmeal was more common, and I have a feeling this won’t be the last cornmeal dessert recipe you see on the blog! Hint, hint!

This Celebrated Life