Fruit Oatmeal Cookie Bars
Elevate your snack game with these luscious Fruit Oatmeal Cookie Bars—an irresistible combination of buttery oat layers, sweet fruit preserves, and a hint of nutty crunch (optional). Perfectly golden and satisfyingly chewy, these bars come together in just 40 minutes, making them the ideal treat for busy weekdays or indulgent weekends. Featuring pantry staples like brown sugar, old-fashioned oats, and your choice of fruit preserves—whether it's strawberry, raspberry, or apricot—this versatile recipe ensures a burst of flavor in every bite. With an easy crumble topping and a rich, fruity center, these bars are as visually stunning as they are delicious. Enjoy them as a grab-and-go breakfast, a lunchbox surprise, or a crowd-pleasing dessert!
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Recipe Information
Ingredients
- 0.75 cup unsalted butter, melted
- 0.5 cup brown sugar, packed
- 0.25 cup granulated sugar
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups old-fashioned oats
- 0.75 cup your choice of fruit preserves (e.g., strawberry, raspberry, apricot)
- 0.5 cup chopped nuts (optional, e.g., walnuts, pecans)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment paper with non-stick spray or butter.
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined and smooth.
Add the egg and vanilla extract to the sugar mixture. Whisk until fully incorporated.
In a separate bowl, mix together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring gently until just combined.
Fold in the oats and nuts (if using) to create a thick, sticky dough.
Press two-thirds of the dough mixture evenly into the prepared baking pan to form the base layer.
Spread the fruit preserves evenly over the dough base, leaving about a 1/4-inch gap around the edges to prevent sticking.
Crumble the remaining dough over the fruit layer, covering it as evenly as possible. It's okay if some fruit shows through the topping.
Bake in the preheated oven for 25–30 minutes, or until the top is lightly golden and the edges start to pull away from the pan.
Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack. This will help them firm up for easier slicing.
Once cool, use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and slice into 12 squares or rectangles.
Serve immediately or store in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week.
Nutrition Facts
Calories |
3642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 445.1 g | 162% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 258.0 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 286 mg | 22% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1297 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
