The minute I saw these on the Pioneer Woman site they shot straight to the top of my “must make” list. And make them we did. Right away. And you know what we did after we made them? We ate them, just as quickly. Not surprising, really. Recipes made with brown sugar and butter tend to go fast around here. I don’t think i’ve ever thrown away extra brownies. Now, extra broccoli, yes. I’ve thrown away lots of leftover broccoli. Never leftover dessert though!!These were super simple to make. An easy brown sugar, oats, butter crust with some strawberry preserves and then more crust. Thrown in the oven and then ready to eat. These have both oatmeal and strawberry preserves so we are going to call them breakfast. And what a delicious breakfast they made. If breakfast always tasted this good, i’d eat it everyday!
These were super simple to make. An easy brown sugar, oats, butter crust with some strawberry preserves and then more crust. Thrown in the oven and then ready to eat. These have both oatmeal and strawberry preserves so we are going to call them breakfast. And what a delicious breakfast they made. If breakfast always tasted this good, i’d eat it everyday!
Here is what you’ll need
Combine the dry ingredients and the cut up butter
Mix until crumbly
Pour about half into the baking dish
Press evenly into dish
Add the strawberry preserves
And the rest of the crust
Breakfast, lunch, or dinner, it doesn’t really matter; these are delicious!
Ingredients
1 3/4 stick cold butter, cut into pieces
1 1/2 cups flour
1/2 cups oats (quick or old fashioned
1 cup brown sugar, packed
1 teaspoon baking powder
1/4 teaspoon salt
12 ounces strawberry preserves
Directions
Pre heat the oven to 350 degrees F. Grease a 9 x 13 inch baking dish. Combine the flour, oats, brown sugar, baking powder, and salt. Make sure it is mixed well. Cut the butter into small pieces and add it into the flour mixture. Continue cutting in the butter until the mixture is crumbly. Pour about 1/2 to 2/3 of the mix into the prepared pan. Press it into an even layer. Spread the preserves over the crust. Sprinkle the remaining flour mixture over the preserves. Spread it out evenly and pat it gently. Bake for 30-40 minutes or until golden brown.
Source: The Pioneer Woman
