This recipe was adapted from Raspberry Cereal Bars out of the The $5 Dinner Mom Breakfast and Lunch Cookbook by Erin Chase. I'm just stating the truth, they we a little dry and not quite what I was expecting. They were good but I felt like they were missing something...maybe not enough filling????
1 1/2 cup whole wheat flour
2 cups rolled oats
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine softened
1 cup fresh strawberries
1/3 cup sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Lightly coat a 9 x 13 inch glass baking dish with nonstick cooking spray.
In a large mixing bowl, combine the flour, oats, brown sugar, cinnamon, baking soda, and salt. Cut the softened butter into the dry ingredients using a pastry blender or serving fork.
Prepare the strawberry filling. Add the strawberries, sugar, and vanilla to a blender or food processor and puree.
Add about half of the oat-flour mixture to the prepared baking dish. Press the crust into the bottom of the dish, using the bottom of a measuring cup or the back of a large serving spoon. Pour over the strawberry filling and spread evenly to cover the crust. Add the remaining oat-flour mixture on top of the strawberry filling. Press lightly using the measuring cup or large serving spoon, to form a top crust.
Bake in the preheated oven for 25 to 30 minutes or until the top begins to turn golden brown. let cool on a wire rack before slicing.