STRAWBERRY OATMEAL BARS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
- Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.
STRAWBERRY OATMEAL BREAKFAST BARS
I'm always on the lookout for easy and delicious things to make for breakfast that are on the one hand, relatively healthy and good for you, while on the other hand, not too good for you. I think these really do fit the bill. These are normally made with strawberry preserves, but here we're using fresh strawberries for a little lighter and lower-sugar approach. For best results, refrigerate before serving.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x12-inch baking dish.
- Remove the green tops from strawberries using the tip of small, sharp knife or strawberry huller. Place the berries cut-side down on a work surface and cut in half. Slice each half lengthwise 3 to 5 times before turning and cutting across in a nice, uniform dice.
- Combine diced strawberries, lemon juice, sugar, and cornstarch in a mixing bowl and stir until thoroughly combined and the cornstarch disappears. Set aside until needed.
- Combine oats, all-purpose flour, whole wheat flour, brown sugar, salt, and ginger in a mixing bowl. Pour in melted butter and stir thoroughly until dry ingredients are evenly coated.
- Transfer 60% of the oatmeal mixture into the prepared baking dish and spread out into an even layer. Press the mixture down with the back of a spoon or spatula to compress slightly.
- Place strawberries over the top using a slotted spoon. Do not press down. Reserve any accumulated juices in the bowl. Top with remaining oatmeal mixture and press down lightly with the back of a spoon or spatula. Drizzle reserved juices on top.
- Bake in the preheated oven until the top is golden brown, about 45 minutes. Press the top down with a spatula to compress slightly. Let cool completely, about 1 hour. Cut into bars and serve.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 43.5 g, Cholesterol 30.5 mg, Fat 12.9 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 7.5 g, Sodium 127.5 mg, Sugar 19.5 g
RHUBARB-BUCKWHEAT SCONES
A sweet, summery strawberry butter or fruity jam accompany these subtly tart, rhubarb-buckwheat scones beautifully. A perfect way to break bread Sunday morning (or any day of the week).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield 12 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Toss rhubarb with 1/4 cup granulated sugar; let stand, stirring occasionally, 20 minutes. Meanwhile, whisk together cream and egg. In a large bowl, whisk together both flours, remaining 1/4 cup granulated sugar, baking powder, and salt.
- Cut butter into flour mixture until it resembles coarse meal with a few pea-size pieces remaining. Reserve 1/3 cup rhubarb mixture; stir the rest into flour mixture.With a fork, stir cream mixture into flour mixture just until combined.
- Transfer dough to a lightly floured surface. Pat into a 1-inch-thick rectangle, about 6-by-7 1/2 inches. Cut into six 2-by-3 3/4-inch rectangles, then cut rectangles on the diagonal into triangles. Transfer to parchment-lined baking sheets; freeze 10 minutes. Brush tops with cream; top each with a few pieces of reserved rhubarb mixture. Sprinkle generously with sanding sugar and bake, rotating once halfway through, until golden, 20 to 25 minutes. Let cool completely; serve with berry butter. Scones are best eaten the same day, but can be stored in an airtight container at room temperature up to 1 day.
STRAWBERRY BUCKWHEAT BARS
The combination of fresh berries and a jar of preserves creates beautiful, ruby red, candy-like edges, with a bit of ooze in the center of these bar cookies.
Provided by Susan Spungen
Categories Dessert Bake Kid-Friendly Strawberry Small Plates Spring Summer Pastry
Yield Makes 24 bars
Number Of Ingredients 16
Steps:
- Make the crust:
- Preheat oven to 375°F. Butter a 9x13" baking pan and line with parchment paper, leaving a 1" overhang on both long sides.
- Pulse all-purpose flour, buckwheat flour, granulated sugar, brown sugar, salt, and baking powder in a food processor until well combined. Add 1 cup butter and pulse until mixture resembles coarse meal. Add egg and pulse until well distributed. Transfer mixture to a large bowl and mix with your fingers until clumps form; it should look like crumb topping at this point. Chill dough while you make the filling.
- Make the filling:
- Combine strawberries, preserves, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until preserves are melted and cornstarch is dissolved, 2-3 minutes.
- Press half of dough into prepared pan, patting with your knuckles to an even thickness. Pour strawberry mixture evenly over dough. Sprinkle remaining dough evenly over top. Bake bar until fruit is bubbling and top is golden brown, 40-45 minutes.
- Let cool on a wire rack. Lift bar out of pan using parchment overhang and cut into 24 squares. Dust with powdered sugar, if desired.
- Do Ahead
- Bars can be stored in an airtight container at room temperature for up to 3 days.
STRAWBERRY CHEESECAKE BARS
Love cheesecake? Make bars that start with an easy sugar cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
- In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
- Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 22 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 16 g, TransFat 1 g
More about "strawberry buckwheat bars recipes"
STRAWBERRY-RHUBARB GALETTE WITH BUCKWHEAT CRUST RECIPE …
From bonappetit.com
4.8/5 (7)Author Chris MoroccoServings 6-8Estimated Reading Time 3 mins
- Whisk all-purpose and buckwheat flours, sugar, and salt in a large bowl to combine. Add butter and work into dry ingredients with your hands, mashing it into big flat pieces and smooshing it between your palms into the flour, until you have pea- and nickel-size pieces.
- Drizzle ¼ cup ice water over mixture and rake it in with your fingers until evenly dispersed. Squeeze clumps with your hands to moisten until a shaggy dough forms, then turn out onto a work surface.
- Gather dough together, pushing and working it into a ball, then flattening it, until only a few dry spots remain. Pat into a ¾"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a ¾"-thick disk and wrap tightly in plastic. Chill until firm, at least 2 hours and up to 3 days.
- Preheat oven to 400°. Roll out dough on a well-floured surface to a 14" round, rotating dough and tossing more flour underneath as needed to keep it from sticking. Transfer dough to a large parchment-lined rimmed baking sheet (most galettes will spring a leak at the creases of the pastry, even for pros). Place rhubarb, strawberries, cornstarch, and ⅓ cup sugar in a medium bowl. Scrape in vanilla seeds and discard pod; toss ingredients to evenly distribute.
STRAWBERRY CRUMB BARS RECIPE {EASY DESSERT WITH FRESH …
From tastesoflizzyt.com
STRAWBERRY BARS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
HEALTHY STRAWBERRY OATMEAL BARS RECIPE – WELLPLATED.COM
From wellplated.com
STRAWBERRY RHUBARB BUCKWHEAT BARS - THEEASIERLIFE.COM
From theeasierlife.com
A GUIDE TO BAKING WITH BUCKWHEAT | KING ARTHUR BAKING
From kingarthurbaking.com
VANILLA CHIP BUCKWHEAT BARS (VEGAN, GLUTEN FREE)
From frommybowl.com
EASY STRAWBERRY CRUMBLE BARS (GLUTEN-FREE, DAIRY-FREE)
From dishbydish.net
STRAWBERRY CRUMBLE BARS - ADDICTED TO DATES
From addictedtodates.com
FRESH STRAWBERRY BARS | RECIPETIN EATS
From recipetineats.com
STRAWBERRY BUCKWHEAT BARS
From mealplannerpro.com
STRAWBERRY BUCKWHEAT BARS | RECIPE | COOKIE BARS, BUTTERSCOTCH …
From pinterest.com
30 RECIPES WITH STEEL CUT OATS YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
HEALTHY BREAKFAST BAR RECIPE - BUCKWHEAT BREAKFAST BAR - GOOD …
From goodhousekeeping.com
20 BUCKWHEAT RECIPES WE CAN’T RESIST - INSANELY GOOD
From insanelygoodrecipes.com
STRAWBERRY BUCKWHEAT BARS RECIPE | EPICURIOUS.COM | COOKIE BARS, …
From pinterest.com
43 STRAWBERRY DESSERTS TO SWEETEN YOUR SUMMER
From epicurious.com
BEST STRAWBERRY POP TART BLONDIES RECIPE - HOW TO MAKE ... - DELISH
From delish.com
43 STRAWBERRY RECIPES FOR THAT JUICY MARKET HAUL - MSN
From msn.com
STRAWBERRY BUCKWHEAT PANCAKES | BREAKFAST RECIPES | JAMIE OLIVER …
From jamieoliver.com
You'll also love