Ingredients
- 2 c. all-purpose flour
- 2 c. rolled oats
- 1 1/4 c. light brown sugar
- 2 tsp. ground cinnamon
- 4 Tbsp. unsalted butter, melted
- 1/2 c. unsweetened applesauce
- 2/3 c. strawberry jam or preserves
Directions
- PREHEAT the oven to 350° F. Line an 8" by 8" baking sheet or cake pan with parchment paper, lightly grease with vegetable cooking spray, and set aside.
- COMBINE the flour, oats, sugar, and cinnamon in a large bowl and stir well. Add the butter and applesauce, and mix until slightly wet crumbs form.
- PRESS two-thirds of the oats mixture into the prepared pan, pressing to a uniform half-inch thickness. Spread the jam over the top layer, using a small offset spatula or the back of a spoon to evenly spread onto the oats. Crumble the remaining oats mixture over the jam to form a uniform thickness. Bake until the top is golden brown, 30 minutes.
- REMOVE from the oven and place on a wire rack to cool completely before cutting.
- CUT the cooled cake into bars measuring 1 1/2" by 1 1/4" and serve immediately, or wrap individually in plastic wrap. (The bars will keep at room temperature for up to two days, and refrigerate for up to four days.)
