Pineapple Oatmeal Bars

These snack bars are perfect as an after school treat, dessert, or just anytime you are looking for a “lighter” way of satisfying your sweet tooth. (It would even make a good breakfast bar.) Mike requests these all the time; he loves them, especially with a cup of tea. Pictured above is my pineapple version. Don’t like pineapple? Not a problem. These bars are so versatile, you’re only limited by your imagination. All you have to do is substitute the cake mix flavor and the corresponding jam flavor to change it up into a whole new taste combination. Originally, I made these using yellow cake mix and seedless raspberry jam. Then, one day, I decided to try switching it up, and I substituted pineapple cake mix and pineapple jam. Needless to say, from that point on, it caused quite a “choice” dilemma for Mike, as raspberry and pineapple are both of his favorites. I think next time I make them, I’m going to try peach jam; “MMMmmm” that sounds yummy. Now, for the best part…..only 4 ingredients, 10 minutes of prep, and 18 to 23 minutes of baking.  Simple, tasty, a healthier snack choice and using food items you probably already have in the house.  What’s not to love?!

Preheat oven to 375° F.  Grease 13x9x2-inch baking dish (or use non-stick cooking spray).
In large bowl, combine “dry” cake mix and oats. Stir in melted butter. Using pastry blender, or knives, stir until mixture is crumbly. 

Measure half of crumb mixture (about 3 cups) into pan. Press firmly to cover bottom.

In small bowl, combine preserves and water. Spoon over crumb mixture in pan. Carefully spread evenly.

Cover with remaining crumb mixture. Pat top firmly.

 Bake for 18 to 23 minutes. Top should be very light brown. 

Cool completely, then cut into bars. Store in airtight container.

 
PINEAPPLE* OATMEAL BARS
Source: Adapted from Duncan Hines
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 box Pineapple, Yellow or other flavor cake mix (without pudding added, recommended Duncan Hines)
• 2- 1/2 cups quick-cooking oats   
• 3/4 cup    (1-1/2 sticks) butter, melted
• 1 cup (12-oz jar) pineapple* preserves, or preferred fruit choice
• 1 Tablespoon water

   
DIRECTIONS:

1. Preheat oven to 375° F.  Grease 13x9x2-inch baking dish (or use non-stick cooking spray).
2. Combine “dry” cake mix and oats in large bowl; stir in melted butter. Using pastry blender or knives,
    stir until mixture is crumbly.  Measure half of crumb mixture (about 3 cups) into pan.  Press firmly to
    cover bottom.  Combine preserves and water; spoon over crumb mixture in pan and spread evenly. 
    Cover with remaining crumb mixture; pat top firmly.
3. Bake for 18 to 23 minutes; top should be very light brown.  Cool completely, then cut into
    bars.  Store in airtight container.
4. Makes about 4 dozen bars.

*Any flavor jam or preserves (seedless) can be substituted. Any flavor cake mix can be substituted (as long as it is not a pudding added brand). Another great combo is yellow cake mix with seedless raspberry jam.