-
1
Butter a 9x13 baking pan and set it aside.
-
2
In a large mixing bowl, combine the gluten-free baking mix, oats, and brown sugar, baking powder, salt and mix well.
-
3
Add nuts if desired.
-
4
Then use a pastry tool to cut the butter cubes into the flour/sugar/oat mixture.
-
5
Be patient, this takes a few minutes.
-
6
Mixture should be crumbly in texture.
-
7
Pour half of the mixture into the buttered pan and press firmly to evenly coat the bottom of the pan.
-
8
Then spread the preserves over the oat mixture.
-
9
Top with remaining oat mixture and gently press to flatten the top layer.
-
10
Place pan in a preheated 350 degrees F oven for approximately 35 minutes, until bars are golden brown and bubbly.
-
11
Let bars cool completely before cutting.
-
12
Note: This recipe is adapted from Pioneer Womans Strawberry Bars.
-
13
Ive substituted gluten-free baking mix but one could certainly use plain flour instead.
-
14
Our family prefers the cherry preserves over strawberry.
-
15
And since I added the pecans, I increased the butter to 2 sticks.
-
16
Finally, PW used 10-12 ounces of preserves and I used a full pint jar (16 ounces) of cherry preserves, which turned out fine for us.
