Reviewed: Dec. 3, 2009

I really liked the oatmeal crust part though wasn't all that impressed with the recipe itself. It was too sweet for me. I used an 8 X 8 pan and did part strawberry jelly and part apricot jelly. I think you'd definitely have to double it to make enough for a 13 X 9 inch pan.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Sep. 21, 2009

This was pretty good. Don't expect them to be like convenient, store bought bars. You have to cut them out of the dish like pie and they will be sticky. But they are tasty!

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Sep. 10, 2009

This recipe is fantastic! Followed to near exactness. I just substituted 1/2 cup 100% wheat flour for white to add a little more nutritional value. We used homemade peach jam I canned this summer. Not too dense and I love how well the salt off sets the sweetness. The kids and I, and more importantly, the hubby, are fans!

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SUMMERESQUE

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Reviewed: Sep. 8, 2009

This is a bit dry and definitely needs a 9x9 pan instead of a 9x13. Very easy though. Would make again in a crunch.

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MissBethany

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Lynden, Washington, USA

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Reviewed: Sep. 7, 2009

This recipe was good in regards to general quality and texture. (I doubled it for a 9 x 11 pan.) However, it needed a touch more flavor more than the strawberry preserves that I used. I suppose this would depend upon the specific preserves... Next time I'll add some cinnamon to the recipe and maybe even more brown sugar to the top crunch layer.

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RASHELLY

Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

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Reviewed: Aug. 13, 2009

Very good! A nice treat for summer and something that everyone enjoys.

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Jessica

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Reviewed: Jul. 26, 2009

My jam was hard to spread but that was just the type I had, so it didn't get even. I used an 11x7 pan based on reviews that it was too thin in a 9x13, but they were kinda thick, I think the 9x13 would have been fine. 35 minutes was too long, I should have checked sooner and the oatmeal was browned too much.

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Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Living In: Jonestown, Pennsylvania, USA

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Reviewed: May 30, 2009

Perfect 'as is,' no changes to the ingredients. My only suggestion is for prep, namely that the dry ingredients be combined first, then cut into cold butter as 'trufflebun' suggested. People can skirt the "thin layer" without doubling anything by using an 8 x 8 pan. Never had rubbery issues using preserves or jam, seedless or not. Really simple, fast and easy to make. This is the recipe I use all the time.

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Cat

Cooking Level: Expert

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Reviewed: May 3, 2009

I'd been wanting to make these and was happy to find the recipe and suggestions. I doubled the top & bottom ingredients for a 9"x13" pan and it turned out well. My tip is to give the oats a quick spin in a blender or food processor. You get all the benefits of oatmeal, but it's less chunky for family members who may not love oatmeal's texture so much.

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Amy Christian

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Reviewed: Mar. 4, 2009

Good, tasty, versatile recipe. However, it does make a very thin layer. I would make extra for the crust next time. It held together very well, though, for how thin it was! (Not too crumbly like many are.)

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Snow Angel

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

This is really simple and quick. I added milk like some suggestions said. i also added a 1/4 cup of whole wheat flour to replace some white flour. i used fig preserves and a little honey, vanilla and nutmeg. yum. they were still a little crumbly, so i'm wondering about adding an egg.

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amybith

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Reviewed: Jan. 21, 2009

I added about half a cup of peanut butter (I used all natural) and decreased the butter to about 1/4 cup, and that worked out great. I do agree with others, though, that the 9x13 pan makes the bars rather thin.

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Amy

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Reviewed: Dec. 2, 2008

I tried this recipe and it did not turn out well. The bars were flat and when they were perfectly browned on top the center was gooey. When the center was done the edges were burned. Overall I think I will try a different recipe next time.

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Roxxyrott

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Reviewed: Oct. 25, 2008

Had a hard time spreading out the jam. I used seedless, all-natural preserves at room temp. as was suggested on another review. Otherwise, delish! Could probably use less sugar, though.

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SHERI BERGEN

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Reviewed: Oct. 13, 2008

I really think this recipe works better if you make it in an 8 or 9 inch square pan. If you want to use a 9x13 pan you really need to double the recipe. I doubled it and added 2T. milk and 2t. vanilla as suggested by another reviewer. I cooked 1C. dates, chopped, in 2C. water until thickened and used this as the fruit topping. Sprinkled cinnamon and ground cloves over it and baked as directed. Really great tasting, healthy snack for my family... not too much refined sugar and lots of fiber. Thanks for a keeper recipe :)

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Oct. 10, 2008

Very Good! I put the whole recipeon the bottom of the pan them covered in jam. I made a streusel topping or cinnamon, flour, brown sugar and oats and sprinkled on top.

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akdgurl

Cooking Level: Expert

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Reviewed: Sep. 20, 2008

I made this a year ago, trying to "copy", or should I say, figure out how to make grape bars. I live in the Finger Lakes and also work in vineyards. Anyways, one of my bosses got me hooked on these grape bars, made with concord grapes, a lady in Naples NY makes them and sells them, but I still can't find a recipe for them (I'm sure it's secret) LOL But......I came pretty close when I made grape pie filling on top of stove, then poured on top instead of jam. It was close, but I just read a review (which I'm going to try), that said double the oatmeal recipe and increase time, I think it will work. All and all, though, the base tastes like what I was looking for, ty

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JOANNE14527

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Reviewed: Jun. 5, 2008

Fantastic and Easy

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shwelds

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Reviewed: May 12, 2008

These taste nice, but look rather flat and dull. I followed the recipe and used raspberry jam, but these are average. Not sure I'd make these again, although perhaps following some of the other reviewers' suggestions may help.

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CMag

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Reviewed: Apr. 20, 2008

My family loved these. I used date filling. I modified this recipe to make a little healthier and used 1/2 wheat flour and 1/2 cup homemade apple butter(you can use applesauce as well) and only 1/4 cup butter. They turned out chewy and great flavor. I agree with previous reviewer, the mix was not enough for a 9x13 pan but was just right for a square pan. I'm still giving 5 stars because the recipe itself was perfect.

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CookinCrystal

Cooking Level: Expert

Home Town: Atlanta, Illinois, USA

Living In: Dunlap, Illinois, USA

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Fruit Oatmeal Cookie Bars

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