Strawberry Breakfast Bars

Preheat oven to 350 F. Line an 8×8 baking pan with foil and spray it with cooking spray.

In a food processor pulse together the flour, oats, sugar, salt, and cinnamon until the oats are broken up and the consistency of the flour. Add in the cold cubed butter, Greek yogurt, and vanilla extract. Pulse again until it is the consistency of coarse crumbs.

Slowly add in the ice water a tablespoon at a time until the dough comes together. Press half of the dough into the bottom of the lined baking pan, until it is in a single even layer. Spread the jam over the dough.

Break up the remainder of the dough into pieces and press them down on top of the jam. Bake the bars at 350 F in the middle rack of the oven for 20-25 minutes or until the edges are golden and a toothpick inserted in the middle comes out clean.

Cool the bars on a wire rack and then cut them into 8 pieces. The bars can be stored for up to 2 days in an airtight container on the counter or refrigerated for up to a week.

Notes:
– If you don’t have a food processor you can pulse the oats in a blender until they become flour-like in consistency or you can buy oat flour.
– The remainder of the dough for the topping will not completely cover the bars, don’t worry about it and break it into pieces pressing them until you can get most of it covered.
– If you want your bars sweeter use 1/2 a cup of jam instead of 1/3 cup.

This recipe was adapted from Two Peas and Their Pod who adapted from Weelicious Lunches by Catherine McCord.