Joanna: Strawberry Almond Oatmeal Bars

Love the pioneer woman, Ree Drummond and her blog. Any city girl who marries a rancher, moves to the country, raises kids and writes a blog about the food she cooks... could almost qualify to be a bestie to this city girl who is in the country at the foothills of Mt. Rainer, raising a daughter and blogs about life. Hmmm. Well, if you haven't checked our her blog already, I highly recommend it. She not only makes good food, but her photos and writing are really enjoyable.
Now, while I love her recipes.. there are few that I make without altering to bring to the healthier side. No offense to her, I mostly do that to all recipes I encounter. Her Strawberry Oatmeal Bars are very good and that is where this recipe is inspired from. Her recipe the bars come out way too sweet and salty. I have added almond meal to the bars and have switched to healthier options where I could. These are very dessert-y but I guess good for breakfast if you like sweets in the morning. I think my mom would really like these. I have cut the sugar, but if you like them more for a dessert bar.. you can increase the brown sugar up to 1 cup.

Strawberry Almond Oatmeal Bars

1 3/4 sticks unsalted butter, room temp and cut into pieces, plus more for greasing pan
1 cup whole wheat white flour
1/2 cup almond meal (buy usually in bulk area, or Bob's Red Mills but can easily be made by coarsing whole almonds into a flour in the food processor. Careful not to over process or you will end up with almond butter!)
1 1/2 cup whole oats, not instant
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon sea salt
One 10 ounce jar strawberry preserves

Pre-heat oven to 350º Place strawberry preserves (if in glass jar, if not in an oven proof glass dish) in warming oven for a minute or two to loosen up for easy spreading.

Meanwhile butter a 9 x13 baking dish (or a jelly roll pan lined with parchment paper works well, too).

In a large bowl, whisk together flour, almond meal, oats, sugar, baking powder and salt. Add butter and using a pastry blender or your fingers, cut butter into flour mixture til crumbly and pea size.

Press half of flour/oat mixture evenly into the bottom of baking dish. Pour preserves over evenly, spreading with offset spatula. Pour the rest of the flour/oat mixture over the strawberry layer and pat gently and evenly.

Bake 35-40 minutes, until golden brown. Cool completely(!) ..Especially if you want to pick them up like a bar. If not they are scrumptious warm and probably really excellent with some vanilla ice cream!

Cut into squares and serve.