kid-friendly strawberry crumb bars - Color Me Meg

kid-friendly strawberry crumb bars

 i have a 3 year old. which means that it’s not always easy to find foods he’ll eat.
every day is a bit of a battle… he’s just not hungry, and then all of the sudden… 
candy? there’s candy somewhere??  i’m starving!

we bought a few snacks to have around that he might like and can snack on to get him by…
one of the ones he loves are “cereal bars” – we get the natural ones, 
but i still thought i could make them…
last week, i saw this recipe for these jam crumb bars
and thought that my little guy might like them.
i even added a little yellow cake mix to sweeten the deal, 
so really, they’re not as healthy, and really they are more of a dessert,
but we ate them the morning after cause they really did taste like a cereal bar!
{and i was craving cobbler, so i knew i would miss the hint of cake flavor if i didn’t…}
the crumbly, cobbler-esque topping of these crumb bars and a little fresh fruit preserves
and they were so good. even better the next day, in my opinion…
as long as they aren’t over-cooked, and kept covered,
these babies will get better over the 2 days that they’ll last…

strawberry crumb bars

3/4 cup sugar
1/4 cup brown sugar
1 1/2 cups quick oats
1 1/4 cups flour
1 cup yellow cake mix
1 cup (2 sticks) butter
1 egg
1/2 tsp vanilla
1/2 tsp almond extract
1 cup natural strawberry fruit preserves

what to do
  1. preheat the oven to 350 degrees.
  2. combine dry ingredients in a large mixing bowl.
  3. add butter, egg and vanilla, and almond extract, and mix until combined.
  4. before it forms a dough ball, remove 1/3 of the dough and set aside. mix the 2/3 of your dough mixture until it begins to clean the bowl. if it looks dry, slowly drizzle a hint of vegetable oil or melted coconut oil to get the dough more to cookie dough consistency. 
  5. press the 2/3 portion of the dough into the bottom of a 9×13 baking pan sprayed with nonstick spray.
  6. spread fruit preserves evenly over the dough.
  7. crumble remaining dough into pieces over the top of the fruit spread.
  8. place in oven and bake for about 30 minutes until top just begins to turn golden {it will cook a minute longer in the pan, so don’t overcook!}
  9. allow to cool for at least a few minutes {it will be tough} before cutting into pieces and serving.

note: if you don’t want to use a cake mix, use 2 1/4 cups of flour, but add 1 tsp baking powder and 1/4 tsp salt.

recipe adapted from like mother like daughter


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About Meg

I am Meg. A health and wellness coach, a color lover, and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE cooking together and doing home projects. We blog about our food and DIY adventures from sunny Arizona with our 3 cutie kids. Email me at colormemegblog at gmail dot com to work with me!

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