Coat with cooking spray.
Stir in melted butter.
Firmly press 2 cups of the oat mixture into the bottom of the prepared pan.
(Reserve the rest for the topping.)
Bake until fragrant and set, about 20 minutes.
Transfer to a wire rack.
Combine strawberries, preserves, granulated sugar and cornstarch in a medium bowl.
Spread the mixture evenly over the crust.
Sprinkle with the reserved oat mixture.
Bake until the topping is golden and the filling is bubbling, about 35 minutes.
Let cool in the pan for 5 minutes.
Using the overhanging parchment, carefully lift the bars out of the pan.
Transfer to a wire rack to cool completely, about 1 hour.
Cut into 12 bars.
Tips
To make ahead: Store airtight for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
