I’ve spoken of my Starbucks addiction before, most recently, I barred my Starbucks soul to you all in a confessional while I was describing my Starbucks Iced Lemon Pound Cake to you all. The addiction continues.
When I posted that recipe on my Facebook page, a friend of mine commented and said now she just needed a recipe for their Michigan Cherry Oat Bars. That sounded good to me, so I set myself on a mission to find a recipe.
My searching yielded no results, so I had to improvise. I took a recipe I found online for their blueberry oat bars, looked up the ingredients for Michigan Cherry Oat Bars on their website (cornflakes? who knew) and put them together.
The result? Amazing. I think I’ll put cornflakes in all my streusel desserts from now on.
If you are thinking of saving time, and making this with a can of cherry pie filling, stop right now and re-think. You need to make this with tart cherries, either fresh or from a can. I mean, I can’t stop you, but don’t make these with that bright red fake cherry pie filling and then come on here and leave me comments about how it doesn’t taste the same. 😉 I promise, making the filling yourself only takes 5 minutes of effort, and it’s so much better.
Oh my gosh, y’all. (whenever I make something really good, I want to say y’all. It must be a Paula Deen thing.)
The tartness of the cherries with the buttery sweetness of the streusel and the crunch of the cornflakes- you can’t beat it.
If you are as addicted to Starbucks as me, you might enjoy:
Starbucks Iced Lemon Pound Cake
Starbucks Pumpkin Pound Cake
Starbucks Chocolate Cinnamon Bread
Petite Vanilla Bean Scones (like Starbucks)
Starbucks Pumpkin Cream Cheese Muffins
Starbucks Double Glazed Pumpkin Scones
A Rumbly in my Tumbly original recipe
Cherry Pie Filling:
1 15oz can of tart pie cherries (in juice)
1/3 cup granulated sugar
2 tablespoons corn starch
1 1/2 cups rolled oats (not quick oats)
1 1/2 cups flour
1 cup of cornflakes, measured and then crushed
1 cup brown sugar, packed
1 tsp baking powder
1/2 teaspoon salt
1 cup room temperature butter
Preheat the oven to 350° and grease and line a 9×9 inch square pan with parchment paper. (you can use an 8×8 pan too, but bars will be a little thicker)
Make your cherry pie filling by placing cherries (with the juice) sugar, and corn starch into a saucepan over medium heat. Stir frequently for about 10 minutes until it has thickened to a cherry pie filling consistency.
Place all bar ingredients into a bowl, and using your clean hands, work them together into a soft, crumbly mixture. Take 2/3 of the mixture and pat it firmly into the bottom of your pan.
Spread your cherries over top of that using a slotted spoon. Some of the “liquid” from the cherry pie filling is okay, but don’t use all of it. Just use what comes up with the cherries using the slotted spoon and discard the rest, or you will have a bubbly mess.
Crumble the remaining mixture evenly over the top of the cherries. Bake for 30 minutes or until lightly golden. Cool completely before cutting into them and serve at room temperature or cold.