Strawberry Oatmeal Bars
Delicious Strawberry Oatmeal Bars made with oats, strawberries, and a sweet glaze, perfect for a treat or snack.
Equipment
- 8x8-inch baking pan
- medium bowl
Ingredients
For the Strawberry Bars
- 1 cup old-fashioned rolled oats *gluten free if needed*
- ¾ cup white whole wheat flour *or substitute all-purpose flour or 1:1 baking flour to make gluten free*
- ⅓ cup light brown sugar
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter *melted (or substitute melted coconut oil to make vegan/dairy free)*
- 2 cups small-diced strawberries *about 10 ounces, divided*
- 1 teaspoon cornstarch
- 1 tablespoon freshly squeezed lemon juice *from about ½ small lemon*
- 1 tablespoon granulated sugar *divided*
For the Vanilla Glaze (optional)
- ½ cup powdered sugar *sifted*
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk *any kind you like*
Instructions
Preparation Instructions
- Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
- In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside ½ cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan. Press very firmly so the crust holds together.
- Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and ½ tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining ½ tablespoon sugar. Sprinkle the reserved crumbs evenly over the top.
- Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely.
- While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired.
- Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.
Notes
The recipe can be doubled and baked in a 9×13-inch baking pan. Store leftovers in the refrigerator for up to 5 days. To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer.
Nutrition
Serving: 1barCalories: 100kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 11mgPotassium: 58mgFiber: 1gSugar: 6gVitamin A: 131IUVitamin C: 11mgCalcium: 14mgIron: 1mg
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