Healthy Strawberry Oatmeal Bars (Print Version)
Wholesome oatmeal bars filled with fresh strawberries and topped with buttery crumble - perfect for breakfast or snack time.
# Ingredients:
For the Strawberry Bars
01 -
1 cup old-fashioned rolled oats
02 -
3/4 cup white whole wheat flour
03 -
1/3 cup light brown sugar
04 -
1/4 teaspoon ground ginger
05 -
1/4 teaspoon kosher salt
06 -
6 tablespoons unsalted butter, melted
07 -
2 cups small-diced strawberries (about 10 ounces)
08 -
1 teaspoon cornstarch
09 -
1 tablespoon freshly squeezed lemon juice
10 -
1 tablespoon granulated sugar
For the Vanilla Glaze (Optional)
11 -
1/2 cup powdered sugar, sifted
12 -
1/2 teaspoon pure vanilla extract
13 -
1 tablespoon milk of choice
# Instructions:
01 -
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.
02 -
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 1/2 cup of the crumble mixture.
03 -
Press the remaining crumb mixture into an even layer in the bottom of the prepared pan. Press very firmly so the crust holds together.
04 -
Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining sugar. Sprinkle the reserved crumbs over the top.
05 -
Bake for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Cool completely on a wire rack.
06 -
Whisk together the powdered sugar, vanilla, and milk until smooth. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.
# Notes:
01 -
Can be made gluten-free using certified GF oats and 1:1 baking flour
02 -
Recipe can be doubled for 9x13 pan
03 -
Freezes well for up to 3 months