How To Make Strawberry Oatmeal Bars
These strawberry oatmeal bars serve chewy and tart goodies in under an hour. Plus, you can top them off with a luscious vanilla glaze.
Ingredients
For Strawberry Bars:
- 1 cup rolled oats, old-fashioned, gluten free if needed
- 3⁄4 cup white whole wheat flour, or substitute all-purpose flour or 1:1 baking flour to make gluten free
- 1⁄3 cup light brown sugar
- 1⁄4 tsp ground ginger
- 1⁄4 tsp kosher salt
- 6 tbsp unsalted butter, melted, or substitute melted coconut oil to make vegan/dairy free
- 2 cups strawberries, (about 10 ounces) small-diced, divided
- 1 tsp cornstarch
- 1 tbsp lemon juice, (from about ½ small lemon) freshly squeezed
- 1 tbsp granulated sugar, divided
For Optional Vanilla Glaze:
- ½ cup powdered sugar, sifted
- ½ tsp pure vanilla extract
- 1 tbsp milk, any kind
Instructions
Strawberry Bars:
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Place a rack in the center of the oven and preheat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
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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.
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Set aside ½ cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
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Scatter ½ 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.
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Scatter on the remaining berries, then the remaining sugar. Sprinkle the reserved crumbs evenly over the top.
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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.
Vanilla Glaze:
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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.
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Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.
Nutrition
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