Strawberry Oat Bars (Print Version)
# Ingredients:
→ For the Strawberry Bars
01 -
1/3 cup packed light brown sugar
02 -
1 cup rolled oats (not quick-cooking)
03 -
3/4 cup white whole wheat flour
04 -
1/4 teaspoon kosher salt
05 -
1/4 teaspoon ground ginger
06 -
6 tablespoons unsalted butter, melted
07 -
2 cups chopped fresh strawberries (roughly 10 ounces)
08 -
1 teaspoon corn starch
09 -
1 tablespoon lemon juice (squeeze it fresh)
10 -
1 tablespoon white sugar
→ For the Optional Vanilla Drizzle
11 -
1/2 cup sifted powdered sugar
12 -
1 tablespoon milk (use any kind you like)
13 -
1/2 teaspoon real vanilla extract
# Instructions:
01 -
Set your oven to preheat at 375°F, and place the rack in the middle. Use parchment to line an 8×8-inch baking pan, making sure it hangs over two sides for easy lifting later.
02 -
In a bowl, mix oats, flour, brown sugar, salt, and ginger. Add butter and stir until you end up with clumps and everything’s evenly moist. Scoop out 1/2 cup and keep it aside for the topping.
03 -
Firmly press the remaining crumb mix into the pan to make a solid base. It should be packed tightly to stay together.
04 -
Spread half the diced strawberries on the crust. Sprinkle over the cornstarch evenly, then drizzle on the lemon juice and half a tablespoon of sugar. Add the rest of the strawberries and remaining sugar. Finally, scatter the saved crumble over the top.
05 -
Pop the pan into the oven and bake for 35–40 minutes. The fruit should bubble up, and the topping should become golden and smell amazing. Let it cool completely on a rack before cutting.
06 -
Mix powdered sugar, vanilla, and milk until smooth and creamy. Lift the cooled bars out of the pan using the parchment, drizzle the glaze over them, slice into squares, and dig in.
# Notes:
01 -
Switch to gluten-free oats and a 1:1 gluten-free flour mix to make it gluten-free.
02 -
Want more? Double everything and bake in a 9x13 pan.
03 -
Bars freeze great! Store them up to 3 months.