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Strawberry Oatmeal Bars

Quick and Delicious Strawberry Oatmeal Bars Recipe

Annette Reeder
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients
  

FOR THE STRAWBERRY BARS:

  • 1 cup cup old-fashioned rolled oats
  • 3/4 cup cup whole wheat flour freshly milled
  • 1/3 cup cup sucanat honey crystals or organic granulated sweetener
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 6 tablespoon 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 non GMO
  • 1 tablespoon freshly squeezed lemon juice 1/2 small lemon
  • 1 tablespoon granulated sugar divided

FOR THE VANILLA GLAZE (OPTIONAL BUT DELICIOUS, ESPECIALLY IF YOU PREFER A SWEETER BAR):

  • 1/2 cup powdered organic sugar sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon milk any variety you prefer

Instructions
 

  • Place a rack in the center of your 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.
  • (When choosing parchment paper the best quality will state: unbleached; plus parchment paper will not alter the flavor of foods as aluminum foil can.
  • In a medium bowl, combine the oats, flour, sweetener, 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, then press the rest into an even layer in the bottom of the prepared pan.
  • 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 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  • 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 (you can speed this process along in the refrigerator).
  • 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 9x13-inch baking pan. The bars will be a bit thicker but will still be delicious. To make them gluten free, substitute the white whole wheat flour with half almond flour and half rice flour.
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. Let thaw in the refrigerator and top with glaze before serving. (Bars can be frozen already glazed if needed.)
Inspired by WellPlated
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