Strawberry Oatmeal Bars

Serving Size: 16

These Strawberry Oatmeal Bars are made with fresh strawberries, a whole grain butter crumb topping, and a lightly sweetened vanilla glaze.

Recipe by: Erin Clarke

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1

Recipe Serving Size16

Cooking Tools Required

8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Whisk

Ingredients

Bars

1 cup rolled oats
3/4 cup white whole wheat flour
1/3 cup light brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon Kosher salt
6 tablespoon unsalted butter melted
2 cup strawberry diced
1 teaspoon cornstarch
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar

Vanilla Glaze

1/2 cup powdered sugar sifted
1/2 teaspoon pure vanilla extract
1 tablespoon milk

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 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

-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.)
-If you want to use frozen strawberries, let them thaw completely and pat them dry before making the recipe.

Nutrition