Strawberry Oat Bars (Print)
Tender bars filled with fresh strawberries and finished with a crumbly butter topping. Perfect anytime treat!
# Ingredients:
→ For the Strawberry Squares
01 -
2 cups diced-up strawberries (around 10 ounces)
02 -
6 tablespoons melted butter, unsalted
03 -
1/3 cup brown sugar, packed loosely
04 -
1 cup rolled oats (old-fashioned)
05 -
3/4 cup whole wheat flour, white
06 -
1/4 teaspoon kosher salt
07 -
1/4 teaspoon ginger powder
08 -
1 tablespoon granulated sugar
09 -
1 tablespoon fresh lemon juice, squeezed
10 -
1 teaspoon cornstarch
→ For the Optional Vanilla Drizzle
11 -
1/2 cup powdered sugar, sifted smooth
12 -
1 tablespoon of your preferred milk
13 -
1/2 teaspoon vanilla extract, pure
# Steps:
01 -
Heat your oven to 375°F, and place a rack in the middle. Line an 8×8-inch pan with parchment paper, leaving overhang on the sides to easily lift it out.
02 -
Mix the oats, wheat flour, sugar (brown), salt, and ginger in a bowl. Stir in the melted butter until the mixture clumps together and feels damp. Scoop out 1/2 cup of this mix and set aside for later.
03 -
Firmly press down the rest of the crumb mixture into an even layer at the bottom of your lined pan. Make sure it’s packed tightly to keep it sturdy.
04 -
Spread half the strawberries over the pressed crust. Dust with the cornstarch, followed by the lemon juice and half a tablespoon of the granulated sugar. Scatter the other half of the strawberries next. Sprinkle the rest of the granulated sugar, then top with the crumb mixture you saved earlier.
05 -
Pop it in the oven for about 35–40 minutes. You’re looking for golden crumbs and bubbling fruit. Let it cool off on a rack completely.
06 -
Mix the powdered sugar, vanilla, and milk together until smooth. Use the parchment paper flaps to lift the cooled bars out of the pan, drizzle on the glaze, slice them up, and dig in.
# Notes:
01 -
Swap in certified GF oats and 1:1 flour to make gluten-free.
02 -
Double the amounts to make this in a 9x13 pan.
03 -
These keep frozen for up to three months.