Description
Delicious strawberry oatmeal bars that are gluten free and easy to make. Perfect for snacks or dessert!
Ingredients
Scale
- 1 cup (90g) old-fashioned rolled oats, uncooked
- 3/4 cup (90g) white whole wheat flour or all-purpose flour or 1:1 baking flour to make gluten-free
- 1/3 cup (67g) light brown sugar, packed
- 1/41/2 teaspoon ground ginger
- 1/41/2 teaspoon kosher salt
- 6 tablespoons (85g) unsalted butter, melted or substitute with melted coconut oil to make vegan/dairy-free
- 2 cups (300g) small-diced strawberries (about 10 ounces), divided
- 11/2 teaspoon cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon granulated sugar, divided
- 1/2 cup (60g) powdered sugar, for glaze
- 1/21/2 teaspoon pure vanilla extract
- 1 tablespoon milk, for glaze
Instructions
- Prep the Crust: Start by mixing your oats and flour until it looks crumbly and cohesive. The rich nutty aroma should fill the air. Press the mixture firmly into the greased baking dish for a solid base. If not pressed down enough, the crust might crumble after baking.
- Make Strawberry Filling: Combine your diced strawberries and sweetener in a bowl until they are well coated and juicy, ensuring the bright red color shines through. Letting them sit helps the flavors develop, but avoid letting the mixture get too watery from excessive juice.
- Layer and Bake: Spread the strawberry mixture evenly over the crust and top it with the remaining oat mixture. You should see layers forming, and the smell will be aromatic. Bake until the top is golden, keeping an eye on it to prevent it from becoming too dark.
- Cool and Slice: Once done, let the bars cool completely in the pan. It should feel firm to the touch. If sliced too soon, they may fall apart, so exercising patience here is crucial.
- Store Properly: Store your bars in an airtight container to keep them fresh. They should last for a few days at room temperature and even longer in the fridge. If they sit too long, they might dry out. Enjoy one when ready!
Notes
- Storage Tips: Store leftovers in the refrigerator for up to 5 days. Wrap tightly to freeze; thaw in the refrigerator before serving.
- Expert Tips: Press the crust firmly into the pan before baking to keep bars from crumbling. Ensure strawberries are diced small to avoid a runny filling. Cover with foil during the last few minutes of baking to prevent over-browning of the topping. Adjust the milk gradually for a thicker glaze, starting with just a1/2 teaspoon until the desired consistency is reached.
- Reheating Instructions: No reheating instructions are needed; serve chilled or at room temperature.
- Serving Suggestions: Serve warm with a dollop of yogurt. Pair with a cup of tea or coffee for an afternoon snack. Top with a scoop of ice cream for a dessert treat.
- Recipe Variations: Replace strawberries with blueberries for a different flavor. Add nuts or seeds for extra crunch. Experiment with spices like cinnamon or nutmeg for added warmth.
- Ingredient Notes: Ensure your strawberries are fresh or, if using frozen, thaw them properly before dicing. For gluten-free options, use equal parts of 1:1 baking flour or almond flour in place of white whole wheat flour. Ensure even quality by using fresh ingredients that are ripe and flavorful.
Nutrition
- Serving Size: 1 bar
- Calories: 100
- Sugar: 6g
- Sodium: 0mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 11mg