I can’t tell you how many times I claim to have baked my favorite strawberry dessert to date, but these Strawberry Oatmeal Bars might be my best yet. They even qualify as healthy oatmeal bars too!
A bewitching cross between a soft bar cookie and a strudel-topped crumb bar, these sweet treats are the perfect use for the fresh strawberries that are finally starting to make their way into grocery stores in big, juicy quantities.
They are also one of the easiest desserts I’ve ever baked.
The top and bottom “crust” of the oatmeal bars comes together in a single bowl, and since the recipe calls for melted, not softened butter, you don’t even need to wait for the butter to come to room temperature first.
While many strawberry oatmeal bar recipes require making the filling in a separate bowl, these fresh strawberry bars do not and anything that cuts down in dishes deserves a Hallelujah!
Once you’ve pressed the first crust layer into the pan, simply scatter the filling ingredients—diced strawberries, lemon juice, and a touch of sugar and cornstarch—right over it, then sprinkle the remaining oatmeal crumble on top.
In the oven, the strawberries “cook” into a bright, pie-like filling that’s reminiscent of homemade strawberry jam.
Made with oatmeal, whole wheat flour, and little added sugar (the sweetness of these bars comes almost entirely from the fresh strawberries themselves), these healthy oatmeal bars are wholesome enough for breakfast or an afternoon snack.
For those who prefer a sweeter take, a drizzle of vanilla glaze sweetens the strawberry bars enough for dessert.
Though, if you feel the need to garnish them with a scoop of vanilla ice cream, I wouldn’t judge you at all.
Here is what you will need:
♥ 1 cup of old-fashioned rolled oats (you can substitute a gluten free option)
♥ 3/4 cup of white whole wheat flour (you can substitute a gluten free option)
♥ 1/3 cup light brown sugar
♥ 1/4 teaspoon of ground ginger
♥ 1/4 teaspoon of kosher salt
♥ 6 tablespoons of unsalted butter – melted (you can substitute with melted coconut oil or make vegan and dairy free)
♥ 2 cups of diced strawberries
♥ 1 teaspoon of cornstarch
♥ 1 tablespoon of lemon juice (about 1/2 a small lemon)
♥ 1 tablespoon of sugar
Here is what you will need to do:
♥ Preheat the oven to 375 and line an 8×8 baking pan with parchment paper with overhangs on the two sides.
♥ In a medium sized bowl, combine oats, flour, brown sugar, ginger and salt. Pour in the melted butter and stir until it forms clumps and the dry mixture is now moistened. Set aside about 1/2 a cup of the mixture and then press the rest into an even layer in the baking pan.
♥ Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top and then the lemon juice and 1/2 the sugar.
♥ With the other half of the strawberries, sprinkle those on top and then the remaining sugar as well. Top if the reserved crumb mixture. Don’t expect this to be #InstaWorthy at this point!
♥ Bake the bars for about 35-40 minutes or until the fruit is bubbly and the crumb topping looks golden. Place the pan either on a wire rack to cool completely to speed this up and place it in the refrigerator.
♥ ENJOY! These are great won their own as a snack or with a little glaze or ice cream!!
♥♥ Can you keep these refrigerated for up to 5 days. If you want to freeze them, let them cool completely and wrap tightly in plastic wrap before placing in the freeze. Let thaw in the refrigerator