Strawberry Oatmeal Bars
The easiest, best strawberry oatmeal bars with butter crumb topping. One bowl, simple ingredients, and 100% whole grain — perfect for a snack or dessert!
FOR THE STRAWBERRY BARS:
- 1 cup old fashioned rolled oats (gluten free if needed)
- 3/4 cup white whole wheat flour (or substitute all purpose flour or 1:1 baking flour to make gluten free)
- 1/3 cup light brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy-free)
- 1 teaspoon cornstarch
- 1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
- 1 tablespoon granulated sugar, divided
- 2 cups, small-diced strawberries (10 ounces)
FOR THE VANILLA GLAZE (OPTIONAL BUT DELICIOUS, ESPECIALLY IF YOU PREFER A SWEETER BAR):
- 1/2 cup powdered sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon milk (any kind you like)
- Place a rack in the center of your oven and heat to 375 degrees F. Line an 8-by-8-inch baking pan with parchment paper so that the paper overhangs two sides like “handles.”
- In a medium bowl, combine the oats, 3/4 cup 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.