Strawberry Oat Bars

nommmmmm! Nothing like fresh, local strawberries from Jones Family Farm! I couldn’t believe how good these tasted…. I mean REALLY the ones in the store taste so bland, and watery. These were tart, and melted as you popped them in your mouth. It took me a lot of self control tIMG_2122o not just eat them as is.

I wanted to make something healthy, that would be an easy breakfast or a mid-day snack. But honestly these could even be a dessert!

I stalked Pinterest and ended up using fellow food blogger Erin’s delicious recipe which can also be found here: http://www.wellplated.com/strawberry-oatmeal-bars/

What You Need:

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)

From here the recipe is super easy!

  1. Grease an 8 x 8 or 8x 10 pan with cooking spray! or feel free to use the parchment paper… I didn’t have any so use what you have!!!
  2. 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.
  3. 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.
  4. 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).
  5. 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.

 

*Erin’s recipe also contains a section for a vanilla glaze…. I didn’t use it but check hers out for the recipe*

 

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