Description
These Healthy Strawberry Oatmeal Bars are a delicious and wholesome treat, featuring a buttery oat crust, sweetened fresh strawberries, and a light vanilla glaze. Perfect for breakfast, snack time, or dessert, they combine whole grains and fresh fruit with just the right touch of sweetness.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 3/4 cup white whole wheat flour
- 1/3 cup light brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 teaspoon cornstarch
- 1 tablespoon granulated sugar (divided)
- 1/2 cup powdered sugar (sifted)
Fruit and Flavorings
- 2 cups small-diced strawberries (about 10 ounces, divided)
- 1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
- 1/2 teaspoon pure vanilla extract
Fats and Liquids
- 6 tablespoons unsalted butter (melted) or melted coconut oil for vegan/dairy free
- 1 tablespoon milk (any kind you prefer)
Instructions
- Preheat and Prepare Pan: Place an oven rack in the center position and preheat your oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper, allowing the paper to overhang on two sides to create easy handles for lifting the bars later.
- Make the Crust and Crumble: In a medium bowl, combine the oats, whole wheat flour, brown sugar, ground ginger, and kosher salt. Add the melted butter and stir until the mixture forms clumps and the dry ingredients are evenly moistened. Reserve 1/2 cup of this crumble mixture for topping. Press the remaining mixture firmly and evenly into the bottom of the prepared pan, using the back of a measuring cup if needed to compact it tightly.
- Layer the Strawberries: Scatter half of the diced strawberries evenly over the pressed crust. Sprinkle the cornstarch evenly on top of the berries, followed by the freshly squeezed lemon juice and half (1/2 tablespoon) of the granulated sugar. Then scatter the remaining strawberries over the berry layer and sprinkle with the remaining 1/2 tablespoon granulated sugar. Finally, evenly sprinkle the reserved crumble mixture on top, leaving some fruit visible.
- Bake the Bars: Place the pan in the preheated oven and bake for 35 to 40 minutes, until the fruit filling is bubbly and the crumble topping is golden brown and fragrant. Once baked, remove the pan and transfer it to a wire rack to cool completely. For faster cooling, you may place the pan in the refrigerator.
- Prepare and Add the Glaze: While the bars cool, whisk together the sifted powdered sugar, vanilla extract, and milk in a medium bowl until smooth. Adjust the milk quantity to reach your desired glaze consistency. Using the parchment paper handles, lift the bars from the pan, drizzle the glaze evenly over the top, slice into 16 squares, and serve.
Notes
- For a vegan or dairy-free option, substitute melted coconut oil for the butter and use a plant-based milk for the glaze.
- Make sure to press the crust firmly to prevent it from crumbling when serving.
- Fresh, ripe strawberries are best for flavor; frozen strawberries can be used but may add extra moisture and affect texture.
- The glaze can be omitted for a less sweet option or customized with other flavorings like almond extract.
- Store bars in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
