Description
Delight in these Healthy Strawberry Oatmeal Bars, a perfect balance of wholesome oats, sweet strawberries, and a hint of ginger, topped with a light vanilla glaze. Ideal for a nutritious snack or a light dessert, these bars are easy to make and packed with flavor and texture.
Ingredients
Crust and Crumble
- 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
- 6 tablespoons unsalted butter, melted (or substitute melted coconut oil for vegan/dairy free)
Filling
- 2 cups small-diced strawberries (about 10 ounces, divided)
- 1 teaspoon cornstarch
- 1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
- 1 tablespoon granulated sugar (divided)
Glaze
- 1/2 cup powdered sugar (sifted)
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon milk (any kind you like)
Instructions
- Preheat Oven: Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
- Prepare Crust and Crumble: In a medium bowl, combine oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until mixture forms clumps and dry ingredients are evenly moistened. Set aside 1/2 cup of this mixture for topping. Press the remaining mixture firmly into an even layer at the bottom of the prepared pan, using the back of a measuring cup if needed for a solid crust.
- Assemble Filling: Scatter half of the diced strawberries evenly over the crust. Sprinkle cornstarch on top, then drizzle lemon juice and half of the granulated sugar over the berries. Add the remaining strawberries, then the rest of the granulated sugar. Finally, sprinkle the reserved crumble mixture evenly over the top so some fruit remains visible.
- Bake: Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumble topping is golden brown and toasty. Remove from oven and place pan on a wire rack to cool completely. Cooling can be accelerated by refrigerating.
- Prepare Glaze and Serve: While bars cool, whisk the powdered sugar, vanilla extract, and milk in a medium bowl until smooth. Adjust milk quantity to achieve desired glaze consistency. Lift the cooled bars from the pan using the parchment handles, drizzle glaze on top, slice into 16 bars, and serve.
Notes
- You can substitute melted coconut oil for butter to make these bars vegan and dairy-free.
- Pressing the crust firmly ensures it holds together well when sliced.
- Use fresh, ripe strawberries for the best flavor and texture.
- The glaze can be thinned with additional milk if desired.
- Bars can be stored in an airtight container in the refrigerator for up to 4 days.
