Ingredients
- 1 cup Rolled oats
- 3/4 cup All-purpose flour
- 1/3 cup Brown sugar
- 1/4 tsp Ground ginger
- 1/4 tsp Kosher salt
- 6 tbsp Butter melted
- 2 cups Strawberries diced small
- 1 tsp Cornstarch
- 1 tbsp Lemon juice
- 1 tbsp Sugar
Instructions
- Place a rack in the center of your oven and preheat to 375°F. Line an 8x8 inch baking pan with parchment paper so that the paper overhangs two sides like handles.
- In a medium bowl, combine the oats, 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 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 of the granulated sugar. Scatter on the remaining berries, then the remaining 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).
- Using the parchment-paper handles, lift the bars from the pan. Slice and serve.
Strawberry Oatmeal Bars
Ingredients
- 1 cup Rolled oats
- 3/4 cup All-purpose flour
- 1/3 cup Brown sugar
- 1/4 tsp Ground ginger
- 1/4 tsp Kosher salt
- 6 tbsp Butter melted
- 2 cups Strawberries diced small
- 1 tsp Cornstarch
- 1 tbsp Lemon juice
- 1 tbsp Sugar
Instructions
- Place a rack in the center of your oven and preheat to 375°F. Line an 8x8 inch baking pan with parchment paper so that the paper overhangs two sides like handles.
- In a medium bowl, combine the oats, 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 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 of the granulated sugar. Scatter on the remaining berries, then the remaining 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).
- Using the parchment-paper handles, lift the bars from the pan. Slice and serve.
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