Strawberry Oatmeal Bars
Sink your teeth into one of two of these strawberry oatmeal bars with the perfect crumble topping and soft center.
Servings: 12 bars
Equipment
- Baking Dish 8 x 10-Inch
Ingredients
For the Base
- 1 egg at room temperature
- ⅓ Cup plus 1 Tablespoon white sugar
- 1 ½ Tablespoons coconut sugar optional
- ½ Cup vegetable oil
- 2 Cups instant rolled oats
- 1 ¾ Cups oat flour
For the Strawberry Filling
- 2 ¼ Cups strawberries chopped
- 2 Tablespoons white sugar
- ¾ Tablespoon cornstarch
- 1 Teaspoon vanilla extract
- juice of ½ lemon
Instructions
- Preheat the oven to 375°F.
Make the Base
- Combine the egg with the sugars and cinnamon in a large mixing bowl.
- Add the oil and mix again.
- Add the oat flour and rolled oats, stirring with a spatula until you get a moist dough.
- Press all except ½ cup of this mixture into the bottom of a lined 8 x 10-inch baking dish to make the base.
- Bake for 10 minutes or until lightly golden. Set aside.
Make the Strawberry Filling
- While the base is in the oven, prepare the bars filling. In a saucepan, add the strawberries, sugar, cornstarch, vanilla extract, and lemon juice. Cook over a medium heat for 5 minutes or until the strawberries soften and the mixture thickens, stirring occasionally.
- Continue cooking this mixture for another 5 to 8 minutes, and then let it cool for 5 minutes.
Assemble and Bake the Bars:
- Now spread the strawberry filling over the cooked base and sprinkle the reserved cup of oat mixture over the filling.
- Bake the bars in the oven for 20 minutes.
- Let them cool and then cut into squares and serve.
Notes
Adjust the sweetness: You can use less or a little more sugar.
Cool before spreading: Make sure the strawberry filling has cooled slightly before spreading it over the baked base to make sure it doesn't feel like sogginess.
Cool before slicing: I like them to cool completely before slicing. This gives me the best strawberry oatmeal bars that are fully intact.
Room temperature egg: Make sure your egg is at room temperature for better mixing and a smoother dough.
Chill the dough: If it feels too soft or sticky, chill it in the fridge for 10 to 15 minutes before pressing it into the pan.
Line your baking dish: Use parchment paper for easy removal and cleaner edges when cutting the bars.
Cornstarch for thickening: Don’t skip the cornstarch - it ensures the strawberry filling thickens appropriately and doesn’t become too runny.
Extra crunch: Sprinkle chopped nuts or coconut flakes on before the final bake for added texture.
Cool before spreading: Make sure the strawberry filling has cooled slightly before spreading it over the baked base to make sure it doesn't feel like sogginess.
Cool before slicing: I like them to cool completely before slicing. This gives me the best strawberry oatmeal bars that are fully intact.
Room temperature egg: Make sure your egg is at room temperature for better mixing and a smoother dough.
Chill the dough: If it feels too soft or sticky, chill it in the fridge for 10 to 15 minutes before pressing it into the pan.
Line your baking dish: Use parchment paper for easy removal and cleaner edges when cutting the bars.
Cornstarch for thickening: Don’t skip the cornstarch - it ensures the strawberry filling thickens appropriately and doesn’t become too runny.
Extra crunch: Sprinkle chopped nuts or coconut flakes on before the final bake for added texture.
Nutrition
Calories: 137kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 12mg | Potassium: 110mg | Fiber: 2g | Sugar: 12g | Vitamin A: 23IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
