Description
These Healthy Strawberry Oatmeal Bars are a delicious and nutritious treat packed with wholesome ingredients like rolled oats, white whole wheat flour, and fresh strawberries. Perfect for breakfast or a snack, they combine a crumbly oat crust with a juicy strawberry filling, and a light vanilla glaze topping for a satisfying bite that’s both sweet and health-conscious.
Ingredients
Scale
Crust and Crumble Topping
- 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)
Instructions
- Preheat Oven and Prepare Pan: 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, allowing the paper to overhang on two sides for easy removal later.
- Mix Crust and Topping: In a medium bowl, combine the oats, white whole wheat flour, light brown sugar, ground ginger, and kosher salt. Pour in the melted butter and stir until the mixture forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of this crumble mixture for the topping.
- Form the Crust: Press the remaining crumble mixture firmly into an even layer on the bottom of the prepared pan. Use your hands or the back of a measuring cup to ensure it is compact and stable.
- Add Strawberry Filling: Scatter half of the diced strawberries evenly over the crust. Sprinkle the cornstarch over the berries, then drizzle with lemon juice and 1/2 tablespoon of granulated sugar. Add the remaining strawberries on top, followed by the remaining 1/2 tablespoon of granulated sugar.
- Top with Crumble: Evenly sprinkle the reserved crumble mixture over the strawberry filling. Some fruit will remain visible through the topping.
- Bake the Bars: Bake in the preheated oven for 35 to 40 minutes, or until the filling is bubbly, the crumb topping is golden brown, and it emits a toasty aroma. Remove the pan and place it on a wire rack to cool completely. To speed cooling, you may refrigerate the bars.
- Prepare the Glaze: While the bars cool, whisk together powdered sugar, vanilla extract, and milk in a medium bowl until smooth. Adjust milk quantity to achieve desired drizzle consistency.
- Finish and Serve: Using the parchment paper handles, lift the cooled bars from the baking pan. Drizzle the vanilla glaze evenly over the bars. Slice into 16 pieces and serve.
Notes
- To make the bars vegan or dairy-free, substitute melted coconut oil for the butter and use a plant-based milk for the glaze.
- Ensure the crust is pressed firmly to prevent crumbling when slicing.
- Use ripe, fresh strawberries for the best flavor and sweetness.
- Bars can be stored in an airtight container in the refrigerator for up to 5 days.
- For a thinner glaze, add more milk a teaspoon at a time until desired consistency is reached.
