Fruity breakfast treat (Print Version)
# Ingredients:
→ For the Oat Mixture
01 -
1 cup rolled oats
02 -
¾ cup all-purpose flour
03 -
½ cup light brown sugar
04 -
Pinch of salt
05 -
½ teaspoon ground ginger
06 -
8 tablespoon unsalted butter, melted
→ For the Strawberry Filling
07 -
2 cups strawberries, small-diced
08 -
1 teaspoon cornstarch
09 -
2 tablespoon lemon juice
10 -
1 tablespoon granulated sugar, for sprinkling
# Instructions:
01 -
Heat your oven to 375°F. Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to lift the bars out later.
02 -
In a large mixing bowl, combine the rolled oats, all-purpose flour, light brown sugar, ground ginger, and salt. Stir until everything is evenly mixed.
03 -
Pour the melted butter into the dry ingredients and stir until all the oats are moistened and the mixture sticks together when pressed between your fingers.
04 -
Set aside ½ cup of the oat mixture for the topping. Press the remaining oat mixture firmly into the bottom of your lined baking pan to create an even base layer.
05 -
Spread the diced strawberries evenly over the oat base. Sprinkle the cornstarch evenly over the strawberries, then drizzle with lemon juice and sprinkle with the granulated sugar.
06 -
Take the reserved ½ cup of oat mixture and crumble it with your fingers over the strawberry layer, creating a rustic, uneven topping.
07 -
Bake in the preheated oven for 25-30 minutes, until the crumb topping turns golden brown and the strawberry filling starts to bubble at the edges.
08 -
Allow the bars to cool completely in the pan - this helps them set properly. Once cooled, use the parchment paper overhang to lift them out, then cut into 9-12 bars depending on your preferred size.
# Notes:
01 -
These bars make a great grab-and-go breakfast or healthy snack.
02 -
Store them in an airtight container in the refrigerator for up to 5 days.
03 -
You can substitute other berries like blueberries or raspberries for the strawberries.