Strawberry Oat Crumble Bars are amazing! I’m not kidding when I say within a day the entire pan of bars was completely gone, and I don’t have any kids. These bars are sweet from the fresh strawberries and tart from the lemon zest and glaze.
This is a great recipe to make when you notice your strawberries are starting to look a little bit worse for wear. Once you chop them up and add them between 2 layers of delicious oat crumbles you would never know. Since this recipe uses fresh strawberries I recommend eating them quickly or making them for a group event. The strawberries will naturally release moisture so they will only keep for a few days.
Ingredients for Strawberry Oat Crumble Bars:
- 1 cup old-fashioned (rolled) oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
For the filling:
- 2 cups finely chopped strawberries
- 2 tablespoons sugar
- Zest of one lemon (roughly 1 tablespoon, save the juice for the glaze)
- 2.5 teaspoons cornstarch
For the glaze:
- 1/3 cup powdered sugar
- 1 tablespoon lemon juice
Tips & Tricks:
- Oat Crumble: After mixing all of the crumble ingredients together be sure to pack the bottom layer well. Use your hands or a measuring cups to get it nice and flat.
- Glaze: This glaze is essentially just a lemon royal icing. You want add just enough liquid to the powdered sugar that it is pourable but dose not run like the consistency of water. Aim for a syrup/molasses thickness.
- Storage: Keep in an airtight container for 2-4 days. This is best consumed the day it is made though. I do not however recommend freezing these bars since strawberries have a tendency to turn into mush when thawed.
Strawberry Oat Crumble Bars
Course: DessertCuisine: AmericanDifficulty: EasyKeep the screen of your device on
9
servings20
minutes35
minutes213
kcal55
minutesStrawberry oat crumble bars are sweet and tart! If you love pink lemonade you will love these bars.
Ingredients
- Crumble
1 cup old-fashioned (rolled) oats
3/4 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1 tablespoon cornstarch
- Filling
2 cups finely chopped strawberries
2 tablespoons sugar
Zest of one lemon
2.5 teaspoons cornstarch
- Glaze
1/3 cup powdered sugar
1 tablespoon lemon juice
Directions
- Start by preheating your over to 350F and line a 8×8 baking pan with parchment paper. Be sure to grease your pan liberal as the strawberry has a tendency to stick.
- In a large bowl, whisk together oats, flour, brown sugar, and salt. Stir in your melted butter and vanilla until it’s a well-mixed crumble mixture. (try to make sure their are minimal dry patches of oats)
- Set aside 1/3 of the mixture; pour the other 2/3 into the prepared pan and press into an even flat layer with your hands. Set aside while you prepare the filling.
- Finley chop all of the strawberries and add them to a bowl along with the sugar, lemon zest and cornstarch. Toss until everything is evenly coated. Then add the mixture on top of your prepared crust.
- Spread the strawberries out evenly and then sprinkle the remaining 1/3 of the crumble mixture on top. It doesn’t need to be perfect just make try your best to spread it out evenly.
- Bake for 35-37 minutes, until crumble and crust are golden and fruit may be bubbling, but it doesn’t have to be. LET COOL COMPLETELY IN THE PAN (I put it in the fridge to help it along) before lifting the parchment paper from the pan to remove the bars, otherwise they will fall apart.
Notes
- Nutrition Facts: Serving Size: 1, Calories 213, Total Fat 8.5g (11% Daily Value), Saturated Fat 5g (25% Daily Value), Cholesterol 20mg (7% Daily Value), Sodium 186mg (8% Daily Value), Carbohydrate 32.6g (12% Daily Value), Dietary Fiber 1.9g (7% Daily Value), Sugars 16.6g, Protein 2.6g
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