Strawberry Oatmeal Bars
- 1 cup old-fashioned rolled oats (gluten free if needed)
- 3/4 cup white whole wheat flour (or substitute with gluten free cake flour)
- 1/3 cup light brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pink Himilayan salt
- 6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy free)
- 2 cups small-diced strawberries (about 300g), divided
- 1 teaspoon corn starch
- 1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
For the Vanilla Glaze: (Optional, but delicious – especially if you prefer a sweeter bar)
- 1/2 cup icing sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon milk (any kind you like)
- Place a rack in the centre of your oven and preheat to 180 degrees C. Line a 23 cm baking pan with parchment paper so that the paper overhangs two sides like handles. Or use a spring form pan if you want to serve it as a fruit tart.
- 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 crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
- Scatter all of the strawberries over the crust. Then sprinkle the corn starch evenly over the top, and the lemon juice. 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 up by placing it in the refrigerator).
- While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.