Healthy Strawberry Oatmeal Bars
These healthy strawberry oatmeal bars are lightly sweet, portable, and perfect for breakfast or as a snack. Made with fresh strawberries and pantry staples, they adapt well for vegan or gluten-free diets.
Ingredients
For the crust
- 1 cup old-fashioned rolled oats (gluten-free if needed)
- 3/4 cup white whole wheat flour (or substitute all-purpose flour for gluten-free)
- 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)
For the filling and glaze
- 2 cups small-diced strawberries (about 10 ounces, divided) Pick firm but ripe strawberries.
- 1 teaspoon cornstarch Helps thicken the filling.
- 1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
- 1 tablespoon granulated sugar (divided)
- 1/2 cup powdered sugar (sifted, for glaze)
- 1/2 teaspoon pure vanilla extract (for glaze)
- 1 tablespoon milk (any kind you like, for glaze)
Instructions
Preparation
- Preheat the oven to 375°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, stir together the oats, flour, brown sugar, ground ginger, and kosher salt until evenly mixed.
- Pour in the melted butter and stir until the mixture clumps together; set aside 1/2 cup of the mixture for the topping.
- Press the remaining oat mixture firmly and evenly into the bottom of the prepared pan to form a compact crust (use the back of a measuring cup for an even surface).
Filling
- Scatter half of the diced strawberries over the crust in an even layer.
- Sprinkle the cornstarch, lemon juice, and 1/2 tablespoon granulated sugar over the strawberries.
- Add the remaining strawberries on top, sprinkle with the remaining 1/2 tablespoon granulated sugar, then crumble the reserved oat mixture evenly over everything.
Baking
- Bake for 35 to 40 minutes, or until the fruit is bubbling and the topping is a deep golden color.
- Cool the pan completely on a wire rack.
Glazing and Serving
- For the glaze, whisk the sifted powdered sugar, vanilla, and milk until smooth. Drizzle over the cooled bars.
- Lift the bars from the pan using the parchment overhang, slice into squares, and serve.
Notes
Store bars in an airtight container in the refrigerator for up to 4 days. Individually wrap and freeze bars for longer storage. Reheat for best texture.