Name: Homemade Strawberry Oatmeal Bars with a Juicy Layer and Golden Crumble
Ingredients: 1 cup old-fashioned rolled oats (gluten free if needed); ¾ cup white whole wheat flour or substitute all-purpose flour or 1:1 baking flour to make gluten free; ⅓ cup light brown sugar; ¼ teaspoon ground ginger; ¼ teaspoon kosher salt; 6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy free); 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; ½ cup powdered sugar, sifted; ½ teaspoon pure vanilla extract; 1 tablespoon milk (any kind)

Description

These strawberry oatmeal crumble bars feature a firm oat crust, a juicy strawberry center, and a lightly crisp topping. Finished with an optional vanilla glaze, they’re a simple baked dessert that slices cleanly and stores well.

Ingredients

Scale

For the Strawberry Bars

1 cup old-fashioned rolled oats (gluten free if needed)
¾ cup white whole wheat flour or substitute all-purpose flour or 1:1 baking flour to make gluten free
⅓ cup light brown sugar
¼ teaspoon ground ginger
¼ teaspoon kosher salt
6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy free)
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

For the Vanilla Glaze (optional)

½ cup powdered sugar, sifted
½ teaspoon pure vanilla extract
1 tablespoon milk (any kind)

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Instructions

Place a rack in the center of the oven and preheat to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
In a medium bowl, combine the oats, flour, brown sugar, ground ginger, and salt. Pour in the melted butter and stir until clumps form and all dry ingredients are evenly moistened.
Set aside ½ cup of the crumble mixture. Press the remaining mixture firmly into an even layer in the bottom of the prepared pan, compacting well.
Scatter half of the strawberries evenly over the crust. Sprinkle with the cornstarch, lemon juice, and ½ tablespoon of the granulated sugar.
Scatter the remaining strawberries on top, then sprinkle with the remaining ½ tablespoon sugar.
Sprinkle the reserved crumble mixture evenly over the top, leaving some fruit visible.
Bake for 35–40 minutes, until the fruit is bubbling and the topping is golden.
Place the pan on a wire rack and allow the bars to cool completely (refrigeration may be used to speed cooling).
In a medium bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth.

Lift the bars from the pan using the parchment paper, drizzle with glaze, slice, and serve.

Notes

Pressing the crust firmly is essential for clean slices.
The glaze is optional but adds extra sweetness.