Description
These Strawberry Oatmeal Bars combine a buttery oat crust with a fresh, juicy strawberry filling, bursting with lemon zest and a hint of vanilla. Perfectly baked to a golden brown, they make a delicious, wholesome dessert or snack that highlights the natural sweetness of summer strawberries.
Ingredients
Crust and Topping
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 ½ cups old-fashioned oats
- ¾ cup light brown sugar
- ½ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes
Filling
- 2 pounds fresh strawberries, stemmed and chopped small (about 6 cups chopped)
- Zest of one lemon
- ½ cup granulated sugar
- 4 teaspoons cornstarch
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with cooking spray and set aside to make sure your bars don’t stick.
- Prepare Strawberries: Wash the strawberries under cold water, gently pat them dry, remove the stems, and chop them into small pieces. Set aside for the filling preparation.
- Make Dough: In a large mixing bowl, combine the white whole wheat flour, all-purpose flour, oats, brown sugar, and salt. Add the cold butter cubes and use your fingers or a pastry blender to work the butter into the flour mixture until it starts clumping and the largest butter pieces are about the size of small peas.
- Form Base Layer: Take about 3 ½ cups of the dough and firmly press it into an even layer on the bottom of the prepared baking dish. This will be the crust layer of your bars.
- Prepare Filling: In a separate bowl, gently toss the chopped strawberries with the lemon zest, granulated sugar, cornstarch, and vanilla extract until everything is evenly coated. Spread this strawberry mixture evenly over the crust in the baking dish.
- Add Topping: Crumble the remaining dough evenly over the strawberry filling, covering it as best as possible.
- Bake: Place the baking dish in the preheated oven and bake for 36 to 42 minutes, or until the dough on top turns golden brown and the strawberry filling is bubbly and cooked through.
- Cool and Serve: Remove the pan from the oven and place it on a wire rack to cool completely before slicing. Chill in the refrigerator for up to 4 days for best freshness and ease of cutting.
Notes
- Use cold butter to help create a crumbly, tender crust and topping.
- Make sure to cool completely before slicing to avoid the filling from running.
- Store bars in an airtight container in the refrigerator for up to 4 days.
- You can substitute frozen strawberries, thawed and drained, if fresh aren’t available, but the texture may be slightly softer.
- For a gluten-free version, substitute the whole wheat and all-purpose flour with a gluten-free baking flour blend.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
