Description
Easy strawberry oatmeal bars with a buttery oat crumble crust and topping. Perfect for a summer dessert or snack!
Ingredients
Scale
- 2 cups rolled oats (not instant)
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 4 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract (optional)
Instructions
- Combine Dry Ingredients (Crust/Crumble): In a large bowl, whisk together the rolled oats, all-purpose flour, light brown sugar, baking soda, and salt.
- Cut in the Butter (Crust/Crumble): Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingers, or a food processor to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Divide the Mixture (Crust/Crumble): Press about 2/3 of the oat mixture into the bottom of a 9×13 inch baking pan that has been lightly greased or lined with parchment paper. Press firmly to create an even layer.
- Set Aside Remaining Crumble (Crust/Crumble): Set aside the remaining 1/3 of the oat mixture for the crumble topping.
- Prepare the Strawberries (Filling): In a large bowl, combine the sliced strawberries, granulated sugar, cornstarch, and lemon juice. Gently toss until the strawberries are evenly coated.
- Add Almond Extract (Optional) (Filling): If using, add almond extract to the strawberry mixture and stir to combine.
- Pour Filling Over Crust: Pour the strawberry filling evenly over the prepared crust in the baking pan.
- Sprinkle with Crumble Topping: Sprinkle the remaining oat mixture (crumble topping) evenly over the strawberry filling.
- Bake: Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the crust and crumble topping are golden brown and the strawberry filling is bubbly. If the topping starts to brown too quickly, tent the pan loosely with aluminum foil.
- Cool Completely: Let the bars cool completely in the pan before cutting. Cooling in the refrigerator will speed up the process.
- Cut and Serve: Once the bars are completely cool, cut them into squares or rectangles and serve.
Notes
- For best results, use cold butter when making the crust and crumble.
- Parchment paper makes removing the bars from the pan much easier.
- Don’t skip the cornstarch in the filling, as it helps to thicken it.
- Cooling the bars completely is essential for them to set properly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes