Am I the only one who has been noticing all the amazingly gorgeous strawberries at the grocery store lately? I’m getting so excited for summer to get here so we can finally go berry picking! We’ve made a family tradition out of going every year since we’ve had kids and we really look forward to it.
One thing I don’t look forward to is coming home with a million pounds of strawberries and then all of a sudden not knowing what to do with them. I can’t tell you how many times we’ve had freshly picked berries gone bad because we make strawberry shortcakes one time and then never touch them again.
This year I not only want to be more mindful of how many berries we take home and can actually eat, but I also want to try out all the amazing strawberry recipes that I’ve seen on Pinterest for years now. Strawberry banana bread, strawberry pies, so many summer smoothies . . . the list goes on and on.
I’ve been itching to make these strawberry oatmeal bars for ages now, and when I had some fresh berries this weekend, I knew it was the perfect opportunity. I’ll be honest, I’ve never made oatmeal bars before in my entire life, but surprisingly they weren’t hard at all. I consider anything I can get right on the first try to be fool proof for all other people.
These oatmeal bars were incredibly delicious and you could easily customize them with whatever fruit is in season. Just swap the strawberries for blueberries, apples, peaches, raspberries . . .the sky is really the limit here. This is the recipe that will keep giving all year long!
- 1 cup old fashioned rolled oats
- ¾ cup all purpose flour
- ⅓ cup light brown sugar
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- 1 teaspoon cornstarch
- 1 tablespoon freshly squeezed lemon juice (from about ½ small lemon)
- 1 tablespoon granulated sugar, divided
- 2 cups, small-diced strawberries (10 ounces)
- ½ cup powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk (any kind you like)
- Place a rack in the center of your oven and heat to 375 degrees F. Line an 8-by-8-inch baking pan with parchment paper so that the paper overhangs two sides like "handles."
- In a medium bowl, combine the oats, ¾ cup 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 ½ cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
- Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice, and ½ tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining ½ tablespoon sugar. 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 along 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.
What strawberry recipes are you dying to make this year? I need some more suggestions! Be sure to check my out on my blog, The Happy Flammily. where I talk about all things family, fun, food, and fashion. You can find me on Facebook, Pinterest, Twitter,Instagram, and Youtube. I’ll see you guys next month with another fabulous recipe idea!