It's strawberry season here in North Carolina and while I love a good, juicy strawberry, I'll admit they're not my favorite. *gasp* I'm more of a blueberry girl. Give me all the blueberries. All day, every day.
Having said that, these bars are still an absolute must! So so good. I'm pretty sure I ate almost the whole pan. It didn't help that my 3 year old wouldn't even try one. What's up with that? He's weird. Or maybe it's because he's a blueberry fanatic too. Which reminds me. You can probably (and totally) make this same recipe come blueberry season too.
These bars are finished off with a sweet glaze which takes them over the top. You can skip it if you're going for healthy here but I'd highly suggest the glaze. Glaze it, you guys. Just glaze it.
Gluten-Free Strawberry Oatmeal Bars
- 1 cup gluten-free old fashioned oats
- 3/4 cup gluten-free 1:1 baking flour
- 1/3 cup light brown sugar
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 6 Tablespoons butter, melted
- 1 tsp cornstarch
- 1 Tablespoon fresh squeezed lemon juice (about 1/2 lemon)
- 1 Tablespoon of sugar, divided
- 2 cups small, diced strawberries
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 Tablespoon milk
- Place a rack in the center of your oven and preheat to 375 degrees. Line an 8x8 inch baking pan with parchment paper, overlapping on the sides.
- In a bowl, combine oats, flour, sugar, ginger and salt. Pour in melted butter and mix until evenly combined. Set aside 1/2 cup of the oat mixture. Press remaining oats into the bottom of your pan in an even layer.
- Scatter half the strawberries over the crust. Sprinkle the cornstarch evenly over top, then add on the lemon juice and 1/2 TBS sugar. Scatter remaining berries and 1/2 TBS sugar. Sprinkle reserved crumble evenly on top.
- Bake bars for 30-40 minutes, until the fruit is bubbly and the top looks golden. Let it cool completely before adding the glaze.
- While bars cool, combine powdered sugar, vanilla extract and milk. If you want a thicker glaze, add less milk or more sugar. Drizzle on the bars and enjoy!
Recipe from Erin at Well Plated