Healthier Strawberry Oatmeal Crisp Bars
These Healthier Strawberry Oatmeal Crisp Bars are super quick to mix up and made with simple, pantry staple ingredients. If you love strawberry season, this one’s for you!
Ingredients
Oat crust and crumble
- 1 1/3 cups cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 1/3 cups old fashioned rolls oats
- ½ cup dark brown sugar
- ½ cup granulated sugar
- ¾ cup unsalted butter, melted and cooled (sub dairy free baking sticks)
- 2 teaspoons vanilla
Filling
- 1 lb strawberries, hulled and sliced into ½-inch thick slices
- 1 tablespoon fresh lemon juice
- ¼ cup granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon all-purpose flour or cornstarch
Instructions
- Preheat oven to 375ºF/190ºC and prepared parchment-lined 9x9-inch baking pan.
- In a medium mixing bowl, whisk together flour, baking soda and salt. Add oats, brown sugar and granulated sugar, continuing to whisk until well blended.
- Whisk vanilla into melted butter then pour over oat mixture. Stir with a spatula or wooden spoon until well-combined and crumbly.
- Press 2/3 of the mixture evenly across the bottom of prepared baking dish to form the base and set aside.
- In a medium mixing bowl, toss diced strawberries with lemon juice. In a small mixing bowl, press together sugar and lemon zest until fragrant and the sugar takes on a yellow hue. Add 8 grams (1 tablespoon) all-purpose flour (or cornstarch) and stir. Pour sugar mixture over strawberry mixture and toss to coat.
- Pour strawberry mixture over oat base, gently smoothing out into corners to form an even layer. Sprinkle remaining 1/3 crumb mixture evenly across the top.
- Bake for 40-45 minutes until golden and the filling is bubbling. Remove from oven and let cool on a wire cooling rack for 15 minutes before serving. For a cleaner cut, allow to cool for up to an hour. Using parchment edges, lift from pan, cut into bars and serve.
Notes
To make dairy free: Substitute vegan baking sticks (will result in reduced caramelization).
To make gluten free: Substitute your favourite 1:1 gluten free flour blend.
Oats: I do not recommend substituting quick or instant oats in this recipe. They have a finer consistency and will result in a less chewy, drier texture.
Storage: Leftover bars will keep well in an airtight container in the refrigerator for up to a week or freeze in layers, separated with parchment, for up to 3 months. Note that the tops will soften over time due to the moisture in the fruit.