You all know how much I love strawberries. I was surrounded by strawberry fields growing up in Southern California. I’ve had to lower my strawberry standards since there are no strawberry stands anywhere near us. Sigh. That doesn’t stop me from stocking up when they are on sale, after close inspection of course.
Which brings me to today’s post. This is a recipe for blueberry oatmeal bars that I’ve made a few times and love. As I stared at the strawberries on sale for .97 a pint in the store, I thought of this recipe. I wanted blueberries but at 3.99 a pint, the strawberries won.
These bars are a snap to make and you probably have all you need in your fridge and pantry right now. Maybe strawberries or blueberries are on sale in your corner of the world right now.
Spray and 8-inch square baking pan with nonstick spray then line it with parchment paper. This will make it really easy to lift out of the pan. I use two pieces of parchment, laying one horizontal and one vertical with a decent amount of overhang.
Start by rinsing your berries. Lop the tops off, slice and/or quarter them and put them in a bowl. Stir in the sugar, cornstarch, lemon zest and juice. Set aside.
Stir together the flour, oats and sugar in a large bowl. Add butter and stir until combined.
Remove a packed 1/3 cup of mixture. Spread the rest into the prepared pan.
Top with the berries then sprinkle the remaining 1/3 cup mixture on top. It looks good already, doesn’t it.
Bake it in a preheated 350° oven for 35-40 minutes until top is a nice golden brown. Mine was 38 minutes. Cool completely before cutting.
They store better covered in the refrigerator. The first time I made them, I left them on covered on the counter and they got a little soft.
I found myself going back for more way too many times. I cannot be trusted alone with them.
Strawberry Oatmeal Bars
Adapted from Pastry and Beyond
- 2 cups sliced strawberries (400 grams)
- 1/4 cup sugar
- 2 teaspoons corn starch
- 1 Tablespoon lemon juice
- 1 1/2 teaspoon lemon zest (1 large lemon)
- 1 cup flour
- 1 1/2 cup rolled old fashioned oats (not quick oats)
- 2/3 cup sugar
- 2/3 cup unsalted butter, melted and cooled
Preheat oven to 350°. Spray 8×8-inch baking pan with nonstick spray. Line with parchment paper leaving a decent overhang.
Slice the tops off then slice/quarter the strawberries. Stir in sugar, cornstarch, lemon juice and zest. Set aside.
In a large bowl, stir together flour, oats and sugar. Stir in melted butter.
Reserve a packed 1/3 cup of mixture and press the rest into the baking pan.
Top with strawberry mixture then sprinkle the remaining mixture on top of the berries.
Bake for 35-40 minutes until top is a nice golden brown. Cool completely before cutting
Store covered in the refrigerator. Try not to eat them all in one sitting.