- 1 cup old-fashioned rolled oats gluten free if needed
- 3/4 cup white whole wheat flour
- 1/3 cup light brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter melted
- 2 cups small-diced strawberries about 10 ounces, divided
- 1 teaspoon cornstarch
- 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
- 1 tablespoon granulated sugar divided
- 1/2 cup powdered sugar sifted
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon milk
Do you ever over indulge in sweets and feel completely guilty afterward? Or do you have kids and are trying to give them healthier snack alternatives? But let's face it, kids know that there's better snacks out there than an apple. They’ll reject anything that is even semi-healthy. But don't fret, I have good news. A healthy snack bar that even kids will love (just don’t tell them it's healthy and they won't even know). And if kids love it then you know us adults will love it as well.
Not only are they delicious they're only 100 calories per bar! These bars are sort of a cross between a cookie and a streusel, with a sugary buttery crumble topping. This recipe has got to be one of the easiest recipes ever. And I mean super easy. It's all mixed together in one bowl. The butter is melted, you don't have to wait for the butter to become room temperature. Or attempt to soften it in the microwave (oh how many times have I accidentally melted it and ruined my whole recipe). The strawberries are, of course, better if they are fresh but they don't have to be. You can use frozen ones as well. Just let them thaw out before using.
If you can't eat gluten or dairy there are substitutions for that as well. This recipe suggests coconut oil instead of butter and gluten free oats instead of regular ones. I can’t wait to make this recipe. Considering it's so easy, I'll probably end up making it a lot.
- Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
- In a medium bowl, combine the oats, 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 1/2 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 1/2 tablespoon of the granulated sugar.
- Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top.
- 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.
- 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.