Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease and flour an 8x8 inch baking pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- In a medium bowl, combine 1/2 cup (100g) of the granulated sugar, softened butter, egg, and vanilla extract. Use a whisk or a fork to blend these wet ingredients until they are well combined and smooth.1 cup granulated sugar, 1/2 cup unsalted butter, 1 large egg, 1 teaspoon vanilla extract
- To the same bowl, add the all-purpose flour, rolled oats, baking powder, and salt. Stir with a wooden spoon or spatula until just combined. The mixture will be crumbly. Set aside about 1 cup of this crumble mixture for the topping.1 1/2 cups all-purpose flour, 1 cup rolled oats, 1 teaspoon baking powder, 1/4 teaspoon salt
- Press the remaining crumble mixture evenly into the bottom of your prepared baking pan to form the base of your bars. Ensure it's spread out and packed down lightly.
- In a separate bowl, toss the chopped strawberries with the remaining 1/2 cup (100g) of granulated sugar. If your strawberries are very juicy or if you are using frozen strawberries, gently mix in the cornstarch and lemon juice (if using) until evenly coated. This will help thicken the filling as it bakes.1 cup granulated sugar, 2 cups fresh or frozen strawberries, 1 tablespoon cornstarch, 1 tablespoon lemon juice
- Spoon the strawberry filling evenly over the pressed oat base in the baking pan.
- Sprinkle the reserved 1 cup of crumble mixture evenly over the strawberry layer, covering it completely.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the strawberry filling is bubbly around the edges.
- This is a crucial step for clean cuts! Remove the pan from the oven and let the strawberry oatmeal crumble bars cool completely in the pan on a wire rack. This can take a few hours. For faster cooling, you can transfer the pan to the refrigerator once it has cooled slightly at room temperature.
- Once completely cool, use the parchment paper overhang to lift the entire slab out of the pan. Cut into desired bar shapes using a sharp knife.
Notes
Strawberry oatmeal crumble bars are best stored at room temperature for up to 2 days, especially if it's not too warm where you live. For longer storage, wrap them tightly in plastic wrap or place them in an airtight container and refrigerate them for up to 5 days. To reheat, place a bar on a microwave-safe plate and microwave on medium power for 15-30 seconds, just until warmed through. Alternatively, you can gently warm them in a toaster oven or a low oven for a few minutes. If you make a big batch and want to freeze them for later, allow the bars to cool completely, then wrap them individually in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe bag. They will keep in the freezer for up to 3 months; thaw them in the refrigerator overnight or at room temperature before enjoying.