Strawberry Oatmeal Bars

These delicious Strawberry Oatmeal Bars are certain to become your favourite new recipe. With a crisp, slightly chewy base, a sweet, fresh strawberry centre and a crumble topping, they are a guaranteed crowd-pleaser. If you love a good, sweet treat that is quickly and easily made, this recipe is for you. The most difficult part is waiting for them to cool down once they’re baked!

Course Afternoon Tea, Dessert, Morning Tea

Cuisine International

Prep Time 20

Cook Time 35

Cooling Time 1

Total Time 1 55

Servings squares

Calories 296kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

For the Base and Crumble Topping:

1 ½ cups (225 g) all-purpose/plain flour See Note 1
1 ½ cups (120 g) old-fashioned rolled oats See Note 2
½ teaspoon coarse sea salt
½ teaspoon baking/bicarb soda
¾ cup (185 g) butter - melted
½ cup (100 g) light brown sugar
2 teaspoon vanilla extract

For the Strawberry Filling:

280 g (10 oz) fresh strawberries – cut into ½ cm (¼") pieces See Note 3
3 teaspoon corn flour/starch
1 tablespoon orange juice – freshly squeezed See Note 4
1 teaspoon orange zest - finely zested
2 tablespoon light brown sugar

Instructions

Preheat your oven to 175 Degrees C (350F).
Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper.
(Allow an overhang with the baking paper - it makes it easier when removing the slice!)
In a medium-sized bowl, add the flour, rolled oats, salt and baking soda. Mix well.
Melt your butter. Add this to another bowl, and combine with the vanilla and brown sugar.
Combine the contents of both bowls, and mix well.
Firmly press about ¾ of the mixture into the tin.
(You'll need to reserve about 150 g (5.2 oz) of the mixture).
Bake for 12 minutes or until a pale golden colour.
While the base is baking, combine the strawberries, corn flour/starch, orange juice, zest and brown sugar in a small bowl.
Remove the base from the oven, and immediately top evenly with the strawberry mixture.
Crumble the remaining mixture, using your fingers, over the top of the strawberries.
Return to the oven, and bake for a further 22-25 minutes or until the topping is cooked through and a light golden brown.
Remove the bars from the oven, and allow them to cool for 30 minutes on your bench.
Put the slice in the fridge, and chill for a further 30 minutes or until completely cool. Cutting the bars while too warm will cause them to fall apart.
Remove the slice from the tin, and cut the slice into squares.

Notes

Flour: use a gluten-free all-purpose/plain flour if you require it- this has been tested and works perfectly.
Rolled oats: use gluten-free oats if required.
Strawberries: if they’re not in season and you’d prefer to use Strawberry Jam, check out my Jam Oatmeal Bars recipe.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
Chill the bars: the Strawberry Bars really need to chill before cutting, otherwise, they will fall apart.
Storage: store in an airtight container in a cool location. The bars will be at their best for the first two days but will last for four (they will just soften a little). If the weather is warm, keep them in the fridge in an airtight container for up to a week. Remove them about 10 minutes prior to serving.
Freezing: allow the bars to cool completely, and then put them in an airtight container before placing them in the freezer. If storing them in layers, place a sheet of baking paper between the layers so they don’t stick. Thaw them at room temperature. Freeze for up to two months.

Nutrition