INGREDIENTS:
For Strawberry Bars:
1 cup old-fashioned rolled oats, gluten free
3/4 cup white whole wheat flour
1/3 cup light brown sugar
1/4 tsp ground ginger
1/4 tsp kosher salt
6 tbsp unsalted butter, melted
2 cups small-diced Dickey Farms Strawberries, about 10 oz
1 tsp cornstarch
1 tbsp freshly squeezed lemon juice
1 tbsp granulated sugar
For Vanilla Glaze:
1/2 cup powdered sugar, sifted
1/2 tsp pure vanilla extract
1 tbsp milk
INSTRUCTIONS:
Place a rack in the center of oven and preheat 375°F.
Line an 8x8 inch baking pan with parchment paper.
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 crumbled 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 tbsp of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tbsp sugar. Sprinkle the reserved crumbs evenly over the top.
Bake for 35-40 minutes, until fruit is bubbly and top is 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.
Using the parchment paper, lift the bars from the pan. Drizzle with glaze, slice, and serve.
Enjoy!
*Recipe from Well Plated by Erin
