Okay, I’m going to tell you a secret. These pictures are actually not new. I have been really wanting to try something like this for awhile. I was absolutely amazed that when I made the very first batch, my family told me not to change a thing.
Really? I got it right on the first try? Nice.
I wanted to make a versatile bar that I could make using a variety of fruits depending on what I had on hand. I pulled some strawberries out of the freezer, and got to work. I usually have to make several batches of a new experiment, but you get the first one. The only problem was, I didn’t know what to call it. Hence, this recipe has been sitting in my queue for awhile.
I finally decided on Strawberry Oat Bars. (Or are they cookies? Or breakfast bars? Oh well.) They will be affectionately called “tractor snacks” here in the Farmer house 🙂 .
Here’s the recipe:
In your first bowl, mix:
- 1 Cup flour
- 1 Cup rolled oats
- 1/3 Cup brown sugar (I used light brown sugar)
- 1/4 teaspoon baking soda
- 1/2 Cup very soft butter
In a pan, heat together:
- 1 Cup cleaned and cut up strawberries (or frozen)
- 1 Tablespoon sugar
- 2 teaspoons cornstarch
- Just a splash of water to turn the sugar & cornstarch opaque
Stir strawberries often while heating. I did this pretty much at the same time as I was preparing the first bowl of ingredients.
Take half (to maybe just a bit more) of your dry mixture and press it firmly down into your prepared baking dish. I pressed it all down with a cooking spoon, and then used my hands. I wanted the bottom to be solid and not crumbly, so I tried to get this pressed pretty well.
Next, carefully spoon your strawberry syrup mixture on top your bottom crust. If you spread it around, it will tear up your crust. So this will take a little bit of patience.
With the last part of your first bowl, chop up the crust into a crumble, and then lightly shake it over the top.
Bake at 350 degrees (Fahrenheit) for 30 minutes until the top starts turning golden. Take out and let cool. It took an hour for ours to cool (seriously). After it is cool, cut into squares and enjoy!
- I bake at 6000 ft (altitude). If you are below 3500 feet or so, I would suggest adding up to 5 minutes to your cooking time. Note: I have not tried this, so watch your bars really closely. If someone at low altitude bakes these, would you please leave a comment about how long you baked them?
- I used a clear, glass baking dish.
- I stored these overnight in a Tupperware container, and they were still yummy with no signs of staleness.
- I cut these into 12 squares, although they would have made 24 smaller bars if I was using them as a snack for the kids.
- These were surprisingly very filling. Two bars, a piece of fruit and juice made a filling breakfast.
I’d love to know if you try them, or use a different type of fruit.