Strawberry Oatmeal Bars

Jan 27, 2020

Who is ready for Strawberry Season?

strawberry oatmeal bars
We are gearing up for strawberry season here at Holland Bottom Farm, LLC and we thought we would share this heathy recipe to get you ready, too! These healthy strawberry oatmeal bars are filled with fresh strawberries and topped a buttery crumble topping and glaze. They are perfect for breakfast or a mid-day snack without being overly sweet These bars are less than 150 calories per serving, so no need for added guilt when indulging! We are including ways to make this recipe gluten free, dairy free AND vegan as well!
INGREDIENTS:
  •  1 & 1/2 cups old-fashioned rolled oats (not the instant kind) — can use gluten free
  •  1 & 1/2 cups white whole wheat flour — can substitute all-purpose flour or 1:1 baking flour for gluten free
  •  1/3 cup light brown sugar
  •  1 teaspoon cinnamon
  •  pinch of salt
  •  6 tablespoons unsalted butter — melted   — can substitute melted coconut oil to make vegan/dairy free
  •  2 to 3 cups diced strawberries — that's about 10 to 15 ounces, divided
  •  1/2 cup honey — can substitute with coconut nectar, agave nectar, molasses, maple syrup or light or dark corn syrup 
  •  1 tablespoon lemon juice — 1/2 small lemon if using fresh lemons
  •  1 tablespoon granulated sugar — divided
  •  1/2 cup powdered sugar — sifted
  •  1/2 teaspoon pure vanilla extract
  •  1 tablespoon milk — can substitute for any "milk" you like (soy, almond, etc.)
INSTRUCTIONS:
  • Preheat to 375 Fº. 
  • Line an 8x8-inch baking pan with parchment paper so that the paper overhangs the pan to act like handles.
  • Spray parchment paper with cooking spray of your choice. This just makes it easier to remove the bars.
  • To make the crust & crumble:
    • Combine the oats, flour, brown sugar, cinnamon and salt in a medium bowl. 
    • Pour in the honey (or sub) and melted butter or coconut oil to the dry mixture and stir until it forms clumps. Make sure the dry ingredients are evenly moistened. 
  • Set aside 3/4 cup of the crumble mixture.
  • Press the remaining crumble mix evenly in the bottom of your prepared pan, you can use your fingers to get more pressure and to make it more even. 
  • To make the strawberry filling:
    • Add strawberries, lemon juice, vanilla extract, and flour to a medium bowl. 
    • Toss to combine ingredients.
  • Spread the strawberry mixture even on top of your crumble crust.
  • Evenly sprinkle the set aside crumble mixture on top of the strawberry mixture.
  • Place pan on the middle rack in the oven. Bake for 40 to 45 minutes or until the fruit mixture is bubbly and the crumble looks golden. 
  • Place the pan on a wire rack to cool or in the refrigerator for quicker cooling.
  • To make the glaze: (To save calories, you can skip this step)
    • While the bars are cooling, whisk together the powdered sugar, vanilla, and milk, in a small to medium bowl, until smooth.
    • You may add more milk if you want your glaze a bit thinner.
    • Drizzle glaze on top of cooled bars
  • Using the parchment handles, lift bars out of pan, cut and serve. You can also leave them in the pan if you like.
NOTES:
  • Can be stored for up to 5 days.
  • You can freeze your bars. You must let the bars cool completely. DO NOT ADD THE GLAZE. Wrap bars tightly in plastic wrap and place in the freezer. Let bars thaw in the refrigerator. You can then top with glaze if you like.

Dehydrated Strawberries: 2 Ways

23 Mar, 2020
Any kind of dehydrated or oven-dried fruit makes for a tasty, healthy treat, but in our "un-biased" opinion, dehydrated or oven-dried strawberries are the best. Keep in mind, the more flavorful the fruit, the better your results will be. If you have strawberries left over (yeah, right) after you stop by Holland Bottom Farm, LLC, here are 2 way to save your berries for a snack, without having them go to waste.

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