These Fresh Strawberry Oatmeal Bars are made from whole wheat pastry flour and fresh strawberries just brought home from the Farmer’s market. The recipe uses a fresh strawberry sauce. (You can use preserves like all the other strawberry bars call for, but it won’t taste the same.)
Fresh Strawberry Oatmeal Bars – Bring on Summer
If you have a lot of fresh strawberries, make lots of the extra sauce, so that you can use it in other recipes too. It is delicious on cereal or as a topping for ice cream.
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This picture shows the consistency of the strawberry syrup of the one I made. You can add extra strawberries if you want it chunkier.
- 1 punnet of fresh strawberries
- 1 tbsp of corn starch
- 1 tbsp of lemon juice
- ½ cup of sugar. (I like my bars slightly tart. You can use more sugar if you want them sweeter)
- 1¾ sticks of butter cubed
- 1½ cups of whole wheat pastry flour
- 1½ cups of old fashioned oats (not instant oats)
- 1 cup of packed brown sugar
- 1 tsp baking powder
- ½ tsp salt
- Wash and stem the strawberries. Blend ½ of them in an immersion blender or regular blender. Set aside. Slice the other half of the strawberries into big chunks.
- Place ½ of the puree in a small bowl and add the arrowroot. Stir to mix. Put the rest of the pureed strawberries into a saucepan and add the puree and arrowroot mixture. Cook over medium high heat until everything is well combined.
- Add the chunks of strawberries and the sugar. Bring to a boil, stirring constantly. Cook a little longer until it thickens. Set aside to cool.
- For the crust.
- Preheat the oven to 350 degrees.
- Combine all of the ingredients in a food processor and mix until you have a crumbly mixture.
- Place ½ of the mix in the bottom of a 9 x 13" greased pan.
- Pour over the strawberry sauce. Leave about ½" all around the edges.
- Top with the remainder of the crust mixture.
- Cook at 350 degrees for 35 to 40 minutes.
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