Strawberry Oat Bars

Ingredients

• 1 cup old-fashioned rolled oats
• 3/4 cup white-whole wheat flour
• 1/4 teaspoon baking soda
• 1/3 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1/4 cup unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy free)
• 2 Tablespoons milk (any kind)
• 1 cup small-diced strawberries (about 5 ounces)
• 1 teaspoon cornstarch
• 1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
• 1 tablespoon granulated sugar, divided

Directions

1. Place a rack in the center of your oven and preheat to 350 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
2. In a medium bowl, combine the oats, flour, baking soda, brown sugar, cinnamon, ginger, and salt. Pour in the melted butter and milk and stir until it forms clumps and the dry ingredients are evenly moistened. Press some of the dough along the bottom and sides of the pan so that the strawberries will not touch the edge of the pan.
3. In a small bowl, mix together the strawberries, cornstarch, lemon juice, and granulated sugar. Mix carefully into the remaining oat dough, making sure not to crush the strawberries. Press the mixture into the baking pan on top of the plain oat dough. Flatten and even out the mixture with the back of a spatula.
4. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the top looks golden. Place the pan on a wire rack to cool completely.
5. Slice into small bars and serve.

Notes:

• The recipe can be doubled and baked in a 9×13-inch baking pan. The bars will be a bit thicker but will still delicious. 
• Store leftovers in the refrigerator for up to 5 days.
• To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator.