Strawberry Oatmeal Crumb Bars

Strawberry Oatmeal Crumb Bars might be a good recipe to expand your side dish recipe box. Watching your figure? This lacto ovo vegetarian recipe has 226 calories, 4g of protein, and 11g of fat per serving. For 41 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 9. A mixture of strawberries, unsalted butter, cornstarch, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 141 person have tried and liked this recipe. It is perfect for Mother's Day. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Baked by Rachel. Overall, this recipe earns a rather bad spoonacular score of 30%. Oatmeal Berry Crumb Bars, Blueberry Oatmeal Crumb Bars, and Pumpkin Pie Oatmeal Crumb Bars are very similar to this recipe.

Servings: 9

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees. Lightly grease an 8x8 baking pan. Line with parchment paper. Add base ingredients to a medium bowl. Using a pastry cutter (or a pair of forks), work the ingredients until the butter is no larger than pea sized and the mixture is crumbly. Reserve 3/4 cup to use as topping. Press remaining mixture to the bottom of the prepared baking pan, creating an even layer. Combine strawberries, sugar and cornstarch in a medium bowl. Toss until strawberries have absorbed the sugar. Spread our strawberry mixture evenly over prepared crust. Crumble topping over strawberries. Bake for 45 minutes or until crumb topping is light golden. Cool in pan for 5-10 minutes. Carefully lift dessert from the pan by grabbing the edges of the parchment paper. Cut into squares, enjoy. Store remaining squares in an airtight container for up to several days.

 

Step by step:

1. Preheat oven to 375 degrees. Lightly grease an 8x8 baking pan. Line with parchment paper.

2. Add base ingredients to a medium bowl. Using a pastry cutter (or a pair of forks), work the ingredients until the butter is no larger than pea sized and the mixture is crumbly. Reserve 3/4 cup to use as topping. Press remaining mixture to the bottom of the prepared baking pan, creating an even layer.

3. Combine strawberries, sugar and cornstarch in a medium bowl. Toss until strawberries have absorbed the sugar.

4. Spread our strawberry mixture evenly over prepared crust. Crumble topping over strawberries.

5. Bake for 45 minutes or until crumb topping is light golden. Cool in pan for 5-10 minutes. Carefully lift dessert from the pan by grabbing the edges of the parchment paper.

6. Cut into squares, enjoy. Store remaining squares in an airtight container for up to several days.

Nutrition Information:

covered percent of daily need