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Noah’s Strawberry Oat Slice

This week’s recipe comes from Noah from Fitzgibbon in Queensland. He said he and his mum make this slice all the time to have for morning tea, especially at this time of year when strawberries are in season. My dad got sucked in by the supermarket specials and we have A LOT of strawberries in the fridge at the moment, so it was the perfect thing for us to make this week. Thanks Noah, it was delicious! We kept it a bit healthier so we could take it in our lunch boxes and didn’t add the glaze, and it was still super yummy and sweet.

Ingredients:

  • 1 cup old-fashioned rolled oats
  • 3/4 cup white flour
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter – melted (or substitute melted coconut oil to make vegan/dairy free)
  • 2 cups small-diced strawberries – about 10 ounces, divided
  • 1 teaspoon cornstarch
  • 1 tablespoon  freshly squeezed lemon juice – from about 1/2 small lemon
  • 1 tablespoon granulated sugar – divided

For the Vanilla Glaze (optional but delicious, especially if you prefer a sweeter bar):

  • 1/2 cup powdered sugar – sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon milk – any kind you like

Method:

  1. Place a rack in the centre of your oven and preheat to 190 degrees. 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, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  4. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  5. While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.
The recipe is available online here: https://www.wellplated.com/strawberry-oatmeal-bars/
Rosie’s Tip of the Day: This website is American and they measure oven temperature on the Fahrenheit scale. Make sure you convert to Celsius if you live in a country that uses the metric system like we do here in Australia. (For example, 375 Fahrenheit is 190 Celsius.)

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