Now that we are back home in Umbria, I am back to baking once again. My husband likes to offer our handyman a snack along with an espresso mid-morning, and it has become my job to have something sweet on hand at all times. In Italy, it is rare to find fruits and vegetables sold that are out of season, and the only seasonal fruit available at this point of time are strawberries. The strawberries at the market are very ripe and just bursting with flavor, so I decided to create an easy bar using strawberries and oats. These bars are chewy and moist and are perfect for a mid-day snack. When I am in the mood to spend time in the kitchen, I tend to have a number of different items on the go. I also like to bake in bulk so I can throw half of what I am making in the freezer to have available if needed which is what I did by doubling this recipe.
In place of the strawberries, you could use another type of berry, and plums or apricots would work well also. Here in Italy, there is only one type of oats that I can buy, but if you can, buy old-fashioned or regular oats, not quick cooking oats. Feel free to skip the glaze you you’d prefer. I do not usually glaze or ice my desserts, but I thought it would work out well in this recipe.
Deborah Mele 2017
Strawberry Oat Bars
- 1 Cup Rolled Oats
- 3/4 Cup White Spelt Flour (Or All-purpose Flour)
- 1/3 Cup Brown Sugar
- 1 Teaspoon Ground Cinnamon
- Pinch of Sea Salt
- 6 Tablespoons Melted, Unsalted Butter
- 2 Cups Thinly Sliced Strawberries
- 1/2 Cup Powdered Sugar
- 1 Tablespoon Lemon Juice
- Preheat oven to 350 degrees F.
- Line an 8×8 inch square pan with parchment paper leaving two sides overhanging.
- Spray with non-stick baking spray.
- In a bowl, stir the oats, flour, sugar, cinnamon, and salt together.
- Pour the melted butter on top, and stir until the mixture forms clumps.
- Set aside 1/2 Cup of the mixture for the topping, then dump the rest of the oat mixture into the prepared pan.
- Use your fingertips to press into an even layer in the pan.
- Arrange the strawberries on top, then sprinkle the remaining oat mixture on top.
- Bake for about 35 to 40 minutes, or until the strawberries are bubbling, and the top is golden brown.
- Cool at room temperature for 30 minutes, then carefully remove the bars from the pan using the parchment paper.
- Cool completely.
- Once the bars are completely cool, stir the powdered sugar and lemon juice together until smooth.
- Drizzle the glaze on top and let sit an hour to harden.
- Cut into bars and enjoy!
Adapted from Well Plated.com