Ingredients
2 cups rolled oats
1 cup all-purpose flour
1/2 cup cold unsalted butter
1 large egg, beaten
2 1/2 cups sliced strawberries
1/4 tsp salt
1/2 cup brown sugar
1/2 tsp cinnamon
Instructions
Prepare crust: Pulse 1 cup rolled oats, 1/2 cup flour, 1/4 tsp salt, and 1/2 cup cold butter in a food processor until crumbly
Press Base: Spread 3/4 of the crust mixture into a greased 8×8-inch pan and press firmly with fingertips
Bake Base: Beat the egg and drizzle over the base. Cover with the remaining crust. Bake at 375°F for 20 minutes
Make Topping: Combine 1 cup rolled oats, 1/2 cup flour, 1/4 cup brown sugar, and 1/2 tsp cinnamon in a bowl. Cut in 1/2 cup cold butter until crumbly
Build Layers: Spread the topping over the partially baked base. Layer strawberries evenly. Return to oven for 20-25 minutes
Cool and Cut: Cool completely, then cut into 12 bars. Store in an airtight container up to 3 days
Notes
Chill crust butter cubes before pulsing for better texture
Use frozen strawberries (thawed) if fresh are unavailable
For vegan version: substitute cold butter with vegan butter and egg with 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
Opt for gluten-free rolled oats or 1:1 almond flour substitution to accommodate dietary needs
- Prep Time: 15
- Cook Time: 65
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 15g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg