Strawberry Oatmeal Crumb Bars

The perfect crunchy base, strawberry filling and crumb topping to create a sweet dessert bar for Spring and Summer gatherings.

Strawberry Oatmeal Crumb Bars Recipe from bakedbyrachel.com

You know what I hate? And I don’t mean just dislike a little but all out loathe? Spiders. Okay, not just spiders but all creepy crawlies and other biting insects. Okay, maybe most insects in general minus ladybugs because they’re only annoying when they fly around a lightbulb making me think they’re a bee and cause me to have a temporary freak out moment. You know you do the same. And how about dragonflies and butterflies – they’re okay in my book too. But spiders and mosquitos are on the bad list.

Prior to the heat last weekend, we installed our air conditioners. I don’t know if it’s all coincidence or not and I don’t know what to blame but… the hubs and I have been bug snack for the past week. Just call me Itchy Ichabod (Dr Seuss reference for those not in the know). Was it the air conditioners that happened to be stored in the attic over the winter? Was it the deck furniture with super itty bitty bugs we can’t even see, munching away on us? I mean, I suppose it’s possible – right? As freaky as that thought is. I haven’t seen a mosquito in a while because we sprayed the yard and by we I mean the Mr… so I can’t really blame mosquitos but I still don’t like them. I just want to stop itching.

Oh and let’s not forget the spider I might have squished earlier today. Not the un-scary daddy long legs kind but the freaky totally biting kind. Yep.

Strawberry Oatmeal Crumb Bars Recipe from bakedbyrachel.com

Now something I love and am kind of completely obsessed with lately, as you may or may not have noticed… strawberries. I decided they needed to be the star attraction of a delicious bar. They’re pretty much perfect. You don’t want a bar that is ridiculously over powering in the flavor department. These are light and refreshing while still offering a nice pop of sweet flavor from the strawberry filling.

The best part is that these have actual strawberry pieces, not jam. Real, fresh strawberry pieces – sprinkled with sugar and baked between layers of crust. It’s magical how the strawberries soften and create a delicious center.

My little man couldn’t get enough of these. Clearly he’s a huge strawberry fan too. And if you are, then you absolutely need these in your life. I promise these are seriously easy to make, so you must make them.

Strawberry Oatmeal Crumb Bars Recipe from bakedbyrachel.com

PS tonight is question night over on the Baked by Rachel Facebook page! One hour of fun foodie questions. Join me from 8-9pm eastern time. I’d love to see you there!

Looking for more refreshing recipes? Try these:
Lemon shortbread tartlets
Roasted strawberry ice cream
Mini lemon-lime cheesecakes
Skillet cherry peach pies
Raspberry sherbet
Cherry fruit leather
Lemon blueberry muffins
Charlotte Chantilly
Cream puffs and eclairs
Apple cinnamon pop tarts with caramel icing


Strawberry Oatmeal Crumb Bars

The perfect crunchy base, strawberry filling and crumb topping to create a sweet dessert bar for Spring and Summer gatherings.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Strawberry
Servings: 9

Ingredients

For the base and topping:

  • 1 1/2 C all purpose flour
  • 1/2 C granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 3/4 C old fashioned oats
  • 1/2 C cold unsalted butter cubed
  • 1 egg white

For the filling:

  • 1 1/2-2 C strawberries hulled and quartered
  • 1/4 C granulated sugar
  • 1 Tbsp cornstarch

Instructions

  • Preheat oven to 375°F. 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.

Notes

An original recipe from Baked by Rachel

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