Rylie Horrall | Lifestyle Editor
Granola bars and breakfast bars can be a quick option for a snack throughout the day, or as a small meal in the morning. In addition, making them at home can be a fun activity to do by oneself or with others.
STRAWBERRY OATMEAL BARS
Start to finish: 55 minutes
Servings: 16 bars
1 cup old fashioned oats
¾ cup white whole wheat flour (all-purpose flour can substitute)
⅓ cup light brown sugar
¼ teaspoon ground ginger
¼ teaspoon kosher salt
6 tablespoons melted, unsalted butter (coconut oil can substitute)
2 cups small-diced strawberries (about 10 ounces divided)
1 teaspoon cornstarch
1 tablespoon lemon juice
1 tablespoon granulated sugar
OPTIONAL VANILLA GLAZE
½ cup sifted powdered sugar
½ teaspoon pure vanilla extract
1 tablespoon milk
Preheat the oven to 375° F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
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 a ½ cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and ½ tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining ½ tablespoon of sugar. Sprinkle the reserved crumbs evenly over the top, but know that some of the fruit will show.
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; the process can be sped up by placing it in the refrigerator.
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.
Recipe from wellplated.com
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Photo by Rylie Horrall
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