6Tablespoonsbutter, melted(you can substitute coconut oil)
1teaspoonpure vanilla extract
1½cupswhite whole wheat flour
1½cupsold fashioned oats(not instant)
¼cupbrown sugarlight or dark
pinch of salt
2 1/2cupschopped fresh strawberries
1tablespoonfresh lemon juice
1teaspoonwhite whole wheat flour
Preheat oven to 350 degrees F.
Line the bottom of an 8x8 pan with parchment paper, foil or with cooking spray.
To make the crust & crumble, place the whole wheat flour, regular oats, honey, brown sugar, ground cinnamon and salt in a large bowl. Stir in melted butter and vanilla until just combined. The mixture should be a little dry and crumbly. Reserve 1 cup of the mixture, this will be your crumble topping.
Add the oat mixture to the prepared baking pan. Press mixture into the bottom of the pan in an even layer.
Cut up fresh strawberries. Scatter half of the strawberries over crust. Sprinkle the tablespoon of whole wheat flour evenly over the top, then sprinkle on the lemon juice. Scatter on the remaining berries.
Evenly sprinkle the remaining crumble mixture over the top of the strawberries.
Bake the bars for 40-45 minutes. Remove the bars from the pan and let sit for 10 minutes. Cut and enjoy!
This recipe is best if you use old fashioned oats, not instant oats.
We like using the healthy option of whole wheat flour, but regular flour would also work.
Store in an airtight container in the refrigerator of roughly 5 days.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!