Loading...

Preheat your oven to 375°F. Lightly grease an 8x8 inch or 9x9 inch baking dish with butter or non-stick spray, then line with parchment paper, leaving an overhang on the sides for easy removal.

Prepare the strawberry filling: Place the frozen sliced strawberries into a medium saucepan over medium heat. Add the pure maple syrup, lemon juice, and corn starch.

Using the bottom of a mason jar or a potato masher, mash the strawberries in the pan to break them down. Continue to cook, stirring occasionally, until the mixture thickens to a jam-like consistency, about 5-7 minutes.

Prepare the oat crumble: In a large glass bowl, combine the quick 1-minute oats, whole wheat flour, light brown sugar, baking soda, and salt. Mix well to combine the dry ingredients.

Melt the unsalted butter (this can be done in a microwave or on the stovetop). Add the melted butter, one egg, and pure Madagascar Bourbon vanilla extract to the dry ingredients in the bowl. Mix thoroughly with a fork until a crumbly mixture forms.

Press about two-thirds of the oat crumble mixture evenly into the bottom of the prepared baking dish. Spread the strawberry filling over this base layer.

Crumble the remaining one-third of the oat mixture evenly over the strawberry filling.
Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly.

Remove from the oven and let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting into squares. This allows the bars to set properly.

Preheat your oven to 375°F. Lightly grease an 8x8 inch or 9x9 inch baking dish with butter or non-stick spray, then line with parchment paper, leaving an overhang on the sides for easy removal.

Prepare the strawberry filling: Place the frozen sliced strawberries into a medium saucepan over medium heat. Add the pure maple syrup, lemon juice, and corn starch.

Using the bottom of a mason jar or a potato masher, mash the strawberries in the pan to break them down. Continue to cook, stirring occasionally, until the mixture thickens to a jam-like consistency, about 5-7 minutes.

Prepare the oat crumble: In a large glass bowl, combine the quick 1-minute oats, whole wheat flour, light brown sugar, baking soda, and salt. Mix well to combine the dry ingredients.

Melt the unsalted butter (this can be done in a microwave or on the stovetop). Add the melted butter, one egg, and pure Madagascar Bourbon vanilla extract to the dry ingredients in the bowl. Mix thoroughly with a fork until a crumbly mixture forms.

Press about two-thirds of the oat crumble mixture evenly into the bottom of the prepared baking dish. Spread the strawberry filling over this base layer.

Crumble the remaining one-third of the oat mixture evenly over the strawberry filling.
Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly.

Remove from the oven and let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting into squares. This allows the bars to set properly.