Gluten Free Strawberry Oatmeal Bars

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Ginger, ground
  • 2 cups Strawberries, small organic

• Breakfast Foods

  • 1 cup Rolled oats, organic old fashioned

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1/3 cup Brown sugar, light
  • 1 tbsp Cane sugar, organic
  • 3/4 cup Gluten free flour
  • 1 tsp Non-gmo cornstarch
  • 1/4 tsp Sea salt

• Dairy

  • 6 tbsp Butter, unsalted

Found on happy-mothering.com

Description

Ingredients

• 1 cup organic old fashioned rolled oats
• ¾ cup gluten free flour
• ⅓ cup light brown sugar
• ¼ teaspoon ground ginger
• ¼ teaspoon sea salt
• 6 tablespoons unsalted butter, melted
• 1 teaspoon non-GMO cornstarch
• 1 tablespoon freshly squeezed lemon juice (from about ½ small lemon)
• 1 tablespoon organic cane sugar, divided
• 2 cups, small-diced organic strawberries

Directions

• Place a rack in the center of your oven and pre-heat to 375 degrees F.
• Line an 8 x 8” baking pan with parchment paper so the paper overhangs the two sides.
• In a medium bowl, combine the oats, flour, brown sugar, ginger and sea salt.
• Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened.
• Set aside 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, and then sprinkle on the cornstarch, lemon juice, and ½ tablespoon sugar evenly over the top.
• Scatter the remaining berries, then the remaining ½ tablespoon sugar.
• Sprinkle the reserved ½ cup crumb mixture evenly on top. Berries will be peeking through the topping.
• Bake the bars for 35-40 minutes, until the fruit is bubbly and topping is golden. Cool on a wire rack completely.
• Once cooled, pull bars out of the pan using the parchment paper, then slice and serve.
• These are best stored in the refrigerator.