These simple yet delightful Strawberry Oatmeal Bars are soft and chewy with a fresh strawberry filling. You cannot even tell they are gluten free.
Strawberries are one of my boys favorite fruits. I buy them often when they are in season. Most of the time, we just eat them on their own and sometimes in a salad like this Spring Greens, Strawberry, and Feta Salad. Occasionally, I do like to bake with them. Please do check out this Strawberry Sour Cream Scones and Strawberry Cupcakes. This time round, I wanted to make something simple but did not want to spend too much time doing it. I stumbled upon this recipe which I adapted to come up with these delightful gluten free Strawberry Oatmeal Bars.
They were an instant success in the family and did not last beyond two days. Although they were gluten free, you really cannot tell that they were. I used a mix of brown rice and tapioca flour as a base for the bars but they can be easily substituted with all-purpose flour on a 1:1 ratio. Tapioca flour is made from the root of the cassava plant and it imparts “chew” to baked goods. I thought the soft and chewy texture of these Strawberry Oatmeal Bars were excellent.
What I appreciate about this recipe is that it is relatively simple and easy. There is no need for any special equipment at all, not even a hand held mixer. If you do not have a pastry blender, just use two forks or butter knives to cut the butter in the flour. The hardest part of the recipe is probably the waiting for the baked goodie to cool completely before cutting as it can be a little soft when warm. The wonderful aroma makes it even more so.
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These simple yet delightful Strawberry Oatmeal Bars are soft and chewy with a fresh strawberry filling. You cannot even tell they are gluten free.
- 1 lb strawberries (hulled and sliced in small pieces) (450g)
- 1/3 cup sugar (75g)
- ¼ tsp ground cinnamon
- 2 tbsp corn starch
- 1 cup brown rice flour (150g)
- 1 cup tapioca flour (120g)
- 1 cup gluten free quick rolled oats (90g)
- ½ cup brown sugar (90g)
- 1 tsp baking powder
- 1½ sticks salted butter (¾ cup/170g)
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Grease a 9-in x 13-in (23cm x 33cm) baking pan. Preheat oven to 350°F (180°C).
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Combine strawberries, sugar, cinnamon, and corn starch in a large bowl. Mix well and set aside.
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In another bowl, combine brown rice flour, tapioca flour, quick rolled oats, brown sugar, and baking powder. Cut in butter with a pastry blender or two butter knives until it resembles coarse breadcrumbs.
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Press half the mixture into the prepared pan. Top evenly with strawberry mixture.
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Sprinkle the remaining half of flour mixture on the top and press down with the back of a spoon.
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Bake until light brown, about 50 minutes. Allow it to cool completely before cutting into squares.
These Strawberry Oatmeal Bars are fabulous eaten with a scoop of ice cream or a cup of tea. I hope you will give it a try.
Enjoy…..and have a wonderful day! 😎
These would be fantastic for my breakfast with a large glass chilled soya milk!
Sounds really good Angie. I am going to have to make another batch real soon. 🙂
Oh my Biren, those look so amazing. I love strawberries as well and we’re just finishing up with the season here. I could definitely go out and pick another bucket just so I can make this dessert.
Thanks Christiane! There are lots more strawberries at the store and I’ll definitely be making these again. 🙂
I love strawberry anything. These bars look great. 🙂
PS.. I tried to comment on your spaghetti and kale recipe, but it kept kicking me out saying the recipe did not exist. I saw it… it does. 🙂 Hope it’s just a glitch.
Anyway, the kale and pasta recipe sound perfect. Love the mix with the sausage. 🙂
Thanks Ramona! I am sorry my blog was misbehaving for you. I am just as baffled as to why it would do that. Hopefully it has now calmed down. Thanks for letting me know.
What a wonderful recipe. Love it. Thanks for sharing.
Thanks Amy! I am glad you found something you may want to try here. 🙂
I made this today using a can of blueberry pie filling (my hubby insisted I buy it yesterday for some reason.) It is AMAZING! We are all very happy here. Besides using the pie filling, I also lined the tin with parchment. It was very easy to life out and cut into pieces once chilled (waiting for it to chill was very hard.) I can’t wait for strawberry season now, though. Thank you!
So glad to hear the recipe turned out well for you. I was thinking about it but have yet to try it with blueberries. Now, I know it works. Thanks for letting me know . I may just make it with fresh blueberries soon.
Oh, definitely! I wonder how many would be the right amount to use. A whole lb seems like a lot, but maybe it would work. It might not even need extra sugar added.
I think 1 dry pint would work!