Strawberry Oat Bars Recipe
At this time of the year, as a child, we would always be dragged off to some rogue field for a Pick Your Own Strawberries day out. I never particularly looked forward to it, but looking back, it was great fun. I invariably went home feeling sick having eaten far more than I put in my cardboard trug. It would have been a good idea to weigh me before I went in and when I left, rather than weighing the picked fruit. It was such a treat to have a glut of strawberries to eat and I wish there was a Pick Your Own farm in SW London. Instead, I have Ocado to provide me with good value British strawberries to devour and what better vehicle to eat them than with these Strawberry Oat Bars.
These are beyond simple to make with the only stressful element being waiting for them to cool down so you can slice and eat them. It’s a simple one bowl-ish based, oaty, crumble business, light on washing up, full on flavour. Made at speed before the start of the England Panama game, eaten with as much haste at half time. Much to Clyde’s disgust, I only had raspberry jam, but this worked perfectly, so use whatever jam you have going begging in the EU jar mountain that is the top shelf of your fridge. This tray bake has a crisp top, sweet, luscious fruit centre and a firm doughy bottom *that’s me all over*. Take these on a picnic, pop them in a packed lunch or just scoff them down with oaty crumbs falling into your bra. The inspiration for these beauties came to me via Recipe Tin Eats, with huge, fruity thanks.
I imagine these would also be great with raspberries or apricots or later in the year, plums. Have it with custard, cream or a cup of tea. Just have it. Given the amazing football match I am currently watching, I may well be having mine with a celebratory glass of fizz.
Quite a few jars for this recipe, but then also the most beautiful, ripe British strawberries. Mouthwatering.
Make a start on this quick and simple recipe by lining your 20cm square baking tin and pre heating your oven to 160 degrees fan assisted.
Next measure out your butter and melt, either in the microwave or in a pan on the stove.
In a large bowl measure in the oats and the plain flour.
Now stir in the soft brown sugar, baking powder and salt.
Mix in the melted butter and the egg until you have a soft oaty dough.
Reserve a cup full of the dough, around a quarter, then press the rest into an even layer in your lined square tin.
Spread your chosen jam over this tasty base.
Horrid hand alert.
Now, and not before or they will go sloppy, slice your strawberries and mix with the caster sugar and cornflour in another bowl.
Tip these coated summer berries onto the jam base and distribute into an even-ish layer. Then top this with the reserved oat dough, crumbled over the top.
Bake this divine tray for 35 to 40 minutes or until the top is golden and the berries are bubbling.
Leave this to cool before removing from the tin and cutting into small squares or hoofing great big slabs. Serve with cream as a pud or with a cuppa in the afternoon. Or could this even be breakfast as it features oats and fruit?
This is such a summery recipe, and feels wholesome. I have also made it using apricot jam and peaches, so do use whatever fruit you have to hand. It’s the buttery, oat based gift that just keeps on giving.
Strawberry Oat Bars Recipe
Makes 16, or 8, size dependent
You will only need a bowl and a lined 20cm square tin
125g butter, melted
225g plain flour
135g porridge oats
110g soft brown sugar
1/2 teaspoon baking powder
1/2 x 340g jar of jam, strawberry or raspberry, I only had raspberry
400g strawberries, chopped
2 tablespoons caster sugar
2 teaspoons cornflour
Pre heat the oven to 160 degrees fan assisted and line your 20cm square tin with baking paper, leaving an overhang to ease removal later.
Melt the butter in your microwave or on the stove. Take a large bowl and measure in the flour, oats, brown sugar, salt and baking powder and stir to mix.
Pour in the melted butter and add the egg and mix well to create a soft dough. Remove a quarter of the dough, roughly a cup measurements worth, and set aside. Press the rest of the dough into your lined tin and smooth into an even layer.
Spread the dough with half a jar of your chosen jam. Chop your strawberries then add to a bowl with the caster sugar and cornflour and toss to coat in the mixture. Don’t do this in advance as they will go soggy and wet. Tip the strawberries onto the jam base and spread out.
Finish the dish by crumbling the reserved dough on top of the strawberries. Put into your pre heated oven for 40 to 45 minutes or until the bake is golden and the strawberries are bubbling.
Leave to cool before cutting into generous squares or bars. These will keep in an airtight tin or the fridge if it’s warm, for 2 to 3 days.