Strawberry Oatmeal Breakfast Bars
Ingredients: strawberries, freshly squeezed lemon juice, white granulated sugar, corn starch, rolled oats · 75 min cook time · 300kcal · ~₩11,900
Ingredients
450g strawberries, 5ml freshly squeezed lemon juice, 30g white granulated sugar, 2teaspoons corn starch, 200g rolled oats, 75g all-purpose flour, 75g whole wheat flour, 100g firmly packed brown sugar, 2g salt, 1pinch ground ginger, 113g unsalted butter
Instructions
1. Remove the green leaves from the top of the strawberries using a small sharp knife. Place the cut side down, slice in half, then cut each half lengthwise 3-5 times depending on size, and finally cut across into a uniform dice. Repeat for about a pound (450g) of strawberries, which yields about 3 cups.
2. To the diced strawberries, add a touch of freshly squeezed lemon juice, a little white granulated sugar, and a couple of teaspoons of corn starch. Mix thoroughly until all the corn starch disappears. Let this sit at room temperature.
3. In a separate bowl, combine rolled oats, all-purpose flour (or half all-purpose and half wheat flour), half a cup of firmly packed brown sugar, a little salt, and a healthy pinch of ground ginger.
4. Pour one stick (8 tablespoons or 113g) of melted unsalted butter into the oat mixture. Work this over with a spoon until the butter coats every grain of sugar and every rolled oat.
5. Transfer about 60% of the oat mixture into the bottom of a buttered baking dish. Spread it as evenly as possible and pack it down slightly with the back of a spoon or spatula to compress it.
6. Using a slotted spoon, sprinkle the diced strawberries over the base layer. Do not press them down, allowing them to remain loose. Reserve any accumulated juices in the bowl.
7. Sprinkle the remaining oat mixture over the strawberries. Once all crumbs are applied, press down firmly with the back of a spoon to compact everything nicely.
8. Take the reserved strawberry juices (about a tablespoon or two) and spoon them over the top of the bars.
9. Transfer the dish to the center of a 375°F (190°C) oven and bake for about 45 minutes, or until the top is golden brown.
10. Once out of the oven and while still hot, use a spatula to give the bars a nice firm pressing. This will result in a denser texture once cooled. Let the bars cool completely to room temperature before serving.
11. Once cooled, cut the bars into desired portions. The chef suggests cutting once down the middle and then across into eight generous portions, or 16 smaller portions.
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