Preheat oven to 375 degrees. Lina an 8x8x2-inch baking pan with heavy foil, extending foil over the edges of the pan. Coat foil with cooking spray; set pan aside.
Fresh strawberries paired with cinnamon, ginger, and oatmeal. Great for breakfast, a snack, or dessert.
Servings and Ingredients
|1 c. Hy-Vee old-fashioned rolled oats|
|¾ c. Hy-Vee all-purpose flour|
|⅓ c. Hy-Vee brown sugar, packed|
|¼ tsp. Hy-Vee ground cinnamon|
|¼ tsp. Hy-Vee ground ginger|
|6 tbsp. Hy-Vee salted butter, melted|
|2 c. fresh strawberries, sliced|
|2 tbsp. fresh lemon juice, divided|
|1 tbsp. Hy-Vee granulated sugar|
|½ c. Hy-Vee powdered sugar|
Things To Grab
- 8x8x2-inch baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- 2 medium bowls
- Wire cooling rack
- Small bowl
Combine oats, flour, brown sugar, cinnamon, and ginger in a medium bowl. Stir in butter until crumbly. Reserve 1/2 cup crumb mixture. Press remaining crumb mixture into bottom of pan.
Toss together strawberries, 1 tablespoon lemon juice, and granulated sugar. Spoon mixture over crust in pan. Top with reserved crumb mixture. Bake 30 to 35 minutes or until fruit is bubbly and crumb topping is golden. Cool in pan on a wire rack.
Combine powdered sugar and remaining 1 tablespoon lemon juice for glaze. Use foil to lift uncut bars out of pan. Drizzle glaze over top and cut into bars.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20g
- Sodium: 65mg
- Total Carbohydrates: 33mg
- Protein: 3g