I'm always on the lookout for easy and delicious things to make for breakfast that are on the one hand, relatively healthy and good for you, while on the other hand, not too good for you. I think these really do fit the bill. These are normally made with strawberry preserves, but here we're using fresh strawberries for a little lighter and lower-sugar approach. For best results, refrigerate before serving.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x12-inch baking dish.

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  • Remove the green tops from strawberries using the tip of small, sharp knife or strawberry huller. Place the berries cut-side down on a work surface and cut in half. Slice each half lengthwise 3 to 5 times before turning and cutting across in a nice, uniform dice.

  • Combine diced strawberries, lemon juice, sugar, and cornstarch in a mixing bowl and stir until thoroughly combined and the cornstarch disappears. Set aside until needed.

  • Combine oats, all-purpose flour, whole wheat flour, brown sugar, salt, and ginger in a mixing bowl. Pour in melted butter and stir thoroughly until dry ingredients are evenly coated.

  • Transfer 60% of the oatmeal mixture into the prepared baking dish and spread out into an even layer. Press the mixture down with the back of a spoon or spatula to compress slightly.

  • Place strawberries over the top using a slotted spoon. Do not press down. Reserve any accumulated juices in the bowl. Top with remaining oatmeal mixture and press down lightly with the back of a spoon or spatula. Drizzle reserved juices on top.

  • Bake in the preheated oven until the top is golden brown, about 45 minutes. Press the top down with a spatula to compress slightly. Let cool completely, about 1 hour. Cut into bars and serve.

Chef's Notes:

You can use all of one type of flour instead of using both all-purpose and whole wheat.

These can be made in an 8x8-inch baking or cake dish for a thicker bar. Since this will result in a thicker layer, it may need a few extra minutes of baking time.

If you want to make these more dessert-like, top with icing.

Nutrition Facts

299 calories; protein 4.4g; carbohydrates 43.5g; fat 12.9g; cholesterol 30.5mg; sodium 127.5mg. Full Nutrition
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Reviews (21)

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Most helpful positive review

Rating: 5 stars
05/23/2020
After watching Chef John's video last night I knew what we were making for breakfast today. I didn't make any changes except to use frozen strawberries. My 3 kids loved it and ate half the 9x13 by themselves. They requested we try apples next time. This one is a keeper! Read More
(7)
41 Ratings
  • 5 star values: 36
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/23/2020
After watching Chef John's video last night I knew what we were making for breakfast today. I didn't make any changes except to use frozen strawberries. My 3 kids loved it and ate half the 9x13 by themselves. They requested we try apples next time. This one is a keeper! Read More
(7)
Rating: 5 stars
05/24/2020
Turned out great. Didn’t have lemons on hand so made with lime juice and it was delicious. Read More
(5)
Rating: 5 stars
05/27/2020
I like! A lot! Didn’t have lemons so sub lime juice! Read More
(4)
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Rating: 5 stars
06/02/2020
Only change I made was using a lime instead of a lemon (the lemon was left behind in grocery sorting.This recipe turned out extremely well. My old oven made the very very edges a little too crispy but the rest is A-ok. Definitely will make again. Read More
(2)
Rating: 5 stars
05/26/2020
This is fantastic! Very easy to make and just perfect for breakfast. Thank you, Chef John! Read More
(2)
Rating: 5 stars
05/26/2020
This is so good!! I did reduce the sugar a bit and it was still great! Read More
(2)
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Rating: 5 stars
05/26/2020
So good! I made this with using only all purpose flour since that’s what I had on hand. One of these bars with my morning coffee was just perfect! Read More
(1)
Rating: 5 stars
05/30/2020
I made this exactly per the recipe, which is what I like to do the first time so I don't screw it up with my own spin on it LOL. Everyone loved it, they were gone in no time. I'm thinking of future incarnations with blueberries, maybe apple pie filling, and a strawberry-rhubarb version if I can ever get my hands on some rhubarb. Thanks Chef John! You're the Kevin Hart of my homemade Pop Tart! Read More
(1)
Rating: 5 stars
06/03/2020
I put off making this for like a solid week. When i finally made it, it was so easy i wondered why i put it off so long. So, the main thing, i forgot brown sugar so the only sweetener was probably less than a 1/4 sugar in the strawberries. And honestly? Pretty good. My strawberries were very tart but i only missed the sweetness a little. I also made this in a 7x11 pan for thicker bars are i personally feel like that was a good choice. I also browned my butter a bit instead of just melting it. I also ate a piece warm and was dying to slap a scoop of ice cream on it cause it would have been perfect. But it was still a solid snacc to eat on its own, very enjoyable. Read More
(1)