Best 4 Strawberry Granola Squares Recipes

HEALTHY STRAWBERRY OATMEAL BARS

Steps:

• Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
• In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
• Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
• Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
• While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

STRAWBERRY GRANOLA SQUARES

Steps:

• In a large bowl, combine the granola, flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside a third of the mixture for topping. Press remaining mixture into a well greased 9 inch square baking dish. Bake at 375* for 10 minutes.
• Spread preserves over crust; sprinkle with reserved granola mixture. Bake 15 minutes longer or until filling is bubbly around the edges. Cool on a wire rack. Cut into squares. Store in the refrigerator.

STRAWBERRY GRANOLA

Steps:

• Heat the oven to 300 degrees and set one rack in the middle of the oven. Line a large baking sheet with parchment paper and set aside. In a large bowl, mix together oats, almonds, coconut chips (if using) and pepitas.
• In a small saucepan, combine honey and sugar. Stir over medium heat until mixture starts to simmer and sugar dissolves, 1 to 2 minutes; turn off heat. Stir in coconut oil, red-pepper flakes and salt. (If coconut oil is solid, allow it to fully melt.) Fold warm liquid mixture into oat mixture until well combined. Spread oat mixture evenly on the lined baking sheet.
• Bake granola on the middle rack for 15 minutes. Remove the baking sheet from the oven, leaving the oven on, and stir granola to redistribute any bits along the edge into the center and vice versa. Bake until oats, nuts and coconut chips are deeply toasted and have a light sheen, an additional 20 to 25 minutes.
• Let granola cool on tray, at least 1 hour. Stir in freeze-dried strawberries, which will break up a bit as you mix them in. (Makes 5 cups.) Serve granola over yogurt and jam, if desired. Granola keeps, in an airtight container, for 2 weeks at room temperature.

STRAWBERRY OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
• Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.