Use any glut of summer fruits you may have to fashion these tasty baked treats.
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 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. 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. 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.
This post will feature on Lucy Loves later this week.
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
- Pinch salt
- 1 egg
- 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 35 to 40 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.