Strawberry Oat Bars recipe developed and photographed by Megann Evans
Pre-heat oven to 180° fan-forced (350°).
Line a 30cm x 20cm slice tin with baking paper and set aside.
In a bowl, combine the flour, oats, sugars, baking powder & salt.
Add the vanilla to the butter; stir then add to the flour mixture & combine until crumbly.
Set aside 1 cup for topping.
Press remaining crumb mixture evenly into pre-prepared tin & smooth with a bottom of a glass.
Bake for 10 minutes.
While baking, in another bowl, combine the strawberries, lemon juice, vanilla and cornflour.
Place the reserved crumb mixture & coconut into a bowl & combine until crumbly.
Remove the base from the oven and spread the strawberry filling over the base then sprinkle coconut crumble over the strawberry mixture.
Bake for 30-35 minutes or until crumble mixture is lightly browned. Allow to cool, cut then keep in the fridge.
Makes 9 large bars or 16 small bars.
Ingredients
Directions
Pre-heat oven to 180° fan-forced (350°).
Line a 30cm x 20cm slice tin with baking paper and set aside.
In a bowl, combine the flour, oats, sugars, baking powder & salt.
Add the vanilla to the butter; stir then add to the flour mixture & combine until crumbly.
Set aside 1 cup for topping.
Press remaining crumb mixture evenly into pre-prepared tin & smooth with a bottom of a glass.
Bake for 10 minutes.
While baking, in another bowl, combine the strawberries, lemon juice, vanilla and cornflour.
Place the reserved crumb mixture & coconut into a bowl & combine until crumbly.
Remove the base from the oven and spread the strawberry filling over the base then sprinkle coconut crumble over the strawberry mixture.
Bake for 30-35 minutes or until crumble mixture is lightly browned. Allow to cool, cut then keep in the fridge.
Makes 9 large bars or 16 small bars.