1Tbspmilk - can be dairy or non-dairy (almond, coconut etc)
Instructions
Preheat the oven to 375°F. Spray an 8x8 dish with non-stick cooking spray (I used avocado oil spray). Press two pieces of parchment paper into the square dish in opposite directions.
Chop 2 cups worth of strawberries. Set aside.
In a medium bowl, mix together the rolled oats, all purpose flour, brown sugar, ginger, cinnamon, and salt.
Melt ½ cup butter in the microwave then add it to the dry ingredients.
Mix together until oats are nicely coated.
Reserve ½ cup of oats, then add the rest into the baking dish.
Press down firmly into corners and edges with a silicone spatula.
Add the chopped strawberries on top.
Sprinkle the cornstarch, lemon juice, and sugar overtop of the strawberries.
Sprinkle the last ½ cup of oats on top of strawberries and gently press down.Bake for 35-40 minutes or until oats are beginning to turn golden brown. Once cooked, let cool completely before removing from baking dish (You can add to fridge after it's cooled 20 minutes on counter to help speed up process).
Once completely cool, use parchment paper to gently lift the oat square out of the baking dish.
Slice into bars (can be as big or as small as you want).
In a small bowl, combine the confectioners icing sugar, vanilla extract and milk together. (this step is optional as bars can be eaten without the sugar glaze).
Use a spoon to drizzle the glaze on top of the bars. Serve and enjoy!
Recipe Notes:
Storage: Leftovers should be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months. Just thaw in the fridge and reheat in the oven to serve.