This flavour combo has been on my ”to bake” list for a long time. As Autumn begins, I still find it a bit crazy we have strawberries on our shelves but I also think these bars will work with blueberries, plums or apricots aswel.
I’ll actually admit now that I had a slice of this for breakfast today and was absolitely fabulous with a cup of coffee! I think this works because of the use of mashed banana with a little extra sweetness from the maple syrup which prevents it from being sickly sweet and means this can be enjoyed any time of the day!
Also vital to mention that these are also really easy to put together with minimal technical baking skills required and can be whipped up in about 10 minutes prep time! During the taste tests, I can conclude that these are not bars that will transport well on a bike ride or run but will be fabulous as a pre-training boost or a post-training treat!
Strawberry and Coconut Oatmeal Bars
Makes 9 bars
For the Strawberry Bars:
170g rolled oats
130g plain flour (white or wholemeal)
1 large ripe banana, mashed
5 tbsp maple syrup
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
8 tablespoons unsalted butter - melted (or substitute melted coconut oil or dairy free alternatives)
300g diced strawberries
1 teaspoon cornstarch
juice from 1/2 small lemon
1 tablespoon granulated sugar
40g desiccated coconut
For the Icing glaze (optional but delicious, especially if you prefer a sweeter bar):
75g powdered sugar - sifted
Juice from 1/2 lemon
Few drops of water
1. Pre-heat oven to 180°C (Fan assist). Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two edged to lift the mix out once cooked.
2. In a medium bowl, combine the oats, flour, mashed banana, maple syrup, 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.
3. 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 strawberries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs and desiccated coconut evenly over the top.
4. Bake the bars for 35 to 40 minutes, until the fruit is bubbling and the crumb topping looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the fridge).
5. While the bars cool, prepare the glaze: In a medium in bowl, briskly whisk together the powdered sugar, lemon juice and a few drops of water until smooth. You want a thick consistency that will drizzle in a ribbon effect from a spoon.
6. Drizzle with the glaze, then using the parchment-paper handles, lift the bars from the pan, slice into 9 square bars and eat!!