Strawberry-balsamic oat squares

Another great not-too-sweet treat!

I’m always on the hunt for new ways to enjoy seasonal fruit and these squares hit the mark for me. They’re quick and easy to make and the berry filling tastes extra delicious with the addition of balsamic and black pepper. As a bonus, the squares freeze well. If you’re looking for more strawberry inspiration, check out this wonderful strudel recipe or search on this website where you’ll find dozens of other ideas.

Ingredients

• 2 cups (264 g) diced fresh strawberries
• 1 tablespoon (15 mL) freshly-squeezed lemon juice
• 2 teaspoons (10 mL) balsamic vinegar
• 2 tablespoons (25 g) granulated sugar
• 2 teaspoons (5 g) cornstarch
• Few grinds black pepper
• 1 1/2 cups (135 g) rolled oats (not instant)
• 1 cup (120 g) all-purpose flour
• 1/2 cup (85 g) packed light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/2 cup (113 g) butter, melted

Method

• Preheat the oven to 375F. Line an 8×8 inch (20×20 cm) baking pan with parchment paper and set aside. 
• Wash, dry, hull and finely dice the strawberries. Combine diced strawberries, lemon juice, balsamic, sugar, cornstarch and pepper in a mixing bowl and stir until thoroughly combined and the cornstarch disappears. Set aside until needed.
• Combine oats, flour, brown sugar, salt, and ginger in a mixing bowl. Drizzle with melted butter and stir until dry ingredients are evenly coated.
• Transfer just over half of the oatmeal mixture into the prepared baking dish and spread out into an even layer. Press the mixture down with the back of a spoon or your fingers.
• Using a slotted spoon, place strawberries over the bottom crust, saving the accumulated juices in the bowl. Top the berries with the remaining oatmeal mixture and press down lightly then drizzle the reserved juices over top.
• Bake in the preheated oven until the top is golden brown, about 30-35 minutes. Let cool 15 minutes in the pan then carefully lift out of the pan using the edges of the parchment paper and let cool completely on a wire rack before slicing into bars and serving.
• Squares can be refrigerated for up to a week or frozen for longer storage

Makes 16-25 squares, depending upon how large you cut them.