Strawberry Oatmeal Bars

I found this recipe online and the family loves it.  I had extra strawberries and this was a perfect recipe for it.

Ingredients:

1 C old fashion rolled oats

3/4 C white whole wheat flour

1/3 C light brown sugar

1/4 t ground ginger

1/4 t kosher salt

6 T unsalted melted butter

2 C small diced strawberries, divided

1 t cornstarch

1 T lemon juice

1 T sugar

For the vanilla glaze (optional)

1/2 C powdered sugar

1/2 t pure vanilla extract

1 T milk

Directions:

1.  Place a rack in the center of the oven and preheat to 375 degrees.  Line a 8x8 baking pan with parchment paper so that the paper overhangs two sides like handles.

2.  In a medium bowl, combine oats, flour, brown sugar, 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 C 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 cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 T of the sugar.  Scatter the remaining berries on top, then the remaining 1/2 T sugar.  Sprinkle the reserved crumbs evenly over the top.  You will have some fruit showing through.

4.  Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden.  Place the pan on a wire rack to cool completely.  (you can speed the process along on the refrigerator).

5.  While the bars cool, prepare the glaze.  In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth.  Feel free to add more milk if a thinner consistency is desired.  Using the parchment paper sides, lift the bars out of the baking dish and drizzle with glaze.

*Store leftovers in the fridge for up to 5 days.

*To freeze, let bars cool completely and tightly wrap in plastic before placing in the freezer.  Let bars thaw in fridge then glaze afterwards.