Breakfast for Dessert! (Strawberry Oat Squares with Vanilla Glaze)

My dear friend Susana took a mini vacation when Corona hit to her family home on the Northshore.  When they came back, they had a plethora of fresh strawberries from the berry capital of Louisiana, Pontchatoula.  She dropped two pints off to me and I decided to make something sweet with half and freeze the rest.  I did pantry inventory to see what I had on hand and saw some oatmeal.  I began searching for recipes.I stumbled across this one for Strawberry Oat Squares with Vanilla Glaze and it looked so good!  I had everything to make it on hand for once as well!  

Well, I am so glad I made this!  This was a lovely treat for breakfast or dessert.  You don't have to make the glaze, but I highly suggest you do.  The strawberries dry and get sweeter in the oven and the oatmeal crisps so well.  I had it for both breakfast and dessert and it was great for both!  I just heated the leftovers in the microwave and then glazed.  You can keep these and the glaze refrigerated separately for 3-4 days.  Make these, you and yours will love them.  I just love strawberry season!  Full recipe to follow the montage.

Don't they just look delightful?

The lovely cast.  Just look at those berries!

Layer one.  These strawberries y'all!

Ready to pop in the oven.

Just look how beautiful.

Pin it and bring some yummy into your life.

Strawberry Oat Squares with Vanilla Glaze (Adapted from Well Plated)

1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
1/3 cup light brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
6 tablespoons unsalted butter — melted
2 cups small-diced strawberries — about 10 ounces, divided
1 teaspoon cornstarch
1 tablespoon freshly squeezed lemon juice — from about 1/2 small lemon
1 tablespoon granulated sugar — divided

Vanilla Glaze
1/2 cup powdered sugar — sifted
1/2 teaspoon pure vanilla extract
1 tablespoon milk — any kind you like

• Place a rack in the center of your oven and preheat to 375 degrees F. 
• Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
• In a medium bowl, combine the 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 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
• 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 berries, then the remaining 1/2 tablespoon sugar. 
• Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
• 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 this process along in the refrigerator).
• 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 handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

Happy Cooking!

Missy