Ingredients and Weight:
- 2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 1 cup fresh or frozen strawberries, chopped
- 1 tablespoon vanilla extract
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine oats, flour, brown sugar, white sugar, baking powder, baking soda, and salt. Mix well.
- In a separate bowl, whisk together the vegetable oil, egg, and vanilla extract.
- Pour the liquid ingredients into the dry ingredients and mix until just combined. Fold in the chopped strawberries.
- Spread the mixture into a greased baking pan (8x8 inches).
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into bars.
Nutritional Information:
(Per Serving, based on 8 servings total)
- Calories: 250
- Fat: 9g
- Carbohydrates: 40g
- Protein: 5g
- Fiber: 3g
Dish Characteristics:
- Creative fusion of American and healthy breakfast options.
- Strawberry and oatmeal combination offers a sweet and hearty taste.
- Versatile dish that can be enjoyed as a breakfast bar or as a snack.
User Comments:
- "These breakfast bars are a great way to start the day! The combination of strawberries and oatmeal is delicious."
- "I love the fact that this dish is easy to make and provides a healthy option for a quick breakfast."
- "The bars are moist and have a great texture. The sweetness is perfect for a morning snack."
Special Precautions and Tips:
- Use fresh or frozen strawberries, but make sure they are chopped to ensure even distribution throughout the bars.
- For best results, use old-fashioned oats as they hold their shape better during baking.
- Store the bars in an airtight container for up to 3 days or freeze for longer storage.
