Ingredients

The following ingredients have 24 Servings
  • 1 1/4 cup oats
  • 1 1/2 cup whole wheat pastry flour
  • 1/3 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter (cut into pieces)
  • 1 egg
  • 3 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1/4 cup chopped raw cashews (or other nuts)
  • 5 cups sliced strawberries
  • 6 tablespoons sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice

Instruction

  • Preheat the oven to 375 degrees F. Lightly coat a 9- by 13-inch baking dish with cooking spray.
  • Place the oats, whole wheat pastry flour, cinnamon and salt in the bowl of a food processor. Pulse until the oats are finely ground.
  • Add the butter and pulse until the mixture forms large crumbs.
  • In a bowl, whisk together the egg, canola oil and vanilla extract. With the motor running, slowly pour in the egg mixture. Process until the mixture starts to stick together.
  • Transfer ¾ cup of the mixture to a bowl and stir in the nuts. Set aside for the topping.
  • Press the remaining mixture into the bottom of the prepared pan to form a crust.
  • In a large bowl, combine the strawberries, 6 tablespoons sugar, cornstarch and lemon juice.
  • Spread the strawberry mixture evenly over the crust. Sprinkle the reserved nut mixture over top.
  • Bake until the topping is starting to brown and the fruit is bubbling, 40 to 45 minutes.
  • Let cool on a rack, then transfer to the fridge for 30 minutes (this will help with cutting and serving the bars).
  • Cut into 24 pieces. Serve or refrigerate.