This article is sponsored by California Strawberries.
Have you ever noticed that the strawberries are always the first fruit to disappear in a fruit platter ?
It’s no surprise, just about everyone loves strawberries.
Strawberries are a real pleasure to cook, which is why I’m more than happy to collaborate with California Strawberries to bring you another way to enjoy strawberries as a snack, with a recipe of Strawberry Squares with a crunchy blend of oats, almonds and vanilla.
Strawberries, a perfect snack for any occasion
If we are more used to eating strawberries for dessert, this little fruit is also an excellent snack to eat all year round.
Since it takes no more than 8 California Strawberries to make a serving, you can take them with you anywhere!
It gives you an energy boost and strawberries are easy to bring with you to the office, to the gym, in the car or even to snack on while reading your favorite book.
Strawberries are low in calories, with one serving totaling about 50 calories, but they are still a good source of fiber and vitamin C.
And did you know that… one serving of 8 strawberries contains more vitamin C than a whole orange? Remember this during the next flu season!
Another reason to love strawberries is that they are very easy to cook with and work well with both sweet and savory flavors!
Today’s recipe is a tasty combination of granola bars and squares. Delicious!
And who can resist the smell of strawberries and brown sugar slowly baking in the oven?
The presence of almond powder adds a nice texture to the crunchy mixture, making them a little denser, as well as giving the squares a more supportive feel.
The magic ingredient is the addition of a touch of cinnamon to the strawberry mixture that adds a little kick to the whole.
It is very fragrant when cooked, but the result is very mild.
These squares are perfect for an afternoon snack, for a little energy boost, but also served as a dessert.
And believe me, they are absolutely fabulous for breakfast with a cup of coffee.
How to easily unmould the strawberry squares
To make it easier to remove the square from the mold, I recommend lining the bottom of the pan with a sheet of parchment paper, leaving it hanging over both sides to form “handles”.
Once the square has cooled, you can use these handles to gently remove the square from the pan.
Note that you must wait until the square is completely cooled before cutting it into squares, otherwise the cutting stage may be a little more laborious.
The squares can be stored in the refrigerator for a few days, but they usually disappear much more quickly!
California strawberries can be found in grocery stores and health food stores. For more information on California strawberries and other recipe ideas, visit the California Strawberries website.
For the crispy oatmeal crust
- 1 ¾ cup quick cooking rolled oats
- ½ cup flour
- ½ cup almond powder
- ½ cup brown sugar
- ¼ tsp. baking powder
- ¼ teaspoon vanilla extract
- ¾ cup melted (and cooled to room temperature) semi-salted butter
For the strawberry filling
- 4 cups strawberries, washed, hulled and cut into small pieces
- 1 tablespoon cornstarch diluted in a little water
- ¼ tsp. ground cinnamon
- ½ cup brown sugar
- 1 8" x 8" square pan
- 1 sheet of parchment paper
- Preheat oven to 375°F (190°C).
- In the meantime, wash, hull and cut the strawberries into small pieces.
- In a saucepan, add the strawberries, brown sugar and cinnamon. Bring to a boil, reduce heat and simmer for 2 to 3 minutes, stirring.
- Add the diluted cornstarch and simmer over medium heat for over medium heat for about 10 minutes, until the mixture begins to thicken, stirring frequently.
- Set aside off the heat.
Crunchy oat crumble
- In a large bowl, combine rolled oats, flour, almond powder almond powder, brown sugar and baking powder.
- In another bowl, place the butter, cut into pieces and melt gently in the microwave, in 30 second increments or less, mixing the butter well between each sequence.
- Let the butter cool a little, then add the vanilla essence to the melted butter. Mix well.
- Pour the butter and vanilla mixture over the oatmeal and flour mixture.
- Mix all ingredients well, using your hands if necessary, so that the with your hands if necessary, so that the butter coats all the ingredients.
- Separate the butter and oat mixture into two equal halves.
- Place a sheet of parchment paper in the bottom of the pan. Let the paper extend over the sides to form handles that will allow you to unmold the square after baking.
- Spread the first half of the mixture evenly in the bottom of the evenly in the bottom of the pan, pressing firmly.
- Add strawberry mixture.
- Cover with remaining oat and flour mixture.
- Bake for 40 to 50 minutes, until golden brown.
Unmolding and cutting the squares
- Let the square cool and unmold using the parchment paper "handles" to easily remove it from pan.
- Cut into squares (9 to 12 squares depending on size). *
* Make sure the strawberry square is cooled to facilitate the cutting and to ensure that the squares hold together.