Crust & Crumble Topping
6 Tablespoons butter, melted ((you can substitute coconut oil))
1 teaspoon pure vanilla extract
1½ cups white whole wheat flour
1½ cups old fashioned oats ((not instant))
½ cup honey
¼ cup brown sugar (light or dark)
1 teaspoon ground cinnamon
pinch of salt
2 ½ cups chopped fresh strawberries
1 tablespoon fresh lemon juice
1 tablespoon white whole wheat flour
Preheat oven to 350 degrees F.
Line the bottom of an 8×8 pan with parchment paper, foil, or cooking spray.
To make the crust & crumble, place the whole wheat flour, regular oats, honey, brown sugar, ground cinnamon, and salt in a large bowl. Stir in melted butter and vanilla until just combined. The mixture should be a little dry and crumbly. Reserve 1 cup of the mixture; this will be your crumble topping.
Add the oat mixture to the prepared baking pan—press mixture into the bottom of the pan in an even layer.
Cut up fresh strawberries. Scatter half of the strawberries over crust. Sprinkle the tablespoon of whole wheat flour evenly over the top, then sprinkle on the lemon juice. Scatter on the remaining berries.
Evenly sprinkle the remaining crumble mixture over the top of the strawberries.
Bake the bars for 40-45 minutes. Remove the bars from the pan and let sit for 10 minutes. Cut and enjoy!