{"id":23,"date":"2022-06-04T15:22:12","date_gmt":"2022-06-04T15:22:12","guid":{"rendered":"http:\/\/egosyntonic.com\/?page_id=23"},"modified":"2022-06-04T15:22:12","modified_gmt":"2022-06-04T15:22:12","slug":"strawberry-oatmeal-breakfast-bars","status":"publish","type":"page","link":"https:\/\/egosyntonic.com\/?page_id=23","title":{"rendered":"Strawberry Oatmeal Breakfast Bars"},"content":{"rendered":"\n<p>Ingredients<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 pound fresh strawberries<\/li><li>\u00bd lemon, juiced<\/li><li>2 tablespoons white sugar<\/li><li>2 teaspoons cornstarch<\/li><li>1\u2009\u00bd cups old-fashioned rolled oats<\/li><li>\u00bd cup all-purpose flour<\/li><li>\u00bd cup whole wheat flour<\/li><li>\u00bd cup packed light brown sugar<\/li><li>\u00bd teaspoon kosher salt<\/li><li>\u00bc teaspoon ground ginger<\/li><li>8 tablespoons unsalted butter, melted<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Directions<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Step 1 &#8211; Preheat the oven to 375 degrees F (190 degrees C). Butter a 9&#215;12-inch baking dish.<\/li><li>Step 2 &#8211; Remove the green tops from strawberries using the tip of small, sharp knife or strawberry huller. Place the berries cut-side down on a work surface and cut in half. Slice each half lengthwise 3 to 5 times before turning and cutting across in a nice, uniform dice.<\/li><li>Step 3 &#8211; Combine diced strawberries, lemon juice, sugar, and cornstarch in a mixing bowl and stir until thoroughly combined and the cornstarch disappears. Set aside until needed.<\/li><li>Step 4 &#8211; Combine oats, all-purpose flour, whole wheat flour, brown sugar, salt, and ginger in a mixing bowl. Pour in melted butter and stir thoroughly until dry ingredients are evenly coated.<\/li><li>Step 5 &#8211; Transfer 60% of the oatmeal mixture into the prepared baking dish and spread out into an even layer. Press the mixture down with the back of a spoon or spatula to compress slightly.<\/li><li>Step 6 &#8211; Place strawberries over the top using a slotted spoon. Do not press down. Reserve any accumulated juices in the bowl. Top with remaining oatmeal mixture and press down lightly with the back of a spoon or spatula. Drizzle reserved juices on top.<\/li><li>Step 7 &#8211; Bake in the preheated oven until the top is golden brown, about 45 minutes. Press the top down with a spatula to compress slightly. Let cool completely, about 1 hour. Cut into bars and serve.<\/li><\/ul>\n\n\n\n<p><strong>Chef&#8217;s Notes:<\/strong><br>You can use all of one type of flour instead of using both all-purpose and whole wheat.; These can be made in an 8&#215;8-inch baking or cake dish for a thicker bar. Since this will result in a thicker layer, it may need a few extra minutes of baking time. If you want to make these more dessert-like, top with icing<\/p>\n\n\n\n<p><strong>Nutrition Facts<\/strong><\/p>\n\n\n\n<p><strong>Serving Size:<\/strong> 1 bar; <strong>Calories:<\/strong><strong> 299; protein 4.4g; carbohydrates 43.5g; fat 12.9g; cholesterol 30.5mg; sodium 127.5mg<\/strong><\/p>\n\n\n\n<p>By Chef John Servings: 8 Prep: 15m Cook: 45m Add: 1hr<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 pound fresh strawberries \u00bd lemon, juiced 2 tablespoons white sugar 2 teaspoons cornstarch 1\u2009\u00bd cups old-fashioned rolled oats \u00bd cup all-purpose flour \u00bd cup whole wheat flour \u00bd cup packed light brown sugar \u00bd teaspoon kosher salt \u00bc teaspoon ground ginger 8 tablespoons unsalted butter, melted Directions Step 1 &#8211; Preheat the oven [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-23","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/egosyntonic.com\/index.php?rest_route=\/wp\/v2\/pages\/23","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/egosyntonic.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/egosyntonic.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/egosyntonic.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/egosyntonic.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23"}],"version-history":[{"count":1,"href":"https:\/\/egosyntonic.com\/index.php?rest_route=\/wp\/v2\/pages\/23\/revisions"}],"predecessor-version":[{"id":24,"href":"https:\/\/egosyntonic.com\/index.php?rest_route=\/wp\/v2\/pages\/23\/revisions\/24"}],"wp:attachment":[{"href":"https:\/\/egosyntonic.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}