Healthier Strawberry Crisp Bars

While I have an amazing strawberry crisp recipe on the blog already, I thought it'd be nice to try one that was a little healthier without losing all of the delicious flavor. This recipe is just that and I love that they are bars! The bottom layer is divine and you'll find yourself wanting to eat the entire pan yourself. These call for wheat flour and coconut oil and you really can't tell the difference. Make sure you grab some strawberries the next time you're at the store so you can make a batch. You won't regret it!

Healthier Strawberry Crisp Bars

Adapted from Well Plated by Erin 

1 cup old-fashioned rolled oats

3/4 cup white whole wheat flour (you can substitute all-purpose)

1/3 cup light brown sugar

3/4 tsp. ground cinnamon

1/4 tsp. kosher salt

6 Tbsp. coconut oil, melted

2 cups small-diced strawberries (about 10 oz.), divided

1 tsp. cornstarch

1 Tbsp. lemon juice

1 Tbsp. granulated sugar + 1/8 tsp. cinnamon, combined

1. Preheat oven to 375 degrees F. Spray an 8x8-inch baking pan with cooking spray and set aside.

2. In a medium bowl, combine the oats, flour, brown sugar, 1/2 tsp. cinnamon and salt. Pour in the melted coconut oil and stir until it forms clumps and the dry ingredients are evenly moistened. 3. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer on the bottom of the prepared pan.

3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then pour on the lemon juice and half of the granulated sugar/cinnamon mixture. Scatter on the remaining berries, then the remaining half sugar/cinnamon mixture. Sprinkle the reserved crumbs evenly over the top. (Some strawberries will still show through.)

4. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator) or cut and enjoy warm. Serve with whipped cream or vanilla ice cream if desired. 

*Store in the refrigerator for up to a week.