1 cup old-fashioned oats
3⁄4 cup white whole wheat flour
1/3 cup brown sugar
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground ginger
6 Tablespoons melted butter or coconut oil
2 cups diced fresh strawberries
1 Tablespoon granulated sugar
1 teaspoon cornstarch
1 teaspoon fresh lemon juice
2 teaspoons lemon zest
1⁄2 cup powdered sugar
1⁄2 teaspoon vanilla extract
1 Tablespoon almond milk
Preheat oven to 375 degrees F. Line an 8 × 8-inch square baking pan with parchment paper with the parchment hanging over the edges of the pan.
In a medium bowl, stir together oats, flour brown sugar, cinnamon, and ginger. Add melted butter and mix until it forms clumps. Set aside ½ cup of the mixture for the topping. Press the remaining oat mixture into an even layer in the bottom of the prepared baking pan.
In a small bowl, mix together strawberries, sugar, cornstarch, lemon juice, and lemon zest. Spread fruit filling over the oatmeal mixture in the baking pan. Sprinkle the reserved crumble mixture over the fruit filling (some of the fruit will still be showing. Bake the bars for 35 to 45 minutes, or until the topping is a light golden brown. Cool the bars in the pan until they reach room temperature.
To make the glaze, whisk together the three glaze ingredients until well combined. Drizzle over cooled bars and cut into squares to serve.
*To reduce calories and carbohydrates, skip the glaze. This will reduce calories to 130 per bar and reduce carbohydrates to 17 grams per bar.