How to Make Strawberry Oat Bars
ParentMap and PCC have partnered to produce an exciting new web series called Healthy Kids Cook, designed to encourage families to make a healthy habit of cooking fresh food together in the kitchen. Each month, PCC Chef Jackie Freeman hosts families in the PCC kitchen to create a healthy and fun-to-make recipe featuring seasonal fruits and vegetables. In this episode, siblings Tate and Elijah and their mother Basilia learn how to make yummy, strawberry-packed oat bars — sure to be your new go-to recipe for healthy after-school snack time (see full recipe below).
Berry Delicious: Planting a Backyard Berry Patch
Your family can have unlimited access to those healthy gems right in your own backyard! Adding a berry patch to your garden can provide you with delicious fruit and fun for years.
Berries should be planted in the spring, as soon as the soil can be worked. Read on for top tips to plant your favorite berries:
Recipe: Strawberry Oat Bars
Make sure these bars are completely cooled before you cut them into squares — if you can wait that long to eat them!
Makes 24 bars
1 1/2 cups all-purpose flour
1 1/2 cups quick or regular rolled oats
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
14 tablespoons butter, cut into pieces
1/2 cup sliced almonds or flaked coconut (optional)
4 cups hulled and roughly chopped strawberries
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 teaspoons fresh lemon zest
Preheat oven to 350° F. Lightly grease an 8- by 12-inch baking pan and line with parchment paper.
Mix together flour, oats, brown sugar, baking powder and salt. Mix in butter with your hands or a pastry cutter until it resembles coarse crumbs; fold in almonds or coconut.
Press 2/3 of the oat mixture into the prepared pan.
Combine strawberries, sugar, cornstarch, vanilla and lemon zest in a bowl. Toss until strawberries have absorbed the sugar.
Spread strawberry mixture evenly over the prepared crust. Sprinkle remaining oat mixture over the top of the strawberries and pat lightly.
Bake until light brown, 45 to 50 minutes. Let cool completely and then cut into squares.
Recipe by Jackie Freeman, PCC Chef
EACH BAR: 160 cal, 7g fat (4.5g sat),20mg chol, 65mg sodium, 21g carb, 1g fiber, 2g protein
PCC has created a Kid Picks program that encourages children to eat a rainbow of fruits and vegetables. Our new web series Healthy Kids Cook uses that same concept and brings it one step further: To home, where you get to cook all that delicious and nutritious food!
Time together in the kitchen is one of the best ways to lead your child down the path of lifelong healthy eating habits!
Fruit of the Month:
Vegetable of the Month:
|Learn more about this month's featured vegetable and fruit on the PCC website.|