Strawberry Lemon Yogurt Bars with Oatmeal Cookie Crust

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Strawberry Lemon Yogurt Bars with Oatmeal Cookie Crust


Ingredients

Units Scale

OATMEAL SHORTBREAD CRUST

  • 1/4 cup sugar
  • 1 stick (1/2 cup) butter, softened
  • 1 lemon, zested
  • 1 teaspoon vanilla extract
  • 13/4 cups oat flour
  • 1 cup rolled oats
  • 1/2 teaspoons salt

YOGURT FILLING

  • 250g mascarpone
  • 1 cup Greek yogurt (ideally 5%)
  • 1/2 cup sugar
  • 2 eggs
  • 1 lemon zested and juiced

STRAWBERRY PUREE

  • 1quart strawberries, cubed
  • 2 tablespoons sugar

Masterate for about an hour before blending into a puree 


Instructions

FOR THE CRUST

  1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
  2. In a bowl, add the sugar and lemon zest and use your hands to massage the zest into the sugar until a wet sand texture. 
  3. Nest add the butter vanilla and salt and stir together until smooth.
  4. Add oat flour, oats, and salt. Mix until the dough comes together.
  5. Press the mixture into the prepared pan, creating an even crust.
  6. Bake for about 12-15 minutes or until the edges puff and there’s a slight golden color on the edges. Allow the crust to cool while you make the filling

FOR THE YOGURT FILLING

  1. In a mixing bowl, combine sugar and lemon zest and repeat the process of infusing the sugar with the lemon zest.
  2. Next add the mascarpone, Greek yogurt, eggs, and lemon juice. Mix until smooth and well combined.

ASSEMBLY AND BAKING

  1. Preheat the oven to 325°F (160°C).
  2. Pour the yogurt filling over the crust and spread out evenly.
  3. Dollop strawberry puree on top of the yogurt filling and use a knife to create swirls.
  4. Bake for about 35-45 minutes or until the batter is set except for the slightest jiggle in the center.
  5. Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours before cutting into squares.
  6. Slice in squares and enjoy! I like serving the leftover strawberry puree on top! 

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