For the Strawberry Bars
-1 cup rolled oats
-3/4 cup all purpose flour
-1/3 cup light brown sugar
-1/4 teaspoon ground ginger
-1/4 teaspoon kosher salt
-6 tablespoons unsalted butter, melted
-2 cups small-diced strawberries
-1 teaspoon cornstarch
-1 tablespoon freshly squeezed lemon juice
-1 tablespoon granulated sugar
For the Vanilla Glaze
-1/2 cup powdered sugar
-1/2 teaspoon pure vanilla extract
-1 tablespoon milk
For the Strawberry Bars, Place a rack in the centre of your oven and preheat to 180 degrees C. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
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.
For the Vanilla Glaze, In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.