Description
These healthy oatmeal strawberry bars are perfectly crumbly and sweet with a simple homemade strawberry filling. Great for breakfast, snacks, or a wholesome dessert. Vegan, gluten-free, dairy-free, and refined sugar-free.
Ingredients
Strawberry Layer:
- 3 cups fresh strawberries, diced (you can use frozen but let them defrost completely and dump off liquid)
- 1/4 cup maple syrup
- 1 Tablespoon lemon juice
- 1-2 Tablespoons lemon zest
- a pinch of sea salt
- 2 Tablespoons tapioca starch
Oatmeal Layers:
- 1 1/2 cups rolled oats (gluten-free if needed)
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup maple syrup
- 1/3 cup coconut oil, solid at room temperature
- 1 teaspoon lemon juice
Instructions
1. To a small pot on medium heat, add diced strawberries, maple syrup, lemon juice, lemon zest and sea salt. Allow this to simmer for 5–10 minutes or until strawberries have released a lot of the liquid.
2. Stir in tapioca starch and let it simmer for 1 more minute. Remove from heat and set aside while you make the oatmeal layer.
3. Preheat your oven to 375°F and line an 8×8 baking dish with parchment paper.
4. In a large mixing bowl, combine rolled oats, almond flour, baking soda and sea salt. Once combined, add in maple syrup, coconut oil, lemon juice and mix until a dough forms.
5. Set aside 1/2 cup to 3/4 cup of the oatmeal mixture and press the remaining mixture into your lined baking dish in an even layer.
6. Add the strawberry filling on top and spread into an even layer.
7. Sprinkle the remaining oatmeal mixture across the top of the strawberry layer.
8. Bake for 20–25 minutes or until the edges are lightly golden.
9. Allow bars to cool completely before slicing and serving.
Notes
Store bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
These bars also freeze well—wrap individually and freeze for up to 2 months.