Strawberry Oat Bars; Vegan/Gluten Free/No Added Sugar

 
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Revised from 2.11.2020

This recipe all started because I had too many strawberries…I was also craving something a little sweet. The first round I did without almond butter and it was a little more of a cobbler consistency. This time I added the baking soda and a couple tablespoons of almond butter to make them more of a “bar”. Regardless these are so damn tasty. While I was cutting them into little squares, I couldn’t stop eating the crumbs. And really the ingredients are pretty good considering it is a dessert. This is easy to make and it is a great healthier treat for your kids too!

If you make them, please comment below and tell me what you think!

 
 
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Strawberry Oat Bars

Ingredients

  • 1 1/2 cups of almond flour

  • 1 1/4 cup old fashioned rolled oats

  • 1/4 tsp baking soda

  • 1/4 tsp cinnamon

  • a pinch of salt

  • 1/2 tsp vanilla

  • 4 tbsp melted coconut oil

  • 2 tbsp almond butter

  • 3 tbsp maple syrup

For the Jam

*You can also totally skip this part and use whatever jam/jelly you have on hand. This is just if you have extra strawberries lying around like I did!

  • 2 cups of sliced strawberries 

  • 1 tbsp lemon juice

  • 1/2 cup maple syrup 

  • 1 tbsp cornstarch (optional as a thickener if needed)

Instructions

  1. Make the jam first. In a small sauce pan over medium high heat, stir in the  strawberries, maple syrup and lemon. Bring to a boil. Turn heat to low and let cook, stirring frequently for 20-30 minutes. It should start to thicken. If you want it more thick stir in the corn starch. Remove from pan and let cool in fridge before using.

  2. While the jam is cooling, preheat the oven to 350 F and place the rack in the center position. Line 8 x 8 pan with parchment paper leaving an overhang the sides.

  3. In a bowl stir together flour, oats, baking soda, cinnamon and salt. Add melted coconut oil, almond butter, maple syrup and vanilla and stir to combine. The mixture should be evenly moistened and crumbly. Reserve about ¾ cup of the mixture for topping and press remaining mixture in the bottom of the pan.

  4. Spoon the jam over the crust. Take the remainder of the dough and crumble over the top, covering most of the jelly.

  5. Bake for about 40 minutes (until the topping gets nice golden color).

  6. Cool completely before serving. I let cool in the fridge before cutting into squares. Store up to 1 week in an airtight container in the fridge.

Enjoy! Share and tag me with your final product!

 
recipesAngelica Flanigan