Healthy Strawberry Oatmeal Bars
Delicious and nutritious strawberry oatmeal bars made with wholesome ingredients, perfect for breakfast or as a snack.
Ingrédients
Filling
- 3 cups fresh strawberries, diced (frozen can be used, thawed and drained)
- 1/4 cup maple syrup (or honey, if preferred)
- 1 tablespoon lemon juice
- 1-2 tablespoons lemon zest
- a pinch sea salt
- 2 tablespoons tapioca starch
Oat Layer
- 1 1/2 cups rolled oats (use gluten-free if necessary)
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup maple syrup (additional for the oat layer)
- 1/3 cup coconut oil, solid at room temperature
- 1 teaspoon lemon juice (additional for the oat layer)
Instructions
Preparation
- Gather all your ingredients. If using fresh strawberries, wash and dice them.
- In a small pot over medium heat, combine the diced strawberries, 1/4 cup maple syrup, 1 tablespoon lemon juice, lemon zest, and a pinch of sea salt. Simmer for 5-10 minutes until softened, then stir in the tapioca starch and simmer for an additional minute.
- While the strawberry filling cools, preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the rolled oats, almond flour, baking soda, and sea salt. Then add in 1/2 cup maple syrup, solid coconut oil, and 1 teaspoon lemon juice. Mix thoroughly.
- Set aside about 1/2 to 3/4 cup of the oatmeal mixture for a crumb topping.
Assembly and Baking
- Press the remaining oatmeal mixture into the bottom of a lined 8×8 baking dish.
- Pour the strawberry filling over the pressed oatmeal layer and spread it evenly.
- Crumble the reserved oatmeal mixture over the strawberry filling.
- Bake for 20-25 minutes or until the edges turn slightly golden.
- Allow the bars to cool completely in the dish before slicing.
Notes
Store bars in an airtight container; refrigerate for up to a week or freeze for longer storage. Consider adding vanilla extract or cinnamon for extra flavor.