Why I Love This Recipe
These strawberry oat crumble bars taste like something you’d find in the bakery case at your favorite coffee shop. They have a buttery oat crumble, a sweet strawberry filling, and the most delicious drizzle of glaze that brings everything together. They’re simple to make, perfect for sharing, and one of those recipes that’s just as good with an afternoon coffee as it is for dessert.
Enjoying The Leftovers
Try not to eat them all at once…I know it’s tempting.
Storing
Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a freezer-safe container with parchment paper between each layer for up to 3 months.
Reheating
Enjoy them chilled, let them come to room temperature, or warm them slightly in the microwave for a few seconds. They’re especially delicious with a cup of coffee or tea.
Gooey Strawberry Oat Bars
Ingredients
For the berry mixture
- 3 cups strawberries
- 1/2 lemon, juiced
- 1/4 cup maple syrup
- 1 tsp corn starch
For the oat mixture
- 1 1/2 cups GF rolled oats
- 1 1/2 cups almond flour
- 1 tsp cinnamon
- 1 tsp sea salt
- 1/2 tsp baking powder
- 1 stick butter
- 1 tsp vanilla
- 1/4 cup maple syrup
For the glaze
- 3 tbsp canned coconut milk
- 1/2 cup swerve confectioners sugar
Instructions
- Preheat your oven to 375°F and line an 8 x 8-inch baking dish with parchment paper.
- Add the chopped strawberries, lemon juice, and maple syrup to a small saucepan over medium heat. Simmer for about 10 minutes, stirring occasionally, until the strawberries have softened.
- Gently mash some of the strawberries while leaving a few larger pieces, if desired. Stir in the cornstarch and continue cooking for 2-3 minutes, until the mixture has thickened. Remove from the heat and let it cool slightly.
- In a large bowl, combine the rolled oats, almond flour, cinnamon, sea salt, and baking powder. Stir to combine.
- Add the melted butter, vanilla, and maple syrup to the dry ingredients. Mix until a crumbly dough forms.
- Reserve about 1 cup of the dough for the topping. Press the remaining dough firmly into the bottom of the prepared baking dish to create an even crust.
- Spread the strawberry filling evenly over the crust, then crumble the reserved dough over the top.
- Bake for 25-30 minutes, or until the topping is lightly golden brown.
- Allow the bars to cool completely before slicing. They'll continue to set as they cool, making them much easier to cut.
- To make the glaze, whisk together the melted coconut milk and confectioners sweetener until smooth. Drizzle over the cooled bars before serving.
cook along with me!
Nutrition Per Serving
Frozen Sour Watermelon Candy Grapes
see recipe
