Healthy Strawberry Oatmeal Bars (Vegan, GF)
Looking for a delicious and healthy snack recipe? Try these healthy strawberry oatmeal bars made with fresh strawberries, oats, and natural sweeteners. They are vegan, gluten-free, oil-free, and perfect for a quick breakfast or on-the-go snack!
Servings: 16 squares
Equipment
- 1 medium heavy saucepan
- 1 9-inch (22.5 cm) square baking pan
Ingredients
Strawberry Filling
- 1 pound strawberries hulled and coarsely chopped
- 1/4 cup maple syrup (see notes for alternatives)
- 1 tablespoon lemon juice
- 1 tablespoon potato starch (see notes for options)
- 1 1/2 tablespoons chia seeds
Oat Layers
- 2 cups rolled oats (certified GF, as needed)
- 1 3/4 cups almond flour (see notes for alternatives)
- 1/4 cup coconut sugar (see notes for options)
- 2 teaspoons baking powder (certified GF, as needed)
- 1/2 teaspoon salt
- 1 cup unsweetened applesauce (see notes for options)
- 1 teaspoon vanilla extract
Instructions
Make Strawberry Filling
- Combine the strawberries, maple syrup, lemon juice, potato starch and chia seeds in a heavy medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 6 to 8 minutes. Stir occasionally to break down the fruit (somewhat, not entirely--you want pieces of strawberry throughout).
- Let filing cool slightly while preheating oven and preparing oat layers.
Make the Bars
- Preheat oven to 350F (180C). Line a 9 inch (22.5 cm) square pan with parchment paper.
- In a large mixing bowl, combine the dry ingredients: rolled oats, almond flour, coconut sugar, baking powder and salt. Add the applesauce and vanilla extract. Stir until combined and crumbly (if mixture seems too dry, add another tablespoon or two of applesauce).
- Press 2/3 of the oat mixture into the bottom of the prepared baking pan. Use the bottom of a measuring cup to firmly tamp down the mixture into an even layer. Spread with the strawberry filling and sprinkle with the remaining oat mixture.
- Bake in the preheated oven for 21 to 24 minutes until the topping is golden brown.
- Completely cool bars, in the pan, on a cooling rack before cutting into 16 squares or bars. Serve and enjoy!
Notes
- Storage: Store the cooled bars in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.
- Prepare filling ahead of time: You can prepare the strawberry filling up to 3 days in advance. Store, in a lidded jar or other airtight container, in the refrigerator.
- Almond Flour Alternatives: An equal amount of my DIY sunflower seed flour or DIY pumpkin seed flour can be used in place of the almond flour.
- Potato Starch Alternatives: An equal amount of cornstarch, arrowroot or tapioca flour can be used in place of the potato starch.
- Apple Sauce Alternatives: An equal amount of mashed very ripe bananas can be used in place of the applesauce.
- Coconut Sugar Alternatives: An equal amount of brown sugar (light or dark) can be used in place of the coconut sugar. Granulated sugar can also be used; keep in mind that the oat layers will be lighter in color if using granulated sugar.
- Maple Syrup Alternatives: An equal amount of agave nectar or brown rice syrup can be used in place of the maple syrup. If you are not following a vegan diet, an equal amount of honey can be used.
Nutrition
Serving: 1bar | Calories: 151kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Sodium: 132mg | Potassium: 108mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8IU | Vitamin C: 17mg | Calcium: 78mg | Iron: 1mg