Ingredients
Scale
- 2 cups rolled oats
- 1 cup almond flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh or frozen strawberries, chopped
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- In a mixing bowl, combine rolled oats, almond flour, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt. Mix until crumbly.
- Press half of the oat mixture into the bottom of the prepared baking dish.
- In another bowl, combine the strawberries, cornstarch, and lemon juice. Stir to coat the strawberries.
- Pour the strawberry mixture over the oat layer in the baking dish.
- Sprinkle the remaining oat mixture on top of the strawberries.
- Bake for about 25-30 minutes, or until the top is golden.
- Allow to cool before cutting into bars and serving.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 8g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg