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Strawberry Oatmeal Crumble Bars

Sweet Strawberry Oatmeal Crumble Bars You'll Crave Daily

Enjoy these Strawberry Oatmeal Crumble Bars, a gluten-free, vegan dessert that highlights summer's fresh strawberries.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 16 slices
Course: DESSERTS
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Fresh strawberries Quartered
  • 2 tablespoons Tapioca starch Can substitute with cornstarch
For the Crust
  • 1 cup Almond flour Can replace with nut flour or gluten-free all-purpose flour
  • 1 teaspoon Baking soda Ensure freshness for optimal results
  • 1 teaspoon Salt Using sea salt enhances flavor balance
  • 1/3 cup Coconut oil Can substitute with vegan butter or neutral oil
  • 1/3 cup Coconut sugar Brown sugar is a suitable alternative
  • 1 cup Rolled oats Ensure certified gluten-free if necessary
  • 1/2 cup Chopped almonds Can be replaced with other nuts or omitted

Equipment

  • 8x8 inch pan

Method
 

Instructions
  1. Preheat the oven to 350°F. Line an 8x8 inch pan with parchment paper or foil and lightly grease.
  2. Combine quartered strawberries and tapioca starch in a bowl, setting it aside.
  3. Mix the almond flour, baking soda, salt, solid coconut oil, coconut sugar, rolled oats, and chopped almonds in another bowl.
  4. Reserve 1 cup of the crumb mixture for the topping. Press the remainder into the bottom of the pan, then bake for 10 minutes.
  5. Layer the strawberries evenly across the partially baked crust, then sprinkle the reserved crumb mixture over the top.
  6. Bake for an additional 30 minutes, until the topping is bubbly and golden brown.
  7. Cool completely in the pan before slicing into 16 squares.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 100mgPotassium: 150mgFiber: 3gSugar: 6gVitamin C: 20mgCalcium: 4mgIron: 6mg

Notes

Serve warm with a dollop of coconut whipped cream for an indulgent treat.

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