Select Page

Strawberry Oat Bars

Great for when you have lots of leftover berries!

Servings

6

Prep Time:

5 min.

Bake for:

30 min.

Good For:

Breakfast, snacks, desserts

Introduction

Strawberry Oat Bars

When we were in New Zealand over Christmas, we went berry picking a lot and came home with a bunch of strawberries which were about to go bad! If you find yourself in that situation, here’s a delicious, quick way to quickly use up berries that are over ripened.
These oat bars have three layers (the ingredients for the crust and crumble are the same). To make the middle strawberry layer creamier, I used the creamy top part of coconut milk but that’s optional. You can also lessen the amount of maple syrup in the crust and strawberry layer. 

strawberry oat bars eat with meraki

Ingredients

CRUST / CRUMBLE LAYER

  • Gluten-free oats, 1 cup
  • Almond flour, 1 cup
  • Melted coconut oil, 1/4 cup
  • Maple syrup, 3 tbsp.

STRAWBERRY LAYER

  • Strawberries, 1 cup
  • Maple syrup, 4 tbsp.
  • The creamy top part of coconut milk (optional), 2 tbsp. 
  • Arrowroot flour, 1 tbsp. 
    Preheat your oven to 180C.
    Mix oats, almond flour, coconut oil and maple syrup well.
    Pat about half of the mix flat onto a greased or silicone rectangular cake pan. This will be the crust for the bars.  
    Bake for 15 minutes.
    While that’s going, heat up strawberries, maple syrup and coconut milk for about 10 minutes. Bring to a boil then let it simmer until the strawberries get soft enough to mash. 
    Mash your strawberries then add your arrowroot and stir well.
    Your crust should be done by now. Pour your strawberries evenly on top of the crust, then sprinkle the remaining crust mix on top. Pat the crust mix into the strawberry layer. 
    Bake for another 15 minutes. 
    Let it cool down (I pop mine in the fridge for a bit to let it cool and harden – makes it easier to cut up and serve!). 

    More Recipes

    Vegan Frittata

    Vegan Frittata

    Vegan FrittataQuick lunch idea that both kids and adults can enjoy! Crispy at the top and filled with delicious veggies.Servings 2~3Prep Time: 10 min.Chill for: 1-3 daysGood For: Snacks, AppetizersIntroduction Vegan Frittata My friend came over and suggested we make a...

    Coconut Yogurt Bark

    Coconut Yogurt Bark

    Coconut Yogurt BarkA healthy and quick vegan snack for the warmer days to come!Servings 3~4Prep Time: 10 min.Chill for: 2~3 hrs.Good For: Snacks, DessertsIntroduction Coconut Yogurt Bark It's finally spring! Embracing the warm weather with snack ideas to cool down the...

    Chocolate Matcha Easter Cookies

    Chocolate Matcha Easter Cookies

    Chocolate Matcha Easter CookieA delightful bittersweet cookie to celebrate Easter and spring!Servings 12Prep Time: 10 min.Bake for: 15 min.Good For: Snacks, DessertsIntroduction Chocolate Matcha Easter Cookie Can you tell I’ve been playing Wingspan (a board game about...

    No Bake Carrot Cake

    No Bake Carrot Cake

    No Bake Carrot CakeA refreshing and easy Easter dessert using 100% vegan ingredients.Servings 3~4Prep Time: 10~15 min.Chill for: 2 hoursGood For: DessertsIntroduction No Bake Carrot Cake I love no-bake desserts especially as the weather gets warmer (and my time gets...

    Vegan Labneh

    Vegan Labneh

    Vegan LabnehA creamy, cheesy Middle Eastern dip using only three ingredients!Servings 3Prep Time: 5 min.Chill for: 1-3 daysGood For: Snacks, AppetizersIntroduction Vegan Labneh What is labneh? Labneh is a tangy Middle Eastern cheese made using strained yogurt. After...

    Gluten-Free Yuzu Scone

    Gluten-Free Yuzu Scone

    Gluten-free Yuzu SconeA fluffy, subtle scone using Japan's winter citrus, yuzu.Servings 6Prep Time: 15 min.Bake for: 20 min.Good For: Breakfast, Brunch, SnacksIntroduction Gluten-free Yuzu Scone This scone is light, fluffy and very subtle highlighting the natural...