Strawberry season is in full swing, and that means it’s time for fruit-laden baked goods to grace our tables. Make this recipe for Strawberry Oat Bars and see if you agree! If you’re feeling adventuresome, try substituting a different fresh berry or fruit and let us know how it comes out. 

Strawberry Oat Bars

Crust and topping:

• 3/4 cup whole wheat flour
• 1 cup Organic Rolled Oats
• 1/2 cup Unsweetened Organic Raw Shredded Coconut
• 1/2 teaspoon salt
• 1/3 cup butter, melted
• 1/3 cup Raw Almonds, sliced or chopped
• 1 Tablespoon Rapadura sugar
• 1 teaspoon Ground Cinnamon

Filling:

• 2 cups finely diced strawberries
• 1/4 cup maple syrup
• 1 Tablespoon Rapadura sugar
• 4 teaspoons Arrowroot Powder
• 2 tablespoons warm water

Preheat oven to 325 degrees. Line an 8×8 pan with aluminum foil for easy cleanup.

To make the strawberry filling, combine the strawberries, maple syrup, and rapadura sugar in a small saucepan over medium heat. Bring to a boil, stirring occasionally.

In a separate bowl, whisk the arrowroot and water together until the mixture resembles milk and pour into the hot strawberry mixture.

If you want your filling to be on the thick side, continue to simmer for about a minute (but no longer, or it will break down the arrowroot and actually make the mixture thinner). Remove from heat.

In a separate bowl, mix together the flour, oats, coconut, salt, almonds, rapadura sugar, and cinnamon.

Pour in the melted butter and stir until well combined. Press 1/2 of the oat mixture into the bottom of the 8×8 pan. Spread the strawberry filling on top. Take the remaining oat mixture and crumble it on top of the strawberry filling.

Bake for 25-30 minutes until the topping is golden brown. Let cool completely before cutting into squares.