Ingredients
Scale
- 2 cups rolled oats (certified gluten-free if needed)
- 1/2 tsp baking soda
- Pinch of salt
- Optional: 1/2 tsp cinnamon
- 1/3 cup maple syrup (or honey)
- 1/2 cup natural almond or peanut butter
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 2 cups chopped strawberries (fresh or frozen)
- 1 tbsp maple syrup
- Squeeze of lemon juice
- Optional: 1 tsp cornstarch or arrowroot powder
- Optional add-ins: chia seeds, walnuts, sliced almonds, mashed banana, cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease or line an 8×8 baking dish.
- Make the strawberry filling: Add chopped strawberries, 1 tbsp maple syrup, and lemon juice to a saucepan over medium heat. Cook for about 10 minutes until softened. Optional: Add 1 tsp cornstarch or arrowroot if juicy.
- In a large bowl, combine rolled oats, baking soda, salt, and cinnamon if using.
- In a separate bowl, mix maple syrup, nut butter, vanilla extract, and flax egg. Stir until smooth. Warm nut butter slightly if too thick.
- Combine wet and dry ingredients. Stir until oats are well coated and sticky.
- Press 2/3 of oat mixture into the baking dish. Spread strawberry filling on top. Crumble remaining oat mix over the strawberries.
- Bake for 30–35 minutes or until top is golden and set. Let cool completely before slicing.
- Store in fridge for 5–6 days or freeze up to 3 months. Warm in microwave for fresh-from-the-oven vibes.
Notes
Use fresh strawberries in season for best flavor, but frozen work great year-round. Swap fruit or sweeteners to suit your style. Let bars cool fully to avoid a gooey mess when slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 7g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg