Berry Oatmeal Bars (Print Version)
# Ingredients:
→ Berry Layer
01 -
1.5 tablespoons tapioca starch (also called tapioca flour)
02 -
Pinch of sea salt
03 -
2 tablespoons maple syrup
04 -
2 tablespoons coconut sugar
05 -
1 tablespoon lemon juice
06 -
2 cups frozen mixed berries
→ Oat Crust and Topping
07 -
0.5 teaspoon pure vanilla extract
08 -
0.33 cup coconut oil (solidified at room temperature)
09 -
0.5 cup maple syrup
10 -
0.125 teaspoon sea salt
11 -
0.5 teaspoon baking soda
12 -
1.25 cups almond flour (blanched)
13 -
1.75 cups rolled oats (gluten-free if needed)
# Instructions:
01 -
Set your oven to 375°F (190°C). Line a square 9x9-inch dish with a sheet of parchment paper.
02 -
Scoop out frozen berries and cut any big strawberries into smaller chunks. In a pan on low to medium heat, combine the frozen fruit, lemon juice, coconut sugar, maple syrup, and sea salt. Cook for about 5-10 minutes until juices are released and it turns into a liquid-y mix. Take out 1-2 tablespoons of that liquid and mix it into tapioca starch in a cup until smooth. Stir this back into your pan, heat for a minute, then turn off the heat. Leave aside to cool.
03 -
In a big mixing bowl, toss together the oats, almond flour, sea salt, and baking soda. Pour in the maple syrup, vanilla extract, and coconut oil. First mix it with a fork, then use your hands to mix completely if needed.
04 -
Save 0.5-0.75 cups of the oat mix on the side. Press the rest into the parchment-lined dish so it covers the bottom completely. Pour the berry mix over the crust, spreading evenly. Crumble the reserved oat mix over the top, pinching into little chunks if you want.
05 -
Bake for 20-25 minutes till the edges are golden. Let cool until they’re firm enough to cut without falling apart. Store them in the fridge with a loose cover, and they’re good to eat all week long.
# Notes:
01 -
Leave these bars to cool before slicing so they won’t fall apart.
02 -
Feel free to use any frozen berries, but keep the pieces small for best results.