Ingredients

The following ingredients have 9 Servings
  • 1 cup gluten-free rolled oats
  • 1 cup raw almonds
  • 1/4 tsp sea salt
  • 2 Tbsp coconut sugar
  • 4 1/2 Tbsp coconut oil, melted
  • 3/4 cup strawberry jam ((ensure vegan friendliness))
  • 1/2 cup frozen or fresh strawberries ((or raspberries // chopped))
  • 2 Tbsp natural salted creamy peanut butter
  • 2 Tbsp roasted salted peanuts, chopped ((optional))

Instruction

  • Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper.
  • Add oats, almonds, sea salt, and coconut sugar to a food processor or high speed blender and pulse into a fine meal, making sure no large pieces remain.
  • Transfer to a mixing bowl and add melted coconut oil. Stir with a spoon to incorporate. Then use your hands to work the oil into the dry ingredients until the mixture resembles wet sand.
  • Spread the mixture into the baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).
  • Bake for 15 minutes. Then increase heat to 375 degrees F (190 C) and bake for 5 minutes more, or until the crust is fragrant and the edges are slightly golden brown.
  • In the meantime, add jam and strawberries to a small saucepan and warm over medium-low heat until hot and pourable - about 5-7 minutes. Remove from heat and set aside.
  • Once crust is slightly golden brown, remove from oven and immediately add strawberry jam. Use a spoon to spread into an even layer. Then dollop on peanut butter in 1 teaspoon amounts.
  • Use the handle end of a spoon (or a chopstick) to gently swirl the two together. Top with crushed peanuts (optional).
  • Reduce oven heat to 350 degrees F (176 C) and bake for another 12-17 minutes or until the strawberry topping is warm and bubbly.
  • Remove squares from oven and let cool completely - 2-3 hours. Once cooled, gently lift bars from pan and slice into 9 even squares, or 10 bars (amounts as original recipe is written // adjust if altering batch size).
  • Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.