INGREDIENTSStrawberry Filling
3 cups fresh strawberries diced (you can use frozen but let them defrost completely and dump off liquid)
1/4 cup maple syrup
1 Tablespoon lemon juice
1-2 Tablespoons lemon zest
a pinch of sea salt
2 Tablespoons tapioca starchOatmeal Layers
1 1/2 cups rolled oats (gluten free if needed)
1 1/2 cups almond flour
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1/2 cup maple syrup
1/3 cup coconut oil solid at room temperature
1 teaspoon lemon juice
INSTRUCTIONS
1. To a small pot on medium heat, add diced strawberries, maple syrup, lemon juice, lemon zest and sea salt. Allow this to simmer for 5-10 minutes or until strawberries have released a lot of the liquid. Stir in tapioca starch and let it simmer for 1 more minute. Now, remove from heat and set aside while you make the oatmeal layer.
2. Preheat your oven to 375 degrees Fahrenheit and line an 8×8 baking dish with parchment paper.
3. In a large mixing bowl combine rolled oats, almond flour, baking soda and sea salt. Once combined, add in maple syrup, coconut oil, lemon juice and combine. It may be easier to use your hands for this or the back of a spoon to break up any clumps.
4. Set aside 1/2 cup – 3/4 cup of oatmeal mixture and press the remaining mixture into your lined baking dish in an even layer. Add the strawberry filling on top and spread this into an even layer. Now, use your hands to sprinkle the rest of the oatmeal mixture across the top of the strawberry filling.
5. Place in the oven and bake for 20-25 minutes or until the edges turn slightly golden in color.
6. After baking, allow bars to cool completely before slicing.
credit: bananasaboutlife.com