Friday, March 14, 2014

Strawberry Oat Bars

These healthy strawberry oat bars are the perfect breakfast or afternoon snack on the go. Great for keeping on your counter for the kids to snack on. They have no oil, no butter and only 1 tablespoon of sugar. These are made with healthy ingredients. I love any way that I can use apple butter in a recipe and this one is perfect..No guilt here while eating these. 


Oatmeal Base And Topping:

2 1/4 cups quick cooking oats ( not rolled oats)
1 teaspoon cinnamon
1 cup peanut butter or almond butter
1/4 cup maple syrup
1/4 cup apple butter
1 large egg, beaten
1/2 cup sliced almonds

For The Filling:

2 Tablespoons cornstarch
2 Tablespoons warm water
2 cups finely diced strawberries
1/4 cup maple syrup
1 Tablespoon granulated sugar


  1. Make the strawberry filling first by mixing the cornstarch with the warm water until it all of the cornstarch has dissolved and there are no more clumps. It should resemble milk. Set aside. Combine the strawberries, maple syrup, and sugar together in a small sauce pan over medium heat. Bring to a boil and stir well. Remove from heat and stir in the pre-mixed cornstarch. Whisk until all clumps are gone and set aside to thicken and cool.
  2. Preheat oven to 325F degrees. Line a 8x8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Set aside.
  3. Make the oat crust/topping: In a large bowl, combine the quick oats, cinnamon, almond butter, maple syrup, apple butter, and beaten egg. Mix until all of the oats are moistened and the mixture is thoroughly combined. Reserve 1/2 cup of the oat mixture. Press the remaining oat mixture into prepared baking pan. Make sure it is firmly pressed down and even. Spread the strawberry filling on top. To the reserved 1/2 cup oat mixture, add the sliced almonds. Crumble this over the strawberry filling and, using the back of a spatula, press the topping down firmly into the strawberry filling. You want to make sure it sticks well.
  4. Bake for 25-30 minutes. The topping will be lightly browned. Allow to cool completely before cutting into squares.
  5. Makes 9-12 squares, depending how large you cut them.  Squares stay fresh covered tightly at room temperature or in the refrigerator for up to 5 days.  Bars freeze well, up to 2 months.

Recipe From:

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