Berry Oatmeal Snack Bars (Print Version)
# Ingredients:
→ Berry Mixture
01 -
2 tablespoons maple syrup
02 -
A sprinkle of sea salt
03 -
2 tablespoons coconut sugar
04 -
1 tablespoon fresh lemon juice
05 -
2 cups of a frozen berry medley
06 -
1 ½ tablespoons tapioca starch
→ Oat Crust & Crumble
07 -
⅓ cup chilled coconut oil
08 -
½ teaspoon vanilla extract
09 -
1 ¼ cups almond flour (blanched)
10 -
1 ¾ cups rolled oats (certified gluten-free if needed)
11 -
½ cup pure maple syrup
12 -
⅛ teaspoon sea salt
13 -
½ teaspoon baking soda
# Instructions:
01 -
Heat the oven to 375°F (190°C) and line a square 9x9 pan with parchment paper.
02 -
In a small pot, toss in the frozen berries (halve the larger ones if necessary), coconut sugar, maple syrup, lemon juice, and sea salt. Warm everything on low-medium heat for 5-10 minutes until the berries soften and release juices.
03 -
Scoop out a couple of tablespoons of berry liquid and mix it with tapioca starch in a small bowl. Stir till smooth, then pour it back into the pot. Mix over heat for another minute before taking it off the stove to set aside.
04 -
Stir oats, almond flour, sea salt, and baking soda in a big bowl. Add in the maple syrup, vanilla, and coconut oil. Use a fork first, then your hands, to make sure it all sticks together.
05 -
Save ½-¾ cup of the oat mix for the topping. Press the rest evenly into the lined baking pan.
06 -
Pour the berry mixture over the pressed crust and smooth it out so it’s even.
07 -
Take the reserved oat mix and crumble it on top of the berries. Press lightly if you want chunkier pieces.
08 -
Set it in the oven and bake for about 20-25 minutes, just until the edges are a bit golden.
09 -
Let everything cool all the way before cutting into squares so they stick together nicely. Store in the fridge for up to a week with a loose cover.
# Notes:
01 -
Cooling them fully makes it easier to cut without crumbling apart.