Healthy and perfectly sweet strawberry crumble bars made with fresh strawberries and topped with an oat crumble. These easy gluten free and nut free strawberry bars are an easy to make treat with the sweet taste of strawberry in every bite!
75grams(⅓ cup) extra virgin coconut oil, firm (or ghee or vegan butter, firm)
2tablespoonsoat milk (or favorite milk)
1teaspoonpure vanilla extract
Instructions
Preheat oven to 350°F. Line an 8-inch square aluminum pan with parchment paper and lightly grease with coconut oil to prevent sticking. I recommend a metal pan to help the bottom crust crisp up!
Strawberry filling: In a medium bowl, add the quartered strawberries, tapioca flour and pure maple syrup. Mix well and set aside.
Crust and crumble: In a large bowl, mix together the oat flour, rolled oats, shredded coconut, coconut sugar, cinnamon, baking soda and sea salt. Add the oat milk and vanilla extract and stir to combine. With a pastry cutter or fork, cut the coconut oil into the dough ingredients until well distributed and dough is moist and crumbly. Use about ⅔ of crumble and press into prepared pan.
Layer with strawberry filling. Spread the rest of the crumble mixture evenly on top to make a crumble topping.
Bake for 30 minutes as fruit bubbles and the the crust turns golden brown. Remove from oven and cool completely before slicing into bars. Refrigerate to speed the cooling process.
Notes
Swap fresh strawberries for frozen strawberries (thaw and drain the berries).
Store in the fridge in an airtight container for up to a week. Separate with parchment paper so they don't stick together. Freeze for up to 2 months.
Press bottom crumble firmly into pan to keep its shape when cut into bars.