Strawberry Chocolate Chunk Oatmeal Bars
Indulge in delicious Strawberry Chocolate Chunk Oatmeal Bars, a wholesome treat with the perfect balance of sweet strawberries and rich dark chocolate, all nestled in a chewy oatmeal base.
Ingredients
Filling and Topping
- 12 ounces fresh strawberries, diced
- 1 teaspoon tapioca starch
- 6 ounces dark chocolate, chopped
Base Ingredients
- 1 cup almond flour Can be substituted with oat flour or gluten-free all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, solid at room temperature Do not melt
- ½ cup coconut sugar Can be replaced with brown sugar or maple sugar
- 1 cup gluten-free rolled oats
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Gather your ingredients and tools: An 8x8-inch baking pan, parchment paper or foil, a mixing bowl, a spatula.
Prepare the Strawberries
- In a medium bowl, toss the diced strawberries with 1 teaspoon of tapioca starch and let them sit for about 10–15 minutes.
Mix Dry Ingredients
- In a large mixing bowl, combine almond flour, baking soda, and salt. Stir until well combined.
Combine Wet Ingredients
- Add the solid coconut oil and coconut sugar to the dry mixture. Use a spatula to mix until you form a crumbly dough.
Add Oats
- Incorporate the gluten-free rolled oats into the mixture and stir gently until evenly distributed.
Create the Crust
- Reserve 1 cup of the crumb mixture for topping. Press the remaining mix evenly into the bottom of your prepared baking pan.
Bake the Crust
- Bake the crust in the oven for 10 minutes.
Assemble the Bars
- Remove the crust from the oven and sprinkle the chopped dark chocolate evenly over it. Distribute the strawberries on top, leaving any accumulated liquid behind. Top with the reserved crumb mixture.
Final Bake
- Return the pan to the oven and bake for an additional 30-35 minutes, until the bars are bubbling and lightly browned.
Cool and Serve
- Let the bars cool completely in the pan before slicing into 16 squares.
Notes
For best results, allow bars to cool completely before cutting. Store in an airtight container; they last up to a week in the fridge or can be frozen for 2-3 months.