Good afternoon! I have been working on a new breakfast recipe and I really think we have a winner here! So to cut a long story short we had A LOT of strawberries in the fridge to use up so naturally I start playing around with some recipes… I have found in the past that strawberries do not always work as well as other berries such as blueberries and raspberries in my bakes however these bars are a game changer! They’re perfectly sweet and made up of complex (slow releasing carbs) and packed with antioxidants. They are also a good source of protein as I mainly used oats for the crust. So really an all round perfect on-the-go breakfast if you’re rushing to get out of the house in the morning! They are also suitable for vegans.
- 1 cup of rolled oats (I use quaker oats)
- 3/4 cup of whole wheat flour (can use plain or self raising)
- 1 teaspoon of cinnamon
- 1/3 cup of brown sugar + 1 teaspoon
- 4 tablespoons of melted coconut oil
- 4 tablespoons of water
- 4 drops of vanilla spice holy lama OR 1 teaspoon of vanilla essence
- 2 cups of strawberries (diced)
- 1 tablespoon of fresh lemon juice
- Pre-heat the oven to 180 degree celsius. Prepare a baking tray around 2- 3 inches deep and 10 inches by 8 inches (these are rough measurements). Place baking paper in the tray.
- In a bowl, combine the oats, flour and brown sugar. Add the melted coconut oil, water, cinnamon and vanilla essence, and mix until all ingredients is combined together.
- Set aside 1/2 a cup of this mixture and use the rest to line the baking tray. You can use your hands to spread the crust evenly in the tray and then set aside.
- Use 1 cup of your diced strawberries to layer the crust. Then sprinkle the lemon juice across the top of the strawberries and sprinkle the 1 teaspoon of brown sugar. You can move the strawberries around with your fingers to ensure they’re covered with both the lemon juice and sugar. Then add the rest of the strawberries and spread the 1/2 cup of the crust mix that you set aside across the top of the strawberries.
- Bake in the oven for 35-40 minutes. Once baked, it is important to let them cool properly as the bars will harden slightly whilst cooling.
- You can then remove them from the tray, allow to cool further and then cut evenly into squares.
- Note: thes strawberry oat bars should be stored in the fridge (in a container or wrapped in cling film) and will last for around 5 days. You may also freeze these strawberry oats bars by cling filming them and storing in the freezer.
Enjoy! SHK x
You can see more of my sweet and savoury recipes that are uploaded daily to my instagram page!