It was recently strawberry season here in Maryland, and this year rather than picking the strawberries myself, I ordered strawberries from a local farm, and they delivered them to my house.
When you pick them yourself, you have the visual in front of you to tell yourself that you have enough. Ordering online by the pound is dangerous. Especially if, like me, you have no idea really what a pound of strawberries looks like. Or 15 pounds, in my case. 🙂
My freezer is now filled with pre-portioned zip lock bags ready to make smoothies. And the surplus of strawberries gave me the opportunity to try some new recipes. These bars make a great snack or a healthier dessert.
Preheat oven to 375F.
- 1 cup Quick Oats
- 1 cup Almond Flour
- 1/3 cup Sugar
- 6 Tablespoons Butter, melted (I used a plant-based butter, and it was great)
- 1 teaspoon Vanilla Extract
- 1 Egg
- 1/4 cup Milk (I used almond milk)
- 1 cup Strawberries, diced
- 1/4 cup Almond Flour, sprinkled and pressed into the top.
- Oil an 8×8 baking pan or use waxed paper as a liner with the edges hanging off to use as handles to lift the bars out of the pan.
- In a bowl, combine all the dry ingredients first (minus the 1/4 cup of almond flour) and then add the wet ingredients and stir until completely combined.
- Pour into the pan and press into place.
- Sprinkle the remaining 1/4 cup of almond flour across the top of the mixture and press into the mixture.
- Bake the bars for 50 minutes until the crumb topping smells toasty and looks golden.
- Remove from oven and place on a wire rack to cool before cutting the bars up.
Make 16 bars.