Here’s a simple and tasty recipe for Strawberry Oat Crumble Bars that are perfect for a vegan snack or dessert. They’re made with wholesome ingredients like oats, sunflower seeds, coconut oil, and your favorite strawberry jam.
Ingredients:
- 1 1/4 cups of strawberry jam
- 1 cup of hulled sunflower seeds
- 3 cups of gluten-free rolled oats
- 1/4 teaspoon plus 1/8 teaspoon of fine sea salt
- 1/2 cup of virgin coconut oil
- 1/4 cup of pure maple syrup
- 3 tablespoons of brown rice syrup
- 1 tablespoon of sunflower seed butter (or substitute with almond butter if that’s what you have)
Instructions:
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Prepare the Sunflower Seeds (Optional): If you like, start by roasting the sunflower seeds to enhance their flavor. Preheat your oven to 325°F (160°C), spread the seeds on a baking sheet, and roast them for 9-12 minutes until they’re lightly golden. Set aside to cool.
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Prepare the Oven and Pan: Increase the oven temperature to 350°F (180°C). Line a 9-inch square baking pan with parchment paper, letting the edges overhang for easy removal later.
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Make the Oat Mixture: In a food processor, blend the sunflower seeds, oats, and salt until you get a coarse flour-like texture. In a small pot, melt the coconut oil over low heat, then whisk in the maple syrup, brown rice syrup, and sunflower seed butter until smooth. Combine this with the oat mixture in the food processor and blend until everything sticks together. If it’s too dry, add a little water, a teaspoon at a time, until it forms a dough.
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Form the Base: Set aside 1¼ cups of the oat mixture for the topping. Press the rest firmly into the bottom of your prepared pan, making sure it’s even and compact. Prick the surface with a fork to allow steam to escape.
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Pre-Bake the Crust: Bake the crust for 10 minutes, then let it cool for about 5 minutes. If it puffs up, just press it down gently.
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Add the Jam and Topping: Spread the strawberry jam over the crust. Crumble the reserved oat mixture over the jam.
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Final Baking: Bake everything for another 14-18 minutes until the topping feels firm but hasn’t darkened in color. Let the bars cool in the pan on a rack for about an hour, then chill in the freezer for 30 minutes to set completely.
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Serve: Lift the slab out of the pan using the parchment paper, cut into bars, and enjoy! Store any leftovers in an airtight container in the fridge or freeze them for later.
These bars are a delightful treat that pairs wonderfully with a glass of almond milk. They’re easy to make, satisfying, and perfect for sharing. Enjoy your homemade dessert!
