STRAWBERRY OAT BARS

STRAWBERRY BREAKFAST BARS that everyone will love.

These soft breakfast bars are perfect for that grab-and-go morning moment. Whether you’re about to run out the door, your kids need a bite before school, or you’re hosting guests and want to have something special waiting for them in the morning before they hit the road, these are the bars to make. They are fluffy, gooey, sweet but not too sweet, and very delicious. You can taste the love in them.

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STRAWBERRY OAT BARS

Yield: 16

Author: Michelle Williams

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• Strawberries (6.5 ounces. Green removed, halved)
• Almond Milk (1/2 cup)
• Eggs (2)
• Pure Vanilla Extract (1 teaspoon)
• Rolled Oats (2 cups)
• Coconut Palm Sugar (1/4 cup)
• Raw Cane Sugar (1/4 cup)
• Baking Powder (1 1/2 teaspoons)
• Ground Cinnamon (1 teaspoon)
• Salt (1/2 teaspoon)
• Pecans Halves (1/4 cup, chopped or broken with hands)
• Sweetened Coconut Flakes (1/4 cup)

KITCHEN TOOLS

• Paring Knife
• Food Processor
• Rubber Spatula
• 8X8 Inch Baking Dish
• Parchment Paper
• Cutting Board

Instructions

TO MAKE YOUR BARS

1. In your food processor, blend down your strawberries until they are an even juice.
2. Add almond milk, eggs, and vanilla. Blend until even.
3. Add oats, coconut palm sugar, raw cane sugar, cinnamon, baking powder, and salt. Gently blend just until evenly incorporated—about 10 seconds.
4. Remove the blade from your food processor. If your food processor doesn't allow you to easily remove the blade, transfer your oat mixture to a mixing bowl.
5. Add your pecans and coconut flakes. Use your rubber spatula to fold them in.
6. Let sit for 15 minutes. In the meantime, preheat your oven to 350º and line your baking dish with parchment paper that comes up the sides and hangs over the edges.
7. Transfer your oat mixture into your lined baking dish. Use your spatula to spread it until your mixture is evenly spread.
8. Bake until golden—35 minutes.
9. Remove from the oven and let sit untouched for 5 minutes.
10. Transfer your currently one large bar to a cutting board by lifting the parchment paper from both ends at the same time. If you have any sticking to your pan, run a butter knife between the wall of your pan and the bar to dislodge it.
11. Cut into bars the size of your liking. I prefer to wait until it is fully cooled to cut but you can cut while it's warm too.
12. Eat and enjoy!

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