These strawberry oat squares are a healthy and satisfying treat that’s perfect for dessert or a snack. They’re packed with fiber, antioxidants from the strawberries, and heart-healthy fats from the almond flour and coconut oil.
Ingredients:
For the crust and topping:
- 1 1/2 cups gluten-free rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the strawberry filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons honey or maple syrup
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon lemon juice
Instructions:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
- In a mixing bowl, combine the rolled oats, almond flour, melted coconut oil, honey or maple syrup, salt, and vanilla extract. Mix until well combined and crumbly.
- Reserve about 1/2 cup of the oat mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking dish to form the crust.
- In another bowl, toss the sliced strawberries with honey or maple syrup, cornstarch or arrowroot powder, and lemon juice until well coated.
- Spread the strawberry mixture evenly over the crust in the baking dish.
- Sprinkle the reserved oat mixture evenly over the top of the strawberries.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the strawberry filling is bubbly.
- Remove from the oven and let it cool completely in the baking dish on a wire rack.
- Once cooled, carefully lift the parchment paper to remove the strawberry square from the baking dish. Place it on a cutting board and cut into squares.
- Serve and enjoy your delicious low-calorie gluten-free strawberry squares!
