Strawberry Oat Crumble Bars - these sweet bars are a perfect 'anytime' bar - lunchbox, snack, and breakfast. Top a warm bar with ice cream for a fruit cobbler dessert.
Strawberry Oat Crumble Bars
We are calling these Peanut Butter and Jelly Bars at our house. Jason's favorite way to enjoy them is heated, with a scoop of Very Vanilla Ice Cream. Mmm.
Honestly - we like these so much, I have made three batches in the recent weeks - with sunflower seed butter, as the original recipe goes, and with cashew butter. Oh so good.
This is just one of the recipes on repeat from Angela's new book, Oh She Glows Every Day. Yep, I have had this stunning book in my kitchen for a few weeks now, and it was just released yesterday!
I was honored when Angela reached out about joining the book tour - not only are Angela's recipes delicious and straightforward, they will always work. Like, exactly work as she expects them to. Angela herself is so sweet, and as a blogger she is humble and extremely appreciative and so very pro. As someone who was Twitter friends with Angela so long ago, way before spabettie was even a blog, I am excited for another book from her.
As great as her first Oh She Glows book, this follow up has more than 100 quick and simply satisfying plant based recipes, with a photo for nearly every one.
These Strawberry Oat Crumble Bars are classified as a breakfast (I agree, Angela!). Some of the other breakfasts I have tried include Black Bean Rancheros (of course) and Tropical Overnight Oats (uh, again - of course). I still have to try the Roasted Breakfast Hash. Yeah.
The Thai Crunch Salad and the Crowd Pleasing Caesar Salad are our favorites, hands down. I look forward to trying The Best Shredded Kale Salad, because I use a similar kale prep method, and the Stuffed Avocado Salad also caught my eye - that's up next.
Up next is the Sides and Soups chapter. With fall and winter coming (YAY!), I cannot wait to slurp the Creamy Thai Carrot Sweet Potato Soup and the Golden French Lentil Stew. Mmm, comfort food in a bowl - yes!
The Marinated Portobello Mushroom Bowl is my current favorite entrée - it is exactly my kind of dish. We have also tried and love the Ultimate Green Taco Wraps. Taco Day Every Day. Other recipes in the Entrées chapter that are dog-eared to try: Shepherd's Pie, Soba Noodle Salad, Eggplant Parm, and Mac and Peas. Well - I will be making this, taking out my serving, then adding the peas. For Jason.
Desserts! Oh my, the desserts! Well, wait - Angela has a Cookies and Bars chapter, then a Dessert chapter! I made The Ultimate Flourless Brownies over the weekend, and oh yum. Yep. Ultimate, indeed. That is all I have made from the Cookies and Bars so far, but the Chocolate Almond Espresso Cookies look so good, as do the Pillowy Pumpkin Snacking Cookies and the Chewy Molasses Spelt Cookies. Those are next.
Desserts! I made the High Rise Pumpkin Cupcakes and topped them with the Spiced Buttercream Frosting. This was a midnight baking job and an early morning frosting job, so... no photos to show you. The Meyer Lemon Cheesecake is happening soon. Very soon. It might be my birthday cake!
Homemade Staples is the next chapter, which extensively covers many great methods and recipes, and a chapter on Pantry. The Oh She Glows Every Day book is incredible - congratulations, Angela - and one you should definitely add to your collection.
Strawberry Oat Crumble Bars
YIELD: 12 to 16 bars
dairy, egg, nut, soy and gluten free, vegan
1 ¼ cups (300 ml) Strawberry Vanilla Chia Seed Jam (recipe follows)
1 cup (250 ml) hulled sunflower seeds
3 cups (750 ml) gluten free rolled oats
¼ teaspoon + ⅛ teaspoon (1.5 ml) fine sea salt
½ cup (125 ml) virgin coconut oil
¼ cup (60 ml) pure maple syrup
3 tablespoons (45 ml) brown rice syrup
1 tablespoon (15 ml) sunflower seed butter
If desired, roast the sunflower seeds: Preheat oven to 325 °F (160 °C). Spread the seeds over a large rimmed baking sheet in an even layer. Roast for 9-12 minutes, until lightly golden in some spots. Remove from the oven and set aside.
Increase the oven temperature to 350 °F (180 °C). Line a 9-inch (2.5 L) square pan (or an 8-inch / 2L pan for a slightly thicker bar) with parchment paper, leaving some overhang, which will make it easy to lift out the bars later.
In a food processor, combine the sunflower seeds , oats, and salt and process until you have a coarse flour.
In a small pot, melt the oil over low heat. Remove from the heat and whisk in the maple syrup, brown rice syrup, and sunflower seed butter until combined. Pour the wet mixture on top of the oat mixture in the food processor and process until the mixture comes together, 10 to 15 seconds. The dough should feel quite heavy and oily, and there shouldn't be any dry patches. If there are, process for 5 seconds more. If for some reason it is still too dry, try adding water, a teaspoon (5 ml) at a time, and processing until it comes together.
Set aside 1 ¼ cups (300 ml) of the oat mixture for the topping. Crumble the remaining oat mixture over the base of the prepared pan in an even layer. Starting at the center, push down with your fingers to spread out and pack down the crust. Press the dough down tightly. Even out the edges with your fingertips. Prick the crust with the tines of a fork about 9 times to allow steam to escape.
Parbake the crust for 10 minutes. Remove from the oven and let cool for 5 minutes. (If the crust puffed up while baking, gently press down on it to release air.) Spread the jam in an even layer over the crust. Crumble the reserved 1 ¼ cups (300 ml) oat mixture evenly over the jam.
Bake, uncovered, for 14 to 18 minutes more, until the topping is lightly firm to the touch. The topping will not turn golden in color; it will remain the same shade as it was before baking. Let cool in the pan on a cooling rack for 45 to 60 minutes, then transfer the pan to the freezer for 30 minutes until completely cool. Lift out the slab and slice it into squares or bars. Leftovers can be stored in an airtight container in the fridge for several days, or wrapped up and stored in the freezer for 4 to 5 weeks.
Strawberry Vanilla Chia Seed Jam
YIELD: 1 ⅓ to 1 ½ cups (325 to 375 ml)
dairy, nut, grain, oil, soy and gluten free, vegan
3 ½ cups (17 ounces) frozen strawberries
¼ cup (60 ml) pure maple syrup
2 tablespoons (30 ml) chia seeds
1 teaspoon (5 ml) fresh lemon juice
2 seeded vanilla beans or ½ teaspoon vanilla bean powder
In a medium pot, stir together the berries, maple syrup, and salt until combined. Bring to a simmer over medium-high heat and cook for 5 to 7 minutes, until the berries have softened (they will release a lot of liquid during this time).
Reduce the heat to medium and carefully mash the berries with a potato masher until mostly smooth. The jam will still look very watery at this point, but this is normal!
Add the chia seeds and stir until combined. Simmer over low-medium heat, stirring frequently (reducing heat if necessary to avoid sticking) for 8 to 15 minutes more, until a lot of the liquid has cooked off and the mixture has thickened slightly.
Remove from heat and stir in the lemon juice and vanilla. Transfer the mixture to a bowl and refrigerate, uncovered, until cool, at least a couple hours. For quicker cooling, pop the jam into the freezer, uncovered, for about 45 minutes, stirring every 15 minutes. The chia seed jam will keep in an airtight container in the fridge for up to 2 weeks. It also freezes well for 1 to 2 months.
recipe reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. copyright © 2016, Glo Bakery Corporation.
Try AmazonFresh Free Trial for Unlimited Grocery Delivery - add these recipe ingredients to your list for your own jammy bars!. use code FRESH25 for a $25 off discount on your first AmazonFresh order!
ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days - sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers - well, one drummer - and travel.
printable Strawberry Oat Crumble Bars recipes:
Strawberry Vanilla Chia Seed Jam[/b]" thumbnail="https://www.spabettie.com/wp-content/uploads/2016/08/[email protected]" type="recipe"]
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.