In recent years, oat bars have become an increasingly popular snack, and there is a strong reason for this shift in popularity. These bite-sized delights are versatile enough to serve as a breakfast, a dessert, or a snack on the run at the same time. Miriam Hahn, a wellness coach and recipe creator, has provided us with this recipe for strawberry chia oatmeal bars.
She says, “I love the idea of a portable snack, but I try to avoid processed bars because of the added sugar, additives, and filler ingredients as much as I can.” The preparation of these snacks is quite simple, and they are packed with nutritious components. When I want something quick that will give me energy, I can eat it before going for an early morning run.
I can also eat them in between meals when I need a little something, or I can even have them for dessert when I have a yearning for something a little sweet. Both oats and chia seeds are rich in fiber, minerals, and protein, and the combination of these two ingredients in these snacks is delicious.
Gather The Ingredients to Make Strawberry Chia Oatmeal Bars
Make The Chia Jam
Make The Oat Crust And Topping
The crust and topping of our scrumptious bars are going to be made of oats, which are going to be fantastic. To prepare this, you will need to get a large bowl and mix the oats, both kinds of flour, and salt. After that, include the remnants of the maple syrup and the coconut oil. The mixture is going to be sliced in half, so put it out on a cutting board and shape it like a log.
Following this, we will divide the mixture in half. It should be cut in half, with one half being set aside for the topping. After placing the other half back into the bowl, add the flax mixture to it.
“The bottom crust needs a little more bonding than the top crumbly part, so our flax and water mixture, which acts like an egg, will give us the added moisture to hold the crust together,” according to Hahn.
After you have placed the flax mixture in the baking dish, spread it out in a square baking dish that is 8 inches in diameter and has been lined with parchment paper. The crust should be baked for ten minutes.
Add The Jam, Bake, And Serve
When the crust is done, spoon out the chia jam on top of the crust into an even layer. Then pop the baking dish back into the oven for 20 minutes or until the top looks golden brown. Let it cool for one hour before cutting it into 9 squares. If you will be serving these for dessert, you can add a strawberry slice on top to dress them up. “Once they’re cut, I like to store them in the fridge and they will last well for up to a week. Or you can stick them into the freezer and pull one out before you head out the door as a snack for later.” These oat bars are so versatile you may never buy the pre-made versions again!
Prep Time: 20mCook Time: 30mYield: 9 servings ingredients
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 2 cups frozen strawberries
- 2 tablespoons chia seeds
- Zest from one orange
- ¼ cup plus 3 tablespoons maple syrup, divided
- 1 cup rolled oats
- ½ cup almond flour
- ½ cup oat flour (or quinoa, or brown rice flour)
- ¼ teaspoon salt
- ¼ cup melted coconut oil
- Preheat the oven to 350 F. Combine the ground flax and water in a small bowl, stir, and set aside.
- Put the frozen strawberries in a medium pot and turn on the heat to medium. Stir the mixture frequently and after about 5 minutes start to mash the strawberries with a potato masher or wooden mallet. Once mashed, remove from heat and add the chia seeds, orange zest, and 3 tablespoons maple syrup. Stir well and set aside.
- In a large bowl combine the oats, both types of flour, and salt. Then add the remaining maple syrup and the coconut oil. Lay the mixture out on a cutting board and form it into a log. Cut it in half and reserve one half for the topping. Put half back into the bowl and add the flax mixture. Combine well, then spread the mixture into an 8-inch x 8-inch baking dish that has been lined with parchment. Bake the crust for 10 minutes.
- Now spread the strawberry chia mixture over the top into a thick layer. Top with the reserved oat topping. Bake for 20 more minutes or until the oats are golden brown. Let cool for one hour, slice, and serve.