I found a recipe online for blueberry oatmeal cookie bars at Turning The Clock Back that looked delicious. Some of the ingredients I did not have on hand, and some I am allergic to, so i decided to tweak the recipe to make it my own.
Strawberry Oat Bars
This recipe is gluten/dairy/soy/corn free.
1/2C Brown Sugar
1C Gluten-Free Flour Mixture (I use Karina’s over at the Gluten Free Goddess.)
1C Gluten-Free Oats
1/4t Baking Soda
1/2t Chia or Flax (optional)
1/4C Gluten/Dairy/Soy Free Chocolate Chips (I use Enjoy Life.)
1/2C Oil (I used organic canola.)
1 1/2C Strawberry “Jam” (Give or Take. Can use less, can use more.)
Making The “Jam”:
Unfreeze 10oz frozen strawberries. Make sure there is some liquid. (Or use regular strawberries and cook on the stove until they are a little bit liquidy.)
Mash up the strawberries. I used a potato masher, and it took about 30 seconds.
Mix with 1-2T powdered sugar. I didn’t have any corn-free powdered sugar already made, so I just mixed in organic cane sugar and tapioca starch.
Making The Bars:
Mix all of the dry ingredients.
Add in oil and mix well.
Layer half of the mixture into a small baking dish. Put the “jam” on top of it. Then add the rest of the mixture.
Bake on 350 for 25-30 minutes.
My thoughts after eating it:
I baked it for 30 minutes. I wish I had baked for 25 instead.
Next time I will be using more strawberries. I used what I had in the house (this was a spur of the moment project), but I think it would taste better making the “jam” with about 15oz of strawberries instead of 10.
Otherwise it was delicious! A little bit goes a long way with this. I thought a tiny piece was really filling.
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