Strawberry Breakfast Bars
2 cups chopped fresh strawberries
½ teaspoon salt
2 teaspoons fresh lemon juice
½ teaspoon lemon zest
1 ½ cups whole wheat flour (can be substituted with all purpose flour)
2 cups rolled oats
1/4 cup Stevia in the RawⓇ
¼ cup sugar
½ teaspoon cinnamon
¼ teaspoon salt
¾ cup coconut oil, melted (can be substituted with butter)
Preheat the oven to 350°F/175°C.
Add the strawberries, salt, lemon juice, and lemon zest to a small saucepan and cook over low heat until the berries soften and release the juices, about 3 minutes. Set aside to cool.
Combine whole-wheat flour, oats, Stevia in the RawⓇ, cinnamon, and salt in a large bowl.
Add the coconut oil and stir to coat.
Cut 2 pieces of parchment paper to line the bottom a 9x9 baking pan and go a few inches up the sides. This will make it easy to remove the bars from the pan after baking.
Reserve about 2/3 cup of the crumble for topping and press the remaining oat mixture into the parchment lined pan to form the base.
Pour the cooled strawberry filling over the base and top with reserved oat mixture.
Bake 30–35 minutes. Let cool completely. Refrigerate a few hours or overnight before cutting.