When it rains all Memorial Day weekend, the natural reaction (for me at least) is to stay inside and bake summer-reminiscent goods. The beauty of these bars is that they perform well as a breakfast (with yogurt), as an afternoon snack, and as a sweet treat after dinner (with ice cream).
These only take 30 minutes to make but will certainly impress guests at any kind of summer party. That is if they make it out of your house…I struggled not to eat half of this tray before taking photos .
- 1/2 cup water
- 1 cup rhubarb, fresh or frozen
- 1 cup strawberries, fresh or frozen
- 2 TBS maple syrup (optional)
- 1 tsp chia seeds
- 1 cup oat flour (use gluten free oats if desired)*
- 1/4 old fashioned oats
- 1/4 cup shredded coconut
- 1/4 granulated sweetener of choice (brown sugar, coconut sugar, and stevia all work)
- 1/3 cup unsweetened applesauce
- 1/2 tsp almond extract**
- Additional berries and coconut for topping (optional)
- Bring rhubarb, strawberries, and water to a medium boil on stovetop.
- Reduce heat to simmer and let mixture thicken for 5 minutes more. If you like a sweeter jam, feel free to add maple syrup at this stage. Remove pot from heat and let cool.
- Stir chia seeds into pot and let entire mixture thicken in fridge.
- Preheat oven to 375 degrees F.
- Mix flour, oats, coconut, sweetener, applesauce, and almond flavor. Add a few splashes of nondairy milk if needed to make a cohesive mixture.
- Pat 3/4 of oat mixture into lightly oiled or parchment-lined 8’x8′ Pyrex. Bake for 5 minutes. Reserve remaining mixture.
- Once cooled slightly, spread rhubarb jam into a thick layer on oat base. Sprinkle oat crumbles on top.
- Bake for 20 minutes, or until crisp is golden brown.
- Let cool before serving. Top with additional berries if desired. Leftovers will keep in fridge for 3 days.
* Feel free to substitute whole wheat flour if needed.
** Almond extract pairs very nicely with the berries, but if you only have vanilla that works as well.
***I cannot verify this but it sounds likely.