Recipe Steps:

First, chop up strawberries. The smaller you chop them, the easier it is to get the perfect jam texture. Then heat along with water and chia seeds at a simmer for 10 minutes to make the strawberry jam filling.

You’ll notice as the strawberries simmer that the texture becomes more and more jam like.

While you’re making the jam, preheat oven to 350F. In a bowl, mix all of the crust ingredients together well with a spatula. Then line an 8×8 pan with parchment paper and add 2/3 of the crust, saving 1/3 for later. Press it evenly into the pan.

Add the strawberry layer (let it cool a bit before doing so, at least 5 mins). Again, spread it out evenly. 

Add the rest of the crust on top, kind of sprinkling it on there. Bake for 40-43 minutes. Let cool completely before removing from pan and slicing. 

Store in the fridge for 4-5 days. I love tossing them in the toaster oven to reheat! Hope you enjoy these strawberry crumble bars!

Other Breakfast Recipes:

Overnight Strawberry Oatmeal

Vegan Blueberry Banana Bread

Copycat Cashew Cookie Larabars

Strawberry Crumble Bars

An easy vegan, plant based breakfast bar recipe. Healthy, gluten free strawberry crumble bars perfect for a weekend breakfast or a meal prep breakfast. Made with gluten free oats, almond flour, maple syrup, and a homemade strawberry jam. #glutenfree | #glutenfreebreakfast | #healthybreakfast | #mealprepbreakfast | #veganbreakfast | #plantbasedbreakfast | #healthyrecipes

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Ingredients

Crust:
2 cups rolled oats (can use gf)
1 cup almond flour
1 cup oat flour (can make your own by pulsing oats in a food processor)
1/2 cup maple syrup
2 tsp baking powder
1/4 cup almond milk
1/2 cup unsweetened applesauce –

Strawberry Filling
3 cups chopped strawberries (Fresh or frozen)
2 tbsp chia seeds
1 tbsp water

Method

1. chop up strawberries then heat along with the water and chia seeds at a simmer for 10 minutes to make the filling
2. Preheat oven to 350F
3. In a bowl, mix all of the crust ingredients together well with a spatula
4. Line an 8×8 pan with parchment paper and add 2/3 of the crust, saving 1/3 for later.
5. Add the strawberry layer (let it cool a bit before doing so, at least 5 mins)
6. Add the rest of the crust on top, kind of sprinkling it on there
7. Bake for 40-43 minutes
8. Let cool completely before removing from pan and slicing
Store in the fridge for 4-5 days.

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