You’d never believe that these soft and chewy strawberry banana oat bars are vegan, gluten-free, refined sugar-free, and made without any butter or oil! The perfect healthy breakfast or snack!

Cook Time: 30 mins

For the strawberry chia jam:
  • 2 cups (350 g) frozen strawberries*
  • 2 Tbsp (30 ml) maple syrup
  • 2 Tbsp (14 g) chia seeds
  • 1 tsp vanilla extract
For the banana oat bars:
  • 2 cups (160 g) rolled oats, divided**
  • 1 tsp baking powder
  • 2 medium-sized ripe bananas, mashed (200g or 1 cup)
  • 1/4 cup (60 ml) maple syrup
  • 1 tsp vanilla extract

  1. Add the strawberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their juices, about 5-15 minutes depending on whether or not they were thawed. Bring to a gentle boil, stirring occasionally, until the berries begin to reduce and thicken, about 5 -10 minutes. Use your spoon or a potato masher to break them apart further.
  2. Turn the heat down to medium-low and stir in the chia seeds. Continue to cook for another 5 minutes. Remove the saucepan from the heat and allow the jam to cool. It will continue to thicken the longer it sits.
  1. Preheat your oven to 375°F (190°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
  2. Combine the oats, oat flour, baking powder, and salt in a large mixing bowl. Add the mashed bananas, maple syrup, and vanilla extract, and mix until everything is well combined and a dough is formed.
  3. Transfer 3/4 of the mixture into your prepared baking pan, using a spatula to ensure that it is evenly spread. Spoon the chia jam over the surface, and use a spatula or knife to spread it evenly, making sure to lave some space around the edges to prevent the jam from burning. Drop the remaining oat mixture on top, using a spoon to spread it around and swirl it into the jam a little.
  4. Bake for 30 – 35 minutes until the top turns a light golden brown. Remove the bars from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Store the bars in an airtight container at room temperature for up to 5 days. Or in the fridge if the weather is warmer.
* You can sub out the strawberries for another type of berry. Or use 3/4 cup store-bought jam if you don’t want to make your own.
** If you don’t have any oat flour on hand, toss 1 cup (80 g) of oats into a blender and process them on high until they resemble a fine flour.
If you need these bars to be gluten-free, make sure to use certified gluten-free oats and oat flour.

Recipes by runningwithspoons.


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