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Strawberry Almond Butter Crumb Bars {Gluten-free, Vegan, Naturally Sweetened}

Strawberry Almond Butter Crumb Bars

Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 14 -16 bars
Author Jennie / One Sweet Mess

Ingredients

  • 2 cups old-fashioned oats certified gluten-free
  • 1 and 1/2 cups pecans divided
  • 4 tablespoons coconut oil melted and divided
  • 2 tablespoons maple syrup divided
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt
  • ½ teaspoon ground cinnamon
  • 1 flax egg see notes
  • 1 cup almond butter
  • ½ cup plus 2 tablespoons strawberry jam

Instructions

  • Preheat oven to 350 degrees F. Line a 8-inch-by-8-inch square baking pan with parchment so that it overlaps on each side.
  • Add 1 1/2 cups oats, 1 cup pecans, cinnamon and pinch of salt to the bowl of a food processor. Pulse a few times to combine. Add 3 tablespoons coconut oil, 1 tablespoon maple syrup, flax egg and vanilla extract to the bowl. Pulse until the mixture forms a loose dough ball (it will be sticky). Transfer the dough into the baking pan. Using your fingers, firmly press the mixture into an even layer.
  • Using a rubber spatula, evenly spread the almond butter over the oat mixture. Evenly spread the strawberry jam on top of the almond butter.
  • Without cleaning the food processor, add the remaining 1/2 cup of oats, 1/2 cup pecans, 1 tablespoon coconut oil, and 1 tablespoon maple syrup. Pulse until the mixture forms a coarse crumble. Evenly sprinkle the crumble over the strawberry jam layer, gently pressing the crumble into the jam.
  • Bake for 30-35 minutes, or until golden brown. Remove from the oven and allow to cool in the pan on a wire rack for 3o minutes. Remove from the pan and cool completely. Slice.
  • The bars will keep at room temperature for 2-3 days or in the refrigerator in an airtight container for 5-7 days. If storing in the refrigerator, allow the bars to sit out for 15 minutes to come to room temperature before enjoying.

Notes

  1. To make a flax egg, combine 1 tablespoon of flaxseed meal with 2 1/2 tablespoons of water; stir to combine. Allow the mixture to sit for 5 minutes before using.