Strawberry Crumble Bars (Gluten Free)

This is a great dessert to serve at a large gathering and picnics, and can be eaten out of hand. You can make them a day or two before and store them in the fridge.

This year I am including more grains in my diet, including oats. As my digestive system is healing I realize eating a variety of foods gives our body more of the essential nutrients it needs to function optimally. I’m still mostly paleo, gluten free, eating lots of colorful vegetables and now I’m enjoying beans, grains, and dairy as part of my diet.

Are Oats Good For You?

The answer is maybe. It depends on your body.

On the up side: Oats are a nutritious whole grain rich in fiber, particularly beta-glucan, which can help lower cholesterol and improve heart health. They benefit digestion by forming a gel-like substance, which promotes regularity. Also, soluble fiber feeds beneficial gut bacteria, contributing to a healthy gut microbiome and improved overall digestive health. Oats are full of vitamins, minerals, and antioxidants that boost your immune system.

On the down side: Oats can cause spikes in blood sugar, particularly for those who have blood sugar issues. Some individuals may experience digestive issues like bloating or gas due to the soluble fiber content, especially if they are not used to high-fiber foods. In addition, oats contain phytic acid that can contribute to digestive problems. But it’s not a problem if you have a good digestive system. I didn’t eat oats for many years while healing, now I can enjoy them every so often.

If oats are not part of you diet, you can make these Strawberry Crumble Bars with the almond shortbread crust in these Blueberry Crumb Bars.

Why I Love These Strawberry Crumble Bars

This delicious treat is made with real ingredients you can feel great about. The filling is made with a fresh strawberry chia seed jam. The crust is gluten free and grain free.

• Deliciously sweet without any refined sugar
• Buttery and jammy
• Great for parties
• Grab-and-go, snack you can eat out of your hand
• Full of fiber, protein, omega 3’s
• Nutritious enough for breakfast
• Gluten free and a dairy free option

Ingredients and Substitutions

Strawberry Chia Jam Filling

• fresh or frozen organic strawberries – you can substitute any berry you like
• maple syrup or sweetener of choice
• vanilla
• lemon juice
• chia seeds

Crumble Crust

• gluten free rolled oats
• blanched almond flour
• coconut sugar or maple sugar
• butter or ghee – for dairy free use vegan butter or coconut oil

How To Make Strawberry Crumble Bars

Make the Strawberry Chia Jam Filling – Cook strawberries in a medium saucepan until they begin to soften. Mash the fruit to a jam like consistency. Stir in the chia seeds, lemon juice and vanilla until combined.  Set aside to let thicken while you prepare the crust.

Prepare the Crust – In a food processor, add the oats, almond flour, coconut sugar. Process until the oats are broken down with just a few flakes remaining. If you want a crunchier crust process less so there are bigger oat flakes.

Add butter and pulse until it is well combined and forms a dough like consistency.

Reserve 3/4 cup of the mixture for the topping and set aside. Use your hands to evenly press the remaining dough into the bottom of the pan.

Bake the crust for 10 minutes, remove from the oven.

Put it together – Pour strawberry jam filling over the crust and use a spoon to spread over the top. Sprinkle the top with reserved dough.

Bake and cool – Bake for 40-45 minutes or until the top is a light golden brown. Allow bars to cool completely before removing from the pan and cutting, otherwise they will fall apart. To speed up this process you can transfer to the refrigerator. Slice into squares and enjoy!

Serving

• These are wonderful to serve at a large party or picnic because they can be eaten out of hand.
• For a more indulgent treat top with whipped cream or ice cream.
• Grab-and-go for a delicious breakfast treat or snack when you’re in a hurry.

Storing and Freezing

1. Store in the refrigerator – Put them in and airtight container  in the refrigerator for up to 1 week.
2. To freeze – These strawberry crumble bars can be stored in the freezer in an airtight container for up to 3 months. Cool completely before freezing. Let thaw before eating.

These Strawberry Crumble Bars are the perfect treat, especially for spring and summertime. They can be easily made with any berries available.

More Delicious Strawberry Desserts You Will Love

• Strawberry Rhubarb Cobbler – a light, fresh, healthy dessert that’s very easy to make.
• Vegan Strawberry Tart – incredibly creamy, naturally sweet, no baking required.
• Mini Strawberry Cheesecakes – a fun dessert that tastes as amazing as it looks.
• Strawberry Tofu Mousse – a healthy treat that’s sweet, smooth and velvety.

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Strawberry Crumble Bars

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These healthy Strawberry Crumble Bars are fruity, crumbly, lightly sweet, and satisfying. They have a juicy strawberry chia jam filling layered between a crumbly oat and almond crust.

• Author: Ingrid DeHart
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 16 servings 1x
• Category: Dessert, Snack
• Method: Bake
• Cuisine: Gluten Free

Ingredients

Scale 1x2x3x

For the Strawberry Chia Filling

• 1 pound (3 cups) strawberries (fresh or frozen), chopped
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 Tablespoon lemon juice
• 3 Tablespoons chia seeds

For the Crumble Crust

• 1 1/2 cups gluten-free rolled oats, 144 grams
• 1 cup almond flour, 112 grams
• 1/2 cup coconut sugar, 90 grams
• 6 Tablespoons, unsalted butter, 84 grams, ghee, coconut oil or vegan butter, solid, but soft

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Instructions

1. Heat strawberries and maple syrup, in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook for 5-10 minutes, stirring frequently until the strawberries begin to soften. Use a spoon or potato masher to mash the fruit to a jam-like consistency.
2. Stir in the chia seeds, lemon juice and vanilla until combined.  Set aside to let thicken while you prepare the crust.
3. Preheat the oven to 350 degrees F. Line a 8×8 inch pan with parchment paper.
4. In a food processor, add the oats, almond flour, coconut sugar. Process until the oats are broken down with just a few flakes remaining. If you want it crunchier, process less so there are bigger oat flakes.
5. Add butter and pulse until it is well combined and forms a dough like consistency.
6. Reserve 3/4 cup of the mixture for the topping and set aside. Use your hands to evenly press the remaining dough into the bottom of the pan.
7. Bake the crust for 10 minutes, remove from the oven.
8. Pour strawberry jam filling over the crust and use a spoon to spread over the top.
9. Sprinkle the top with reserved dough.
10. Bake for 40-45 minutes or until the edges and top is lightly brown.
11. Allow bars to cool completely before cutting removing from the pan or cutting, otherwise they will fall apart. To speed up this process you can transfer to the fridge.
12. Slice into squares and enjoy!

Equipment

8″ x 8″ baking pan

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