Strawberry Banana Oat Bars

• Vegan
• Gluten free

• Produce

  • 2 Bananas, medium-sized ripe
  • 2 cups Strawberries, frozen

• Breakfast Foods

  • 2 cups Rolled oats

• Condiments

  • 6 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tsp Vanilla

• Nuts & Seeds

  • 2 tbsp Chia seeds

Found on runningwithspoons.com

Description

Ingredients

• 2 cups (350 g) frozen strawberries*
• 2 Tbsp (30 ml) maple syrup
• 2 Tbsp (14 g) chia seeds
• 1 tsp vanilla extract
• 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

Directions

• Add strawberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, about 5-15 minutes depending on whether or not they were thawed first. Bring to a boil, stirring occasionally, until berries begin to break down and thicken, about 5 -10 minutes. Use your spoon to break them apart further if desired.
• Stir in the chia seeds and vanilla, continuing to cook for another 5 minutes. Remove from heat and allow the jam to cool. It will continue to thicken the longer it sits, which is why I usually like to make it the night before Im planning on making these bars.
• Preheat oven to 375F (190C) and prepare an 8x8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Spray foil with cooking spray and set aside.
• Place 1 cup of oats in a food processor or blender, and process until they resemble a fine flour. Transfer the oat flour to a large mixing bowl, and add the remaining rolled oats and baking powder, mixing well.
• Add the mashed bananas, maple syrup, and vanilla extract, and mix until everything is well combined and a dough is formed.
• Transfer 2/3 of the mixture into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down tightly and evenly. Spoon chia jam over the surface, and use a spatula or knife to spread it evenly, making sure to only go within 1/4 of the edge to prevent the jam from burning. Sprinkle remaining oat mixture on top, breaking up bigger chunks and pressing down lightly.
• Bake for 30 minutes until the top turns a light golden brown. Remove from oven and allow to fully cool in pan before cutting into bars.