2cupsrolled oatsQuick are ok too, but a little more mushy. 190g
1 1/2cupswhole wheat flour210g
1/2cup + 3 tbspmelted coconut oil145g
2cupsdiced rhubarbor more strawberries, 200g
Preparations: Pre-heat oven to 375F (180C), prepare a 9×13 in (23×33 cm) baking dish with parchment paper. Let the parchment paper stick out of the edges for easy oatmeal bars removal.
Mix the dry ingredients in a large bowl; oats, whole wheat flour, chia seeds and salt.
Add in wet ingredients: Pour in melted coconut oil, maple syrup and vanilla extract. Combine with a spatula, and then set aside 1 cup of this mixture.
Add to baking dish: Pour the oatmeal mixture into the prepared baking dish. Pat it down with the backside of a spoon or spatula. Add diced strawberry and rhubarb over and then evenly top with a little cornstarch and lemon juice. Top with the remaining 1 cup of oatmeal mixture and pumpkin seeds, if using.
Bake for 40 minutes and cool completely in the pan before cutting into squares. Serve with extra berries and a drizzle of maple syrup!
Did you make this recipe? Tag @thegingerwithspice on Instagram, I'd love to see!Storage tips: Store, covered, in the fridge for 4-5 days. Freezes well for 1-2 months. Once cool, cut into squares and freeze on a large baking sheet for 1 hour, then transfer to a ziplock bag or container. Re-heat: 300F (150C) for 10 minutes if from fridge and 14-15 minutes from freezer.Nutrition: Calories: 143 | Fat: 7.1g | Saturated Fat: 5.4g | Protein: 2.3g | Carbohydrate: 18g | Fiber 1.7g | Cholesterol: 0mg | Sodium: 52mg | Vitamin D: 0mcg | Calcium: 24mg | Iron: 1mg | Potassium: 98mg. Estimate for informational purposes only.
Find the recipe here: https://www.gingerwithspice.com/healthy-strawberry-oatmeal-bars-vegan/