Strawberry Jam Oat Squares
- Anthology of Crumbs
- Sep 29
- 1 min read
1
Searing the Beef
Use raspberry, cherry, or apricot jam for a variation.
Almond flour gives tenderness, but oat flour works as a nut free option.
Store in fridge up to 1 week or freezer up to 5 weeks.
Bars firm up once chilled, making them easier to slice cleanly.
Notes
1
Preheat oven to 350°F (180°C). Line a 9 inch square pan with parchment, leaving some overhang for lifting later.
2
In a food processor, pulse oats, sunflower seeds, almond flour, and salt until you have a coarse flour.
3
Melt coconut oil in a small saucepan, then stir in maple syrup, brown rice syrup, and sunflower seed butter. Pour into processor and blend until dough comes together.
4
Set aside 1 cup of dough for topping. Press the rest firmly into the prepared pan, smoothing the edges with your fingertips.
5
Bake crust 10 minutes. Let cool 5 minutes, then spread strawberry jam evenly across the base. Sprinkle reserved dough over the jam.
6
Return to oven and bake 14 to 18 minutes until the topping feels set. Cool 45 minutes on a rack, then chill 30 minutes in the fridge before lifting out and slicing into squares.
Instructions
1 cup strawberry jam
3 cups gluten free rolled oats
¾ cup sunflower seeds hulled
½ cup almond flour (50 g)
¼ tsp fine sea salt plus ⅛ tsp
½ cup coconut oil melted
¼ cup pure maple syrup (60 ml)
2 Tbsp brown rice syrup (30 ml)
1 Tbsp sunflower seed butter
Strawberry Jam Oat Squares
Anthology of Crumbs
Sweet strawberry jam meets a crumbly oat crust for a square that feels both rustic and playful. Sunflower seeds lend a gentle nuttiness, while the almond flour softens the texture. They’re bright, sturdy, and just right for a lunchbox or an afternoon pick-me-up.
Servings :
16 squares
Calories:
Prep Time
20 min
Cooking Time
28 min
Rest Time
30 min
Total Time
48 min
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