Recipe adapted from Kelly Jones Nutrition
- 1½ C rolled or quick oats
- 1½ C oat flour (make by pulsing in food processor
- ¼ milled flax, chia or hemp seeds
- ½ tsp baking powder
- ½ tsp salt
- ¼ C melted coconut oil, butter or vegan butter alternative
- 1 large egg (at room temperature) or egg substitute, such as flax egg (1 T ground flax mixed with 3 T water)
- 1 C unsweetened plant milk or low-fat milk (room temperature)
- 6 T maple syrup
- 2 tsp vanilla extract
- 1-1.5 C sliced strawberries (can substitute with frozen, but let defrost slightly and drain excess liquid)
- 1 T lemon juice
- 1 T cornstarch or AP flour
- ½ C dark chocolate chips, coarsely chopped
1. Heat oven to 350° and either spray an 8×8-inch baking dish with cooking spray or line with parchment paper.
2. In a medium bowl, whisk the oats, flour, flax, baking powder, and salt until well combined. Set aside.
3. In a large bowl, whisk the egg (or egg substitute), and then add the milk, maple syrup, coconut oil, and vanilla extract.
4. Fold the dry ingredients into the wet and mix just until well combined.
5. In a small bowl, gently stir the lemon juice with the strawberries and corn starch.
6. Pour ⅔ of the batter into the baking dish and smooth out evenly. Pour the berry mixture over it evenly, and then top with the chopped chocolate, also disbursing evenly. Pour the remaining batter over top and smooth over.
7. Bake for 22-25 minutes. It should have a light golden color when done. Cool for at least 15 minutes before cutting and serving.
TIP: Store bars in airtight container in your refrigerator for up to 5 days.