Strawberry Oat Squares (Oh She Glows Recipe)
- Number of Servings: 12
Ingredients
Ingredients:For Oat Base:1.5 cups regular oats1 cup whole-grain Kamut flour (or mix of white and whole wheat)1/2 tsp baking soda1/2 tsp sea salt1/2 cup Sucanat sugar (or brown sugar*)1 chia egg (1 tbsp chia seeds+ 4 tbsp warm water, mixed)1/2 cup + 2 tbsp Earth Balance, melted (or butter* if not vegan-- nutrition calculated with unsalted butter)1/4 cup pure maple syrup2 tbsp almond milk1 tbsp sesame seeds (for topping only) For Strawberry Jam:Ingredients:2 & 1/4 cups chopped strawberries, chopped into 1/2 inch pieces OR approx 1 cup pre-made jam3-4 tbsp sugar, to taste1 tbsp chia seeds
Directions:
Preheat oven to 350F. Line a square pan (I used a 9×9) with parchment paper and oil the sides of the pan and base. In a medium sized pot, add the chopped strawberries and sugar. Heat over low until the strawberries begin to sweat and it gets a bit watery. Once it heats down a bit, add in the chia seeds, and stir well. Bring to a boil and then simmer over low to medium heat for at least 10 minutes. Once it has thickened a bit, remove from heat and cool for 5-10 mins. You may also add arrowroot powder to thicken it up more if desired, but I didn’t have any. In a small bowl, mix the chia or flax egg and set aside. In a large bowl, mix the oat base dry ingredients: oats, flour, Sucanat/brown sugar, baking soda, salt. In a small bowl, mix the melted earth balance, maple syrup, almond milk, and chia egg. Stir well. Add the wet mixture (reserving 1/2 cup of the mixture) to the dry and mix well, using hands if necessary. Pour the oat mixture onto the square pan and press down with fingers. Use a pastry roller to smooth out if desired. Pour on strawberry mixture and smooth out. Now sprinkle on the reserved 1/2 cup oat mixture and sprinkle on. Now sprinkle on 1 tbsp of sesame seeds or coconut. Bake at 350F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in the fridge to keep firm.
Serving Size: Makes 12 sqaures
Number of Servings: 12
Recipe submitted by SparkPeople user FIT-WHIT.
Preheat oven to 350F. Line a square pan (I used a 9×9) with parchment paper and oil the sides of the pan and base. In a medium sized pot, add the chopped strawberries and sugar. Heat over low until the strawberries begin to sweat and it gets a bit watery. Once it heats down a bit, add in the chia seeds, and stir well. Bring to a boil and then simmer over low to medium heat for at least 10 minutes. Once it has thickened a bit, remove from heat and cool for 5-10 mins. You may also add arrowroot powder to thicken it up more if desired, but I didn’t have any. In a small bowl, mix the chia or flax egg and set aside. In a large bowl, mix the oat base dry ingredients: oats, flour, Sucanat/brown sugar, baking soda, salt. In a small bowl, mix the melted earth balance, maple syrup, almond milk, and chia egg. Stir well. Add the wet mixture (reserving 1/2 cup of the mixture) to the dry and mix well, using hands if necessary. Pour the oat mixture onto the square pan and press down with fingers. Use a pastry roller to smooth out if desired. Pour on strawberry mixture and smooth out. Now sprinkle on the reserved 1/2 cup oat mixture and sprinkle on. Now sprinkle on 1 tbsp of sesame seeds or coconut. Bake at 350F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in the fridge to keep firm.
Serving Size: Makes 12 sqaures
Number of Servings: 12
Recipe submitted by SparkPeople user FIT-WHIT.
Nutritional Info Amount Per Serving
- Calories: 222.8
- Total Fat: 11.0 g
- Cholesterol: 25.9 mg
- Sodium: 157.9 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 4.5 g
- Protein: 3.1 g
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