Strawberries and rhubarb celebrate spring turning to summer like no other combination! These bars are filled with flavor while being vegan, oil-free, and gluten-free. They're not too tart and so nutritious it's one of those desserts that's great for breakfast.
Prep Time10 minutesmins
Cook Time50 minutesmins
Resting Time1 hourhr
Total Time2 hourshrs
Course: Breakfast, Dessert, Snack
Cuisine: vegan
Keyword: gluten-free, oil-free, rhubarb, spring
Servings: 16
Calories: 209.3kcal
Equipment
food processor
oven
Ingredients
Crust
1 ½cupsrolled oatsgluten-free if needed
1cupalmondsor roasted and peeled chestnuts
6medjool datespitted
⅓cupalmond butter
1teaspoonorange zest
⅛teaspoonsalt
Filling
1poundrhubarbends removed and coarsely chopped (about 3 cups)
1poundstrawberriescrowns removed and coarsely chopped (about 3 cups)
¼cupcoconut sugaror maple syrup - make it ⅓ cup if you want it even sweeter
2tablespoonsorange juice
1tablespoontapioca starchor arrowroot or corn starch
1tablespoonflaxseedground
1teaspoonvanilla
Topping
1cuprolled oatsgluten-free if needed
2tablespoonsalmond butter
2tablespoonscoconut sugaror maple syrup (will make it stick together more as opposed to covering the whole top)
3tablespoonsoat flouror nut flour
⅛teaspoonsalt
Instructions
Preheat the oven to 350 degrees and line a 9x13 pan with parchment paper. Process the crust ingredients in a food processor until well combined. Pour into the pan and press to flatten evenly with the palm of your hand or a spatula. Bake for 15 minutes.
Place the filling ingredients into the food processor and pulse until just combined. Spread evenly over the baked crust.
In a small bowl, stir the topping ingredients together until well combined. Crumble evenly over the filling. Place in the oven and bake 40 minutes, checking after 30 minutes, until the topping looks golden.
Let cool for at least an hour before cutting into bars. Refrigerate or freeze.
Notes
Note: Prep time for the filling is covered by the bake time of the crust, so isn't counted in the total.