Wholesome Oatmeal Bars with Almond Butter and Strawberry

Fuel Your Day with Deliciousness!

Crafting the Flavorful Strawberry Base

Begin by preheating your oven to 350°F (175°C) and lightly preparing a 9-inch square baking pan with cooking spray. In a medium microwave-safe bowl, gently mash ½ cup of fresh strawberries. Microwave on high for one minute, pausing halfway to mash again. Incorporate 1½ teaspoons of honey and 2 teaspoons of chia seeds, then allow the mixture to sit for about 10 minutes until it achieves a jam-like consistency.

Mixing the Wholesome Oat Batter

While the strawberry mixture sets, combine 1¼ cups of rolled oats, ½ cup of all-purpose flour, ½ cup of whole-wheat flour, 1½ teaspoons of baking powder, and ½ teaspoon of salt in a small bowl. In a separate medium bowl, whisk together mashed bananas, ¼ cup of almond butter, ¼ cup of milk, ¼ cup of unsweetened applesauce, 3 tablespoons of plain nonfat strained yogurt, 1 large egg, 1 teaspoon of vanilla extract, and the remaining 2½ tablespoons of honey until smooth. Carefully fold in the remaining ¾ cup of chopped strawberries, then gently blend the dry oat mixture into the wet banana mixture until just combined.

Assembling and Marbling Your Bars

Pour the prepared batter into the baking pan, spreading it evenly. Next, spoon small amounts of the remaining 2 tablespoons of almond butter and the reserved strawberry mixture over the top. Use a wooden skewer or a small paring knife to gently swirl these dollops into the batter, creating an appealing marbled effect.

Baking and Cooling for Perfection

Bake the bars for approximately 30 minutes, or until the edges begin to pull away from the sides of the pan. Once baked, let them cool in the pan on a wire rack for about 10 minutes until they are set but still warm. Finally, cut the bars into 9 equal squares.

Storage Tips for Freshness

To keep your oatmeal bars fresh, store them in an airtight container at room temperature for up to two days. Alternatively, they can be refrigerated for up to five days.