Strawberry season is right about the corner here in Tennessee and I am so excited! The strawberries at the store have been looking so good and I haven’t been able to resist buying them. I have made many crumble bars in my day and they are actually really simple as far as the base goes just flour, sugar, butter, and oats. I figured it was time to give a stab at creating my own with what combinations I like the most! Having fresh strawberries on hand was the perfect excuse to try them out too. Of course you can use any fruit you desire and when blueberries come in season I will for sure be trying those!
These have a little extra boost of nutrition with the addition of chia seeds. These can easily be made gluten free by using GF flour and oats, and also dairy free by simply subbing out the butter for coconut oil. Hope you love them as much as my family does. The perfect snack for little mouths and perfect size for little hands!
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1/3 cup coconut sugar
- 1/4 tsp allspice
- 1/4 ground ginger
- 1/4 tsp pink himalayan salt
- 6 tbsp butter, melted *for dairy free option sub coconut oil
- 1 tsp arrowroot powder
- 1 tbsp lemon juice
- 1 tbsp chia seeds
- 1 tbsp coconut sugar
- 2 cups finely diced strawberries
- Preheat oven to 375 degrees. Line a bread loaf pan or an 8×8 pan with parchment paper.
- In a medium size mixing bowl combine oats, flour, 1/3 cup coconut sugar, and spices. Give it a whisk to combine everything and then add melted butter, mix until it is a crumbly mixture.
- In a small bowl combine strawberries, 1 tbsp coconut sugar, lemon juice, chia seeds, and arrowroot powder. Toss until all strawberries are coated.
- Reserve 1/3 of crumble mixture and dump the rest into baking pan. Press together to make an even layer of crust.
- Next add the strawberry mixture on top of crust layer. Then sprinkle remaining oat crumbles evenly on top.
- Bake for roughly 50 minutes, or until fruit is gushing and top is looking crisp. Remove from oven and let sit in baking dish for at least 30 minutes, I prefer 1 hour.
- Once completely cooled and set. Remove from pan and cut bars lengthwise then in half. Store in fridge for a week.