Vegan Strawberry-Rhubarb Oat Squares
82
- Prep Time15 mins
- Total Time1 hr 30 mins
- Makes16 squares
(Photography: Erik Putz; Food styling: Eshun Mott; Prop styling: Emily Howes; Art direction: Aimee Nishitoba)
With an irresistible oat crust and fruity, vibrant centre—these bars are a sure sign of summer.
Crust
1 1/4 cups all-purpose flour, (150 g)
1 1/4 cups large-flake oats, (125 g)
2/3 cup granulated sugar, (128 g)
1/4 tsp salt
1/2 cup refined coconut oil, melted
Filling
1/3 cup strawberry jam
3 tbsp cornstarch
1 tsp vanilla
300 g frozen sliced rhubarb, about 2 cups
300 g frozen sliced strawberries, about 2 cups
Instructions
Position rack in centre of oven and preheat to 350F. Line the bottom of a 99-in. baking pan with parchment, leaving overhang on all sides.
Crust: Stir flour with oats, sugar and salt in a large bowl. Drizzle with melted coconut oil. Stir until combined. Set aside ½ cup oat mixture.
Sprinkle remaining oat mixture evenly in prepared pan, then firmly press down.
Filling: Stir jam with cornstarch and vanilla in a large bowl until combined. Add frozen fruits and stir until coated. Arrange over oat mixture in pan as evenly as possible. Sprinkle reserved oat mixture overtop.
Bake until fruit is bubbly around edges, 60 to 75 min. Transfer pan to a rack and cool completely, about 2 hrs. Cut into squares and serve.
Nutrition (per serving)
Calories 190, Protein 2g, Carbohydrates 29g, Fat 7g, Fibre 2g, Sodium 40mg.