Vegan Strawberry-Rhubarb Oat Squares

30

PREP TIME

15 min

TOTAL TIME

1 h 30 min

Makes

16 squares

* PLUS cooling time
Vegan Strawberry-Rhubarb Oat Squares

(Photography by Erik Putz. Food styling by Eshun Mott. Prop styling by Emily Howes. Art direction by 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

  1. 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.
  2. 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.
  3. Sprinkle remaining oat mixture evenly in prepared pan, then firmly press down.
  4. 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.
  5. 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
  • 2 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 7 g,
  • Fibre
  • 2 g,
  • Sodium
  • 40 mg.