You can get strawberries pretty much all-year-around, and this tasty treat can make just as good a breakfast as it can a dessert. What are you waiting for?
For the Jam:
¼ cup finely chopped strawberries
½ TBLSP granulated sugar
Slosh of vanilla extract
For the Crust:
1 slightly heaping teaspoon chia seeds
½ TBLSP warm water
3 TBLSP oats
2 TBLSP all-purpose flour
Pinch baking soda
1 TBLSP brown sugar
1 ¼ teaspoons vegan butter, melted
1 TBLSP maple syrup
Make the Jam:
- In a small pot, combine the strawberries and sugar. Heat over medium heat until the strawberries begin to lose their water.
- When it has relaxed a bit, bring the little lovelies to a simmer, turn the heat down to low, and let it bubble away for 10-15 minutes.
- When it’s thick, toss in the vanilla and set it aside to cool for 15 minutes or so. You can use the fridge to speed things up. Once it’s cool, use an immersion blender or food processor to make it nearly smooth. You’ll want an occasional lump, I promise. So maybe, if you chopped the strawberries small enough, you don’t even need the blender.
Make the Crust:
Preheat the oven to 350 degrees Fahrenheit. Line a mini-loaf pan with parchment paper and oil the sides and bottom. You could also make a much thicker crust in a ramekin and just make one big bar. Yummy!
- In a small bowl, combine the chia and warm water. Set aside to form a gooey viscous glop.
- In a small bowl, mix the oats, flours, sugar, baking soda, and salt.
- In another small bowl, mix the brown sugar, melted butter, maple syrup, and the chia glop you made earlier.
- Add the butter mixture to the oat mixture and combine thoroughly.
Assemble the Bars:
- Using half of the oats, press the lovely mess into the bottom of the lined pan with your fingers, the back of a spoon, or a rubber spatula. Make sure it’s fairly smooth or the strawberries will try to escape.
- Glop on the strawberry jam and smooth it across the oat crust.
- Sprinkle the remaining oat mixture over the top of the strawberry glop. I make little patties and placed them. It’s a very organized sprinkle.
- Bake for 20 minutes until the topping is little browner than golden.
- Allow to fully cool before removing from the pan. Slice it into two bars, and then store it in the refrigerator until tea time.
- This would be nice with any berry. Peaches, apricots, or plums would also be super good.
- Why limit yourself to fruit? These could be done with nut butters, chocolate nut butters, or even pumpkin butters!
- Top with a coupled of pinches of sesame seeds or shredded coconut, or maybe even some crushed nuts.