Description
These Lemon Berry Oatmeal Snack Bars are the perfect mid-day treat or dessert to satisfy your hunger! These snack bars have an oatmeal crust, a tangy lemon mixed berry filling, and they’re gluten-free + vegan.
Ingredients
Scale
- 12 oz. mixed berries, I used equal parts strawberries, raspberries + blackberries – frozen is fine
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest, from 1 large lemon
- 1 teaspoon tapioca starch
- 1 cup blanched almond flour
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, solid at room temperature
- ½ cup coconut sugar
- 1 cup rolled oats, gluten-free certified if necessary
Instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil and grease lightly.
- In a medium bowl, toss together berries, lemon juice, lemon zest, and tapioca starch. Let stand while you prepare the crust.
- In separate bowl, combine the almond flour, coconut flour, baking soda, salt, coconut oil, coconut sugar, and rolled oats. Stir until combined, working the coconut oil in with your fingers if necessary.
- Reserve about 1 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan.
- Evenly distribute the berry mixture on top, leaving any berry juice in the bottom of the bowl. Top with remaining crumb mixture.
- Bake for 35 to 40 minutes or until bubbling and lightly browned. Let cool for an hour and then place in the refrigerator to cool completely before cutting into 16 squares. Store in the fridge.