Strawberry Coconut Crunch Bars

Ingredients

Base Layer:

• 1 ½ cups rolled oats
• 1 cup shredded coconut (unsweetened)
• ½ cup almond flour (or all-purpose flour)
• ⅓ cup coconut oil, melted
• ⅓ cup maple syrup (or honey)
• 1 tsp vanilla extract
• ¼ tsp salt

Strawberry Filling:

• 2 cups fresh strawberries, hulled and chopped
• 2 tbsp maple syrup (or honey)
• 1 tbsp cornstarch (or arrowroot powder)
• 1 tbsp lemon juice

Crumble Topping:

• ½ cup rolled oats
• ⅓ cup shredded coconut
• 2 tbsp coconut sugar (or brown sugar)
• 2 tbsp coconut oil, melted

Instructions

1. Preheat the Oven

• Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.

2. Prepare the Base

• In a mixing bowl, combine rolled oats, shredded coconut, almond flour, melted coconut oil, maple syrup, vanilla extract, and salt.
• Mix until the ingredients are well incorporated and form a crumbly mixture.
• Press the mixture firmly into the prepared pan to form an even base layer.

3. Make the Strawberry Filling

• In a small saucepan, combine chopped strawberries, maple syrup, cornstarch, and lemon juice.
• Cook over medium heat, stirring frequently, until the mixture thickens (about 5-7 minutes). Let it cool slightly.

4. Assemble the Bars

• Spread the strawberry filling evenly over the base layer.

5. Add the Crumble Topping

• In a separate bowl, mix rolled oats, shredded coconut, coconut sugar, and melted coconut oil.
• Sprinkle the crumble mixture evenly over the strawberry layer.

6. Bake

• Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown.

7. Cool and Slice

• Let the bars cool completely in the pan before slicing into squares or rectangles.