Gooey, fruity cookie bars that are incredibly versatile and taste just like summer! Make them gluten-free by using Certified Gluten-Free oats, and swap in agave if you're strictly vegan. If you are not vegan, try them with real butter. Use your favorite jam to make them your own!
This recipe originally appeared on www.acleanbake.com
For the crust:
•1/4 cup vegan butter (or an additional ¼ cup coconut oil), melted
•1/4 coconut oil (or an additional ¼ cup vegan butter), melted
•1/4 cup honey (substitute agave or maple syrup if vegan)
•1/4 cup brown or coconut sugar (optional, or to taste - I didn't use any in this layer)
•1½ cup gluten-free oat flour
•1/2 cup gluten-free rolled oats
•1/4 teaspoon baking soda
•Pinch salt (optional)
For the filling:
•3/4 cup mixed berry jam
•5 large strawberries, sliced
For the crumble:
•3 Tablespoons melted vegan butter or coconut oil
•1/2 cup gluten-free oat flour
•1/4 cup gluten-free rolled oats
•2 Tablespoons coconut sugar (more to taste)
•1/4 teaspoon cinnamon
Preheat the oven to 350F. Coat an 8"x8" pan with cooking spray and set aside.
Make the base by mixing all ingredients thoroughly in a large bowl. Press into an even layer in the bottom of the prepared pan. Bake for 15 minutes until the edges are slightly golden.
While the base is cooking, make the crumble by thoroughly combining all the ingredients in a small bowl.
When the base is done baking, remove from the oven and allow to cool slightly (10 minutes or more). Spread the jam in a single layer on top of the crust, and arrange the strawberry slices evenly over the top of the jam.
Use your fingers to distribute the crumble in little blobs evenly across the top.
Bake for 20 minutes, and allow to cool before cutting and serving.
Store the leftovers, with wax paper between layers, in the fridge for up to a week, or in the freezer for up to three months.