STRAWBERRY RHUBARB BARS
These Healthier Strawberry Rhubarb Oat Bars are packed with wholesome oats, zero butter, and no refined sugar. We're obsessed with these Strawberry Rhubarb Bars as a nourishing treat!
Ingredients
Strawberry Rhubarb Topping:
- 2 cups roughly chopped rhubarb
- 2 cups fresh strawberries, quartered and hulled or frozen strawberries will work too
- 2 tbsp honey
- 1 tbsp lemon juice
Oat Crust:
- 1.5 cups quick cooking oats
- 1 cup spelt flour*
- 1/2 cup solid coconut oil**
- 2-4 tbsp honey***
Instructions
Topping:
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Place a medium sauce pan over medium heat with rhubarb pieces, strawberry pieces, and honey. Cook, stirring occasionally for 15-20 minutes or until rhubarb and strawberries have become tender. Remove from heat, mix in lemon juice, and set aside.
Bars:
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Meanwhile, grease a 9" x 13" baking pan (line the bottom and long side with extra length parchment paper to create a sling so the bars are easy to remove) and preheat oven to 350° F.
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Mix together oats, flour, coconut oil and honey until a crumb like texture forms (I found using my hands to this created the best result). Press mixture firmly into greased pan.
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Top oat mixture in pan with strawberry rhubarb mixture. Bake for 25-30 minutes. Allow to cool slightly in pan if serving immediately.
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Bars will keep for 3-5 days tightly wrapped in refrigerator.
Recipe Notes
* You can replace the spelt flour with all-purpose flour or whole wheat if desired.
** You can replace the coconut oil with unsalted butter
*** You can use up to 4 tbsp of honey here. One of my littles does not like overly sweet items so I only use 2 tbsp.