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Rhubarb Oat Bars
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Strawberry Rhubarb Oat Bars

Calories

Ingredients

  • 1 1/2 cups whole oats
  • 1/2 cup sliced almonds
  • 1/2 cup turbinado sugar
  • 2 Tbs coconut flour
  • 1/2 tsp O Organics ground cinnamon
  • 1/2 tsp kosher salt
  • 1/2 cup butter
  • 1 tsp vanilla
  • 1 1/2 cups rhubarb compote
  • Nonstick cooking spray

Roasted Rhubarb Compote:

  • 4 cups rhubarb cut into 1/2 inch pieces
  • 1 1/2 cups fresh strawberries cut into half
  • 1/2 cup raw cane sugar
  • 1 lemon zest
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp kosher salt

Instructions

  • Roasted Rhubarb Compote:
  • Preheat oven to 375°. Spray a 13 x 9-inch cake pan with nonstick spray. Add all ingredients and mix thoroughly. Cover with aluminum foil and bake for 25 minutes. Stir and return to oven for 25-30 minutes.
  • Remove and let cool. Store in the refrigerator in an airtight container.

Oat Bars

  • Preheat oven to 350°.
  • In a food processor* add whole oats, almonds, sugar, coconut flour, cinnamon and salt. Pulse 2-3 times to mix. Add butter spread in spoonfuls to mix and the vanilla. Pulse until butter is in small pieces throughout mixture, resembling coarse crumbs.
  • Spray an 8 x 8 square pan with nonstick spray. Add 1/2 of the oat mixture and press into pan. Spread rhubarb compote evenly over the bottom layer, and top with remaining oat mixture. Bake for 30-35 minutes until golden brown. Remove from oven and let cook on a wire rack. Slice and serve. Leftovers can be stored in an airtight container in the refrigerator.

Notes

*If you do not have a food processor, all ingredients can be hand mixed in a large bowl.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg