Strawberry Breakfast Bars
Prep Time
Price Per Serving
Cooking Mode
750 mL (3 cups) cup strawberries, diced
60 mL (¼ cup) cup sugar
30 mL (2 tbsp.) tbsp. water
45 mL (3 tbsp.) tbsp. chia seeds
250 mL (1 cup) cup rolled oats
125 mL (½ cup) cup whole-wheat flour
125 mL (½ cup) cup walnuts (or nut of choice), chopped
60 mL (¼ cup) cup maple syrup
60 mL (¼ cup) cup butter
750 mL (3 cups) cup strawberries, diced
60 mL (¼ cup) cup sugar
30 mL (2 tbsp.) tbsp. water
45 mL (3 tbsp.) tbsp. chia seeds
250 mL (1 cup) cup rolled oats
125 mL (½ cup) cup whole-wheat flour
125 mL (½ cup) cup walnuts (or nut of choice), chopped
60 mL (¼ cup) cup maple syrup
60 mL (¼ cup) cup butter
Directions
1Place the cooking rack in the centre of the oven. Preheat to 350 °F (180 °C).
2In a saucepan, combine in strawberries, sugar, and water. Bring to a boil and reduce to medium heat. Let simmer for 5 minutes or until the sugar has completely dissolved. Add the chia seeds, mix, and set aside.
3In a bowl, mix together the rolled oats, whole-wheat flour, nuts, maple syrup, and butter.
4Grease and line a 20 cm (8 in.) square baking pan with parchment paper.
5Slowly spread out the dry mix by lightly pressing it down. Add in the strawberry mix and spread out the remaining dry mix on top.
6Bake for 30 minutes or until the edges begin to brown.
7Chef’s secret: leave to cool for 1 hour for the best flavour and consistency.
Disclaimer
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Personal Note
Personal Note