1. Preheat the oven to 350oF (175oC). Line a baking dish or pan with parchment paper going in both directions. 2. In a saucepan over medium-low heat, combine the strawberries, lemon juice, 1/4 of the maple syrup and arrowroot powder. Bring to a simmer, stirring occasionally until thickened, about six minutes. Remove the saucepan from the heat and set aside. 3. Add 1/3 of the oats to a blender and process until a fine flour has formed. 4. In a large bowl whisk the egg, remaining maple syrup, coconut oil, and vanilla. Add the remaining oats, blended oat flour, and salt. Mix to combine. 5. Transfer about 3/4 of the oat mixture into the pan and press down with a spatula to flatten. Pour the strawberry mixture over top. Scatter the remaining oat mixture over top. 6. Place in the oven and bake for 35 to 40 minutes, until the top is golden brown. 7. Let the pan cool for at least 30 minutes before removing and transferring the pan to a cooling rack. When the bars look firm and have mostly cooled, slice them into squares and enjoy!
Leftovers Store in an airtight container at room temperature for the first day and then transfer to the fridge in a sealed container for up to five days. Serving Size An 8 x 8 inch (20 x 20 cm) dish was used to make nine servings. One serving is one square. Make it Vegan Replace the egg with a flax egg. More Flavour Add a pinch of cinnamon to the crust. No Strawberries Use pitted cherries or raspberries instead.