Ingredients

Scale

(Makes 9–12 bars)

Ingredients

Dry base:

2 cups rolled oats (certified GF if needed—you love gluten-free!)
½ cup almond flour
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt

Wet mix:

¾ cup unsweetened applesauce
⅓ cup pure maple syrup (or sugar-free maple syrup for blood sugar friendly)
¼ cup melted coconut oil or olive oil
1 large egg (or flax egg for vegan)
1 tsp vanilla extract

Strawberry swirl:

1½ cups fresh strawberries, finely diced
1 tbsp lemon juice
1 tsp cornstarch or arrowroot (to prevent excess moisture)

Optional boosts (you’ll love these!):

High-protein: 1 scoop unflavored protein powder (+20g protein total)
Extra crunch: 2 tbsp sliced almonds or hemp seeds
Sweet-salty: Pinch of flaky sea salt on top before baking

Instructions

1. Prep:

Preheat oven to 350°F (175°C). Line an 8×8″ pan with parchment.
Toss strawberries with lemon juice and cornstarch; set aside.

2. Make batter:

Whisk oats, almond flour, baking powder, cinnamon, and salt.
In another bowl, whisk applesauce, maple syrup, oil, egg, and vanilla.
Combine wet + dry; fold in strawberries.

3. Bake:

Pour into pan; smooth top. Bake 25–30 minutes until golden and set (center should spring back). Cool completely before slicing.

💡 Pro Tips for Perfection:
✅ Dice strawberries small—prevents sinking and soggy bars.
✅ Use room-temp wet ingredients—ensures even mixing.
✅ Blood sugar friendly (you love this!):
→ Use sugar-free maple syrup + monk fruit blend in place of regular syrup
→ Add 1 tbsp chia seeds to batter for fiber + glycemic control
→ Net carbs: 14g per bar
✅ High-protein boost (you love this!):
→ Add unflavored protein powder (+2g protein/bar)
→ Mix in 2 tbsp hemp seeds (+5g protein total)
✅ Make ahead:
→ Keep in airtight container 5 days at room temp, 1 week refrigerated, or freeze 3 months

Prep Time & Nutrition (per bar, 12 servings):