Strawberry Rhubarb Oatmeal Squares
Mar 11, 2024
Strawberry Rhubarb Oatmeal Squares
Makes 9 squares • Total Time: 1 hour • FODMAP rating: low
These squares can be eaten any time of day and not just for breakfast. Rhubarb are stalks that can be found at most grocery stores in the produce aisle or can be in the freezer aisle. Rhubarb are most known to improve digestion due to the tannins found in the stalks. They are also rich in vitamin K which improves bone density and reduces risk of fractures. The combination of strawberry and rhubarb is a classic favorite.
Ingredients
2 flax eggs
2 ½ cups rolled or old fashioned oats
1 cup flour, preferably almond
¼ cup hemp or chia seeds
2 tablespoons granulated sugar
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoons cinnamon
1 teaspoon pure vanilla
⅛ cup coconut oil
½ cup maple syrup
¼ cup nut or seed butter, preferably almond
1 cup strawberries, chopped finely
1 cup or 1 long stalk of rhubarb, chopped finely
⅓ cup plant-based yogurt
Instructions
Preheat oven to 350℉ and line a 9x13 pan to the top edges with parchment paper for easy removal.
Make the flax eggs by mixing 2 tablespoons ground flax seeds with 5 tablespoons of cold water and let it gel for about ten minutes.
In a large bowl, mix dry ingredients together with a spoon.
In a small saucepan on low heat, mix coconut oil, vanilla, maple syrup, nut or seed butter together until just melted and evenly mixed and set aside from the heat. You can also microwave these ingredients in a bowl in 1 minute increments, mixing until well incorporated.
Add flax eggs to slightly cooled oil and syrup mixture and stir to combine.
Pour mixture into the large bowl with dry ingredients and mix with a wooden spoon until everything is evenly coated.
Fold in the finely chopped rhubarb, strawberries and plant-based yogurt.
Transfer the dough into your pan and press it down evenly with a spoon.
Bake in the oven for 35 minutes or until golden on top or the squares begin to peel away from the sides lined with parchment paper.
Make sure the dish is completely cooled before cutting into squares.
Store at room temperature in a cool area, covered well for 3 days.
*Don’t forget to preload on vegetables before you eat!
*Nut-Free: Use seed or granola butter instead of a nut-based butter
*FODMAP Swaps: Start with about 5 strawberries serving portions and increase as tolerated
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