First things first, preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. Leave some overhang so you can easily lift the bars out later.
In a large mixing bowl, combine the rolled oats, almond flour, melted coconut oil, maple syrup, vanilla extract, and salt. Mix everything together until it’s all well combined and forms a crumbly dough.
Now, reserve about 1 cup of this oat mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan to create a solid crust.
Next up, in a medium saucepan over medium heat, combine the chopped strawberries, chia seeds, lemon juice, and water. Cook this mixture for about 5-7 minutes, stirring occasionally, until the strawberries break down into a deliciously thick filling.
Pour the strawberry mixture over your pressed oat base in the baking pan, spreading it out evenly.
It’s time to crumble the reserved oat mixture over the strawberry layer. Distribute it evenly for a great topping texture!
Pop the pan in the oven and bake for about 25-30 minutes, or until the top is lightly golden and bubbling—yum!
When it looks good, take it out and let it cool completely in the pan. Once cool, gently lift the bars out using the parchment overhang and cut them into squares.
Feel free to top with additional fresh strawberries before serving for that extra pop of flavor and color!
To keep your bars fresh, store any leftovers in an airtight container at room temperature for up to 3 days, or pop them in the fridge for a longer shelf life. Trust me, you’re going to want to save some!
