In my last post, I promised you more strawberry recipes and this one really is somethin'! These Strawberry Rhubarb Breakfast Oat Bars are the perfect combination of sweet & tart, they're chewy and really satisfying. The combination of maple syrup and almond flour gives them soft of a marzipan taste which really is just a bonus to their overall awesomeness!
Check out my Strawberry Coconut Sugar Cookies if you haven't yet. They're amazing!
And okay, these breakfast bars may not be your most healthy and nutrition-packed breakfast but they're really delicious and it's worth it to treat yourself to something sweeter once in a while, right? I'm not saying you should go out and buy a pack of Oreos or any other highly processed non-food, I'm just saying that you don't have to have a green smoothie or a nutrition packed oatmeal every morning of your life. Treat yourself with some waffles, breakfast oat bars, pancakes once in a while and have the time of your life eating them! These bars still are somewhat healthy, though! There's no cane sugar, only maple syrup, and coconut sugar. There's no gluten, only oats and almond flour. There are also homemade almond butter and coconut oil binding it all together. And the result? Pure heaven!
It's really easy to make, too! All you do is basically just dump all the dry ingredients into a big bowl. Then in a small sauce pan, melt the coconut oil, add the maple syrup and almond butter to it, and heat it up just a little bit to prevent the coconut oil hardening again since the maple syrup and almond butter are most likely really cold from the fridge.
Then you pour the wet ingredients into the dry, mix with a spoon until everything is well covered. Lastly, you fold in the strawberries and rhubarb and you're done with the dough!
Side note: feel free to use either only rhubarb or only strawberries if you want. The rhubarb is actually really delicious in this and if I make it again, I'll probably double up on the rhubarb because I really enjoy the tartness.
Anyways, let's continue cooking. Now that you have the dough ready, scoop in into a square spring form or any kind of baking pan you like preferably lined with baking paper because the dough tends to stick a lot.
Bake it at 175C (347F) for about 35 minutes until golden brown on the top and you're done! Let it cool down completely before cutting into it (believe me on this, it will fall apart on you if you cut it while it's still hot) and enjoy! Store it at room temperature for a couple of days covered with a washcloth or something to keep out the flies.
Just look at it, it's so beautiful. Crispy on the outside, soft on the inside. And about the marzipan flavor? There's just something about the combination of almonds, maple syrup (maybe also coconut sugar, though I added maple sugar to this one), and rhubarb that makes it taste like marzipan. This isn't actually my idea, though, it was my mom who thought of marzipan and I think it's spot on. What else to say? It's delicious, try it!
Strawberry Rhubarb Breakfast Oat Bars
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 9 bars 1x
- Category: Breakfast
Ingredients
- 2 flax eggs (see notes)
- 2 ½ cups Rolled oats
- 1 cup almond flour
- ¼ tsp hemp seeds
- 2 tbsp coconut sugar (I added maple sugar for more maple flavor)
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 2 tsp cinnamon
- 1 tsp vanilla powder (or sub 2 tsp vanilla extract)
- ¼ cup coconut oil
- ½ cup maple syrup
- ¼ cup almond butter
- 1 cup sliced rhubarb (about 2.5 stalks)
- 1 cup chopped strawberries (I cut bigger ones into quarters and smaller ones in half)
Instructions
- Preheat your oven to 175C (347F). Prepare a springform pan with parchment paper and set aside.
- Start by making the flax egg by mixing the water and the ground flax. Set aside to soak.
- In a big bowl mix all the dry ingredients together with a spoon.
- In a small saucepan, melt the coconut oil, add the maple syrup, almond butter, mix, and slightly heat it all up over very low heat just so that the maple syrup and almond butter aren't cold enough to solidify the coconut oil again.
- Add the soaked flax egg into the wet mixture and stir to combine.
- Pour the wet ingredients into the dry and mix with a spoon until everything is well coated.
- Fold in the chopped rhubarb and strawberries.
- Transfer the dough into your pan and press it down with the spoon.
- Bake for 35 minutes or until golden on top. You know it's done when the dough starts peeling off the sides of the parchment paper.
- Cool down completely before cutting. (believe me on this - it will crumble if you cut it too soon)
- Store at room temperature for 3-4 days.
Notes
To make the flax eggs, you need 2 tablespoon ground flax seeds and 5 tablespoon water (1 egg= 1tbsp ground flax + 2.5 tablespoon water). You mix that together with a spoon and set aside to soak for about 10 minutes.
Julie
Veronika, these look delicious! Love your photos also. Can't wait to try them :D
thehealthfulideas
Thanks so much, Julia! :) You definitely should, you'll love them!
Sarah | Well and Full
These oat bars look amazing!! Strawberry and rhubarb is such a lovely seasonal combination :)
thehealthfulideas
Thanks, Sarah! I know, right? I used to not like rhubarb but now I love it and can't wait for it to be in season every summer :)
Bethany @ athletic avocado
These breakfast bars look incredible! I love all things strawberry-rhubarb! These would be perf with a cup of coffee!
thehealthfulideas
Thanks, Bethany! They taste heavenly, too! :) Oh my, imagine them topped with banana nice cream! That would be out of this world!
justine
VERONIKA. can you please live with me? and cook for me? I won't be able to do much for you other than offer you a roof over your head and maybe a car to drive LOL. these breakfast bars look HEAVENLY. my husband is in the army and we have been moving all over the south for the last 5 years -- my love affair with rhubarb began 5 years ago and it's not stopping any time soon! I will attempt to make these for breakfast next week!
Veronika | thehealthfulideas
Hahaha well unless you live in Toronto there's not much I can do :P I love rhubarb too, well, now I do, I used to not like it at ALL! Can't believe why, it's so good with strawberries!
Alexandra
I've never tried making my own breakfast bars, but these look good enough to make me try. I also pinned the strawberry/coconut sugar cookies. ;-)
Veronika | thehealthfulideas
Thank you, Alexandra! :)
Belle
That looks really good! I need to try making this at home!
Belle | One Awesome Momma
Veronika | thehealthfulideas
Defninitely! ;)
candy
My strawberries and rhubarb is coming on so this is the perfect snack bar to make very soon.
Veronika | thehealthfulideas
I'm also excited for rhubarb season, finally!
Cheryl
I love strawberry and rhubarb! Those bars look scrumptious. I can almost taste them just looking at the picture.
Veronika | thehealthfulideas
Such a delicious combo right<3 Thanks, Cheryl!
Safaniya Stevenson
Sharing this recipe with my mother in law. She looove strawberry and rhubarb! This look so amazing and your pictures are gorgeous.
Veronika | thehealthfulideas
Hope she loves this one, it's my favorite :) And thank you so much!
Lane & Holly @ With Two Spoons
These are beautiful! And your photography...swoon!
Veronika | thehealthfulideas
Thanks so much, Lane! I appreciate it :)
Melissa Nelson
Oh my gosh these look so amazing!! I'm recently reading a lot about plant-based foods and trying to incorporate more of those in my diet. I'll definitely be trying out this recipe! Gorgeous photos!!
-Melissa
Veronika | thehealthfulideas
Thank you so much Melissa! That's exciting! Plant-based food is so delicious :)
Dawn
These look wonderful! Perfect for breakfast and the warmer months. I look forward to trying them soon :)
Veronika | thehealthfulideas
Let me know how you liked them if you do :)
Amy Blake
Wow! These look amazing! I actually have everything on hand to make them! So excited to try them, pinned!
Veronika | thehealthfulideas
Yay! Thank you, hope you love them!
Kate
Ooo! I think if I replaced the oats with gluten free rolled oats I'd be able to eat these. They look delicious!!
x Kate
Veronika | thehealthfulideas
you totally can, I don't write that in the recipe because I figure everyone can make that substitution. Hope you enjoy them!
Anna
I am making this , this is exactly what my husband wants to have . Thank you for sharing this recipe. Sharing this on my Facebook.
Veronika | thehealthfulideas
Thanks for the comment, I hope you both love it!
Joscelyn | Wife Mama Foodie
Just added these to my 'to-bake' list! Can't wait!
Veronika | thehealthfulideas
Yay! Enjoy! They're my favorite<3
Meghan
This looks absolutely DELICIOUS!!! I would love some! Gotta make it sometime!
Veronika | thehealthfulideas
Thanks Meghan!
kara
These look so good! I can't wait to try!
Veronika | thehealthfulideas
Yay! Thanks Kara!
Grace
Do you think I can use normal eggs instead of flax eggs? Excited to make these tomorrow!
Veronika | thehealthfulideas
Can't tell because I haven't tested it but I think it should work. With the flax egg its very dense and I think that with regular eggs, it might have more of a cake-like texture. But who says no to a cake, right? ;)
Kay
Are these vegan?
Veronika | thehealthfulideas
yes :)
Amy
What size of Springform pan should we use? Yours look square so I used my 9” square springform. The bars will be quite thick, I think (but it’s really ok by me...LOL!). I will need to watch the time though. Please let us know size of pan. Thanks so much! Mine are in the oven now :)
Veronika | thehealthfulideas
So sorry about the late reply! A 9" would work great! Mine was a bit bigger and I chose a square one to make these into squares. If the form is smaller you might need to cook it for a few minutes longer.
Cliff
Trying these, is the quantity of hemp seeds correct?
Veronika | thehealthfulideas
Yes, you can add more or omit them. Honestly I'd add more, I'm not sure why I put so little haha. 2 tbs would be great!