Servings: Makes 12-16 bars
Crust & Crumb Topping:
1 & ½ cup rolled oats
2 cups 100% white whole wheat flour
2/3 cup date sugar or coconut sugar
½ cup + 2 Tbsp coconut oil, melted
¼ tsp salt
2 Tbsp lemon juice
2 Tbsp sweetener of choice (date sugar, coconut sugar, or 100% maple syrup)
2 cups rhubarb, diced (about 3 stalks)
2 cups strawberries, diced
1. Preheat oven to 375 degrees F. Prepare a 9x13 baking dish with either parchment paper or by spraying with non-stick cooking spray.
2. Combine the crust/crumb topping ingredients together in a bowl, starting first with mixing together the oats, flour, sugar, and salt together, then pouring in the melted coconut oil. Set about 2/3 cup of the mixture aside to be used later as the crumb topping. Firmly press the crust mixture into the bottom of the baking dish.
3. Dice strawberries and rhubarb into small pieces and combine in separate bowl with sugar and lemon juice. Pour this mixture on top of the crust, laying out evenly. Scatter the remaining 2/3 cup crust mixture over the top of the fruit layer. Bake for 35 minutes.
4. Let cool completely (recommended 1 hour in fridge) before cutting into bars. Store leftovers in fridge to keep firm.
Per Bar (if cut into 16 bars): 183 calories, 8g fat, 27g carbs, 3g fiber, 10g sugar, 3g protein
Per Bar (if cut into 12 bars): 244 calories, 10g fat, 36g carbs, 4g fiber, 13g sugar, 4g protein