It has been a ridiculously long time since I have sat down to write a blog post. It’s sad, I know. Between work and kids and visits here and there across the U.S. to see family, I just haven’t made the time. Until now.
A few weeks ago, I was approached by Angela Liddon of OhSheGlows.com to participate in her new Oh She Glows Every Day cookbook tour. I was thrilled to oblige, as I have been a fan of Angela’s for several years now. I’ve always loved seeing (and making) her simple, whole-food, plant-based recipes. The recipes in this book are no exception–absolutely top-notch.
The first recipe that I made from Angela’s new cookbook (Strawberry Oat Crumble Bars) was a huge hit with my family–especially my husband. I made these delicious breakfast bars twice, and both times, they were quickly devoured by my husband (oh, and me too 😉 as a quick, easy, nutritionally-dense breakfast on the go. He grabbed a few Strawberry Oat Crumble Bars from the fridge before heading off to work, and wasn’t hungry until 1 pm. People, this is a huge accomplishment, because, as someone working in health care, he is never guaranteed a full 30 minute lunch at a predictable time every day. So, topping off his tank every morning is super important.
The recipe gives you the option of making Angela’s Strawberry-Vanilla Chia Seed Jam (located on page 44 of her cookbook) or using store-bought jam. I made Angela’s version, and it was delicious. She also posts a similar recipe using blueberries on her blog that I think would work great with this recipe as well.
Of course, Angela’s simple step-by-step recipe instructions are easy to follow and serve as a great guide if you happen to be working with new and unfamiliar ingredients.
As a thank you for sharing this recipe and her new book with you, Angela Liddon and her publishers are offering a free cookbook to one of my readers. YES! That could mean you! If you’d like to enter the new Oh She Glows Every Day Cookbook giveaway drawing, just leave a comment below sharing what you love about Angela’s Oh She Glows blog or why you’d like this cookbook.
I’ll be closing the giveaway at midnight on October 25th (2016), so hurry and leave a comment so I can add your name to the hat. Xoxo.
- 1¼ cup (300 mL) Strawberry-Vanilla Chia Seed Jam (see page 44) or store-bought jam
- 1 cup (250 mL) hulled sunflower seeds
- 3 cups (750 mL) gluten-free rolled oats
- ¼ teaspoon plus ⅛ teaspoon (1.5 mL) fine sea salt
- ½ cup (125 mL) virgin coconut oil
- ¼ cup (60 mL) pure maple syrup
- 3 tablespoons (45 mL) brown rice syrup
- 1 tablespoon (15 mL) Homemade Sunflower Seed Butter (page 79), or store bought.
- If desired, roast the sunflower seeds. Preheat oven to 325 degrees F (160 degrees C). Spread the seeds over a large rimmed baking sheet in an even layer. Roast for 9-12 minutes, until lightly golden in some spots. Remove from the oven and set aside.
- Increase the oven temperature to 350 degrees F (180 degrees C). Line a 9-inch (2.5 L) square pan (or an 8-inch/2 L pan for a slightly thicker bar) with parchment paper, leaving some overhang, which will make it easy to lift out the bars later.
- In a food processor, combine the sunflower seeds, oats, and salt and process until you have a course flour.
- In a small pot, melt the oil over low heat. Remove from the heat and whisk in the maple syrup, brown rice syrup, and sunflower seed utter until combined. Pour the wet mixture on top of the oat mixture in the food processor and process until the mixture comes together, 10 to 15 seconds. The dough should feel quite heavy and oily, and there shouldn't be any dry patches. If there are, process for 5 seconds more. If for some reason it's still too dry, try adding water, a teaspoon (5 mL) at a time, and processing until it comes together.
- Set aside 1¼ cups (300 mL) of the oat mixture for the topping. Crumble the remaining oat mixture over the base of the prepared pan in an even layer. Starting at the center, push down with your fingers (you can lightly wet them if they stick) to spread out and pack down the crust. Press the dough down tightly. Even out the edges with your fingertips. Prick the crust with the tines of the fork about 9 times to allow steam to escape.
- Parbake the crust for 10 minutes. Remove from the oven and let cool for 5 minutes. (If the crust puffed up while baking, gently press dwn on it to release the air.) Spread the jam in an even layer over the crust. Crumble the reserved 1¼ cups (300 mL) oat mixture evenly over the jam.
- Bake, uncovered, for 14 to 18 minutes more, until the topping is llightly firm to the touch. The topping will not turn golden in color; it will remain the same shade as it was before baking. Let cool in the pan on a cooling rack for 45 to 60 minutes, then transfer the pan to the freezer for 30 minutes until completely cool. Lift out the slab and slice it into squares or bars. Leftovers can be stored in an airtight container in the fridge for several days, or wrapped up and stored in the freezer for 4-5 weeks.