Are these gluten-free?

Yes, as long as you buy certified gluten-free oats and oat flour !

Can I make the bars vegan?

I haven't tested these with a flax egg but I'm confident it would work here. Mix 1 tablespoon of flax with 2.5 tablespoons water and let stand until thickened. Add it in as you would the egg.

What's the best way to store these bars?

At room temperature in an airtight container if you plan to eat within three days. You can also freeze them in a glass food storage container or zip top freezer bag for up to three months! Leave them out at room temp over night and they should be thawed and ready to eat.

Other flavor combinations:

Try white chocolate or different freeze-dried fruits like raspberries or blueberries. You can also leave out the chocolate completely and add in chopped nuts instead.

Strawberry Dark Chocolate Oat Bars

Print Recipe

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Strawberry dark chocolate oat bars are a wholesome, kid-friendly baked good or lunchbox snack. Freeze-dried strawberries add a beautiful pop of bright red color and the flavor pairs perfectly with rich, slightly bitter dark chocolate.

Author: Leanne Ray, MS, RDN
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 18 bars 1x
Category: Snacks
Method: Oven
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1.25 cups (100 grams) rolled oats
1.25 cups (150 grams) oat flour
1/4 cup (30 grams) ground flax
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup avocado oil (or other neutral oil)
1 egg
3/4 cup unsweetened soy milk (or milk of choice)
1/3 cup (100 grams) pure maple syrup
1 teaspoon vanilla extract
1 ounce bag freeze-dried strawberries, lightly crushed
1/4 cup (50 grams) dark chocolate chips

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Instructions

Preheat oven to 350° F. Line a square metal pan with parchment.
Mix dry ingredients in a large bowl (oats through salt). Whisk wet ingredients in a separate bowl (egg through vanilla). Add wet to dry and mix with a spatula until no flour streaks remain.
Fold in strawberries and chocolate. Transfer batter to the pan and bake for 15-20 minutes until top is set and a toothpick inserted in the middle comes out clean. Let cool in pan for about 5 minutes and then remove to a cooling rack by lifting parchment paper.
Cut into 9 squares, then cut each in half to make 18 triangles. Store in an airtight container at room temperature for up to 3 days.