Created by: Meg Raines
Created for: Chelan Fresh
YIELD: 
12-16 bars

These thick and jammy bars have the perfect balance of sweet and tart thanks to the combination of rhubarb and KORU® apples. This lighter version of the classic oat squares is made with coconut oil instead of butter but it still delivers a satisfying and homey treat for dessert or even breakfast.

INGREDIENTS 

Filling

  • 2 cups diced rhubarb (about 3 stalks)
  • 2 cups peeled and diced KORU® apples (about 2 medium apples)
  • 1/3 cup brown sugar
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon

Crust and Topping

  • 2 1/2 cups old-fashioned oats 
  • 1 cup almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup coconut oil
  • 1/3 cup honey (or substitute maple syrup or agave syrup)
  • 1 tablespoon almond butter (or other nut or seed butter)
  • 1/2 cup sliced almonds
  • 1 tablespoon chia seeds

METHOD 

  1. Preheat the oven to 350 degrees Fahrenheit, and spray an 8-inch square pan with nonstick pan spray. NOTE: If you prefer thinner bars, use a slightly larger pan, such as a 9-inch square or an 11×7-inch baking pan.
  2. To make the filling: In a heavy sauce pan, combine the rhubarb, apples, brown sugar and water. Bring to a low simmer, cover and cook for 10 minutes until the apples begin to soften. Remove the cover and let simmer for another 10-15 minutes until the apples are completely tender and the mixture has thickened. Add a tablespoon of water as needed to prevent burning. Remove from the heat and stir in the lemon juice and cinnamon. 
  3. Meanwhile, prepare the crust; in a small sauce pan combine the coconut oil, honey and almond butter and heat over low heat until melted together, 3-5 minutes. 
  4. Combine the oats, almond flour, salt and cinnamon in a food processor and pulse until the oats are broken down but still coarse.
  5. Pour the coconut oil mixture into the oat mixture and process just until the dry ingredients are moist and starting to come together. Add the sliced almonds and chia seeds and pulse a few more times to combine. Measure out a 1 heaping cup of the oat mixture for the topping and set aside.Transfer the remaining mixture to the baking pan and press evenly into the pan, bake for 10-15 minutes, until lightly browned.
  6. Remove from oven, spread the filling on the crust, crumble the reserved crust on the top of the filling and bake for another 15 minutes, until the topping is browned and filling is thick and bubbling. 
  7. Let cool completely before slicing. Bars can be stored in the refrigerator in an airtight container for up to 5 days, or frozen for up to a month.

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