No-Bake Almond Butter + Strawberry Jam Breakfast Bars

🧂 Ingredients

• 1 tablespoon ground flaxseed
• 3 tablespoons filtered water
• ½ cup raw almonds
• 2 cups old-fashioned rolled oats
• ½ cup natural unsalted almond butter (thoroughly stirred before measuring)
• ½ cup pitted and packed medjool dates (about 6 large dates)
• ¼ cup coconut sugar
• ½ teaspoon fine grain sea salt
• 1 pound (453g) frozen strawberries
• 2 tablespoons filtered water
• 2 tablespoons pure maple syrup or to taste
• 1 tablespoon ground chia seed*
• ⅓ cup raw almonds
• ⅓ cup old-fashioned rolled oats
• 2 tablespoons coconut sugar
• 2 tablespoons natural almond butter
• ¼ teaspoon fine grain sea salt

Instructions

• 1 Line a 9x9-inch square pan with parchment paper or use a 9x9-inch silicon pan.
• 2 In a small bowl, whisk together the ground flaxseed and water. Set aside for 5
  minutes to thicken.
• 3 Add the almonds and rolled oats to a food processor and process for 15 to 20
  seconds, or until a coarse meal forms. 
• 4 Then, add the flaxseed mixture, almond butter, dates, coconut sugar, and sea
  salt, and process for 2 to 3 minutes, or until the mixture begins to clump
  together and hold its form against the wall of the food processor. It should be
  sticky enough that it holds together well when pressed between your fingers but
  is able to easily crumble back to its original form. If it isn't sticking
  together when pressed, add more pitted dates, 1 at a time, and continue to
  process until it holds together as described.
• 5 Scoop the crust mixture into the lined pan and use your hands to press it evenly
  into the bottom. Then, use the back of a large metal spatula (see above photos)
  to press and firmly compact into a smooth, even surface.
• 6 Freeze for 30 minutes to set.
• 7 Meanwhile, prepare the strawberry jam. In a medium saucepan, stir together the
  frozen strawberries, water, and maple syrup over medium heat. Bring to a boil,
  reduce the heat to medium-low, and simmer, uncovered, for 12 minutes, or until
  the strawberries begin to break down into a sauce, stirring occasionally. If
  needed, reduce the heat to low during the last few minutes of cooking to prevent
  scorching.
• 8 Turn off the heat and use the back of a fork to thoroughly mash any remaining
  pieces of fruit. Then, stir in the ground chia seed, turn the heat on low, and
  cook for another 1 to 2 minutes, or until it begins to thicken, stirring
  constantly. Remove the pan from the heat and transfer to the refrigerator for 5
  to 10 minutes to cool slightly**. Set aside.
• 9 While the strawberry jam is simmering, make the crumble topping. Add the almonds
  to a food processor and process for 1 minute, or until ground into a fine meal.
• 10 Transfer to a small mixing bowl and add the rolled oats, coconut sugar, almond
  butter, and sea salt. Use the back of a fork to mash the almond butter into the
  other ingredients until thoroughly combined into medium-size crumbles (see above
  photos).
• 11 Spoon the strawberry jam over the crust and use a spatula to gently smooth into
  an even layer. Then, sprinkle the crumble topping evenly over the surface and
  use a spatula to gently pat the topping down to compact it a bit.
• 12 Freeze for 1 hour, or until set well enough to slice.
• 13 Grasp the edges of the parchment paper and carefully lift the entire bar out of
  the pan (see ***notes for tips if using a silicon pan). Place on a cutting board
  and slice into 12 to 16 bars.
• 14 Store in an airtight container in the refrigerator for up to 4 days or in the
  freezer for up to 2 weeks.

Nutrition Info