It took me three tries to get the recipe right, but the third one was spot on. Super soft and moist, just like the packaged ones. Except with real strawberries and oatmeal.
¾ cup oats
⅛ tsp baking soda
¼ tsp cornstarch
¼ tsp cinnamon
⅛ tsp salt
6 Tbsp coconut oil, at room temperature (may sub butter)
2 Tbsp plain Greek yogurt
2 Tbsp honey
2 egg yolks
1 tsp vanilla
- To make the strawberry filling, in a food processor or blender puree the strawberries until mostly smooth. Leave a few chunks if you wish. Add the strawberry puree, sugar and lemon juice to a medium size pot. Place on the stove and bring to a boil. Whisk the cornstarch with the cold water and then add to the pot. Bring to a simmer and simmer 4-5 minutes until slightly thick, but still jelly like. Remove and set aside to cool and thicken more.
- While the filling cools make the dough. In a small bowl mix the whole wheat flour, oatmeal, baking soda, cornstarch, salt and cinnamon together. Set aside.
- Cream the coconut oil, greek yogurt and honey together in the bowl of a stand mixer or other large mixing bowl. Add the egg yolks and vanilla and beat until combined. Slowly add the dry ingredients and beat until combined. The dough should come together, but be wet.
- Line a work surface with wax paper and lightly flour the wax paper. Divide the dough in half, cover one ball and place the other on the wax paper.
- Lightly sprinkle the dough ball with flour and then place another sheet of wax paper on top. Roll the dough out into a large rectangle. Using a pizza wheel, pastry cutter or sharp knife cut out as many 4x4.5 inch squares as possible. I was able to get 2 squares and then re-roll the dough an get 2 more.
- Down the center of each square, spoon 1-2 tablespoons of the strawberry filling right down the center, but leaving about 1/4 inch on either end clean. Fold one side up and over the filling and then pinch the dough together at either end. Do the same for the other side. Carefully roll the bar over and place the seam side down on a baking sheet lined with a silpat or parchment paper. Repeat with remaining dough and squares.
- Once all the dough has been used and you have 8 or so bars on the baking sheet, cover and place the baking sheet in the freezer for 15 minutes.
- Preheat the oven to 350 degrees F. while the bars freeze.
- Once the oven is preheated and the bars have been in the freezer for 15 minutes place the baking sheet on the middle rack in the oven. Bake for 15-20 minutes or until lightly golden brown on top.
- Allow to cool 5 minutes and then carefully, transfer the warm bars to a plastic container with a lid or large zip-top bag. If you need to stack the bars, place a piece of parchment between the layers.
- Seal the container or bag tightly. This will trap in heat and moisture and slightly steam the bars, ensuring they remain soft. Store in airtight container for up to 3 days or in the fridge for longer.
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