Rachel eats

Strawberry Fig Oatmeal Morning Bars

It has been a little chilly in the morning, making me crave for something warm and cozy to eat with my morning coffee. And now that my work schedule is finalized for the next few months, I don’t have to clock in until 2:30pm! (Still getting used to this schedule, but at least I’m working) However, my version of sleeping in still means being up around 8am, but that does mean I can wake up slowly and enjoy a hot breakfast while reading a book/magazine and drinking my coffee.

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I love having oatmeal in the morning especially when the weather starts to get colder and if you haven’t seen my Oats for you, Oats for me post, go on and have a little read. There, I talk about the start of my gluten-free eating and why I started to cut gluten out of my diet, along with a deliciously warm blueberry baked oatmeal.

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Now that Autumn is around the corner, for some reason I just crave warm and cozy things! After a long Summer of having fruit and veggie smoothies for breakfast, I’m all ready to cozy up with something warm! These Strawberry Fig Oatmeal Morning Bars are perfect for the morning with coffee or tea, or even a great dessert with a scoop of your favorite vanilla ice cream!

Strawberry Fig Oatmeal Morning Bars

makes: 1 9×9 square dish

Crust:
1 Cup GF rolled oats
1 Cup roasted almonds and walnuts, chopped
2 Tbsp chia seeds
1/4 Cup brown sugar
5 Tbsp butter, melted
pinch of salt

Filling:
1 Cup strawberries, chopped
1 Cup figs, chopped
1/4 Cup orange juice
2 Tbsp brown sugar
1 Tbsp cornstarch

Topping:
3 Tbsp brown sugar
2 Tbsp GF flour
1/4 cup GF rolled oats
1 1/4 Tbsp butter, softened

  • Pre-heat oven to 350F
  • Chop your roasted almonds and walnuts
  • In a bowl, combine all of the crust ingredients then pour and pat into a greased 9×9 glass pan
  • Bake crust for 15 minutes or until lightly brown
  • While the crust bakes, in a small pot combine all the filling ingredients and cook until the fruit has softened, and mixture has slightly thickened
  • Remove from heat and allow to cool to room temperature
  • In a small bowl, combine all the topping ingredients and using a fork, mash together until it forms a crumble
  • Once the crust is baked and slightly cooled, pour the filling on top and spread evenly on top
  • Sprinkle the crumble topping on top and bake again for 15 -20 minutes or until the filling is bubbling and the topping has turned golden brown
  • Let oatmeal squares cool for 15 minutes before eating
  • Enjoy warm and fresh, or allow them to cool completely and cut into squares and store in the freezer for up to 1 month!

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I have been absolutely loving these for breakfast! I cut mine into squares and wrap them individually in plastic wrap before storing in a freezer bag in the freezer. Then every morning while my coffee is brewing, I’ll either unwrap the square and heat it up in the microwave or in the toaster oven.

This morning I saw that I only had 5 squares left, so that means replenishing my stash of oatmeal morning bars! And if your favorite fruit isn’t in the season to buy fresh, frozen fruit works just as nicely. You can just defrost the fruit in the small pot before adding in all the other filling ingredients.

Let me know what your favorite warm breakfast food is for the Autumn season in the comments below! And don’t forget to follow me on Instagram @laioneandonly to see a daily post of what baking, eating, and doing in my free time!

Every day, Lai day! Have a great week!

 

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