Make the strawberry filling first by mixing the cornstarch with the
warm water until it all of the cornstarch has dissolved and there are
no more clumps. It should resemble milk. Set aside. Combine the
strawberries, maple syrup, and sugar together in a small sauce pan
over medium heat. Bring to a boil and stir well. Remove from heat
and stir in the pre-mixed cornstarch. Whisk until all clumps are
gone and set aside to thicken and cool.
Preheat oven to 325F degrees. Line an 8x8 baking pan with
aluminum foil with enough overhang on the sides for easy removal.
Set aside.
|
Make the oat crust/topping- In a large bowl, combine the quick
oats, cinnamon, almond butter, maple syrup, apple butter, and
beaten egg. Mix until all of the oats are moistened and the mixture
is thoroughly combined. Reserve 1/2 cup of the oat mixture. Press
the remaining oat mixture into prepared baking pan. Make sure it is
firmly pressed down and even. Spread the strawberry filling on top.
To the reserved 1/2 cup oat mixture, add the sliced almonds.
Crumble this over the strawberry filling and, using the back of a
spatula, press the topping down firmly into the strawberry filling.
You want to make sure it sticks well.
Bake for 25-30 minutes. The topping will be lightly browned. Allow
to cool completely before cutting into squares.
Makes 9-12 squares, depending how large you cut them. Squares
stay fresh covered tightly at room temperature or in the refrigerator
for up to 5 days. Bars freeze well, up to 2 months.
|