Spring Strawberry Jammin’ and Rhubarb Oatmeal Bars
Spring is a time of reawakening and new beginnings. Trails start to open, new events are on the calendar, and a variety of fresh fruits and vegetables come available for new bike snacks to try!
Raw and fresh fruits and veggies are much needed after a long, heavy winter of eating. And there is absolutely no better time to buy fresh fruits and vegetables than in spring. Nutritious. Delicious. Fresh. (A local CSA is usually a great investment and way to give back to local farmers by the way. Start your CSA search here and read an article on how to select one here)
So why am I telling you all of this? Because strawberries and rhubarb, of course! Rhubarb is a vegetable known for its reddish stalks and sour taste. Often complimented with sugar and/or a sweet fruit like strawberries, make this duo pretty popular.
But in Breckenridge the Spring season is short and so is the availability of rhubarb. So make sure to hop on some rhubarb when you see em’!
And that’s exactly what I did with these Spring Strawberry Jammin’ and Rhubarb Oatmeal Bars. They are a hit of sweet, sour, sugary goodness wrapped in a blanket of crusted, rolled oats. Perfect for wrapping individually and stashing in your back pocket for a mid-ride fruity, snack. (Just make sure to freeze em’ first)
These bars are made for jammin’ and that’s what the spring season is all about.
Enjoy!
Ingredients
The crust and topping
1-¼ cups oat flour
2 cups rolled oats
3-4 Tbsp butter or coconut oil melted
1/2 cup coconut sugar
1 tsp cinnamon
½ tsp salt
1 tsp baking powder
Leftover juices from the rhubarb and strawberry slices after being sauteed
The filling
1 cup strawberry jam (Check out the homemade version I use here)
1 cup strawberries sliced into quarters
2 cups rhubarb, sliced 1/4-inch thick
1/2 cup coconut sugar
½ lemon juice
2-3 Tbsp water
Directions
Preheat the oven to 350 F. Slice strawberries and rhubarb into 1/4-inch thick. Add to a large skillet with ½ cup coconut sugar, lemon juice and water. Bring to a boil. Reduce heat to medium and let cook for 4-5 minutes. Take off heat and let cool.
In a large bowl, combine the rolled oats, oat flour, baking powder, cinnamon, salt and remaining coconut sugar. Stir in melted butter or coconut oil along with some of the leftover juices from the filling. You want to make sure the crust molds together to form a tight crust that won’t break apart.
Firmly press two-thirds of the oats mixture into a greased 9 x 13-in. square baking dish greased and lined with parchment paper. Spread the strawberry jam evenly across the crust with a spatula. Add rhubarb and strawberry mixture on top. Sprinkle with the remaining oat mixture and press down lightly. Bake for 25-30 minutes or until the crust turns golden brown. Take out and let cool.
Wrap them individually and keep them in the fridge for up to 5 days, or keep them in the freezer for up to 3 months – When your craving a fruity snack on your next ride grab a couple of frozen ones when you head out the door and they will be ready to eat in no time.
Craving More Jammin’ Bike Snacks Like These?
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