What a treat to start the day: bars made from fresh strawberries and boasting nutty flavor and healthy fiber from oat flour and flaxseed meal. Prep a batch for the fridge to have ready during a busy week.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Lightly coat a 9x9x2-inch baking pan with cooking spray; set aside. For filling, in a medium saucepan combine strawberries, 1/4 cup sugar, and 2 tablespoons of the water. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until strawberries are softened. Using the back of a fork or a potato masher, partially mash berries in saucepan.

  • In a small bowl whisk together the remaining 2 tablespoons water and the arrowroot; stir into the simmering berry mixture. Pour berry mixture into a medium bowl; let cool.

  • For crust, in another medium bowl whisk together gluten-free oat flour, flaxseed meal, gluten-free all-purpose flour, 1/4 cup sugar, the baking powder, salt, xanthan gum powder, and cinnamon. Add melted butter and vanilla; toss to combine. Stir in the 1/4 cup water; toss until mixture forms a dough.

  • Using your fingers, press two-thirds of the crust firmly and evenly into the prepared baking pan. Spoon filling over top, spreading evenly. Crumble the remaining one-third of the crust over the filling; press gently to adhere.

  • Bake for 25 minutes. Let cool in pan on a wire rack. Cut into 16 bars. Store in the refrigerator for up to 5 days.


Tips: Sugar Substitutes: Choose from Splenda Sugar Blend, C&H Light, or Truvia Baking Blend. Follow package directions to use product amounts equivalent to 1/4 cup sugar for the filling and 1/4 cup sugar for the crust. Per Serving with Substitute: Same as above, except 131 cal., 15 g carb. (4 g sugars).

To make ahead: The wrapped bars can be refrigerated for up to 5 days.

Nutrition Facts

141 calories; protein 3g; carbohydrates 19g; dietary fiber 4g; sugars 8g; fat 7g; saturated fat 2g; cholesterol 10mg; sodium 152mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I served this as a pie for dessert & they loved it! I added 1/2 cup sugar to the crust mix & it was the perfect amount of sweet. Read More
Rating: 5 stars
This was my first time trying gluten-free baking and it went well! I didn t use the xanthan gum substituted extra gf all-purpose flour flaxseed meal for the gf oat flour (couldn t find it) and used Truvia for sugar. It turned out sweet nutty (it s still nut-free) and all-around tasty! Read More