I do find that the recipe is much better with homemade oat flour. Make the oat flour: if you can’t make your own oat flour, use slightly less store-bought, as it’s more finely ground.Newsletter Sign up for weekly updates and subscriber-only recipes. Once frozen, transfer to an airtight container and store for up to three months. They don’t keep very well at room temperature.įreezing: freeze in a single layer. Storage: place the bars in a sealed container and refrigerate for 3-4 days. It does taste good warm but you’ll get slightly messier bars. The jam filling will seem too runny, but don’t worry! It does thicken as it bakes, but you need to be sure that it’s reached the bubbling stage – look for the mixture bubbling slightly around the edges once it’s baked.įor the best looking bars, wait until it’s fully cooled before slicing. It must be a fat that’s solid at room temperature. Coconut oil: I’m sure butter or a butter alternative can be used, but I haven’t tested this.Coconut sugar: you can sub plain sugar, but you’ll lose that slight caramel taste.Rolled oats: quick-cook oats can be used in a pinch, but steel-cut won’t work.Sunflower seed butter is a good nut-free substitution. Nut butter: use almond butter for a slightly more neutral taste, or peanut butter for a kind of PB&J bar.

Strawberry Jam Crumble Bars Ingredient Notes and Substitutions

Vegan strawberry crumble bars