Strawberry Lemon Yogurt Bars with Oatmeal Cookie Crust
Ingredients
Units
Scale
OATMEAL COOKIE CRUST
- 1/2 cup oat flour
- 1/2 cup almond flour (or more oat flour)
- 1/3 cup rolled oats
- 1/4 cup sugar
- 1/4 cup coconut oil, melted
- 1/4 teaspoon salt
YOGURT LAYER
- 1 egg
- 3 egg whites
- 2 cups whole milk plain yogurt
- 1/3 cup honey
- 1 teaspoon vanilla
- 1 large lemon, zest
STRAWBERRY PUREE
- 1 cup strawberries, sliced
- 1 tablespoon honey
Instructions
- Preheat the oven to 350 F and line a non-stick 9×9 pan with parchment, enough that it overlays on 2 sides of the pan to pull the bars out once cooled.
- In a bowl, combine all the crust ingredients until a packable crumble mixture forms
- Press the crust tightly into the pan and bake for 6-8 minutes or until lightly golden on the edges. Remove from the oven to add the yogurt and strawberry puree
- While the crust is baking, combine the honey and strawberries in a small saucepan and simmer on low heat until the strawberries break and cook down. Then add to a blender and let the sauce cool.
- Next in a bowl, whisk together all the yogurt layer ingredients until smooth. Pour the yogurt onto the cookie crust, dollop the purree all over the top of the yogurt and use a knife to cut through the dollops for a swirl design.
- Bake for 35-40 minutes or until the center of the yogurt layer is firm and when you shake the pan there’s no jiggle.
- Let the bars cool completely before placing them in the fridge to firm even more for at least an hour or 2 then cut and enjoy!
