Ingredients
2tbspcornstarch
2tbspwarm water
2cupsstrawberries,finely diced
¼cuppure maple syrup
1tbspgranulated sugar
2¼cupquick oats,not whole rolled oats
1tspground cinnamon
1cupunsalted almond butter,or peanut butter, or sunflower seed butter
¼cuppure maple syrup
¼cupapple butter
1large egg,beaten
½cupalmonds,sliced
Preparation
Mix the cornstarch with the warm water until 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 saucepan over medium heat. While stirring occasionally, bring to a boil, then allow to boil for 1 minute.
Remove from heat and stir in the pre-mixed cornstarch. Whisk until all the clumps are gone and set aside to thicken and cool.
Preheat the oven to 325 degrees F. Line an 8×8-inch baking pan with aluminum foil with enough overhang on the sides. Set aside.
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 ½ cup of the oat mixture. Press the remaining oat mixture into the prepared baking pan. Spread the strawberry filling on top.
To the reserved ½ cup of 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.
Bake for 25 to 30 minutes. The topping will be lightly browned.
Allow to cool completely before cutting into squares. Then, serve and enjoy!
