Strawberry Almond Butter Snack Bars

Spring strawberries are one of my absolute most favorite things!  They are also one of the most anticipated attractions at our local farmer’s markets. Once they hit the market they go fast. Really fast. If you’re not in line early, you’re likely not going to get any. And there’s something extra special about those that are grown near your own backyard. With their juicy-sweet goodness, they’re one of nature’s most delightful treats.

One of my second most favorite things? Snacks.

I love snacks. But in my opinion a snack should have a plausible purpose that adds value to your day, rather than detracts. You know that feeling: that middle-of-the-day moment when you just hit a wall, and you’re tired, hungry and need something small-but-mighty to get you to dinner (or lunch!!) and you don’t really want to waste a bunch of calories on a cookie that doesn’t even satisfy you? I wanted to see if I could create a strawberry-filled snack that was tasty, filling, healthy and easy to take and eat on-the-go. Snacks that are too high in salt or sugar (as most are) have short-lived satisfaction – sending you into a downward crash about 30 minutes after eating. When I snack, I want something that will give me sustainable energy and tasty satisfaction.

Enter my Strawberry Almond Butter Bars. These power-packed parcels are a snap to make and will perfectly satisfy that salty-sweet tooth and pack a little protein, whole grain and healthy-fat punch, too.

My magic trick?Just substitute healthy almond butter for butter in the base and crumble. There’s almond meal in there, too. Almond meal is high in protein, low in carbohydrate, gluten free, high in fiber and a great source of vitamin E, which works to protect your cells from oxidative damage. It’s also the perfect complement to the almond butter and tart-sweet berries. Another added bonus? In-season strawberries allow me to cut way back on sugar. Many crumble bar recipes cover up the vibrant flavors of natural fruits with too much added sugar! Here I just add a touch of honey in the filling and some brown sugar in the base to complement the nutty almond butter. A hint of sea salt helps to balance. And if that’s not nutty enough, I like to finish these bars off with a cinnamon spiked almond butter drizzle – but that’s optional, of course!

One more thing to consider about strawberries: They consistently lead the Environmental Working Group’s Dirty Dozen list of most pesticide-contaminated fruits – some containing three times the amount of different chemicals found in other produce. So, when you can, buy organic or ask your local farmer how they grow their berries.

Here’s what I love most about this recipe: You can mix up the nut butter, the fruit and the sweeteners. Use maple syrup instead honey; raspberries instead of strawberries; peanut butter or sunflower seed butter instead of almond butter. They’re also a great way to kick off your day for breakfast!  Either way you work it, you’ll have a wonderfully savory-sweet-tart treat that is the perfect way to get you through the mid-day munchies.

 

Strawberry Almond Butter Snack Bars

Ingredients:

Whole Grain Crust and Crumble Topping:

• 1 ½ cups rolled oats
• 1 cup almond flour or meal
• 1/2 cup packed brown sugar
• ¼ cup chopped toasted coconut
• 2/3 cup creamy almond butter
• 2 tablespoons olive oil
• 1 egg, lightly beaten
• ½ teaspoon kosher salt

Strawberry Filling:

• 3 cups chopped fresh strawberries
• 3 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 ½ teaspoons corn starch
• 1 tablespoon fresh lemon juice

Drizzle:

• ¼ cup almond butter
• ¼ cup warm water
• 1 tablespoon honey
• ½ teaspoon ground cinnamon

 

Method:

Preheat oven to 350°. Line an 8X8 inch square pan with parchment paper.

To prepare crust: Combine oats, almond meal, brown sugar, and coconut in a large bowl. In a medium bowl, whisk together almond butter, oil, egg and salt. Pour almond butter mixture over oat mixture. Mix well (you may need to use your hands!) until combined. Press two-thirds of oat mixture firmly into prepared pan. Bake 15 minutes. Remove from oven and set aside.

To prepare filling: Combine strawberries, honey and vanilla in a saucepan over medium heat. Bring to a boil; simmer 10-12 minutes. Remove from heat. Combine cornstarch and lemon juice in a small bowl; stir into strawberries.  Stir until strawberries have thickened slightly.

Pour strawberry mixture over crust; spread into an even, thin layer. Sprinkle remaining oat topping evenly over strawberries.

Bake at 350° for 25 minutes or until bars are bubbly around the edges and top is lightly browned. Cool completely.

If using drizzle, combine ¼ cup almond butter, ¼ cup warm water, 1 tablespoon honey, and cinnamon in a small bowl. Drizzle evenly over bars.

After cooling store bars in an airtight container in the refrigerator.

Makes 16 squares.

Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.