Low FODMAP Lemon-Vanilla Walnut Berry Baked Oat Bars
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12 servings
For the oat base and topping
- 2 cups rolled oats
Ingredient noteA serving of up to about 1/2 cup of rolled oats is low in FODMAPs. This recipe contains only about 1/8 cup per serving, making it likely Low FODMAP. If you prefer to always avoid rolled oats, please tap it and change its rating to Red.
- 1 cup raw walnuts, roughly chopped
- 1 cup almond flour
Ingredient noteA serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- ⅓ cup coconut oil, melted and cooled
- ⅓ cup honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp pure vanilla extract
- 1 tbsp lemon zest (from about 2 lemons)
For the berry filling
- 3 cups mixed berries (fresh or frozen; blueberries, raspberries, and/or blackberries)
- 2 tbsp honeyChef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
- 1 tbsp lemon juice
- 1 tbsp arrowroot starch
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
- 2
In a large mixing bowl, stir together the rolled oats, chopped walnuts, almond flour, cinnamon, and salt until evenly combined. Add the melted coconut oil, honey, vanilla extract, and lemon zest, and stir until the mixture is uniformly moistened and clumps together when pressed.
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