Low Iodine Lemon-Vanilla Walnut Berry Baked Oat Bars
Total time1 hr 30 min
Prep time20 min
Cook time40 min
4.7(4)
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Learn more →Ingredients
12 servings
For the oat base and topping
- 2 cups rolled oats
- 1 cup raw walnuts, roughly chopped
- 1 cup almond flour
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ⅓ cup coconut oil, melted and cooled
- ⅓ cup 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 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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