Eosinophilic Esophagitis Friendly Vegan Oatmeal Bars
Total time1 hr 20 min
Prep time15 min
Cook time35 min
4.8(17)
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Learn more →Ingredients
16 servings
For the oat base and topping
- ½ cup vegan butter, melted and slightly cooled
- ⅓ cup packed brown sugar
- 1 tsp vanilla extract
- 1 ½ cups old-fashioned rolled oats
- ¾ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
For the filling
- 1 cup fruit jam or preserves (strawberry, raspberry, or apricot)
- 1 tsp lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides to use as handles for lifting.
- 2
In a large mixing bowl, stir together the melted vegan butter, brown sugar, and vanilla extract until the sugar is fully dissolved and the mixture is smooth.
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