# What You'll Need:
→ Oat Base
01 - 2 cups old-fashioned rolled oats
02 - 1 cup almond flour
03 - 1/2 cup creamy peanut butter or almond butter
04 - 1/4 cup pure maple syrup or honey
05 - 1/4 cup coconut oil, melted
06 - 1/2 teaspoon vanilla extract
07 - 1/4 teaspoon salt
→ Strawberry Layer
08 - 3/4 cup strawberry preserves or jam, preferably low sugar
09 - 1/2 cup freeze-dried strawberries, lightly crushed
→ Chocolate Topping
10 - 6 ounces semi-sweet or dark chocolate, chopped
11 - 1 tablespoon coconut oil
# How to Make It:
01 - Line an 8x8-inch square pan with parchment paper, leaving overhang on sides for easy removal after chilling.
02 - In a large mixing bowl, combine oats, almond flour, peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt. Mix until fully incorporated and the mixture reaches a sticky consistency.
03 - Press two-thirds of the oat mixture firmly and evenly into the prepared pan to create an even base layer. Reserve the remaining one-third for the top layer.
04 - Spread strawberry preserves evenly across the oat base. Distribute crushed freeze-dried strawberries uniformly over the preserves.
05 - Crumble the reserved oat mixture and gently press it over the strawberry layer to create an uneven, rustic topping.
06 - Place chopped chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until completely smooth and melted.
07 - Drizzle melted chocolate evenly over the bars, or dip individual bars once cut into portions.
08 - Refrigerate for a minimum of 2 hours until the bars are completely firm and the chocolate is set.
09 - Lift the entire slab from the pan using the parchment paper overhang. Cut into 12 equal bars using a sharp knife and serve immediately or store as directed.
