# Components:
→ 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
# Preparation Steps:
01 - Line an 8x8-inch square pan with parchment paper, allowing overhang on sides for easy removal after chilling.
02 - In a large bowl, mix together oats, almond flour, peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt until fully combined and sticky.
03 - Press two-thirds of the oat mixture firmly and evenly into the prepared pan to create a uniform base layer. Reserve the remaining third for the top layer.
04 - Spread strawberry preserves evenly over the oat base and sprinkle crushed freeze-dried strawberries across the layer.
05 - Crumble the reserved oat mixture and gently press it over the strawberry layer to create a textured finish.
06 - In a microwave-safe bowl, melt the chopped chocolate with coconut oil in 30-second intervals, stirring between each interval until completely smooth.
07 - Drizzle the melted chocolate evenly over the bars or dip each bar into the chocolate after cutting, depending on desired coverage.
08 - Refrigerate for at least 2 hours, or until the chocolate is firm and the bars are set.
09 - Lift the entire slab from the pan using the parchment paper overhang, cut into 12 equal bars with a sharp knife, and serve immediately or store as directed.
