4.67 from 3 votes

Strawberry Almond Bars

Course Breakfast, Dessert
Cuisine Gluten free, vegan
Prep Time 10 minutes
Freezer time 30 minutes
Servings 12 bars
Author Carolina Jantac, MS, RD, LD



  • 1 tablespoon of ground flaxseeds
  • 3 tablespoons of water
  • ½ cup of raw almonds
  • 2 cups of old-fashioned rolled oats
  • ½ cup of Once Again Creamy Almond Butter
  • 1 cup of Deglet Noor dates or about 12 dates


  • 1 pound of strawberries
  • 2 tablespoons of water
  • 2 tablespoons of maple syrup
  • 1 tablespoon of ground chia seeds


  • cup of raw almonds
  • cup of old-fashioned rolled oats
  • 2 tablespoons of Once Again Creamy Almond Butter



  1. Start by adding ground flaxseed to small bowl with water; stir and let it sit for five minutes. In food processor, add dates, almond butter and pulse until it begins to form a ball-like dough. Now add in almonds and oats and pulse. The mixture will be crumbly, but it can be shaped.
  2. Transfer it to a 9x9 silicone pan, or a baking dish lined with parchment paper and press the mixture down.
  3. Use the back of a spatula to press the mixture into the pan. Set the crust in the freezer for 30 minutes.


  1. In a medium saucepan, add strawberries, maple syrup and water. Stir the mixture over medium heat until it boils.
  2. As the strawberries start to break apart, use the back of a fork to mash them. Let the mixture boil, while you stir it over medium heat for three to four minutes.
  3. Then add in the one tablespoon of ground chia. (You can grind your own chia seeds using a coffee grinder.)
  4. Add the chia slowly, while mixing. Transfer it to a bowl and place it in the refrigerator to set.


  1. First, add almonds to food processor and grind them down to a coarse-type flour. Then transfer the mixture to a bowl and add oats and almond butter. Using a fork, stir until crumbly.


  1. Add the strawberry jam to the crust, then finish with the topping.
  2. Return the assembled treat to the freezer for one hour.
  3. Slice bars and enjoy! Store leftovers in an airtight container in the refrigerator for up to four days.

Recipe Notes