2 cups frozen berries (any mixture of small berries)

1 tablespoon lemon juice

2 tablespoons coconut sugar

2 tablespoons maple syrup

Pinch of sea salt

1 ½ tablespoons tapioca starch

1 ¾ cups rolled oats (gluten-free if needed)

1 ¼ cups blanched almond flour

½ teaspoon baking soda

⅛ teaspoon sea salt

½ cup maple syrup

⅓ cup coconut oil (solid at room temperature)

½ teaspoon pure vanilla extract

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Preheat oven to 375°F (190°C) and line a 9×9-inch baking dish with parchment paper.
Prepare the frozen berries. If using large strawberries, cut them into quarters.
In a small saucepan over low-medium heat, add berries, lemon juice, coconut sugar, maple syrup, and sea salt.
Cook for 5-10 minutes, or until the berries release their liquid and become soupy.
Remove 1-2 tablespoons of the liquid and mix with the tapioca starch in a small cup until smooth. Add this slurry back to the pot and stir for 1 minute as it thickens. Remove from heat and set aside.
In a large bowl, mix rolled oats, almond flour, baking soda, and sea salt.
Add maple syrup, vanilla extract, and solid coconut oil. Mix using a fork, then use your hands to fully combine.
Reserve ½ to ¾ cup of this mixture for the topping.
Press the remaining mixture evenly into the bottom of the prepared baking dish.
Spread the berry mixture evenly over the oatmeal base.
Sprinkle the reserved oatmeal mixture over the berry layer using your fingers to create crumbles.
Bake for 20-25 minutes, or until the edges turn lightly golden.
Let the bars cool completely in the dish before slicing.
Store in the fridge, lightly covered, for up to a week.

Use certified gluten-free oats for a fully gluten-free version.

Allow bars to cool completely before slicing to ensure clean cuts.

You can freeze individual bars for up to 2 months for easy grab-and-go snacks.

Substitute tapioca starch with cornstarch or arrowroot powder if needed.

Use fresh berries instead of frozen, but reduce cooking time slightly.