I’ve always wanted to make these. So, one day, I did! They turned out marvelously and now they can be yours! Wish I had more to say on why I enjoy this recipe other than the cost-benefit analysis (high in flavor, low in effort); I really just did it on a whim…
I make my own mixed berry compote as the filling for these guys as it adds more flavor, texture, and berries! You can use preserves here and should feel zero guilt about doing so, however. I’m just extra like that. If substituting preserves, use a ½ cup each of coconut oil and maple syrup, as this recipe is adjusted to account for the additional moisture the compote introduces.
What is a compote? If you take a couple bags of frozen fruit; throw it in a stock pot on low heat; add sugar, lemon juice, and just a bit of liquid (water or apple juice, in this case); wait about 4 hours or until everything breaks down into a thick, chunky, stew-like consistency; strain out excess liquid; then let it cool uncovered in the fridge… well, my friends, you’ll have yourself a compote (don’t worry: I’ll be posting that recipe soon. Until then… Google it 😉).
Don’t sweat the presentation too much on these; it’s comfort food! Just make sure the flavor is there and your guests (more importantly, you!) will be happy. I speak from experience…
Ingredients: (Yield: 6-9 bars, depending on how you cut them)
- ⅓ C coconut oil, melted
- 1 ½ C oats (rolled or quick)
- 1 ½ C oat flour (or any GF substitute)
- ⅓ C maple syrup (or honey/agave nectar)
- ⅓ C granulated sugar (or coconut sugar)
- 1 Tsp baking powder
- ½ Tsp salt
- ½ C mixed berry compote (or any kind of berry preserves)
- Preheat oven to 350°F. Grease the inside of an 8×8 baking pan and set aside.
- Combine all dry ingredients together in a mixing bowl.
- Add oil and syrup to the dry ingredients. Stir to combine until you have a soft, crumb-like texture that holds together when squeezed. Add additional oats, if it looks too soggy.
- Press and flatten ⅔ of the oat mixture into the bottom of your baking sheet.
- Spread compote out on top of the oats, leaving a ½” border around the outside.
- Add the remaining ⅓ of the oats on top and lightly press down to create a flat, even surface.
- Bake for 25-30 minutes or until golden brown on top.
- Let cool, then cut into rectangular shapes (size is up to you).
- Serve as is, or top with additional compote/preserves. Enjoy!