Ingredients:
Fruit filling:
- 1 cup (150 g) blueberries
- 1 cup (150 g) strawberries
- 1 ripe banana, sliced
- 1/4 cup (60 ml) maple syrup
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons starch (e.g. cornstarch) mixed with 2 tablespoons warm water
Base and topping:
- 3 cups (270 g) of rolled oats
- 1 teaspoon ground cinnamon
- 1 and ½ teaspoons (7 g) baking powder
- ½ teaspoon coarse sea salt
- ½ cup + 3 tablespoons (180 g) unsweetened applesauce
- 1/4 cup + 2 tablespoons (90 ml) maple syrup
- 1/4 cup + 2 tablespoons (90 ml) water
- 1 teaspoon (5 ml) vanilla extract
Preparation:
Preheat the oven to 190 °C. Line a square baking tin (20 × 20 cm) with baking paper so that the edges stick out (it will be easier to remove the tiles later). In a small bowl, mix the cornstarch with warm water until you get a smooth paste.
Filling - In a small saucepan, combine blueberries, strawberries, banana, and maple syrup. Bring to a boil, stirring constantly, then remove from heat. Add vanilla and previously mixed cornstarch, and stir vigorously until all lumps are gone. Set aside to cool.
Prepare the base - Grind 1.5 cups of rolled oats into flour in a blender or food processor. In a large bowl, combine the rolled oats, remaining 1.5 cups of oats, cinnamon, baking powder, and salt. Add the applesauce, maple syrup, water, and vanilla and mix until smooth.
Assembly - Press 2/3 of the mixture firmly into the prepared tin with your fingers. Spread the fruit filling evenly over the base. Sprinkle the remaining mixture on top as a crumble. Bake for 30 minutes at 190°C.
Tip - store the bars in a sealed container in the refrigerator for up to 5 days or freeze them for up to 2 months.