Photo and recipe courtesy of Emma Kula

These incredible oat bars feature the best of the much-anticipated local summer produce, and are the perfect mixture of tart and sweet. Enjoy them for breakfast, snack or dessert, or bring them to your next BBQ or backyard patio party!


1 c. rolled oats
¾ c. oat flour
½ c. coconut sugar
Scant ½ tsp. Salt
⅓ c. coconut oil, melted
½ tsp. cinnamon
1 c. strawberries, small dice
1 c. rhubarb, small dice
1 tbsp. maple syrup
1 tbsp. lemon juice
½ tbsp. Cornstarch

Preheat the oven to 350 degrees. In a large bowl (or right in the square pan you will bake them in), combine your dry ingredients (oats through cinnamon) and mix. Add in the melted coconut oil and stir to combine. Remove HALF of this mixture and set it aside. Press the other half firmly into an 8×8 square pan to form the crust.

In another bowl, combine your fruit, maple, lemon and cornstarch and stir to combine. Add this strawberry mixture on top of your crust, then use the other half of the oat mixture that you saved to crumble on top of the fruit.

Bake for 30-35 minutes or until slightly brown and bubbly. Store in the fridge to help them firm up, then slice and enjoy!