# What You’ll Need:
→ Oat Base
01 - 2 cups old-fashioned rolled oats
02 - 1 cup almond flour
03 - 1/2 cup creamy peanut butter or almond butter
04 - 1/4 cup pure maple syrup or honey
05 - 1/4 cup coconut oil, melted
06 - 1/2 teaspoon vanilla extract
07 - 1/4 teaspoon salt
→ Strawberry Layer
08 - 3/4 cup strawberry preserves or jam, preferably low sugar
09 - 1/2 cup freeze-dried strawberries, lightly crushed
→ Chocolate Topping
10 - 6 ounces semi-sweet or dark chocolate, chopped
11 - 1 tablespoon coconut oil
# Directions:
01 - Line an 8x8-inch square pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a large bowl, combine oats, almond flour, peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt. Mix until fully combined with a sticky consistency.
03 - Press two-thirds of the oat mixture firmly and evenly into the prepared pan to form an even base layer. Reserve the remaining third for the top layer.
04 - Spread strawberry preserves evenly over the oat base. Sprinkle crushed freeze-dried strawberries uniformly across the jam layer.
05 - Crumble the reserved oat mixture and gently press it onto the strawberry layer, creating an even top surface.
06 - In a microwave-safe bowl, melt chocolate with coconut oil in 30-second intervals, stirring between each interval until completely smooth.
07 - Drizzle melted chocolate over the bars in a decorative pattern, or dip each individual bar after cutting.
08 - Refrigerate for at least 2 hours until the bars are firm to the touch.
09 - Lift the entire block from the pan using parchment paper overhang. Cut into 12 equal bars and serve immediately.
