Ingredients:
- * 1 c quick oat
- * 3/4 cup all purpose or white whole wheat flour
- * 1/4 tsp salt
- * 1/2 c coconut sugar
- * 6 tbsp melted butter
- * 2 tbsp plain greek yogurt (i use 5%)
- * 1/2 c hemp seed
- * for the filling:
- * 1 lb fresh strawberry, chopped
- * 1-2 tbsp coconut sugar
- * 1 heaping tbsp fresh minced basil
- * 1 tsp chia seed
- * juice of 1/4 -1/2 a lime
- * pinch of salt
Instructions:
- Preheat oven to 375F
- Grease and line an 8×8 inch pan with parchment paper and set aside.
- In a small sauce pan, add the strawberries and a pinch of salt and heat over medium-high. Once the strawberries have started to release their juice, stir every so often to prevent it from burning. Once it begins to boil, turn heat down to medium and continue cooking and stirring until the strawberries have completely broken down, about 10-15 minutes longer. Remove from heat, sitr in lime juice, chia seeds and optional coconut sugar (I used 1½ TBSP). Set aside while you make the crumb.
- In a medium bowl, combined oats, flour, salt, coconut sugar and hemp seeds. Add the greek yogurt and melted butter and mix gently with a fork until crumbly. Press half of the mixture in to the bottom of the pan, top with strawberry filling and then top with remaining crumble (do not press down). Bake on the center rack for 30-35 minutes or until lightly brown. Allow to cool completely in the pan then cut in to desired squares. I found it easier to let them chill in the fridge before cutting.
- Store in an air tight container in the fridge for up to 5 days.
- Serve with ice cream or yogurt and fruit!
