Directions

• Prepare the berry filling: whisk arrowroot powder and water until combined. Place arrowroot mixture, berries (I used diced strawberries, raspberries & blueberries), maple syrup and sugar in a saucepan over medium heat. Stir the mixture, gently smashing some of the berries as you do. Reduce heat to a simmer and cook for about 2 minutes, stirring constantly. Remove from heat and transfer to a small bowl. Allow it to cool for about 30 min at room temp, then transfer to the fridge. filling can be cold or room temp when you assemble the bars but not hot or warm

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• Preheat oven to 350°F and line an 8×8 baking pan with parchment paper, leaving overhang on the sides to easily lift and cut later!
• Make the crust & crumble: in a food processor or blender, pulse the oats until they’re slightly broken up. Transfer to a bowl and combine with almond butter, applesauce, maple syrup, coconut oil, vanilla extract and cinnamon

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• Transfer about 3/4 of the crust mixture into the prepared pan. Using a spoon, press down firmly into the pan so it’s tight and compact. Spread cooled berry filling evenly on top.

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• Add chopped almonds into the remaining 1/4 crust/crumble mix. Sprinkle over the top of the berry filling (I found it easiest to use my hands). Then sprinkle 1 tbsp rolled oats evenly on top.

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• Bake for 28-30 minutes, until top is slightly golden brown. Remove from the oven and allow bars to cool at room temp for about 1 hour before transferring to the fridge. Once fully cooled, cut into squares and store in the fridge for up to a week!

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