Strawberry Sunrise Breakfast Bars
Prep time
Cook time
Total time
Brighten up your morning or liven up your snacking with these easy and delicious Strawberry Sunrise Bars. So yummy you'll never want to be without them!
Recipe type: Breakfast, Snack, Dessert
Cuisine: Vegan, Gluten-Free, Vegetarian
Serves: 9 bars
  • 1 cups rolled oats, plus 2 tablespoons for topping
  • ½ cup oat flour*
  • ⅛ teaspoon kosher salt
  • ½ cup unsweetened coconut flakes, finely chopped
  • 1 teaspoon baking powder
  • 1 cup mashed banana, about 2 medium
  • ⅛ cup maple syrup, plus 2 tablespoons for filling
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 2 cups diced strawberries
  • 1 ½ teaspoons cornstarch or arrowroot
  • 1 tablespoon fresh orange juice
  • 2 tablespoons sliced almonds
  1. Preheat oven to 350 degrees and grease an 8x8 baking dish with non-stick cooking spray and line with parchment paper.
  2. In a large mixing bowl combine rolled oats, reserving 2 tablespoons for topping, oat flour, salt, coconut and baking powder
  3. Using a rubber spatula, stir in the mashed banana, maple syrup, vanilla extract and orange zest. Mix until combined and a sticky dough is formed.
  4. Transfer ½ of the mixture into the prepared baking pan and use your fingers to press the dough into the bottom. Bake for 10 minutes while you prepare the filling.
  5. In a small bowl combine the strawberries, cornstarch, orange juice and 2 tablespoons maple syrup. Sprinkle the strawberries on the surface of the dough and top with remaining oat mixture, reserved rolled oats and slivered almonds.
  6. Bake for 20 minutes until the top becomes light golden brown. Remove bars from the oven and cool completely in pan.
  7. Cut the cooled bars into 16 squares and store at room temperature or refrigerator for up to one week. Freeze up to one month.
*If you don’t have oat flour, process 1 cup rolled oats in a food processor on high for about 1 minute until a fine flour forms
Recipe by The Eclectic Kitchen - Crystal Cartier at