Vegan Strawberry Oat Squares
1/2 c. Crofter’s Organic Strawberry Premium Spread
1 tbsp. fresh squeezed lemon juice
1 c. gluten free old fashioned rolled oats
3/4 c. gluten-free 1:1 baking flour
1/3 c. light brown sugar
1/4 tsp. ground ginger
1/4 tsp. kosher salt
6 tbsp. melted coconut oil
1 c. fresh organic strawberries, diced
1 tsp. cornstarch
1 tbsp. granulated sugar
Preheat oven to 375 degree F. Prepare an 8x8 baking pan lined with parchment paper or wax paper. Set aside.
In a large bowl, combine the rolled old fashioned oats, 1:1 baking flour, brown sugar, ginger, and kosher salt and mix well. Pour in the melted coconut oil and stir until the mixture forms clumps and the dry ingredients are evenly coated. Set aside 1/2 cup of the now made crumble for later.
Press the remainder of the crumble into the 8x8 baking pan in a flat even layer. Bake at 375 F for 10 minutes to firm the crumble and form the bottom crust.
In a small sauce pan, combine Crofter’s Organic Strawberry Premium Spread with the lemon juice and heat on low temperature until smooth. Remove form heat if it starts to bubble. Let cool.
Scoop the strawberry and lemon mixture on the top of the crumble crust in the baking pan. Make sure to spread it evenly. Next add the fresh strawberries then add the cornstarch and granulated sugar right on top of the strawberries and cover with the remaining 1/2 cup of crumble.
Place back in the oven and bake at 375 degrees F for 25 - 30 minutes.
Once the squares are finished baking, remove from the oven and let them cool completely.