Hello friends! It’s summer and this weekends weather forecast is calling for hot hot weather. To beat the heat we have been making our own popsicles. As a dietitian mom, I am always looking for a healthier option when it comes to feeding the girls.…
This year both my daughters decided to play soccer. I was pretty excited to see my girls interested in team sports, up until this year they were only interested in solo sports like swimming. With the pandemic rules, I am so happy that we didn’t…
I was super excited to see rhubarb at my local grocer this week, Mr D loves rhubarb. I am always scratching my brain on what to make for school lunches that are 1). school approved 2) kid approved 3) hubby approved and dietitian approved. By dietitian approved, I mean is healthier than store bought (for the record I do allow some store bought options), homemade and tastes good. These healthy strawberry rhubarb crumble bars meet all of the requirements and you should give them a try.
These healthy strawberry rhubarb oat bars are made with large flake oats, fresh rhubarb, and strawberries for extra fiber and vitamin C. I used regular large flake oats.If you are celiac or follow a gluten free diet replace the oats with gluten free oats and the flour with oat flour. Mr. D loves rhubarb but its a bit too tart for the girls so I sweetened the filling a touch of maple syrup, you can leave this out if you like. If you are a fan of rhubarb check out our other rhubarb recipes such as strawberry chia seed pudding or this strawberry rhubarb baked oatmeal.
Preheat oven to 350 degrees and line 8 x 11 baking dish with parchment paper.
In a small pot over medim heat, combine strawberries, rhubarb, coconut oil, and maple syrup. Cook until fruit breaks down and makes a compte, around 10-12 minutes.
Combine oats, flour, coconut, sugar, and vanilla in a food processor and pulse for 25 – 30 seconds until combined but sticks when combined. Reserve 1/2 cup for the topping.
Place oat mixture in baking dish and press hard using your hand or the bottom of a glass jar. Bake in oven for 10 minutes. remove from oven.
Place strawberry and rhubarb topping on top of base and spread eveninly. Sprinkle remainder of topping on top and bake for 30 minutes. Remove from oven and cool before cutting bars into squares. Place in fridge.
Rhubarb is a source of fibre, calcium, potassium and vitamin K. Rhubarb stalks are tart but their green leaves are toxic and should not be eaten.
Enjoy!
Waffles are a weekend favorite in our house. Topped with fresh fruit, yogurt and maple syrup, I mean who could resist. I am always experimenting with ingredients, trying to make favorite recipes a bit healthier. These wholewheat waffles are made with ground flax to boost…
We enjoyed a spring break staycation with the girls. We spent a lot of time outdoors and on rainy days the girls and I rolled up our sleeves in the kitchen. We made these no bake Easter haystack cookies twice, they are that good. If…
Zest nutrition is a food and nutrition blog written by a dietitian mama. My hope is that through this website I can inspire people to eat and live well by eating simple, fresh ingredients.
