Cherry Almond and Oat Breakfast Bars (oil-free; refined sugar-free)

Step 1

Preheat the oven to 400° F.

Step 2

Make the base. Line a 9x9 baking dish with trimmed parchment paper (or aluminum foil), leaving enough overhang on all sides. In a food processor, pulse the oats into a course meal. Add the remaining ingredients and pulse until a sticky dough forms. Press into the bottom of the lined baking dish. Set aside.

Step 3

Make the Filling. In a blender, combine the reserved liquid, lemon juice, chia seeds, coconut sugar, vanilla, and almond extract. Blend until smooth, about 30-60 seconds. Taste the filling, adjust the lemon juice, sweetness or extracts, as desired. In a medium bowl, pour the filling mixture over the drained cherries and stir to combine. Spread the cherry filling evenly over the base.

Step 4

Make the Streusel. In a medium bowl, stir together the oats, almonds, almond flour, coconut sugar, cinnamon, and salt. Stir in the applesauce until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the filling.

Step 5

Bake for 25-30 minutes, until the streusel is golden. Remove from the oven and cool at least 1 hour.

Step 6

When ready to serve, remove the cherry bars from the pan by using the foil or parchment to lift it out of the pan. Cut into 12 or 16 evenly sliced bars, depending on how big or small you prefer your bars.

Step 7

Store covered in the refrigerator for up to 5 days or on the counter for 1-2 days.