Step 1

Preheat the oven to 350℉ (175℃). Line an 8 x 8 square baking dish with parchment paper to prevent sticking.

Step 2

In a large bowl, mix together the oats, flour, hemp hearts, baking powder, salt, oil, maple syrup, and vanilla until well combined. Reserve 1 cup (250 mL) of the mixture for the topping.

Step 3

Using damp hands, press the remaining mixture firmly and evenly into baking dish. You want to use firm pressure as it helps the base come together!

Step 4

Give the bowl a quick wipe if desired, and then mix the diced strawberries, maple syrup, lemon juice, arrowroot and salt. Gently smash the berries as you mix. If the mixture isn't getting juicy at all, this is your sign that you might need some more maple syrup.

Step 5

Evenly spread the strawberry mixture over the oat base. Then, crumble the reserved oat mixture over the strawberries.

Step 6

Bake until the strawberries are jammy and bubbly, and the oat crumble looks golden, about 38-45 minutes.

Step 7

Let cool completely in the pan, set on a cooling rack. Once cool, carefully lift the bars onto a cutting board and cut into 9 or 12 squares.