Strawberry Crumble Bars

Preheat oven to 375ºF and grease a bread tin with oil.

In a blender or food processor, pulse almonds, rolled oats, coconut sugar, and coconut oil until coarse, but evenly-sized. Press into the bread tin and bake for 15 minutes, or until golden brown. Set aside and decrease oven temperature to 350ºF.

In a small saucepan or pot, stir strawberries, strawberry jam, orange juice, coconut sugar, and cornstarch until thickened, about 5–7 minutes. Remove from heat and pour into the pan on top of the crust. Set aside.

For the topping, stir rolled oats,almond meal, coconut oil, and coconut sugar. Sprinkle on top of the strawberry filling. Bake for 20–25 minutes, or until topping has crisped and turned golden brown.

Remove from oven and cool slightly before serving. Store leftovers in an airtight container for up to 1 week. Enjoy!