Looking for a sweet make-ahead breakfast? These low FODMAP Strawberry Breakfast Bars have you covered!
Preheat your oven to 350 degrees. Line a 9 x 9" baking dish with foil and spray it with cooking spray. Set it aside.
Cream together the butter and brown sugar with an electric mixer on medium-high (about 2-3 minutes). Add the vanilla and beat for another 30 seconds.
Combine the crushed almonds, flour, oats, cinnamon, baking soda, and salt in a separate bowl. Add the dry ingredients to the butter mixture and beat on low speed until the mixture becomes crumbly. Pull out 3/4 cup of the crumble and set it aside.
Place the crumble in the prepared baking dish. Pack the crumble down evenly with your fingers. Put your jam in a microwave-safe bowl and blast it for 15 seconds to loosen it. Then spread the jam evenly over the crumble. Top with sliced strawberries and sprinkle with the remaining crumble and crushed almonds.
Bake for 25 minutes (or until the top crust is light brown and the jam is bubbling out of the corners). Place the baking dish on a wire rack to cool, then cut into 16 equally sized bars. The bars can be refrigerated in an airtight container for up to 5 days.
Brought to you by The FODMAP Formula - www.fodmapformula.com