Strawberry Lemonade Cobbler

It's my favorite time of the month again! Secret Recipe Club time!  This month I got the honor of browsing recipes from The Healthy Jalapeno.  Laura lives in Connecticut, and is a self-proclaimed health nut.  She has so many amazing looking recipes, like her Skinny Baked Onion Rings with Basil Sauce, or her Tomato and Onion Casserole.   I really, really wanted to make her Chocolate Raspberry Ganache Tart, but sadly, another SRC member had already featured it.  I did go out and buy a tart pan though, so that recipe WILL get made!

I finally decided to make a dessert. Her Fresh Strawberry Lemonade Oatmeal Bars jumped out. I had everything I needed, and with whole wheat flour, they were not quite as sinful as they could be.  They are supposed to sit for 2 hours after baking, but we couldn't wait that long, so ours were more like a cobbler instead of bars. Same fantastic taste though! I loved the addition of lemon to add a brightness to the strawberries.  I did use coconut oil, but did not add flax seed.

Strawberry Lemonade Cobbler
'Vegan, Vegetarian, Dairy-free'
Time: 45 minutes
Yield: 16 servings

1 cup whole wheat flour
1/2 tsp salt
3/4 cup brown sugar, packed
3/4 cup Organic Kelapo Coconut Oil
2 cups oatmeal, rolled oats
1 tbsp organic finely ground flaxseed
2 1/2 cups strawberries, fresh, chopped
2 tbsp honey
1 tbsp lemon juice
1/2 tsp lemon zest
Kelapo coconut oil, for greasing pan

Preheat oven to 375 degrees. Coat a 9 X 13 baking dish with coconut oil or parchment paper. In a large bowl, combine flour, brown sugar and salt. With your hands mix in the coconut oil, oats and flax seed until well blended. Set aside 1 1/2 cups of the mixture for topping. Press the rest of the mixture firmly into the bottom of the baking dish.


For the filling mix strawberries, honey lemon juice and zest with a spatula until the fruit is well coated. Spread the mixture on top of the crust. Sprinkle the reserved topping over the filling. Bake for about 35 to 40 minutes, or until the top is golden brown. Let cool for 2 hours, cut into bars and refrigerate in an airtight container to store.

Enjoy with some whipped cream or ice cream on top for an additional treat!