Ingredients
For the oat base & crumble topping:
1/2
1/2
1/4
1/2
For the guava filling:
Preparations
Preheat oven to
350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a bowl, mix
oats, flour, sugar, cinnamon, and salt. Add melted coconut oil and
vanilla, stirring until crumbly.
Take 1/2 of the oat mixture and press it evenly into the lined baking pan.
In a small
saucepan, mix guava puree, honey, cornstarch, and lemon juice over
medium heat until slightly thickened. Let it cool for a minute.
Spread the guava
mixture over the oat base, then sprinkle the remaining oat crumble on
top.
Bake for 25-30 minutes until
golden brown. Let it cool completely before slicing into bars.
Store in an airtight container for up to 5 days.
