Can I use frozen corn nibs for the filling?

Yes, the recipe specifies defrosted corn nibs, which are then soaked in lemon juice, so using frozen and thawed corn is perfectly fine for the filling.

What is the purpose of simmering the dates with milk and cinnamon?

Simmering the dates with non-dairy milk and a cinnamon stick softens them, making them easier to blend into a smooth, sweet, and flavorful component for the creamy filling.

How should I store the Strawberry Corn Oat Bars after baking?

After baking, let the bars cool completely, then remove them from the wax paper, transfer to a sealed container, and keep them in the refrigerator overnight before slicing. They will last for a week in the refrigerator.

Are these Strawberry Corn Oat Bars truly gluten-free?

Yes, these bars are designed to be gluten-free, using oat flour and buckwheat flour for the base, making them suitable for those avoiding gluten.

10 years ago

Strawberry Corn Oat Bars
[Vegan, Gluten-Free]

MM By: Margaux Mouton

Author Bio

Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams. Hello, I'm Margaux! I'm... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

Close-up of sliced Strawberry Corn Oat Bars on a white plate, showing the golden-brown oat base and the creamy pink filling with visible strawberry and corn pieces, garnished with fresh mint.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Strawberry Corn Oat Bars [Vegan, Gluten-Free]

4-8

When you typically run into corn-based desserts, the dry kernels have already been ground down into a meal and it's been made into cornbread. Try something new with these strawberry and corn oat bars! They are subtly sweet, with bursts of fresh strawberry in every bite. If you want to... Read More

Ingredients You Need for Strawberry Corn Oat Bars [Vegan, Gluten-Free]

For the Filling:

1/2 14-ounce package firm silken tofu, pressed
1/3 cup corn nibs, defrosted
1/2 cup packed dates
1/4 cup non-dairy milk
1 cinnamon stick
1 cup strawberries, finely chopped (measure whole before chopping)
1 teaspoon blackstrap molasses
1 small handful mint leaves, washed and finely chopped
4 tablespoons simple syrup, 1/3 cup agave nectar or maple syrup
2 teaspoons vanilla essence
1 small lemon

For the Base:

1/3–1/2 cup oat flour
1/3 cup applesauce
1/4 cup buckwheat flour
1 teaspoon vanilla essence
Ginger and cinnamon, to taste

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Strawberry Corn Oat Bars [Vegan, Gluten-Free]

Soak the corn nibs in 1 small lemon’s worth of juice, approximately 4 tablespoons.
In a small non-stick pot, bring milk, dates, cinnamon stick, and mint leaves to a boil, then reduce to a simmer for 5 minutes or until the dates are squishy/soft. Let cool and discard cinnamon stick.
Blend base ingredients then pack into a lined loaf pan or 8-inch square pan.
Blend the tofu and date-milk mixture until smooth, then fold in chopped strawberries and corn bits. Spoon over base and smooth it out evenly.
Bake for 40-45 minutes until the top is slightly browned and firm.
Let cool before removing from the wax paper, transferring to a sealed container and keeping overnight in the refrigerator.
Slice and serve.
Keep in the refrigerator for a week in a sealed container.