Recipe: Strawberry Oatmeal Tart

Mrs. Fields Strawberry Oatmeal Tart When swimsuit season is just around the corner, but you're still craving a sweet dessert, this strawberry oatmeal tart has got you covered. It's got bright, rich flavor with a little bit of crunch, and is so healthy you could get away with eating it for breakfast. Try it with a dollop of tart yogurt on top for an extra thrill. Strawberry Oatmeal Tart adapted from Sally's Baking Addiction filling: 2 tablespoons cornstarch 2 tablespoons water 2 cups diced fresh strawberries 1/4 cup real maple syrup 1 tablespoon sugar base and topping: 2 1/4 cups quick oats 1 teaspoon cinnamon 1 cup almond butter (unsalted) 1/4 cup real maple syrup 1/4 cup apple butter 1 egg, beaten 1/2 cup sliced almonds Directions Prepare the strawberry filling by stirring the cornstarch and water together until completely dissolved and set aside. In a small saucepan over medium heat, combine the strawberries, maple syrup and sugar together. Stir well and bring to a boil, then remove from heat and stir in the cornstarch mixture, making sure to incorporate evenly and avoid clumps. Set aside to cool. Preheat oven to 325 degrees. Line an 8-inch round cake pan with foil or parchment (with enough overhanging the sides for easy removal) and spray with cooking spray, then set aside. In a large bowl, combine the oats, cinnamon, almond butter, maple syrup, apple butter and egg. Mix with a large spoon or spatula until well combined. Reserve 1/2 cup of the mixture, then press the remainder into the cake pan evenly. Spread the strawberry filling on top in an even layer. Finally, add the sliced almonds to the reserved oats to create a crumbly mixture to sprinkle evenly over the strawberry filling and pressing it gently to keep it stable. Bake for 25-30 minutes, or until topping begins to barely brown. Remove from the oven and allow to cool for 5 minutes before removing from the cake pan to cool on a rack before serving. Cut into pie-shaped slices and serve with yogurt or ice cream.
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