Perfect start to a busy day. Make these bars ahead and keep them in an airtight tin for a delicious, nutritious and gluten free breakfast on the go.
First make the filling. Put the strawberries, sugar and cornflour in a saucepan on a medium heat and bring to a simmer.
Cook, stirring occasionally 8-10 minutes until the sugar has dissolved and the juices become thick and jammy. Set aside.
Heat the oven to 190C/170C fan and line an oven dish approximately 10cm x 20cm with greaseproof paper.
In a bowl combine the flour, oats, flax and butter in a bowl and rub together with your fingers. Gently break up the butter until the mixture looks like coarse crumbs.
Stir in the muscovado sugar and nuts and seeds, again using your fingers to break up the lumps of sugar, then tip ½ of the mixture into the prepared oven dish and press down firmly with your hands.
Spread the berry mixture over the base then top with the rest of the oat mixture and press down again, as firmly as you can without squishing the fruit out. Drizzle the top with maple syrup then bake for 35-40 minutes until golden.
Allow to cool in the dish then, when completely cold, cut into 8-10 bars and keep in an airtight tin.
Note: Allow to completely cool before you try to cut the bars otherwise they will crumble.
