These wholesome strawberry bars are filled with the healthiest ingredients: fresh summer strawberries, hearty oats, & no refined sugars or artificial flavors.
They are perfect for a light summer snack!
It is entirely too hot to run right now.
Not a single day goes by that I’m not happy I no longer force myself to exercise.
Each morning for the past two weeks upon waking up, I’ve looked at the weather report on my phone and have decided it is too hot for running. Instead, I choose to stay under the covers.
Except not really covers.
It is also too hot for covers.
It is also too hot for ovens.
And it is also too hot for stoves.
And it is also too hot for laundry and vacuuming and dishes and paying bills…
(Sorry, I got carried away.)
Weather like this is exactly why no-bake snacks were invented. Armed with a pint of ripe strawberries, I pulled out the food processor and whipped up these simple strawberry bars.
Without breaking a sweat.
No Bake Strawberry Bars
(Makes 6-8 – Recipe can be doubled)
Inspired by Whole Living Magazine and adapted from Oatmeal Raisin Cookie Larabars
- 3/4 cup pitted dates or dried apricots (120g)
- 2 tbsp rolled oats (14g)
- 2 tbsp raw walnuts or almonds (17g)
- 1/4 tsp pure vanilla extract
- 1/8 tsp salt
- 1/2 cup mashed berries OR 1/4 cup jam (60g)
- 1/4 cup thinly sliced strawberries
(If using the apricots, you may wish to add a pinch stevia or 1 tbsp maple syrup to the food processor, since dates are sweeter than apricots.) Strawberry Bars Recipe: In a high-quality food processor, process the first 5 ingredients until a sticky dough forms. (You can try using a blender or Vitamix, but the results may be too sticky.) Line a 9×5 loaf pan with parchment paper, scoop the dough onto the paper, and use another sheet of parchment to smush down evenly into the bottom of the pan. Peel off the second sheet of parchment, then invert the loaf pan onto a plate so the base falls onto the plate. Spread the mashed berries on top of the base, then cover with a layer of sliced berries. You can also add mini chocolate chips if you wish. Use a sharp knife to cut into bars, and store leftover bars in the refrigerator. (The base can be kept at room temperature if you’d prefer to make it up the night before serving.)
View Strawberry Bars Nutrition Facts
LINK OF THE DAY:
Five Minute Chocolate Truffles
(Can be soy-free / dairy-free / gluten-free / egg-free)
Anna says
these look super delicious 🙂
https://aspoonfulofnature.wordpress.com/
Alexa [fooduzzi.com] says
How stinkin’ cute! These are adorable little snacks, and this is a beautiful color combo!
Ilona @ Ilona's Passion says
Very yummy strawberry bars. I’ve seen your book Katie at the store the other day and I can say I’m so impressed how beautiful it is with so many interesting recipes.
Chocolate Covered Katie says
Thank you!!!
Rachel says
These sound wonderful! I have some leftover cherries which I bet would go wonderfully with almonds and vanilla.
Cassie Tran says
Gorgeous photos of a delicious summer treat!
Amanda Brooks says
These look delicious! And the fact that you don’t have to bake them makes it even BETTER!
Loren says
Hi Katie,
Great recipe!
What food processor do you use or which do you consider high quality?
Thanks!
Chocolate Covered Katie says
I have a Cuisinart and love it!
Sprinkles of Sweetness says
These look so pretty! The vibrant red from the strawberries and light crust, make it look amazing.
Sonia says
These look absolutely scrumptious!! I’ve been eyeing the strawberries in the supermarket, so this will be the perfect excuse to buy a pound or four! 😉
I also wanted to say how happy for and proud of you I am for being able to overcome compulsive exercise. It’s a serious problem, but one that is by no means easy to recover from. I’m so glad that you are healthy and happy! 🙂
Mary says
Ohhh I am definitely going to be making these. They sound delicious!
Alyssa Vetter says
These look like a great healthy snack. And it’s nice that there’s an option to use apricots, because, as much as I LOVE dates, the carb content is a little high for me. But my husband has no problem with carbs so he will love the date version. With the organic early summer strawberries showing up, this recipe came just in time!
Stephanie Hartley says
I am so making these. My craving for procrastibaking from organising my summer is being thwarted by the heat, and this seems a perfect solution!
Steph – http://nourishmeclean.blogspot.com
Ginny Culver says
I have all the ingredients in my fridge and pantry! Ready to bake them! No! Not “bake”… “no bake” them!
Champage For Every Day says
Perfect for a summer diet….tasty, light and healthy! I cant resist myself when I hear vanilla and strawberry and preparing it together with walnuts and almond is incredible to think about 🙂 Superb snacks to stay cool and refreshing.
Leah @ Grain Changer says
I’m allllllll about the strawberries right now, and allllllll about staying away from the hot oven/stove so I CANT WAIT to give this a go 🙂
Dani says
LOL, cracked up when you said it was too hot to pay bills, hahah! Love your sense of humour. This recipe looks amazing and I can’t wait to try it. Made your cool ranch dorito hummus on Monday and it was devoured by Thursday! Thank you!! xo
Jules @ WolfItDown says
These look so neat Katie! I love how you topped them with fresh strawberries too, and the clean cuts of the berries are so good 😀 Lots of tastiness in these bars here 😀 x
Christine (The Raw Project) says
Exercise outside is a challenge here too, has to be early before the triple digit heat kicks in.
These bars look wonderful, simple, and bright for the summer.
easypeasy says
These would be so perfect for breakfast! 🙂
Kait says
First off- I love ALL of your recipes and make them for my son & husband on a weekly basis. Love how I don’t have a million dishes to clean afterwards!! 🙂
Planning on making these today but realized I only have Bob’s Red Mill GF quick cooking oats. Can I use these instead? Thanks!
And yes- way too hot down here in Charleston, SC also!
Sam (the Quantum Vegan) says
I just bought a flat of strawberries at the farmers market, so these are definitely happening. 😀 They’re so adorable!
Allie says
Made these this afternoon! The food processor is in pieces on a shelf in the garage, so I attempted to make the base in the blender with some improvisation. I had success blending dates with water, vanilla, and salt added (liquid in small increments until it would blend). I doubled the amount of oats and nuts and pulsed those dry, then mixed into the date paste in a bowl until the mixture was dry enough to make into the base.
For the fruit layer, I used fresh mashed strawberries (drained the juice a little) with a little lemon juice added!
Sherry says
These look delicious and low-maintenance to make! Can’t wait to try them. 😀
Quick question: by “rolled oats” do you mean the “old-fashioned oats” (like these: http://www.quakeroats.com/products/hot-cereals/old-fashioned-oats.aspx) or can I use the “quick cooking oats” (same container, just says Quick 1-Minute instead of the longer-cooking oats)? Thanks for your help!
kaytee says
I made some with raspberries instead of strawberries. I thought they might be too sour, but they are deliciously tangy!
Catherine says
These are very yummy, but I couldn’t call them “bars.” My base stayed so soft and sticky that we ate them with a spoon! I had to put the leftovers in the fridge on the original plate because I can’t move them without squashing them. I wonder if they turn out less sticky with apricots than dates?
Jenna says
I had an issue with the stickiness too. I couldn’t pick the bars up without completely distroying them 🙁 In no way did it effect their taste however 🙂 It just wasn’t very presentable or pretty to look at. They are delicious!!!
Jennifer says
Try just processing the dates not as long. I used dates and they were not too sticky, so I suspect you might have just pulverized them until the nuts released too much oil, making them less dry. Or you can freeze the dough and then it becomes more firm as well. Hope that helps!
Sofia says
great recepie! I’m making them right now! Do you have any tips for me if i want to use rhubarb under the strawberries? How do i cook them to enough sweetness without being too wet? Thanks! /Sofia from Sweden
Charlotte says
Just made these – they are delicious thank you 🙂
anne says
what can I substitute for the dates/apricots?
how can I use a combo strawberries and rhubarb?
Renee says
I made the No Bake Strawberry Bars and used apricots. I made it a few hours ago and the crust is still as soft as when it was first made. The instructions say to use a sharp knife to cut into bars. Is the crust supposed to harden?
Thank you.
Jason Sanford says
Hi! These are like a Larabar (the famous snack bars sold at most grocery stores), so not crispy or hard. Hope that helps!
proBAKE says
This was delicious! Tried it after doing a similar recipe in test kitchen. Thanks for sharing!
Vivian says
We made these and they were delicious. First, after putting the dough into the pan (which you lined with parchment paper), press it down REALLY HARD using a piece of wax paper. Be sure to get into the corners. You can even put your rubber spatula on top of the paper to press down more evenly. Second, after mashing the strawberries, we drained out the juice (and drank it!) before putting it onto the dough. The dough stuck together very well. I actually just lifted the parchment paper out of the pan and set it on my counter, not flipping it over. We ate half tonight and will eat the other half tomorrow but I suspect the cookie base will be moister due to the berries sitting on top of it all night in the frig. Very quick to make and tasty, too.