These strawberry oatmeal bars pack sweet fresh strawberries between layers of buttery oat crumble for one delicious and healthy fruit recipe!
Why are these the best strawberry oatmeal bars?
- Made with pantry staple ingredients.
- Vegan and gluten free options included.
- More oatmeal crumb topping than similar recipes.
- Perfect for a healthy breakfast, snack, or light dessert.
- And they taste like traditional summer strawberry crisp, in the convenient form of a soft, wholesome snack bar!
Also try these Chocolate Oatmeal Fudge Bars
These strawberry oat bars are delicious! The recipe is quick to make and the taste is lovely – I don’t think anyone would ever know that these are healthy!
-CHRISTINe (READER Comment)
Homemade strawberry oatmeal bars
The oats give the bars a deliciously chewy texture, and the natural sweetness of the strawberries lets you use much less sugar than you’ll find in packaged breakfast bars.
Add a touch of cinnamon, and these strawberry bars are impossible to resist!
Bring them to potlucks, barbecues, book clubs, or bake sales. Pack the bars into a lunch box, or grab one on your way out the door for a quick on-the-go snack.
Another reader favorite: Sopapilla Cheesecake Bars
Step by step recipe video
Above, watch the video showing how to make the easy strawberry oatmeal bars.
Key ingredients
Oats – Go with quick oats, old fashioned rolled oats, or even instant oats. For the best chewy texture and bars that hold together, do not use steel cut oats.
If making the recipe for someone following a gluten free diet, either buy certified gluten free oats or substitute rolled quinoa flakes.
Strawberries – You can use fresh or frozen strawberries. Thaw frozen berries before use, and blot away excess water with paper towels. I do not recommend freeze dried strawberries for the filling, although you can sprinkle a handful on top if you wish.
Flour – The recipe works with whole grain spelt flour, oat flour, gluten free all purpose flour, or classic all purpose white flour. Almond flour yields crumbly (albeit tasty) results, and coconut flour should be avoided because of its dry properties.
Sugar – White sugar gives you a crispier oat topping, while brown sugar turns out softer bars. If you want added sugar free strawberry oatmeal bars, choose xylitol or granulated erythritol.
The sweetener in the strawberry filling can be any dry or liquid sweetener, including regular sugar, honey, or pure maple syrup.
Oil or butter – Sunflower, vegetable, or melted coconut oil are all good options. Butter or dairy free plant based alternatives also work.
Using salted versus unsalted butter is totally your choice, as I’ve tried both ways and the difference is imperceptible.
Other ingredients – The recipe also calls for baking powder, cornstarch or arrowroot powder, a little salt, and ground cinnamon for flavor.
How to make strawberry oatmeal bars
- Start by gathering your ingredients.
- Preheat the oven to 350 degrees Fahrenheit. Line a square eight inch baking pan with parchment paper, or grease the pan very well.
- Stir the oats, flour, cinnamon, salt, sugar, and baking powder in a large mixing bowl.
- Stir in the oil or butter, then very firmly press two thirds of this dough into the pan. Reserve the remaining dough.
- Mix together the berries, cornstarch, and one tablespoon sweetener, then press this on top of the mixture in the pan. Sprinkle the reserved oat dough on top, and press down firmly.
- Bake on the oven’s center rack for forty five minutes. Let cool, then refrigerate for an hour or more before cutting, during which time they will firm up considerably.
- The strawberry squares are yummy on their own, but they are even better with a drizzle of peanut butter or melted coconut butter. Or sprinkle the snack bars with powdered sugar or shredded coconut.
Feeling fancy? Top with Homemade Nutella
Frequently asked questions
Can I use jam instead of fresh berries? For strawberry oatmeal bars with jam filling, swap the cornstarch, one tablespoon of sweetener, and half of the strawberries with one cup of strawberry preserves.
How do I turn the recipe fat free and oil free? Replace the oil with an equal amount of applesauce or mashed banana. The streusel topping and crust texture will be similar to that of a fluffy muffin.
What if I want to make strawberry rhubarb bars? This is an easy variation. Simply substitute one cup of the strawberries for one cup of diced rhubarb. Or use this same option to create blueberry, raspberry, peach, apple, or blackberry flavors.
How do I double the recipe to feed a larger crowd? Just double all of the ingredients, and cook in a 9×13 inch pan. Baking time remains the same.
Are the bars low calorie? When cut into 16 squares as shown in the photos, each strawberry bar contains just 100 calories, with over two grams of protein and close to three grams of fiber.
Can I add mini chocolate chips? Of course you can! Just throw in a handful. There’s no need to measure.
Strawberry Oatmeal Bars
Ingredients
- 1 1/2 cups quick oats or rolled oats (150g)
- 2/3 cup flour (spelt, white, or oat) (80g)
- 1/2 cup sugar or xylitol (100g)
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup oil or butter (100g)
- 2 1/2 cups diced strawberries (300g)
- 1 1/2 tsp cornstarch or arrowroot (7g)
- 1 tbsp pure maple syrup or sweetener of choice (15g)
Instructions
- To make the strawberry oatmeal bars, start by preheating your oven to 350 F. Grease an eight inch baking pan or line the bottom with parchment paper. In a large bowl, stir the oats, flour, cinnamon, salt, baking powder, and sugar. Stir in the oil or melted butter, then very firmly press 2/3 of the dough into the pan. Stir berries, cornstarch, and maple syrup in a medium bowl. Spread this berry filling on top of the dough in the pan, then sprinkle the reserved dough on top. Press down very firmly again. Bake 45 minutes on the center rack. Let cool, then refrigerate until chilled, as they firm up considerably. Eat plain or drizzled with peanut butter or a dusting of powdered sugar.View Nutrition Facts
Notes
Have you made this recipe?
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Erika says
This was delicious! I agree with others that it seemed like a little more oatmeal mix was needed. I used a 9 x 5 inch pan and it still wasn’t enough. Probably doubling the oatmeal mix would be great.
Guna says
Thank you for recipe! Have been making this recipe for years, picky eaters and kids aprooved! Today tried a version with apples in a place of strawberries and it turned out great, everyone loved it, will be making again soon.
Teyla says
I made these today and they were really good. I added a splash of vanilla as well. But they are super crumbly, any tips?
CCK Media Team says
Hi! Try pressing them down as hard as you can! Then they should not be crumbly 🙂
Your berries also may have been drier than some others, so you can add a little extra liquid if needed.
Harley Simpkins says
Love these! They’re amazingly delicious and easy to make! Just wondering if they need to be stored in the refrigerator?
CCK Media Team says
Thank you so much for making them! Because strawberries are so perishable, we would recommend refrigerating, but they can definitely stay out for a few hours.
Christina says
For the list of simple ingredients this is made up of, these have no right to be as delicious as they are. It tastes like summer and a cookie partying in your mouth! My son doesn’t usually like oat based desserts/treats and he said, “This is amazing!” Definitely make these.
Rachel says
Just made these and can’t wait to eat them. Do you store them in the fridge?
CCK Media Team says
Thank you for making them! We do, because of the perishable ingredients 🙂
Tiana says
If I wanted to prep these ahead of time for the week, how long do they last in the fridge?
Hollie says
Hey!! Just made these for a valentines treat but mine are mushy and not firming after 3hrs in the fridge. They taste great just not firming. And ideas? Thanks
CCK Media Team says
Hi! Try freezing them and see if that works. They always are firm for us (also be sure not to cover fully so moisture can escape) but it might be the specific ingredients you used (or if you are in a humid climate). Let us know if that works!
Janet Cassidy says
Great video and list of ingredients for all of these but where is recipe with exact amounts!!!
Becca says
What kind of oil do you recommend using for the 1/3 oil part of the recipe?
CCK Media Team says
This can be vegetable oil, sunflower oil, or melted coconut oil. Full fat butter spreads (including vegan options) work as well.
Sarah says
Made with frozen strawberries and used wheat flour! VERY tasty!!!
Jasmine says
Can you freeze and thaw these? For quick snacks/ breakfast?
T says
These were AWESOME. Did a vanilla icing on top and they were a hit, however the icing wouldn’t be needed, they are so good on their own! Followed the recipe exactly and they turned out perfect. Will definitely make again!
Christina says
I’m wondering if there is a way to make these higher in protein? Could I add a protein powder in place of the flour?
Kate says
We make these at least once a month. They are especially great in the summer with fresh strawberries and coconut oil.
Patty says
These were delicious. I did all strawberry bars this time but will try raspberry strawberry or cherry or even peach next!
Leslie says
These were so great for breakfast! I will make them again for sure.