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Strawberry Oatmeal Bars

4.98 from 86 votes

These super healthy strawberry oatmeal bars pack a naturally sweet strawberry filling between layers of buttery oatmeal crumble!

Strawberry Oat Bars Recipe

❤ Soft and wholesome strawberry oatmeal bars, made with pantry staple ingredients.

The classic homemade oatmeal bars are perfect to serve for a healthy breakfast, snack, or a light dessert.

The oats give the bars a deliciously chewy texture, and the natural sweetness of the strawberries lets you use much less sugar than you’d normally use in a bar recipe.

Add a touch of cinnamon, and these strawberry bars are almost impossible to resist!

Also try this Vegan Brownies Recipe

Strawberry Oatmeal Bars Recipes

The bars are perfect for:



Book clubs

On-the-go snacks

Healthy breakfast

Birthday parties

Or for no reason at all!

Strawberry Oatmeal Breakfast Bars

How to make strawberry oatmeal bars

Start by gathering your ingredients.

Preheat the oven to 350 degrees Fahrenheit, and line an 8-inch pan with parchment paper (or grease very well).

Stir the oats, flour, cinnamon, salt, sugar, and baking powder in a large mixing bowl.

Stir in the oil, then very firmly press 2/3 of this dough into the pan. Reserve the remaining dough.

Mix together the berries, cornstarch, and 1 tbsp sweetener, then press this on top of the mixture in the pan. Sprinkle the reserved dough on top, and press down firmly.

Bake on the oven’s center rack for 35 minutes. Let cool, then refrigerate for an hour or more before cutting, during which time they will firm up considerably.

The bars are yummy on their own, but I always think strawberries go so well with coconut.

So since you now know how to make coconut butter, feel free to spread some on top of each oatmeal bar if your heart desires.

Above, watch the strawberry oat bar recipe video

Super Healthy Strawberry Oatmeal Breakfast Bars
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Strawberry Oatmeal Bars

These healthy strawberry oatmeal bars have a sweet strawberry filling between layers of buttery oatmeal crumble.
Cook Time 35 minutes
Total Time 35 minutes
Yield 12 – 16 bars
5 from 86 votes


  • 1 cup quick or rolled oats
  • 1/2 cup spelt, white, or oat flour
  • 1/4 tsp each: cinnamon, salt, and baking powder
  • 1/3 cup sugar, unrefined if desired
  • 1/3 cup oil
  • 2 cups diced strawberries
  • 1 1/2 tsp cornstarch or arrowroot
  • 1 tbsp sweetener of choice, or pinch uncut stevia


  • Preheat oven to 350 F. Line an 8×8 pan with parchment. In a large bowl, stir together the oats, flour, cinnamon, salt, baking powder, and sugar. Stir in the oil, then very firmly press 2/3 of the dough into the prepared pan, reserving the remaining dough. In a separate bowl, stir berries, starch, and 1 tbsp sweetener. Press this on top of the dough in the pan, then sprinkle the reserved dough on top. Press down very firmly again. Bake 35 minutes on the center rack. Let cool, then refrigerate at least 1 hour before cutting, as they firm up considerably. Eat plain, or top with melted coconut butter, frosting, or a basic powdered sugar glaze.
    View Nutrition Facts


Leftover strawberries? Add them to Overnight Oats or these Oatmeal Muffins.

Have you made this recipe?

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Published on April 19, 2018

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  1. Cassie Thuvan Tran says

    What a lovely and easy idea. Can you replace the strawberries with another kind of berry such as blueberries or blackberries? I’m also thinking about sprinkling some coconut flakes on top for some extra crunch! Cannot wait to start cooking!

    • Carol says

      I thought the same thing! I am just finishing up the banana blueberry bread and need to make something for in its place. I think this is it! I LOVE dessert for breakfast!

    • Casper says

      I used blackberries and raspberries and made a Razzle recipe from this, it was so good. The strawberries just didn’t look good at all at the store. I have also used just blackberries in this recipe which makes me want to call it a Crumble. It is so delicious and easy, quick to make as well on prep time.

  2. Jc says

    It’s clear from the video that you used fresh strawberries but I wonder if frozen berries would work? Berry season still a few months away ?

  3. jacquie says

    the bars look great – i’m thinking blueberry as strawberries are not rip here yet. Do you think you could use almond flour instead of the spelt to make them GF? Thsnks

    • Jason Sanford says

      Katie can only vouch for the recipe as written because it’s the only ways she’s tried it, but please feel free to experiment, and be sure to report back if you do 🙂
      Another commenter did say she used half almond flour and half oat flour, if that helps at all. All oat flour can be used as well, and Bob’s Red Mill makes oat flour that is certified gf too.

  4. Tiffany Smith says

    Can i use all – purpose flour in this recipe? If i made a double batch, how long would i bake it for in the oven?

    • Jason Sanford says

      Yes, white flour is what is meant by all purpose. As for doubling, you will have to experiment to see if it works taste and texture-wise but please be sure to report back if you experiment!

    • Jason Sanford says

      Katie can only vouch for the recipe as written because it’s the only ways she’s tried it, but please feel free to experiment, and be sure to report back if you do 🙂

  5. Fae says

    I just pulled a batch out of the fridge and they are SO good! I used half oat flour, and half almond flour, and virgin coconut oil for extra flavor. I really can’t get over how buttery and delish they are!

    • Jason Sanford says

      So cool to know they work with half almond flour! I have a bag in my fridge and love finding new ways to use it.

  6. Amanda McCoy says

    Yum! I just took it out of the oven. It smells amazing! Since I’m to impatient to let it cool, I had to try a bite. It’s delicious. I used half strawberries and half raspberries.

  7. Christine says

    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! I omitted the cinnamon since I preferred to just highlight the flavor of the fresh strawberries and I used cassava flour in place of the spelt. This recipe is definitely a winner!

  8. Rosemary says

    I have made these three times already:
    Once with strawberries;
    Once with pineapple; and
    in the oven right now, blueberries!
    I’ve never had such a delicious crumble, it’s just AMAZING!
    Thank you Katie!

  9. REBECCA says

    Absolutely delicious. Used maple syrup instead of sugar. Healthy ingredients but this is definitely a dessert in my books. I think I could get away with using less sugar next time.

  10. Sonya says

    Hi Just made these yesterday and the texture was still very mushy after refrigerating overnight. It tastes great, but just can’t form into bars. Any ideas or tips?

  11. betsy shipley says

    They look terrific and so very easy. I usually buy frozen organic berries from costco since the fresh ones from the market are not very sweet. When I return home next week, these will be on my to make list.

  12. Jordan says

    I followed the recipe to a t and they arent very firm. Also not sure how you could divide them into 12-16 servings without them being bites. Tastes good though

  13. Denice Swinnen says

    I just made these with strawberries, but the oat/flour mixture was so dry there was no way to press it into the pan. I added 1/4 applesauce and 1/4 almond butter. Also not enough left to spread over the top so had to improvise there, too. They cooked fine and taste great. More a crumble than a bar, though.

  14. Kat says

    I made 2 batches of these today! Everyone loved them. I used frozen strawberries and they turned out fine. I also cooked mine a little longer than the recipe says. Made them a little more crunchy. Yummo!

  15. Belle says

    I’ve made these three times now, with raspberries instead of strawberries, and they are consistently amazing! Two different people have told me that these bars are their favorite dessert. Thank you Katie!

  16. sj says

    followed the instructions, but i could barely get enough for 2/3 let alone the crumble on top. and it ended up being super salty. i used 1/4 tsp fine sea salt and then the 1/4 tsp baking powder. should i just exclude the salt altogether next time? i also used oat flour and as someone had mentioned, it was a bit crumbly. would adding 1/4 cup unsweetened apple sauce be too much? or 1-2 tbsp of milk?

  17. Eliana says

    They turned out AMAZING!!! I think I will make this every week! It didn’t last 24 hours! Congrats!
    Do you think it should turn out nice with apples too?
    Thanks so much!
    Greetings from Cyprus!

  18. Chriss says

    Loved the taste but they were too crumbly to be bars. Will use it as a crumble or granola with yogurt in the future

  19. Mark says

    This recipe needs tweaking. Agree with SJ, there was not enough dough mix for the base let alone any leftover for the top. Had to double the dough quantities and it still had weak structure and I would not call it a bar. It tasted great though which is unsurprising given it has oats, sugar and strawberries.

  20. Emma says

    As others have already mentioned, there are errors in this recipe regarding relative amounts.
    What has worked for me is tripling the “dough” (though it’s always mostly a crumble) and leaving the berry amounts the same. Even then I’m still ever-so-slightly shy of the right amount of dough, but it’s good enough.
    I don’t put in the full amount of sugar called for, and cut in apple sauce for some or all of the oil, and the recipe does not suffer for it.

  21. Elizabeth Belden Handler says

    5 stars
    I just finished making these. I had raspberries, blackberries and strawberries in my garden, so my bars have them all. Instead of icing, I just sprinkled them with cinnamon sugar right after removing them from the oven. They’re going to be perfect tomorrow for our Fourth of July picnic. Thank you!

  22. Michelle says

    5 stars
    These strawberry bars were perfect for my quest to use up some leftover strawberries. Definitely will make again!

  23. Margo Saunders says

    5 stars
    These are totally addictive (but in a good way)! I used gluten-free flour and a combination of strawberries and blueberries for the filling — awesome. (With a 9″ square pan, I found that the amounts needed to greatly increased.)

  24. Erika says

    4 stars
    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.

  25. Guna says

    5 stars
    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.

  26. Teyla says

    5 stars
    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.

  27. Harley Simpkins says

    5 stars
    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.

  28. Christina says

    5 stars
    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.

  29. Hollie says

    5 stars
    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!

4.98 from 86 votes (75 ratings without comment)

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