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Strawberry Oatmeal Bars

Super healthy strawberry oatmeal bars – with 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!

These 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
Strawberry Oatmeal Breakfast Bars

The bars are perfect for:

Potlucks

Barbecues

Book clubs

On-the-go snacks

Healthy breakfast

Birthday parties

Or for no reason at all!

Above – watch the video how to make strawberry oatmeal bars.

To show how easy they are to make, I posted a quick video above.

Actually, making the video was more difficult than making the bars. I might have this baking thing down, but in terms of videography, I definitely still have a lot to learn!

The bars are yummy on their own, but I always think that 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.

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.
4.76/5 (17)
Cook Time 35 minutes
Total Time 35 minutes
Yield 12 – 16 bars

Ingredients

  • 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

Instructions

  • 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

Notes

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

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4.76/5 (17)

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Published on April 19, 2018

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53 Comments

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  1. 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?

  2. 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!

  3. 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

  4. 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.

  5. 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.

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