These super healthy strawberry oatmeal bars pack a naturally sweet strawberry filling between layers of buttery oatmeal crumble!
❤ 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
The bars are perfect for:
Potlucks
Barbecues
Book clubs
On-the-go snacks
Healthy breakfast
Birthday parties
Or for no reason at all!
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
Strawberry Oatmeal 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
Have you made this recipe?
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More Healthy Recipes:
Breakfast Cookies (Vegan, Oil Free)
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!
Jason Sanford says
Blueberries work in this. I know this for a fact because Katie made some a few months ago and I got to eat them 😉 🙂
Linda @ the Fitty says
I think any berry would potentially work! I don’t see wh y it would hold you back since it just adds to the flavoring.
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.
The Curious Frugal says
I think I’ll be trying a raspberry version. And the drizzle on top makes them look even yummier!
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 ?
Jason Sanford says
Frozen is fine, just thaw them first. 🙂
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.
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!
Damaris says
These look amazing! I will be adding a link to this recipe on my Fun Friday Links post!
Nancy says
Could you sub applesauce for the oil and dates for the sugar?
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 🙂
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.
Paige Flamm says
Strawberry oatmeal bars are one of my all time favorite treats! I totally need to try this!
Paige
Paula says
Are these meant to be eaten cold or can they be served at room temperature once they’ve firmed up a bit?
Jason Sanford says
Either works!
Lynn moore says
Love you blog. Made your strawberry oat bars
And they are awesome! Big hit with my husband!
Jason Sanford says
I love the picture!
Caitlin Galer-Unti says
These look amazing! Can’t wait for strawberry season here in the UK to try these 😀
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.
Rhonda @ Change In Seconds says
I will try the recipe with blueberries. Looks delicious!
Becky says
I just had to tell you that these are so delicious. I love them.
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!
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!
Jason Sanford says
Pineapple sounds amazing!
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.
Nicole says
Made one out of strawberries and one with blueberries. Both are great! Thank you for the great recipes!
Jessica says
Has anyone dried this with freeze dried strawberries? I have a huge bag and I wonder if they’d work!
Jason Sanford says
It sounds like a fun experiment! Be sure to report back for others if you try!
Rachel R Wimberly says
I made this with pears tonight and it turned out great!
Lynn Doherty says
Hello from Scotland….what type of oil is use did in this recipe? Thanks Lynn 🙂
Jason Sanford says
Hi, you can use canola, vegetable, or melted coconut 🙂
Krista says
Would Extra light tasting olive oil work? Or possibly regular olive oil?
Jason Sanford says
Sorry I haven’t ever tried it!
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?
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.
nuu says
The frosting in the pictures looks good. Is there a recipe for it?
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
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.
Krista says
Oh no I have to baking powder! I have baking soda though, what do I do?!
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!
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!
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?
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!
Jason Sanford says
That sounds even better!
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
Martha says
Very delicious
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.
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.
Elizabeth Belden Handler says
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!
CCK Media Team says
Thank YOU for making them 🙂
Michelle says
These strawberry bars were perfect for my quest to use up some leftover strawberries. Definitely will make again!
Margo Saunders says
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.)