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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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.)
Becky says
Do you store these in the refrigerator or on the countertop once cut?
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.