These Delicious Strawberry Oat Bars are a sunny, chewy treat that balances bright fruit with a buttery oat crumble. I make them every spring when strawberries are sweet, and they always disappear at potlucks. If you like oat-forward bakes, you might also enjoy this oat flour banana bread I tested last month.
Why Make This Recipe
- They taste like a fresh strawberry jam bar but with whole-grain oats for satisfying texture and fiber.
- They travel well and hold their shape, making them ideal for lunchboxes, picnics, and bake sales.
- They take about an hour from start to finish with mostly hands-on mixing—perfect for busy cooks.
- You can tailor sweetness and fruit texture, from quick jam-style filling to a fresh compote.
- Personal insight: I love this recipe because the oat crumble crisps at the edges and stays chewy in the center — a contrast I look for in a great bar. Also try these fun strawberry cheesecake cones for a themed dessert table.
Recipe Overview
- Prep time: 20 minutes
- Cook time: 30–35 minutes
- Total time: 50–55 minutes (plus cooling)
- Servings: 12 bars (9×13-inch pan)
- Difficulty: Easy
- Method: Make a buttery oat crumble, cook or use jam for the strawberry filling, assemble in a pan, then bake at 350°F (175°C) until golden.
My Experience Making This Recipe
I tested this recipe multiple times, alternating between fresh compote and store-bought jam. I learned that gently cooking fresh strawberries with a little cornstarch yields a brighter filling that won’t leak. Using cold butter and pulsing in a food processor produced the best, sandy crumble texture.
How to Make Delicious Strawberry Oat Bars
Start by preheating the oven to 350°F (175°C) and lining a 9×13-inch pan with parchment, leaving an overhang for easy removal. Make the crumble by combining 2 cups old-fashioned oats, 1 1/2 cups all-purpose flour, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt; cut in 1 cup (2 sticks) cold butter until coarse crumbs form, then press two-thirds into the pan for the base. Prepare the filling by simmering 4 cups chopped strawberries with 1/2 cup sugar, 1 tbsp lemon juice, and 1–2 tbsp cornstarch until thick, or use 1 1/2 cups high-quality strawberry jam. Spread the filling over the base, sprinkle the remaining crumble on top, and bake for 30–35 minutes until the top is golden and the filling bubbles. Cool completely (at least 1 hour) before slicing into 12 bars.
Expert Tips for Success
- Use old-fashioned rolled oats for structure; quick oats will make a softer, less textured bar. I often pulse oats in a food processor once to create varied crumbs.
- Keep the butter cold and cut it in until pea-sized pieces remain — this yields a flaky crumble rather than a greasy paste. A pastry cutter or food processor speeds this up.
- If using fresh strawberries, cook them down to a thick jam-like consistency and taste for sweetness; add 1 tsp lemon zest for brightness if needed. For a shortcut, swap in 1 1/2 cups strawberry jam. Also see how fruit roasting concentrates flavors in recipes like these roasted pears: roasted pears with goat cheese.
- Line your pan with parchment and chill the base for 10 minutes before adding the filling if your kitchen is warm — this helps prevent crumbling when you cut the bars.
- For cleaner slices, chill the whole pan thoroughly and cut with a sharp knife warmed under hot water, wiping between cuts.
How to Serve Delicious Strawberry Oat Bars
- Serve at room temperature with a dusting of powdered sugar for a simple coffee break treat.
- For dessert, add a scoop of vanilla ice cream or a dollop of whipped cream and a few fresh strawberries. You can pair bars with savory brunch items and roasted vegetables like these candied-roasted carrots: roasted carrots with candied pecans.
- Cut into small squares for bite-size platters at parties or package individually for lunchboxes.
- Present on a wooden board with a few whole strawberries and mint sprigs for a rustic look.
Storage and Reheating Guide
Store bars cooled completely in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 7 days — refrigeration firms the filling and makes slicing easier. Freeze bars in a single layer on a baking sheet until solid, then stack with parchment between layers in a freezer-safe container for up to 3 months. Reheat individual bars in a 325°F (160°C) oven for 8–10 minutes from chilled, or microwave single portions for 20–30 seconds (watch for sogginess).
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend and ensure oats are certified gluten-free. The texture will be slightly different but still excellent.
- Dairy-free & vegan: Replace butter with solid coconut oil (measured slightly less) or a vegan butter substitute; use maple syrup in place of some sugar if desired.
- Mixed-berry: Swap half the strawberries for raspberries or blueberries; reduce cornstarch slightly if berries are less juicy.
- Nutty crunch: Stir 1/2 cup chopped toasted almonds or pecans into the top crumble for extra texture and flavor.
Nutritional Highlights
- Oats add fiber and slow-release carbohydrates, which help keep you satisfied.
- Strawberries offer vitamin C and antioxidants with relatively low sugar compared to some fillings.
- Allergen information: contains wheat (gluten) and dairy (butter). Use substitutions above for gluten-free or dairy-free needs. Aim for one bar as a reasonable portion — about 150–250 calories depending on size and exact ingredients.
Troubleshooting Common Issues
- Soggy filling: If your bars are runny, cook the filling longer to evaporate excess liquid and increase cornstarch by 1 tsp if needed. Also cool completely before slicing.
- Crumble too oily: You overworked the butter or used melted butter; next time keep butter cold and mix just until pea-sized pieces remain.
- Bars fall apart when sliced: Chill the tray completely before cutting and use a sharp knife warmed under hot water to get clean edges.
Frequently Asked Questions
Q: Can I make the filling the day before?
A: Yes — making the filling a day ahead concentrates flavor and reduces assembly time. Cool it to room temperature, refrigerate in an airtight container, then warm slightly before spreading over the base so it spreads evenly.
Q: Can I use instant oats or oat flour instead of rolled oats?
A: Instant oats will create a softer, less textured crumble; oat flour cannot fully replace the chew of rolled oats. If using oat flour, combine it with some rolled oats or add extra flour to balance moisture.
Q: How do I prevent the top from browning too much while the center bakes?
A: If the edges brown before the center is set, tent the pan loosely with foil after 20 minutes of baking. This slows browning while the center finishes.
Q: Can I halve the recipe for a smaller pan?
A: Yes — halve the ingredients and bake in an 8×8-inch pan. Start checking doneness at 20–25 minutes since smaller pans bake faster.
Conclusion
For another tested take on strawberry oat bars and a slightly different ingredient list and technique, see this Healthy Strawberry Oatmeal Bars Recipe – WellPlated.com.
Print
Delicious Strawberry Oat Bars
- Total Time: 55 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Chewy, buttery oat bars filled with fresh strawberries, perfect for lunchboxes and picnics.
Ingredients
- 2 cups old-fashioned oats
- 1 1/2 cups all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) cold butter
- 4 cups chopped strawberries
- 1/2 cup sugar (for filling)
- 1 tbsp lemon juice
- 1–2 tbsp cornstarch
- 1 1/2 cups high-quality strawberry jam (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- In a bowl, combine oats, flour, light brown sugar, granulated sugar, baking powder, and salt.
- Cut in cold butter until coarse crumbs form, then press two-thirds of the mixture into the prepared pan for the base.
- In a saucepan, simmer chopped strawberries with sugar, lemon juice, and cornstarch until thick, or use strawberry jam.
- Spread the filling over the base, sprinkle remaining crumble on top.
- Bake for 30–35 minutes until golden and filling bubbles.
- Cool completely for at least 1 hour before slicing into bars.
Notes
Keep butter cold for best crumble texture. Chill bars for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg