Gorgeous Strawberry Oatmeal Bars with a buttery, shortbread-like crust. Made with plenty of whole grain oats, fresh ripe strawberries, and sweetened with maple syrup for a healthy twist. A delicious, nourishing treat perfect for potlucks! Easy to make, kid-friendly, gluten free and vegan-friendly.
Stunning summer produce is upon us! Don't you just want to go berry crazy at the grocery store right now?! We simply can't get enough of juicy, sweet strawberries right now.
Bars with oatmeal are kinda my jam, no pun intended (like my blueberry oatmeal snack bars, raspberry oatmeal bars and blueberry pie bars). I wanted a simpler ingredient list without sacrificing that stellar shortbread crust, and I must say I seriously delivered!
- Strawberries: You'll need one package of fresh, ripe strawberries that we'll cut into small pieces for the jammy strawberry layer.
- Old fashioned oats: Also knows as rolled oats, I love this whole grain that makes up the base of the crumble. I recommend these over quick oats. Don't miss all my healthy snacks made with oats! You can grind oats in the Nutribullet to make homemade oat flour or buy it at the store. I love the cookie-like flavor it adds.
- Almond flour: This adds natural sweetness and moisture to the crumble. Note that this recipe won't work if you substitute another flour like purpose flour since almond flour is so high in fat. If you do experiment with another flour, I'd recommend using 8 tbsp butter instead of 6.
- Butter: Butter adds amazing flavor and mouthfeel to the crumble layer to achieve the perfect strawberry crumble bar! I like salted for extra contrast to the sweet strawberries.
- Maple syrup: We're sweetening the bars with a bit of unrefined maple syrup versus sugar. You could also use honey, but they will have more of that honey flavor profile.
- Cornstarch: To thicken the strawberry layer and help it stay together. You could also use arrowroot powder.
- Lemon juice: For some nice acidic contrast.
- Salt: A pinch to round out the flavor.
See recipe card for full ingredient quantities.
Substitutions and dietary modifications
- Frozen strawberries: You can use frozen strawberries instead of fresh! It will be about 3 cups.
- Make it vegan: Simply use vegan butter.
- Gluten free: Be sure to use certified gluten free oats and oat flour.
How to make
Add strawberries, lemon juice, maple syrup, and cornstarch to a medium pot.
Stir, bring to a simmer, then reduce heat to low and cook for 5 minutes.
Whisk oats, oat flour, almond flour, and salt in a mixing bowl.
Add maple syrup, butter, and vanilla, stirring until a moist dough forms. Set aside about ½ cup for topping.
Press the remaining mixture firmly into the lined pan.
Pour strawberry mixture on top.
Crumble remaining topping on top.
Bake for 35-45 minutes. Fully cool, slice and enjoy!
You can store strawberry oatmeal bars on the counter for up to 2 days and then refrigerate for 3 more days. I actually prefer them right out of the fridge.
These freeze well, too!
I hope you're as obsessed with this fun recipe as I am!
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Gorgeous Strawberry Oatmeal Bars with a shortbread-like crust. Made with whole grain oats, fresh ripe strawberries, and sweetened with maple syrup for a healthy twist. A delicious, nourishing treat perfect for potlucks! Easy to make, kid-friendly, gluten free and vegan-friendly.
For the filling:
- 1 lb fresh strawberries, diced small
- 1 tbsp lemon juice
- 3 tbsp pure maple syrup
- 2 tsp cornstarch
For the bars:
- Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper and spray with cooking spray.
- Place a medium pot over medium heat. Add strawberries, lemon juice, maple syrup, and cornstarch, mixing to combine. Once mixture is gently bubbling, reduce heat to low and simmer for about 5 minutes, stirring often. Remove from heat.
- In a large mixing bowl, whisk oats, oat flour, almond flour, and salt. Add maple syrup, melted butter, and vanilla, stirring until a moist dough forms. Set aside about ½ cup of the mixture for the topping.
- Press the remaining mixture firmly into the lined pan. Pour strawberry mixture on top, smooth with a spatula, then crumble remaining topping over strawberries.
- Bake for 35-40 minutes, or until the topping is golden and smelling delicious. Cool completely on a wire rack before cutting. (I like to put them in the fridge once they've cooled down a bit to speed up the process.) Delish with whipped cream or vanilla ice cream!
VEGAN: Sub vegan butter.