Strawberry Oatmeal Bars are a sweet and chewy treat that combines the fresh, bright flavor of strawberries with the hearty texture of oats. These bars have a crumbly oat topping and a gooey, jammy strawberry layer in the middle, making every bite a delicious mix of soft and crunchy.
I love making these bars when strawberries are in season because their natural sweetness shines through, and the oats give the bars a nice, wholesome feel. They’re easy to slice and perfect for when you want something a little healthier than a cookie but still really satisfying. I have to admit, I always find myself sneaking a few while the bars cool down!
These bars are great for breakfast on the go, an afternoon snack, or even a simple dessert. I like serving them with a cup of tea or a glass of milk, and they travel well if you want to pack them for a picnic or lunchbox. They’re one of those recipes that always make my kitchen smell amazing and bring smiles all around.
Key Ingredients & Substitutions
- Butter
- Unsalted butter adds rich flavor and helps bind the oats. If you prefer, you can use coconut oil for a dairy-free option, but it may change the texture slightly.
- Browns and Whites Sugars
- Brown sugar keeps the bars moist and adds caramel notes. You can swap brown sugar with coconut sugar for a more natural taste or reduce granulated sugar if you like less sweetness.
- Rolled Oats
- Old-fashioned oats give a chewy texture and hold up well when baked. Quick oats can be used but may make the bars less chewy and more crumbly.
- Strawberries
- Fresh strawberries provide juicy sweetness and color. In off-season, frozen strawberries thawed and drained can work, but avoid extra liquid by soaking them in cornstarch too.
- Cornstarch
- This thickens the strawberry filling so it’s not runny. Tapioca starch or arrowroot powder works well as good substitutes.
How Can You Ensure The Strawberry Filling Isn’t Watery?
The strawberry filling can get watery if not prepared carefully. Here’s how to keep it thick and flavorful:
- After chopping the strawberries, toss them with sugar, cornstarch, and lemon juice. The sugar draws out juices, and cornstarch thickens it as it bakes.
- Let the mixture sit for 10 minutes to macerate. This softens the strawberries and activates the thickener.
- Spread the filling evenly but avoid pressing it down, so it bakes evenly and stays juicy but not soggy.
This method helps the juices gel during baking, giving you a nice balance between moisture and structure in the bars.
Equipment You’ll Need
- 9×13 inch baking pan – It’s the perfect size to get evenly thick bars and fits well in most ovens.
- Parchment paper – Makes it easy to lift the bars out of the pan without sticking.
- Large mixing bowl – Great for creaming butter with sugars and mixing the oat dough.
- Medium bowl – You’ll macerate the strawberries here to keep them juicy and thick.
- Wire rack – Helps the bars cool evenly so they don’t get soggy on the bottom.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries for a different but equally fresh fruit taste.
- Stir in 1/2 cup chopped nuts (walnuts or pecans) to add crunch and depth.
- Add 1 teaspoon cinnamon or nutmeg to the oat mixture for a warm, cozy flavor.
- Mix in 1/2 cup mini chocolate chips on top for a sweet surprise that melts slightly while baking.
How to Make Strawberry Oatmeal Bars?
Ingredients You’ll Need:
For the Oat Crust and Topping:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups old-fashioned rolled oats
For the Strawberry Filling:
- 2 cups fresh strawberries, chopped
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 35-40 minutes to bake. Allow time for the bars to cool completely before cutting, which takes about 30 minutes. Overall, plan on roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the bars out once they’re baked.
2. Make the Oat Mixture:
In a large bowl, use a hand mixer or spoon to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture and stir just until combined. Finally, fold in the rolled oats evenly.
3. Form the Crust:
Press about two-thirds of the oat mixture firmly into the bottom of the prepared pan to create an even crust layer.
4. Prepare the Strawberry Filling:
In a medium bowl, gently toss the chopped strawberries with 1/2 cup granulated sugar, cornstarch, and lemon juice. Let this sit for about 10 minutes to let the strawberries release their juices and the cornstarch to start thickening the mixture.
5. Assemble the Bars:
Spread the strawberry mixture evenly over the oat crust. Then, crumble the remaining oat mixture over the strawberry layer, covering it gently but thoroughly.
6. Bake and Cool:
Bake the bars in your preheated oven for 35-40 minutes, until the top turns golden brown and the strawberry filling is bubbly. Remove the pan and let it cool completely on a wire rack.
7. Serve:
Once cool, use the parchment overhang to lift the bars out of the pan. Cut into squares and, if desired, dust with powdered sugar before serving for a pretty finish.
Can I Use Frozen Strawberries Instead of Fresh?
Yes! Just make sure to thaw and drain the frozen strawberries well to avoid extra moisture. Toss them with the sugar, cornstarch, and lemon juice as usual, then proceed with the recipe.
How Should I Store Strawberry Oatmeal Bars?
Store the bars in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, freeze them wrapped tightly for up to 3 months.
Can I Make These Bars Gluten-Free?
Absolutely! Use certified gluten-free rolled oats and substitute the all-purpose flour with a gluten-free flour blend. The texture will remain delicious.
Is It Okay to Prepare the Bars Ahead of Time?
Yes, you can assemble the bars and refrigerate them unbaked overnight. When ready, just bake them as directed, adding a couple extra minutes if needed due to the chill.