These strawberry oatmeal bars combine soft, chewy oats with a sweet layer of fresh strawberries that turns jammy in the oven. With a buttery crust, golden crumble topping, and just the right amount of tartness, they are a go-to recipe for summer desserts, quick breakfasts, and afternoon snacks.
The Bars Everyone Asks For
I’ve been making these strawberry oatmeal bars for years, and they’ve definitely earned “family favorite” status. My husband loves them so much that I make a gluten-free version for him with a 1:1 baking blend, and honestly, you’d never know the difference.
Every summer when the strawberries in my mom’s garden are ready, she calls to make sure I’m baking a batch for her too. I love how easy they are to throw together, and that sweet jammy layer with the buttery oatmeal topping never gets old. They taste like summer, straight from the garden to the table.
They freeze beautifully, so I double the recipe when strawberries are in season and save some for later. If you love baking with strawberries and oats, try my Strawberry Galette or Baked Oatmeal Cups.
Strawberry Oatmeal Bars at a Glance
- Flavor: Buttery oat crust and crumble with a sweet, jammy strawberry layer that bakes to perfection.
- Ease: One bowl for the crust and topping, and everything bakes in a single pan for minimal cleanup.
- Make-Ahead: Store in the fridge for up to 5 days or freeze for quick snacks, lunchboxes, or last-minute desserts.
- Serving Idea: Serve warm with vanilla ice cream or chilled with Greek yogurt and a drizzle of honey.
Ingredients Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Fresh Strawberries: Use ripe, sweet berries for the best flavor. Hull and chop into small pieces. If using frozen strawberries, thaw and drain completely to remove extra moisture. Strawberry jam can be used instead, but the bars will be softer and sweeter.
- Oats: Old-fashioned rolled oats give the best chewy crumble texture. Quick oats can be used for a softer topping. Avoid steel-cut oats.
- Flour: I tested this recipe using both regular all-purpose flour and a 1:1 gluten-free blend, and both work well.
- Brown Sugar: Adds a caramel-like flavor to the crust and topping. You can use white sugar, but the flavor will be less rich.
- Butter: Melted unsalted butter binds the crumble together and adds flavor. If using salted butter, reduce the added salt. Dairy-free alternatives like coconut oil or vegan butter also work.
Pro Tips for Perfect Strawberry Oatmeal Bars Every Time
- Buy Strawberries in Season: Seasonal berries are sweeter, juicier, and more affordable. If using out-of-season fruit, taste and adjust the sugar in the filling.
- Enhance the Flavor: Add lemon zest to the filling for brightness. A pinch of cinnamon in the oat crumble or grated ginger in the strawberry layer adds warmth and depth without overpowering the fruit.
- Try Other Fruit Combinations: Swap some of the strawberries for blueberries or raspberries, or use a mix of berries. Strawberry preserves can replace fresh berries for a softer, sweeter bar.
- Make It Gluten-Free: Use a 1:1 gluten-free baking blend in place of the flour and choose certified gluten-free oats.
- Make Ahead: Bake, cool, slice, and store the bars in the fridge for up to 5 days or freeze for up to 3 months. Thaw at room temperature or enjoy chilled straight from the fridge.
- Line the Pan with Parchment: Extend the parchment over the sides of the baking dish to create handles. This makes it easy to lift the whole slab out for clean, even slicing.
- Let the Bars Set Before Cutting: For the neatest slices, cool completely at room temperature, then refrigerate for 30 minutes before cutting. The filling will firm up without drying out.
More Strawberry Recipes to Try
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Strawberry Oatmeal Bars
Equipment
- 8×8 inch baking pan (20×20 cm)
- Parchment paper
- Mixing Bowls
Ingredients
- 2 cups (400 g) fresh strawberries hulled and chopped
- ⅓ cup (65 g) granulated sugar
- 1 cup (90 g) old-fashioned rolled oats
- ¾ cup (90 g) all-purpose flour
- ½ cup (113 g) unsalted butter melted
- ½ cup (100 g) light brown sugar packed
- ¼ teaspoon salt
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (8 g) cornstarch
Optional Glaze:
- ½ cup (120 g) powdered sugar
- 1 tablespoon (15-30 ml) milk
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy lifting.
- In a medium bowl, combine strawberries and granulated sugar. Let sit for 15 minutes to release juices while you prepare the topping.
- In a large bowl, stir together oats, flour, melted butter, brown sugar, and salt until crumbly.
- Press half of the oat mixture firmly into the bottom of the prepared pan.
- Drain any excess juice from the strawberries. Add lemon juice and cornstarch, stirring to coat.
- Spread the strawberry mixture evenly over the base, then sprinkle the remaining oat mixture evenly over the top.
- Bake for 35-40 minutes, or until golden brown. Cool completely in the pan before cutting into squares.
- If using the glaze, whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle over cooled bars before serving. Allow the drizzle to set for a few minutes before slicing and serving.
Notes:
- Nutrition. Calculated per serving with the glaze.
- Freezing: Wrap bars individually in plastic wrap and place in an airtight container. Freeze for up to 3 months.
- Serving Tip: Best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
joe says
How can I make these gluten free? Tks
God bless.
Little Sunny Kitchen says
Yes! Use a 1:1 gluten free flour blend, and certified gluten free oats. Enjoy!