These Strawberry Oatmeal Bars are the kind of nostalgic treat that feels both homemade and bakery-worthy. With a tender, buttery oat crust and a jammy layer of fresh strawberries in the center, they strike the perfect balance between fruity, chewy, and crumbly. Whether you’re baking for a picnic, brunch, bake sale, or just to celebrate berry season, this recipe is sure to please. 🧺💕
The crust and crumb topping are made from the same oat mixture — rich with brown sugar and just a hint of salt to bring out the sweetness of the berries. Once baked, these bars slice beautifully and hold their shape, making them ideal for serving on a tray or packing for lunch.
💛 Why You’ll Love These Bars
- Made with Fresh Strawberries – Bursting with real berry flavor 🍓
- One Dough, Two Jobs – The oat mixture serves as both crust and topping
- Perfectly Portable – Great for picnics, bake sales, or packed lunches
- Freezer-Friendly – Bake now, enjoy later — they hold up well!
- Crowd-Pleaser – Sweet, tart, and buttery in every bite
🛒 Ingredients You’ll Need
🥣 For the Oat Crust & Crumble Topping:
- 1 cup white whole wheat flour – Adds a nutty, wholesome depth
- 1 cup all-purpose flour – For a tender texture and structure
- 1½ cups old-fashioned rolled oats – Provides that signature chew
- ¾ cup light brown sugar – Adds moisture and caramel-like sweetness
- ½ tsp fine sea salt – Balances the flavors
- 1 cup (2 sticks) cold unsalted butter, cubed – Essential for that crumbly, melt-in-your-mouth crust
🍓 For the Strawberry Filling:
- 2 lbs fresh strawberries, chopped (about 6 cups) – Ripe and juicy are best
- Zest of 1 lemon – Brightens and lifts the flavor
- ½ cup granulated sugar – Just enough to sweeten the filling
- 4 tsp cornstarch – Helps thicken the strawberry layer
- ½ tsp vanilla extract – Adds subtle depth and rounds out the sweetness
👩🍳 How to Make Strawberry Oatmeal Bars
Step 1: Prep the Oven & Pan
Preheat your oven to 375°F (190°C). Lightly grease or line a 9×13-inch baking dish with parchment.
Step 2: Mix the Crust & Topping
In a large bowl, stir together both flours, oats, brown sugar, and salt. Add cold butter cubes and use a pastry cutter (or your hands) to work the butter into the dry mix until you have small pea-sized clumps.
Step 3: Form the Base
Transfer 3½ cups of the dough to your prepared baking pan. Press it down evenly and firmly to form a compact crust.
Step 4: Make the Filling
In a separate bowl, toss chopped strawberries with lemon zest, sugar, cornstarch, and vanilla extract until coated.
Step 5: Assemble
Spoon the strawberry filling evenly over the crust. Crumble the remaining dough over the top to create a rustic, golden topping.
Step 6: Bake
Bake for 36–42 minutes, until the top is lightly golden and the filling bubbles around the edges.
Step 7: Cool & Slice
Let the bars cool completely in the pan. Once firm, slice into squares or rectangles. Store covered in the fridge for up to 4 days.
💡 Tips for the Best Oatmeal Bars
✅ Use ripe but firm strawberries – Too soft, and the filling becomes runny
✅ Chill before slicing – The cooler they are, the cleaner the cut
✅ Make it gluten-free – Use 1:1 gluten-free flour blend and certified GF oats
✅ Try other berries – This works beautifully with raspberries, blackberries, or even a mix
✅ Lemon glaze option – Mix powdered sugar + lemon juice and drizzle on top once cooled
🧊 Storage & Freezing Tips
- Room Temp: Store in an airtight container for up to 2 days
- Fridge: Keeps fresh for 4–5 days — best if sliced and layered with parchment
- Freezer: Wrap slices tightly and freeze for up to 3 months. Thaw in the fridge or briefly at room temp
❓ FAQs About Strawberry Oatmeal Bars
Q: Can I use strawberry jam instead of fresh berries?
A: Yes! Use about 1½–2 cups of high-quality strawberry preserves for a quicker version.
Q: Can I make this dairy-free?
A: Substitute butter with vegan baking sticks or solid coconut oil. The texture may vary slightly.
Q: Can I reduce the sugar?
A: You can reduce by about 2–3 tablespoons in the crust or filling without major change in texture.
Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them first to avoid excess moisture in the filling.
✨ Final Thoughts
These Strawberry Oatmeal Bars are the kind of dessert that feels both homey and impressive. The crunchy oat topping, the buttery crust, and that juicy burst of strawberries in the center — it’s the perfect marriage of texture and taste. 💕
They’re simple enough for weekday baking, but pretty enough for serving at brunch or gifting in a tin. And their portability means you can wrap one up for a snack on the go, or sneak one into a lunchbox with a note. ✉️🍓
What makes this recipe extra special is its flexibility — use it as a base for other seasonal fruit, experiment with spices like cardamom or cinnamon, or swirl in a bit of strawberry jam for extra stickiness. However you serve them, these bars will always bring a little sweetness and a lot of smiles.
So go ahead and bake a batch — and don’t be surprised if they disappear faster than you expected. 💗
Short version
Strawberry Oatmeal Bars
Ingredients
For the crust and topping:
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 ½ cups old-fashioned oats
- ¾ cup light brown sugar
- ½ teaspoon salt
- 1 cup 2 sticks cold unsalted butter cut into ½-inch cubes
For the strawberry filling:
- 2 pounds fresh strawberries stemmed and chopped small about 6 cups chopped
- zest of one lemon
- ½ cup granulated sugar
- 4 teaspoons cornstarch
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Lightly coat a 9×13-inch baking dish with cooking spray and set aside.
- Wash the strawberries under cold water, pat them dry gently with a paper towel, remove the stems, and chop the berries into small pieces. Set aside.
- In a large mixing bowl, stir together the white whole wheat flour, all-purpose flour, oats, brown sugar, and salt until well combined. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry mixture until it forms small clumps and the largest pieces of butter are about the size of peas.
- Transfer 3 ½ cups of this dough mixture into the prepared baking dish. Press it firmly and evenly into the bottom of the pan to form the crust.
- In a separate bowl, toss the chopped strawberries with lemon zest, ½ cup of granulated sugar, cornstarch, and vanilla extract until the mixture is evenly coated. Spread the berry mixture evenly over the pressed crust.
- Sprinkle the remaining dough mixture evenly over the strawberries to create a crumb topping.
- Bake for 36 to 42 minutes, or until the topping is lightly golden and the strawberry filling is bubbling around the edges.
- Allow the bars to cool completely in the pan on a wire rack before slicing. Store any leftovers covered in the refrigerator for up to 4 days.
Notes
