Strawberry Oatmeal Bars
These strawberry oatmeal bars offer the perfect combination of fruity filling and buttery crumble. The base is a tender oat crust made with rolled oats and brown sugar, which also doubles as the topping. In the center, a layer of strawberry preserves or fresh mashed berries brings bright, natural sweetness. Once baked, the bars hold together well, making them great for slicing and serving at picnics, bake sales, or brunch gatherings. You can store them at room temperature or in the fridge — either way, they’re a fresh, simple dessert that feels special.
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 9x13-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
The ratio of whole wheat flour to all-purpose flour in the crust is flexible. While a 50/50 mix of white whole wheat and all-purpose flour provides a nice balance of flavor and texture, you can use just one type if you prefer — as long as the total amount equals 2 cups.
This recipe also scales down easily. To make a smaller batch, simply halve all the ingredients and bake the bars in an 8x8-inch pan. Keep in mind that the bars will be slightly thinner and may bake a few minutes faster, so start checking for doneness a little earlier.