Strawberry Oatmeal Bars are a healthier fruit dessert made with fresh strawberries, whole grain butter crumb topping, and a lightly sweetened vanilla glaze. This healthier oatmeal bars recipe is a favorite, because these delicious treats are easy to make and just 100 calories each!
Now that spring is in bloom, it’s time to bake fresh strawberry oatmeal bars, one of YOUR favorite healthy desserts!
These strawberry oatmeal bars have become one of the most cherished recipes on my site over the years.
I love hearing the different ways you’ve stumbled upon it, often through word of mouth, but equally as much because you were looking for healthy desserts under 100 calories, healthy desserts for kids, easy oatmeal bars, or (and perhaps best of all) healthy strawberry recipes you could feel completely justified eating for breakfast.
I have been baking these strawberry oat crumble bars for years, maybe more than any other dessert!
They’re unbelievably easy (one bowl, no mixer!), work with fresh or frozen strawberries, and, as the reviews attest, they are wonderful: scrumptious, buttery, fruity, and sweet—everything a strawberry dessert can and should be.
Just for you, the best recipe for strawberry oatmeal bars!
The Best Strawberry Oatmeal Bars. EVER.
A bewitching cross between a soft bar cookie and a streusel-topped crumb bar, these sweet treats are the perfect use for the fresh strawberries that are finally starting to make their way into grocery stores in big, juicy quantities.
(If you are looking for frozen strawberry recipes, these strawberry oatmeal bars will work with them too! See the recipe notes for more details.)
They’re sweet but not too sweet, buttery, and bursting with juicy berries in every inch.
An Easy Dessert Recipe
Sometimes you want to put a lot of effort into your strawberry dessert. In that case, make Strawberry Cake.
Sometimes (like now) you want dessert FAST. I’ve got you. These oatmeal bars are EASY!
- The top and bottom “crust” of the oatmeal bars comes together in a single bowl.
- Since the recipe calls for melted, not softened, butter, you don’t even need to wait for the butter to come to room temperature prior to baking.
- Most strawberry oatmeal bar recipes require making the filling in a separate bowl; these fresh strawberry bars do not.
- Once you’ve pressed the first crust layer into the pan, simply scatter the filling ingredients—diced strawberries, lemon juice, and a touch of sugar and cornstarch—right over it, then sprinkle the remaining oatmeal crumble on top.
Looking for a strawberry oatmeal bars vegan recipe? Just swap the butter for coconut oil.
In the oven, the strawberries “cook” into a bright, strawberry-pie-like filling that’s reminiscent of homemade strawberry jam.
Made with oatmeal, whole wheat flour, and little added sugar (the sweetness of these bars comes almost entirely from the fresh strawberries themselves), these healthy oatmeal bars are wholesome enough for breakfast or an afternoon snack.
Try one warmed up with a dollop of Greek yogurt.
More Ways to Enjoy
- For those who prefer a sweeter take, a drizzle of vanilla glaze (recipe included below) sweetens the strawberry bars enough for dessert. (Another dessert option: these Strawberry Jam Bars!)
- Mix up the fruit! For example, these Blueberry Oatmeal Bars use the same base recipe, with a different juicy filling.
- If you feel the need to garnish them with a scoop of vanilla ice cream, you have my blessing!
Let’s eat some Strawberry Oatmeal Bars!
More Strawberry Desserts
Recommended Tools to Make This Healthy Dessert Recipe
- Favorite 8×8 inch baking pan
- Parchment paper (I love these precut sheets)
Healthy Strawberry Oatmeal Bars
Video
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Ingredients
For the Strawberry Bars:
- 1 cup old-fashioned rolled oats gluten free if needed
- ¾ cup white whole wheat flour or substitute all-purpose flour or 1:1 baking flour to make gluten free
- ⅓ cup light brown sugar
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter melted (or substitute melted coconut oil to make vegan/dairy free)
- 2 cups small-diced strawberries about 10 ounces, divided
- 1 teaspoon cornstarch
- 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
- 1 tablespoon granulated sugar divided
For the Vanilla Glaze (optional but delicious, especially if you prefer a sweeter bar):
- ½ cup powdered sugar sifted
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk any kind you like
Instructions
- Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
- In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan. Press very firmly so the crust holds together (you can also use the back of a measuring cup to help press it into an even later).
- Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
- Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
- While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.
Notes
- The recipe can be doubled and baked in a 9×13-inch baking pan. The bars will be a bit thicker but will still be delicious. To make them gluten free, substitute the white whole wheat flour with a 1:1 baking mix.
- Store leftovers in the refrigerator for up to 5 days.
- To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator and top with glaze before serving. (Bars can be frozen already glazed if needed.)
- If you want to use frozen strawberries, let them thaw completely and pat them dry before making the recipe.
Easy and springy! The only changes I made were mixing the strawberries, lemon, cornstarch and sugar together before putting on top of the crust, and cutting them into 9 pieces instead of 16! Perfect with a dip of ice cream. #wellplatedcookingchallenge
The bars look perfect, Emiley! Thank you for sharing!
delicious and easy to make!
Thank you Michelle!
I made these this weekend planning to take them to a party but the first batch didn’t make it that far! Luckily this is an easy recipe and I had plenty of strawberries left to make another batch.
Delicious addition to my recipe book and next I’ll make the blueberry version!
So glad they were a hit, CC! Thank you!
So good
Thank you!
This is the perfect spring recipe when you have homegrown strawberries to use up. I like that they have some structure— not too crumbly or cobbler like.
Thank you Kiely!
Making it AGAIN! I would make this recipe again with dark chocolate over it instead!
So glad to hear, Michelle! Thank you!
I was looking for a healthier snack option and these strawberry oatmeal bars nailed it. They are perfectly sweet without being overwhelming, and the texture is spot-on—chewy from the oats with a lovely, jammy strawberry layer. They held together great and made my kitchen smell amazing. Will definitely be adding this to my weekly meal prep rotation!
So glad to hear, Tori! Thank you!
This is listed as a healthy recipe and if you are looking for a sweeter, crispier bar, this isn’t what you want. Go for a recipe with a lot more butter and brown/white sugar. I did not frost my bars and that could up the sweetness.I made it as the dessert for dinner at friends. Knowing their preferences, nothing is ever too sweeet, I served it with vanilla cream, as a fruity crumble topping and it was well received by all. I did not use parchment paper, for me an environmental issue, and generously buttered the sides and bottom of my pan. The first piece came out a little rough, an opportunity to taste them, but after that no problem. That has always been my experience getting out the first piece of brownies, bar cookies, or even cake. I would make it again, but only as a crumble topping for ice cream.
Thank you Pat!
These were very tasty. My daughter commented they weren’t as tart as other crumbles or bars with other fruit. Huge hit!
So glad to hear, Renae! Thank you!
Delicious. The strawberry taste really shines.
So glad you enjoyed them, Lauri! Thank you!
Delicious and easy to make! I used fresh, organic strawberries. No need for the glaze; it was sweet enough without it. Will definitely make this again.
Thank you Chris!
Really easy and super tasty!!
Thank you Sharon!