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!
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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
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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.
Video
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.
Nutrition
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These are delicious, but, even though I followed the instructions exactly (no glaze), I had a problem no one else has mentioned. Even using more than half of the crumb mixture, I did not have enough crust to cover the bottom of the pan, and it was very thin. In fact, it was so soft after it cooled, I had to use a turner to lift sections at a time from the pan. Refrigerating the pieces helped, but I wonder why this happened. I was considering next time doubling the crumb mixture.
I also was not exactly sure when to take them out of the oven; the fruit was never bubbly, and the top was already brown!
I really do want to make these again because I was thrilled to find a recipe that uses white whole wheat flour and especially double the strawberries of other recipes — and no preserves!
Thank you for sharing this with us!
Hi Liz, were you using an 8×8 pan? Also I would double check that no ingredients were missed. The crust is thin but definitely thick enough to cut easily and hold together. Hope this helps!
I’m currently making these bars and they have 8 minutes left until they’re done and my strawberries aren’t bubbling either….. I did double the crust recipe to make it thicker but I don’t believe that has anything to do with berries not bubbling….. I’m letting them cook a little longer to see what happens……. Fingers crossed!
Let us know how it goes, Danielle!
I made these quite a few times. I find fresh berries work best. If using frozen be sure to dry with a paper towel as much as possible. Otherwise they may cause soggy bars.
Occasionally I’ve mixed it up and sweetened it up by sprinkling semi-sweet chocolate chips on top. Makes for a nice combination.
So glad you enjoyed them, Thomas! Thanks for the tip!
Absolutely our family’s new favorite dessert recipe!
Even my husband, who is typically not a sweets guy, kept saying how friggin delicious it was! My kids said “bomb AF”! 😆🍓 Making it AGAIN this week as my “birthday cake” tonight!
Yay! Makes me so happy to hear, Brandais! Looks great!
For years every strawberry season we pick strawberries at our local patch and I make these bars. It’s my husbands favorite
Makes me so happy to hear, Kassie! THANK YOU!
I love these so much. I’ve made them many times and they are always delicious. Have any of you tried making these with honey or maple syrup as a sugar substitute?? Needing a batch for a special diet situation.
So glad you enjoyed them, Karen! I actually would not recommend the honey swap. The bars are about as low in sugar as I could make them, and I worry that the crumble wouldn’t hold together since honey is liquid. Said that, other readers have tried using honey and enjoyed them. If you decide to experiment, I’d love to know how it goes!
WHAT THE HECK!!! I love baking.. And this recipe caught my attention, so I had to make it. My mind going through this was, “It needs more butter” BUT I DIDNT PUT ENOUGH. so pro tip, make sure you add a bit more butter in the dry mix. I prefer instead of crumbly, probably more like a dough. and yea. Not complaining, this recipe was still good asf :)). But wished it turned out like bars instead of strawberry and oat chunks. </3
Glad you still enjoyed it, Billie!
I followed this recipe to a T, and I’m an experienced baker, but I think the sprinkling of the cornstarch off a measured tablespoon might not be a great way to do this, as you’re bound to get more in some areas than others. I understand it’s meant to thicken the natural juices from the fresh strawberries, but for me, there was bitterness in the spots where it may have been a little heavier, which detracted from the taste. I’ll use a wire mesh to get it more even the next time, if I make it again.
FWIW, I did NOT glaze these, as I’m trying to go low sugar. Maybe that would have evened-out the bitterness.
Thanks for the feedback, Anita! The lemon juice and additional sprinkle of sugar should help take care of the cornstarch. Let me know. how it goes for you using the wire mesh.
Is ginger required? Has anyone skipped that ingredient?
Hi Amberley! You can skip it. Enjoy!
This recipe is a keeper!! Absolutely delicious.
Thank you Monique!