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 bars were really good! Will make them again and again. No icing needed.
Thanks Gail!
very easy to follow (my kids helped me) and the outcome was so good! We want to triple the recipe and make more!
Great to hear, thank you Chelsea!
Erin, I can’t remember if I commented on this recipe before but I made a batch of these last night and they are, without a doubt, a family favorite. For us… we like them best when chilled. There are only a few left in the fridge. I should hide for myself :). Thanks for the recipe!
So glad to hear, thank you Lori!
Hi! Great recipe, my kids loved it! Making it again but this time thinking about maybe mixing in a little protein powder, or yogurt for a little added protein, do you have any suggestions on how to do that?
Hi Lisette, I’ve never tried these with protein powder, so this would be an experiment on your part. Definitely keep an eye on the batter to make sure it’s not overly dry. Adding Greek yogurt would really change the batter, I would just top it off with Greek yogurt for protein too! Let us know how it goes!
Delicious! They’re good with blueberries, too.
So glad to hear, thank you Laura!
I would make this recipe again!! I also drizzled dark chocolate over it instead of sugar omg was devine !
Thank you Irma! Glad you enjoyed it!
My family loves these. I leave out the granulated sugar and sometimes don’t add the drizzle and they still devour it.
Great to hear, thank you Janessa!
Was looking for a recipe to use up my strawberries, so glad I found this one they taste so good, like a fruit crumble in a bar. Will definitely be making again!
So glad you did too! Thank you Kirsty!
This is the last time I ever use a recipe from this site, the recipies are fine but the constant ads crashing the browser and incessant scrolling to get to the real information isn’t worth the effort.
I’m truly sorry for any inconvenience the ads caused you, John. I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print butto
My kids love these! I’ve been making them for 10 years. Today was blueberry and strawberry.
So great to hear, Jen! They look great! Thank you for sharing!