Fresh Strawberry Oatmeal Bars
Strawberry oatmeal bars are a fruit crumble bar with a buttery oat crust, a fresh strawberry filling, and a crumble topping. They’re made with real berries, not jam, and ready in under an hour.
I make these every spring when strawberries go on sale and I bring home more than I can use. They’re one of those recipes that works for breakfast, a snack, or dessert.
A lot of bar recipes call for strawberry preserves. I use fresh diced strawberries instead, so the filling tastes bright and not overly sweet.
The crust and topping are the same mixture, too. Both are made in the same bowl, which means less cleanup for you.
Tips for the Best Bars
Press the crust down firmly. A loosely packed crust falls apart when you slice the bars. I use the bottom of a measuring cup to really pack it in.
Dice the strawberries small. Big chunks release more juice and can make the bars soggy. Aim for pieces about the size of a dime.
Let the bars cool before slicing. I know it’s tempting to cut in early, but the filling needs time to set. Give them at least 30 minutes.
Don’t overbake. Pull the bars when the top is golden brown. Leaving them in too long dries out the crust.
How to Make Strawberry Oatmeal Bars
Preheat the oven to 375°F. Line an 8×8-inch baking pan with parchment paper, and spray the sides with cooking spray.
In a large bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar. Beat in the vanilla until combined.
Stir in the old-fashioned rolled oats, flour, cinnamon, baking powder, and salt. The mixture should look crumbly, like wet sand with clumps.
Press half of the mixture into the pan. Spoon one and a half cups of the diced strawberries over the crust.
Crumble the remaining oat mixture on top of the berries. Spoon the rest of the strawberries over the top.
Bake for 25 to 30 minutes or until the crust is golden brown and cooked through.
Let the bars cool for at least 30 minutes before slicing. They firm up as they cool, so don’t skip this step.
If you have leftover berries, I have a whole list of recipes using fresh strawberries to help you use them up.
How to Store Leftovers
Store the bars in an airtight container on the counter for up to 2 days or in the fridge for up to 5 days. The fridge keeps them firmer since the berries are fresh.
You can also freeze them for up to 3 months. Thaw the bars in the fridge overnight before serving.
Ingredients
Crust and Oat Topping
- ¾ cup unsalted butter, softened
- ⅔ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups old-fashioned rolled oats
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
Strawberry Filling
- 1 ½ cups fresh strawberries, hulled and diced
Strawberry Topping
- ½ cup fresh strawberries, hulled and diced
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Instructions
- Preheat the oven to 375°F, and line an 8×8-inch baking pan with parchment paper. Spray the sides of the parchment paper with cooking spray.
- In a large bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar. Beat in the vanilla until combined.¾ cup unsalted butter⅔ cup light brown sugar¼ cup granulated sugar1 teaspoon vanilla extract
- Stir in the oats, flour, cinnamon, baking powder, and salt until a crumbly texture starts to form.1 ½ cups old-fashioned rolled oats⅓ cup all-purpose flour½ teaspoon ground cinnamon½ teaspoon baking powder¼ teaspoon salt
- Press half of the mixture firmly into the pan. Spoon 1 ½ cups of the strawberries on top of the crust.1 ½ cups fresh strawberries
- Crumble the remaining oat mixture on top of the strawberries. Spoon the remaining strawberries over the top.½ cup fresh strawberries
- Bake for 25 to 30 minutes or until the crust is golden brown and cooked through.
- Let the bars cool for at least 30 minutes before slicing and serving.
Notes
- Press the crust down firmly so the bars hold together. Let the bars cool for at least 30 minutes before slicing.
- If using frozen strawberries, thaw them completely and pat them dry first.
- Store the bars in the fridge for up to 5 days or freeze them for up to 3 months.
Nutrition
