Description

These Strawberry Oatmeal Bars are a healthy, fruity, and delicious snack perfect for breakfast or an anytime treat. Made with wholesome rolled oats, oat flour, fresh strawberries, and natural sweeteners like maple syrup, they offer a delightful balance of sweet and tart flavors with a satisfying crumbly texture. The bars are baked to golden perfection, with a thick oat crust, juicy strawberry filling, and a crumbly topping that adds a subtle crunch.

Ingredients

Scale

Dry Ingredients

2 cups rolled oats
1 cup oat flour (or grind oats into flour using a blender)
1/2 teaspoon salt
1/4 teaspoon baking soda

Wet Ingredients

1/2 cup maple syrup or agave syrup
1/4 cup coconut oil or any neutral oil
1 teaspoon vanilla extract

Filling

1 1/2 cups diced strawberries (fresh or frozen)
1–2 tablespoons chia seeds or cornstarch (optional, to thicken the filling)

Optional Topping

2 tablespoons coconut sugar or brown sugar (for extra topping crunch)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking dish with parchment paper or lightly grease it to prevent sticking.
Prepare oat dough: In a large bowl, combine rolled oats, oat flour, salt, and baking soda. Add maple syrup, coconut oil, and vanilla extract, then mix thoroughly until a thick dough forms. Set aside about 3/4 cup of this mixture for the topping.
Form crust: Firmly press the remaining oat dough into the bottom of the prepared baking dish to create a solid, even crust layer that will hold the filling.
Prepare filling: In a separate bowl, toss diced strawberries with chia seeds or cornstarch. This step helps thicken the filling during baking and prevents the bars from becoming soggy.
Assemble bars: Spread the thickened strawberry mixture evenly over the pressed oat crust. Then, sprinkle the reserved 3/4 cup of oat mixture on top as a crumbly topping. Optionally, sprinkle coconut or brown sugar on top for additional crunch.
Bake: Bake the bars in the preheated oven for 30–35 minutes until the top is golden brown and the strawberry filling is bubbling.
Cool and slice: Remove from oven and allow the bars to cool completely in the baking dish. Cooling helps the bars firm up, ensuring they hold their shape when sliced.

Notes

Use fresh or frozen strawberries; if using frozen, no need to thaw before baking.
Chia seeds or cornstarch are optional but recommended to prevent sogginess.
You can substitute the maple syrup with agave syrup or honey depending on your preference.
For a vegan option, ensure the sweetener and oil used are plant-based.
Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.