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
Ingredients
For the Strawberry Bars:
- 1 cup old-fashioned rolled oats gluten free if needed
- 3/4 cup white whole wheat flour or substitute all-purpose flour or 1:1 baking flour to make gluten free
- 1/3 cup light brown sugar
- 1/4 teaspoon ground ginger
- 1/4 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):
- 1/2 cup powdered sugar sifted
- 1/2 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.
- 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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So delicious! Stuck right to the recipe!
Hi Stephanie! So glad you enjoyed the recipe! Thank you for this kind review!
Hi! I have a leftover jam filling from another dessert I made. Can I just spread that over the crust before baking instead of layering the strawberries, cornstarch, lemon juice and sugar like you did? My leftoever filling was made over the stove out of stawberries, water, cornstarch, sugar, and lemon juice. Do you think it will go over well? What do you think is the worst that could happen?
Hi Genevieve! I haven’t tried it myself but other readers have used jam with great success. Hope you enjoy it!
Could I use quick cooking oats instead?
Hi Amber! I prefer using old-fashioned rolled oats, but you can use quick oats. The texture of the bars will be softer because rolled oats are more sturdy and hold up better in baking. I hope you enjoy!
I can’t wait to make these today, I’m wondering if I could add unflavored protein powder like Vital Proteins collagen to add a little more protein. Anyone ever try something like that?
Hi Kelly! 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. You can always top with with more Greek yogurt for protein too!
I have ADHD and read the recipe wrong as I was attempting to multitask and make this. The instructions were extremely clear, yet my dumba** put the crumb layer over the 1st strawberry layer. I realized my mistake too late. I attempted, poorly, to remove the crumble, but it went exactly how you are imaging. I ended up making another small batch of the oat mixture to sprinkle over top. Once again, the instructions were clear but I am an idiot. I had to cook about twice as long to get the fruit bubbling. Despite my attempts to destroy this recipe, it turned out so well!! Chewy, sweet, tart, yummy. It was so crumbly it fell apart (once again, my fault), but when I added the glaze it just all snuggled together into a yummy, firm bar. This recipe is so good that it will turn out awesome even if you totally botch it. I can’t even imagine how good it would be if you were a competent adult who could follow directions.
Hi Sarah! First of all, never be so hard on yourself! You worked it out and ended up with a great tasting bar! So happy that you could enjoy them!
Hi Erin,
Second time I have made these bars and they are very good. I use swerve brown sugar replacement instead of granulated sugar, and it was perfect. Made a white chocolate glaze instead of the powdered sugar for the top. Second time I browned the butter and toasted the oats and knocked the flavor out of the park. I have a great garden and lots of strawberry’s that are perfect for this recipe. Many thanks
Hi Diane! So glad you enjoyed the recipe! Thank you for this kind review!
The browned butter and toasted oats method sounds amazing! I’ll give that a try next time I make these.
I’m a Registered Dietitian and thought you might not realize that the pan size in the directions stays the same whether you single, double, or triple the recipe. 48 bars in an 8×8 pan might not bake as expected. Looking forward to making these with strawberry season upon us. Cheers!
Hi Ruth! Thanks for the heads up! That is something build into the recipe card plugin and unfortunately I can’t change or fix. Definitely will need to increase the pan size if you are making a double or triple batch. Enjoy!
Super easy, we make these all the time with whatever berries we have leftover in the fridge that need to get eaten. Amazing with some some Greek yogurt or vanilla ice cream for a treat!
Hi Emily! So glad you enjoyed the recipe! Thank you for this kind review!
My bars did not firm up. They’re all crumbly, so I’m going to serve it like a strawberry crisp. I followed the recipe exactly and I’m not sure why they didn’t turn out right.
I’m sorry to hear you had trouble with the recipe, Suzette! I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.
I’m so happy I stumbled upon this recipe when looking for things to make with my gallon of fresh strawberries. This was easy and is beyond delicious. Can’t wait to try it with other fruit too!
Hi Kali! So glad you enjoyed the recipe! Thank you for this kind review!
I made these because I had a lot of strawberries and I didn’t want them to go bad I doubled the recipe. They are a little soft but delicious. I may try to crisp them up a little more in the oven.. I think they are sweet enough without the drizzle. So glad they are low in calories They are great for dessert and I am looking forward to having them with plain Greek yogurt for breakfast
Hi Tennie! So glad you enjoyed the recipe! Thank you for this kind review!
My bars burnt at 375 degrees baking for 35 minutes. I’d bake at a lower temp. I’d also coat the strawberries in the sugar and cornstarch before spreading out. Sprinkling cornstarch over the top left some clumps of dry cornstarch.
I’m sorry to hear you had trouble with the recipe, Tyme. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.
Just made these and I’m enjoying one with my coffee now. They turned out beautifully!! I added some cream cheese to the glaze 😋😋
Hi Candace! So glad you enjoyed the recipe! Thank you for this kind review!
Such a delicious way to use an extra pint of strawberries! Perfect over morning yogurt or afternoon ice cream, or just on their own. My 6 year old loved making them with me and eating them, too. A win!! :)
Hi Clare! So glad you enjoyed the recipe! Thank you for this kind review!