Healthy Strawberry Oatmeal Bars That Actually Stay Together (No Crumbly Mess)
Naturally sweetened, whole grain bars with a jammy strawberry center and a buttery oat crumb that actually holds together.
Equipment
- 8x8-inch baking dish
- Parchment Paper
- Food processor (or pastry cutter)
- Sharp Knife
Ingredients
For the Crust
- 1 ½ cups rolled oats
- 1 ¼ cups whole wheat flour (or oat flour for GF)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup maple syrup (or honey)
- ⅓ cup coconut oil, melted (or butter)
- 1 teaspoon vanilla extract
- 1 tablespoon cold water (if needed)
For the Strawberry Filling
- 2 cups strawberries, chopped (fresh or frozen)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon arrowroot or cornstarch
Instructions
- Preheat oven to 375°F. Line an 8x8-inch baking dish with parchment paper, leaving an overhang on two sides for easy lifting.
- In a small bowl, toss the chopped strawberries with lemon juice, lemon zest, and arrowroot or cornstarch. Set aside.
- In a food processor, combine the rolled oats, whole wheat flour, baking soda, and salt. Pulse 5-6 times to break up the oats slightly.
- Add the melted coconut oil, maple syrup, and vanilla extract. Pulse until the mixture looks like wet sand and holds together when squeezed. If it seems too dry, add a tablespoon of cold water.
- Transfer about two-thirds of the oat mixture to the prepared pan. Press it down firmly and evenly using your hands or the bottom of a measuring cup.
- Bake for 10 minutes (pre-bake the crust). Remove from oven.
- Spread the strawberry mixture evenly over the pre-baked crust.
- Sprinkle the remaining oat mixture over the strawberries. Do not press it down.
- Bake for 25-30 minutes, until the edges are bubbling and the top is deep golden brown.
- Cool completely in the pan for at least 1 hour before cutting. Lift out using the parchment sling and cut into 9 bars.
Notes
Store bars in an airtight container in the fridge for up to 5 days. Freeze individually wrapped for up to 3 months. Reheat a frozen bar in a 300°F oven for 5-6 minutes to re-crisp the top. Key tips: don't skip pre-baking the crust, press the bottom crust firmly, use the parchment sling for clean edges, and let the bars cool completely before cutting. For gluten-free, use certified gluten-free oats and a 1:1 GF baking blend. For mixed berry, replace half the strawberries with blueberries or raspberries.