These oatmeal strawberry crumble bars are the kind of treat you'll want to make on repeat all spring and summer. With a soft, golden oat crust, a naturally sweet strawberry filling, and a crisp crumble topping, they're the perfect mix of wholesome and satisfying.
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There's just something about strawberry season that makes me want to bake all the cozy, fruit-filled things. These strawberry oat bars hit that sweet spot between dessert and snack, or even breakfast-in the best way possible.
They're made with simple ingredients, naturally sweetened with maple syrup, and come together with just one dough that doubles as the crust and topping (yes, fewer dishes!).
Whether you're using fresh strawberries from the market or grabbing a bag of frozen strawberries from the freezer, these bars are an easy win. I love serving them chilled straight from the fridge, but they're just as dreamy warmed up with a dollop of coconut yogurt or a scoop of banana ice cream.
Why You'll Love These Strawberry Crumble Bars
- Simple to make: One dough for the base and the crumble, one pan to set the strawberry bars, and no mixer needed.
- Naturally sweetened: Strawberries, coconut sugar, and maple syrup adds just the right touch of sweetness.
- Fresh berry flavor: Perfect for strawberry season, but works year-round with frozen berries too.
- Great for any time of day: Enjoy with your morning coffee, pack them for a snack, or serve with a scoop of ice cream after dinner.
If you like easy snacks you should try my sweet potato oat bar recipe, carrot oat nut bars, or my moist mango banana bread. These easy snacks are great for sharing or bringing to your next BBQ!
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Strawberry Bar Ingredients
Here are the ingredients you'll need to make strawberry crumble bars:
- Rolled oats: They're part of the crumble mixture and give the bars that hearty, chewy texture we all love.
- Oat flour: Keeps the crust soft and tender while making the whole thing naturally gluten-free.
- Unsweetened shredded coconut: Adds a little extra texture and a hint of toasty, tropical flavor without any added sugar.
- Maple syrup & coconut sugar: Adds just the right amount of sweetness with a cozy, caramel-like flavor without the need for brown sugar.
- Coconut oil: Helps everything hold together and gives a rich, buttery feel (without the butter!). You can swap with ghee or vegan butter.
- Vanilla extract: A splash of this adds warmth and brings out the sweetness.
- Juicy strawberries: Use fresh if they're in season, but frozen work great too in the strawberry layer-no need to thaw! Also try raspberries, blueberries, or chopped peaches in place of strawberries.
- Tapioca flour: Thickens the filling so it stays nice and jammy (not soupy!). Cornstarch or arrowroot starch can also be used.
How to Make Strawberry Crumble Bars
- Preheat oven: Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper.
- Prepare strawberry mixture: In a medium bowl mix quartered strawberries, tapioca flour and maple syrup.
- Make oat mixture: In a large bowl mix oat flour, rolled oats, shredded coconut, coconut sugar, cinnamon, baking soda, sea salt, oat milk and vanilla. With a fork, cut the coconut oil into crumble ingredients until dough is moist and crumbly.
- Prepare the base: Use about ⅔ of crumble and press the buttery crust into bottom of the prepared pan.
- Add the filling: Layer with strawberry filling.
- Crumb topping: Spread the rest of the crumble mixture evenly on top to make a crumble topping.
- Bake: Bake for 30 minutes in preheated oven. Cool completely before slicing into bars.
Tips For Making Strawberry Bars
- Frozen strawberries: If using frozen berries, don't thaw before baking.
- Bottom crumble: Be sure to press bottom crumble firmly into pan to keep it's shape and prevent it from crumbling when cut into bars.
- Cool completely: Make sure to cool bars completely before slicing.
Serving Strawberry Crumb Bars
- Warm the strawberry oatmeal bars slightly and serve with a dollop of coconut yogurt or whipped cream.
- Pack them in lunchboxes or picnics with an ice pack for a no-mess treat.
- Enjoy with a cup of tea or iced coffee for a cozy breakfast or afternoon snack.
- Pair them with a scoop of banana nice cream or a drizzle of date caramel for dessert.
How to Store Strawberry Bars
Fridge: These strawberry oat bars will keep in the fridge in an airtight container for up to a week. Separate them with parchment paper so they don't stick together.
Freezer: Freeze individual bars for up to 2 months in an airtight container separated with parchment paper. Thaw in the fridge or on the counter and enjoy!
More Berry Recipes You'll Love
📖 Recipe
Strawberry Bar Recipe
Equipment
- 1 8-inch square pan aluminum
- 1 large bowl
- 1 medium bowl
Ingredients
Strawberry filling:
- 12 ounces (340 grams) fresh strawberries, quartered about 2 ½ cups
- 1 tablespoon tapioca flour
- 1 tablespoon pure maple syrup (optional)
Crust and crumble:
- 1½ cups (138 grams) oat flour
- ¾ cup (68 grams) old-fashioned rolled oats
- ¼ cup (13 grams) unsweetened shredded coconut
- ⅓ cup (51 grams) coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅓ cup (75 grams) extra virgin coconut oil, firm or ghee or vegan butter
- 2 tablespoons oat milk or favorite milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper. I recommend a metal pan to help the bottom crust crisp up.
Strawberry Filling
- In a medium bowl, add quartered strawberries, tapioca flour and maple syrup. Mix and set aside.12 ounces fresh strawberries, quartered, 1 tablespoon tapioca flour, 1 tablespoon pure maple syrup (optional)
Crust and Crumble:
- In a large bowl, mix oat flour, rolled oats, shredded coconut, coconut sugar, cinnamon, baking soda and sea salt. Add oat milk and vanilla and stir to combine. With a pastry cutter or fork, cut the coconut oil into crumble ingredients until dough is moist and crumbly. Use about ⅔ of crumble and press into prepared pan.1½ cups oat flour, ¾ cup old-fashioned rolled oats, ¼ cup unsweetened shredded coconut, ⅓ cup coconut sugar, ½ teaspoon ground cinnamon, ¼ teaspoon baking soda, ¼ teaspoon fine sea salt, 2 tablespoons oat milk, 1 teaspoon pure vanilla extract, ⅓ cup extra virgin coconut oil, firm
- Layer with strawberry filling. Spread the rest of the crumble mixture evenly on top to make a crumble topping.
- Bake for 30 minutes as fruit bubbles and the the crust turns golden brown. Remove from oven and cool completely before slicing into bars.
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Notes
- Swap fresh strawberries for frozen strawberries (thaw and drain the berries).
- Store in the fridge in an airtight container for up to a week. Separate with parchment paper so they don't stick together. Freeze for up to 2 months.
- Press bottom crumble firmly into pan to keep its shape when cut into bars.
Heidi says
I was having my sister and my best friend over. One is gluten-free, the other is vegan. I was trying to find something to make and I came across your recipe. It was a huge hit! Even those of us who don't have specific diets enjoyed it. I will definitely be making it again!
Jacqui Wilson says
Thank you for the kind review. I'm so glad you enjoyed the squares!