Strawberry Bar Recipe
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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Servings: 25 squares
Equipment
- 1 8-inch square pan aluminum
- 1 large bowl
- 1 medium bowl
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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.
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