These strawberry oatmeal crumble bars are simple, homey, and full of bright berry flavor. The oat crumble is nutty and slightly chewy. The strawberry layer is sweet, tangy, and a little jammy. Serve them warm for a soft, gooey center, or let them cool for clean, portable bars.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 9 bars (8×8-inch pan)
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; makes 9 servings)
- Calories per serving: 310 kcal
- Protein: 4 g
- Carbohydrates: 48 g
- Fat: 10 g
- Fiber: 3 g
- Sugar: 24 g
- Sodium: 210 mg
Why Make This Strawberry Oatmeal Crumble Bars
These bars combine crunchy oat crumble and juicy strawberries in a single, easy bake. They taste like summer in a square — sweet, tangy, and buttery. They bake quickly and travel well, making them great for school snacks, potlucks, or a fast dessert after dinner. The texture is satisfying: a crisp top, a soft fruit center, and a hearty oat base.
How to Make Strawberry Oatmeal Crumble Bars
This recipe breaks down into a quick crumble mix, a fresh strawberry filling, and a short bake. No special equipment is needed — just a bowl, a spoon, and an 8×8-inch baking dish.
Ingredients:
- 2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish with a little butter or nonstick spray so the bars release easily.
Step 2: Mixing
In a bowl, mix together the oats, flour, brown sugar, granulated sugar, melted butter, salt, and vanilla extract until the mixture is crumbly and holds together when pressed.
Step 3: Baking
Press half of the oat mixture firmly into the bottom of the prepared baking dish to form an even base. In a separate bowl, combine the sliced strawberries, cornstarch, and lemon juice; toss gently until the strawberries are coated and slightly glossy. Spread the strawberry mixture evenly over the oat base. Crumble the remaining oat mixture evenly over the strawberries. Bake for 30–35 minutes until the top is golden brown and the strawberry filling is bubbling at the edges.
Step 4: Cooling
Allow the bars to cool completely in the pan on a wire rack before cutting. Cooling helps the filling set so the bars hold their shape when sliced.
How to Serve Strawberry Oatmeal Crumble Bars
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert.
- Offer chilled for an easy grab-and-go snack with coffee or tea.
- Sprinkle a little powdered sugar or a few fresh sliced strawberries on top for a pretty presentation at brunch.
How to Store Strawberry Oatmeal Crumble Bars
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for 4–5 days. Let bars come to room temperature or warm briefly before serving.
- Freezer: Wrap individual bars in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge and warm gently in the oven if desired.
Expert Tips for Perfect Strawberry Oatmeal Crumble Bars
- Press the bottom layer firmly. A compact base prevents the bars from crumbling when sliced.
- Toss berries with cornstarch and lemon juice just before assembling. Cornstarch thickens juices without needing long cooking.
- Use slightly underripe strawberries if you want fewer juices; very ripe berries make a softer, saucier filling.
- For even baking, rotate the pan halfway through the bake time if your oven has hot spots.
- Let bars cool fully before cutting for clean edges. Use a sharp knife wiped clean between cuts.
Delicious Variations
- Mixed Berry: Use a 50/50 mix of strawberries and blueberries.
- Nut Crunch: Add 1/2 cup chopped pecans or almonds to the crumble mix.
- Coconut Oat: Replace 1/4 cup oats with shredded coconut for a tropical note.
- Lighter Sweetness: Reduce granulated sugar to 1/3 cup and brown sugar to 1/3 cup for less sweetness.
- Gluten-Free: Swap the all-purpose flour for a gluten-free 1:1 baking flour.
Frequently Asked Questions
-
Can I use frozen strawberries?
- Yes. Thaw and drain excess liquid, then toss with cornstarch and lemon juice. Expect a slightly looser filling due to extra moisture; bake a few minutes longer if needed.
-
How do I make the filling less runny?
- Use firmer strawberries, add an extra 1/2 teaspoon of cornstarch, or bake a few extra minutes until bubbling slows. Cooling fully also helps the filling set.
-
Can I make these bars vegan?
- Yes. Replace butter with a plant-based margarine or coconut oil (use firm coconut oil measured melted). Check that your sugar is vegan if necessary.
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How do I cut neat bars?
- Chill the pan for 30–60 minutes, then run a sharp knife under hot water, dry it, and slice. Wiping the knife between cuts helps keep edges clean.
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Can I double the recipe?
- Yes. Use a 9×13-inch pan and increase bake time to about 35–45 minutes. Watch for a golden top and bubbling filling.
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What if my oats mixture is too dry or too wet?
- If too dry, add 1–2 teaspoons more melted butter. If too wet, add a tablespoon of oats or flour and mix until it’s crumbly.
Conclusion
These strawberry oatmeal crumble bars are easy to make and deliver a bright, buttery, oat-forward bite every time. They work for snacks, desserts, and casual gatherings. For another version and inspiration, see a similar take on classic bars at Anna Banana’s Strawberry Crumble Bars. Give this recipe a try — it’s forgiving, fast, and sure to please.
Print
Strawberry Oatmeal Crumble Bars
- Total Time: 50 minutes
- Yield: 9 bars 1x
- Diet: Vegetarian
Description
Simple and delicious strawberry oatmeal crumble bars featuring a nutty oat topping and a sweet, tangy strawberry filling.
Ingredients
- 2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- In a bowl, mix together the oats, flour, brown sugar, granulated sugar, melted butter, salt, and vanilla extract until crumbly.
- Press half of the oat mixture into the bottom of the baking dish. Combine sliced strawberries, cornstarch, and lemon juice in a separate bowl; spread over the oat base. Sprinkle remaining oat mixture on top.
- Bake for 30–35 minutes until golden brown and bubbling. Allow to cool completely before cutting.
Notes
Serve warm with vanilla ice cream or chilled for an easy snack. Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 24g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
