Healthy Strawberry Oatmeal Bars are the perfect mix of fruity sweetness and hearty texture. Made with wholesome oats, naturally sweetened filling, and simple pantry staples, these bars are great for breakfast, snack time, or even a light dessert. I love how satisfying they are without being overly sweet, and they come together in just one bowl.
Why You’ll Love This Recipe
I love this recipe because it’s quick to prep, uses clean ingredients, and tastes like a treat. The crumbly oat base doubles as the topping, and the strawberry layer in the center adds a burst of natural flavor. These bars are also easily portable, freezer-friendly, and totally kid-approved.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Rolled oats
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Almond flour (or oat flour)
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Baking powder
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Salt
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Cinnamon
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Maple syrup or honey
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Coconut oil or melted butter
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Vanilla extract
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Fresh strawberries (chopped) or homemade strawberry chia jam
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Optional: chia seeds, lemon zest, or a spoonful of nut butter for added richness
Directions
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I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
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In a mixing bowl, I combine the oats, almond flour, baking powder, salt, and cinnamon.
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I stir in the melted coconut oil, maple syrup, and vanilla extract until the mixture forms a slightly sticky dough.
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I press about two-thirds of the mixture into the bottom of the pan to form a firm base.
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I spread a layer of chopped strawberries (or jam) evenly over the base.
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I crumble the remaining oat mixture over the top, pressing it down gently.
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I bake for 25–30 minutes, or until golden on top and bubbly around the edges.
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I let the bars cool completely in the pan before slicing to help them firm up.
Servings and timing
This recipe makes 9 to 12 bars. It takes about 10 minutes to prep and 25–30 minutes to bake, so they’re ready in about 40 minutes, plus cooling time.
Variations
Sometimes I add a handful of chopped nuts or shredded coconut to the crumble topping for texture. I’ve also swapped in raspberries or blueberries depending on what’s in season. For a nut-free version, I use oat flour instead of almond flour and sunflower oil instead of coconut oil.
Storage/reheating
I store the bars in an airtight container in the fridge for up to 5 days. They also freeze well—I wrap them individually and defrost overnight or microwave them for a quick snack. I enjoy them cold or slightly warmed up.
FAQs
Can I use frozen strawberries?
Yes, I thaw and drain them before using to avoid making the bars soggy.
Do I have to use almond flour?
No, I’ve also used oat flour or whole wheat flour and the texture still comes out nicely crumbly and soft.
How can I make these vegan?
I use maple syrup and coconut oil to keep the bars fully plant-based. They turn out just as delicious.
Can I reduce the sweetener?
Yes, I’ve made them with slightly less maple syrup and they still taste great, especially if the strawberries are ripe and sweet.
Will they hold together well?
Yes, especially after they cool. If I want extra firm bars, I store them in the fridge before slicing.
Conclusion
Healthy Strawberry Oatmeal Bars are one of my favorite make-ahead snacks—easy to bake, naturally sweetened, and full of feel-good ingredients. Whether I’m grabbing one on the go or packing it into a lunchbox, these bars are always a fruity, wholesome treat that satisfies without guilt.
