Looking for the perfect spring dessert or sweet afternoon snack? These strawberry oat bars are the ultimate indulgence. Featuring a buttery oat crust, tangy lemony strawberry filling, and crunchy almond topping, it’s super easy to make and even harder to stop eating. Whether you’re using up all your fresh berries or looking for a kid-friendly baking project, these bars are a staple recipe you’ll keep coming back to.
Why we love these strawberry bars:
- Freshness and Flavor: Lemon zest makes fresh strawberries pop.
- Perfect Texture: A combination of chewy rolled oats and crunchy sliced almonds.
- Preparing in advance Friendly: It will stay delicious in the refrigerator for up to 4 days.
- variable: Serve as dessert with vanilla ice cream or a cheeky breakfast.
Expert tips for success:
- Cold butter and room temperature: For the best “crumb” texture, use cold cubed butter. If the butter is too soft, the crust will be more cookie-like than shortbread.
- Don’t skimp on media coverage: Press down when forming the bottom layer. firmly. Use the bottom of a measuring cup to create a flat, compressed base to keep the sticks from falling apart when you pick them up.
- Best taste: Always zest the lemons before juicing them (if you plan to use the juice for another purpose). Just add flavor to the yellow part. The white flesh below has a bitter taste.
Substitute:
fresh strawberries: Use frozen strawberries (thaw first and drain any remaining water) or raspberries/blueberries.
All purpose flour: Use a 1:1 gluten-free flour blend or whole wheat pastry flour.
old fashioned oats: Quick oats are effective for the first time in a while, but the texture becomes less chewy. Avoid steel-cut oats.
brown sugar: You can add coconut sugar or granulated sugar.
sliced almonds: Substitute for chopped pecans, walnuts, or shredded coconut, or omit them entirely for a nut-free version.
butter: For a vegan version, use a stick of solid vegan butter or cold coconut oil (solid).
Frequently Asked Questions
Can I use strawberry jam instead of fresh fruit?
yes! If you don’t have enough fresh strawberries, you can sprinkle about 1 cup of high-quality strawberry preserves over the base. If using jam, avoid using additional cornstarch and sugar. Because it already tastes thick and sweet.
Why is my bar falling apart?
The most common cause is cutting them while they are still warm. The fruit filling needs time to “set” and the butter in the crust needs to harden. Let cool for at least 1-2 hours.
Can this bar be fixed?
entirely. Wrap individual squares in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 30 minutes.
How do I get a clean piece?
For “bakery style” clean edges, line the pan with parchment paper so it hangs over the sides (making a “sling”). Once the bars are completely cool, lift the entire block onto a cutting board and use a long, sharp knife to cut in one clean motion.
More Fruit Dessert Recipes:
Strawberry Oat Bars
Featuring a buttery oat crust, tangy lemony strawberry filling, and crunchy almond topping, these strawberry oat bars are incredibly easy to make and even harder to stop eating.
Serving Size: 9
Strawberry Filling
- 2 cup chopped fresh strawberries Approximately 0.5 inch piece
- 2 tablespoon sugar
- 2 1/2 teaspoon cornstarch
- Zest of one lemon
Oat base + crumble topping
Preheat oven to 350F and line a 9×9 inch pan with nonstick cooking spray or parchment paper.
Strawberry Filling: In a small mixing bowl, mix together the chopped strawberries, sugar, cornstarch, and lemon zest until the strawberries are well coated. Set aside.
- In a medium mixing bowl, combine flour, oats, sugar, brown sugar, baking soda, and salt. Using a fork or your fingers, cut in the butter until you have pea-sized pieces and a crumbly mixture. Set aside 1 1/4 cups crumble crust mixture.
Pour the remaining mixture into the baking pan and use your hands to press the bottom layer evenly and evenly.
Pour strawberry mixture (including juice) over oat base layer in pan. Spread the strawberry mixture into an even layer.
Stir the sliced almonds into the reserved crumble mixture and sprinkle evenly over the strawberries.
Bake for 35-40 minutes, until the crumble crust topping is golden brown and the strawberries are set and bubbly.
Remove from the oven, cool completely in the pan, and then cut into squares. You may also be able to cool it faster by placing it in the refrigerator.
