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Strawberry Oatmeal Bars
4.5 from 60 votes

Strawberry Oatmeal Bars

Strawberry Oatmeal Bars combine a crumbly shortbread crust made from gluten-free flour, oats, and coconut oil with a sweet, cooked strawberry filling thickened slightly with flour. The bars bake in an 8-inch square pan, featuring a baked crust base, a tender strawberry layer, and a crumbly topping from reserved dough. This texture contrast makes them a satisfying treat that balances fruity freshness with buttery oats, ideal for snacks or casual desserts.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 16 Bars
Calories: 259 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Strawberry Filling:
  • 3 cups strawberry fresh
  • 2 Tbsp granulated sugar or pure maple syrup
  • 1 Tbsp all-purpose flour gluten-free
  • Pinch salt sea salt
Shortbread Crust and Topping:
  • 1 cup all-purpose flour gluten-free
  • 1 cup gluten-free rolled oats
  • ½ cup coconut oil melted, or butter
  • ¼ cup granulated sugar or pure maple syrup
  • Pinch salt sea salt
Optional Glaze:
  • 1 cup powdered sugar
  • 2 Tbsp water or lemon juice

Instructions

Make the Crust & Topping:
    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line an 8” x 8” baking dish with parchment paper.
  2. Add all of the ingredients for the crust and topping to a large bowl and stir well until everything is combined. The dough should be somewhat crumbly and not over oily. 
  3. Measure out ½ cup of the mixture and set it aside to reserve as the crumble topping. Transfer the remaining crust mixture to the parchment-lined prepared pan and press it into an even layer.
  4. Use a fork to poke several holes into the crust.
  5. Bake the crust for 15 to 20 minutes, or until it is just slightly golden brown.
Make the Strawberry Filling:
  1. While the crust is baking, prepare the strawberry mixture. To do so, transfer the strawberries and granulated sugar (or pure maple syrup) to a saucepan with 2 tablespoons of water. Cover the pan and heat it on the stove top over medium heat.
  2. Allow the mixture to come to a full boil and cook until the strawberries are very soft and much liquid is seeping out, about 8 to 10 minutes. Mash the strawberries using a spoon or fork until they reach your desired texture. Stir in the gluten-free all-purpose flour (or tapioca flour or corn starch) and continue cooking without the lid until the strawberry filling is nice and thick, about another 2 to 3 minutes.
Make the Bars:
  1. Once the crust is out of the oven, pour the strawberry filling mixture over it and spread it evenly. Sprinkle the reserved crumble mixture on top.
  2. Bake for 22 to 30 minutes, or until the topping is golden-brown.
  3. Remove the strawberry oatmeal bars from the oven and allow them to cool completely before slicing and serving.
  4. Serve with a scoop of vanilla ice cream and fresh berries for an even more decadent dessert.

Notes

  • Store leftover bars in an airtight container in the refrigerator for up to 5 days to maintain freshness.
  • For longer storage, freeze the bars in a zip lock bag for up to 3 months; thaw before serving.

Nutrition Information

Serving 1Bar (of 12) Calories 259kcal (13%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 11g (17%) Fiber 2g (8%) Sugar 15g (30%)

Nutrition Facts

Serving: 16 Bars

Amount Per Serving

Calories 259

% Daily Value*

Serving 1Bar (of 12)
Calories 259kcal 13%
Carbohydrates 37g 12%
Protein 3g 6%
Fat 11g 17%
Fiber 2g 8%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.