Looking for the perfect spring dessert or a sweet afternoon snack? These Strawberry Oat Bars are the ultimate crowd-pleaser. Featuring a buttery oat crust, a bright lemon-kissed strawberry filling, and a crunchy almond topping, they are incredibly easy to make and even harder to stop eating. Whether you’re using up a fresh berry haul or looking for a kid-friendly baking project, these bars are a staple recipe you’ll come back to again and again.
Why You’ll Love These Strawberry Bars:
- Fresh & Zesty: The lemon zest makes the fresh strawberries pop.
- Perfect Texture: A mix of chewy rolled oats and crunchy sliced almonds.
- Make-Ahead Friendly: They stay delicious in the fridge for up to 4 days.
- Versatile: Serve them as a dessert with vanilla ice cream or a cheeky breakfast treat.
Expert Tips for Success:
- Cold Butter vs. Room Temp: For the best “crumble” texture, use cold, cubed butter. If the butter is too soft, the crust will be more like a cookie and less like a shortbread.
- Don’t Skimp on the Press: When forming the bottom layer, press down firmly. Use the bottom of a measuring cup to get a flat, compressed base so the bars don’t fall apart when you pick them up.
- Zest Best: Always zest the lemon before juicing it (if you plan to use the juice for something else). Only zest the yellow part; the white pith underneath is bitter.
Substitutions:
Fresh Strawberries: Use frozen strawberries (thaw and drain excess liquid first) or even raspberries/blueberries.
All-Purpose Flour: Use a 1:1 Gluten-Free flour blend or whole wheat pastry flour.
Old Fashioned Oats: Quick oats work in a pinch, but the texture will be less chewy. Avoid steel-cut oats.
Brown Sugar: Coconut sugar or extra granulated sugar works well.
Sliced Almonds: Swap for chopped pecans, walnuts, or shredded coconut—or omit entirely for a nut-free version.
Butter: For a vegan version, use a firm vegan butter stick or chilled coconut oil (solid state).
Frequently Asked Questions
Can I use strawberry jam instead of fresh fruit?
Yes! If you are short on fresh berries, you can spread about 1 cup of high-quality strawberry preserves over the base. Skip the cornstarch and extra sugar if using jam, as it’s already thickened and sweetened.
Why are my bars falling apart?
The most common culprit is cutting them while they are still warm. The fruit filling needs time to “set,” and the butter in the crust needs to firm up. Let them cool for at least 1–2 hours.
Can I freeze these bars?
Absolutely. Wrap individual squares in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight or at room temperature for 30 minutes.
How do I get clean slices?
For “bakery-style” clean edges, line your pan with parchment paper so that it hangs over the sides (creating a “sling”). Once the bars are completely cold, lift the whole block out onto a cutting board and use a long, sharp knife to slice in one clean motion.
More Fruity Dessert Recipes:
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Strawberry Oat Bars
Ingredients
Strawberry Filling
- 2 cups chopped fresh strawberries about half-inch pieces
- 2 tbsp sugar
- 2 1/2 tsp cornstarch
- zest of one lemon
Oat Base + Crumble Topping
Instructions
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Preheat the oven to 350F and coat a 9×9-inch pan with nonstick cook spray or line with parchment paper.
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For the strawberry filling: In a small mixing bowl stir together the diced strawberries, sugar, cornstarch and lemon zest until strawberries are well-coated. Set aside.
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In a medium mixing bowl whisk together flour, oats, sugar, brown sugar, baking soda and salt. Cut in the butter using a fork or your fingers until you have a crumbly mixture with pea-sized pieces. Save 1 1/4 cups of the crumble crust mixture and set aside.
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Pour the rest of the mixture into the baking pan and press into an even, flat base layer with your hands.
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Pour the strawberries mixture (including the juices) onto the oat base layer in the pan. Spread the strawberry mixture into an even layer.
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Stir the sliced almonds into the reserved crumble mixture and sprinkle evenly over the strawberries.
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Bake for 35-40 minutes until crumble crust topping is golden brown and strawberries are set and bubbling.
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Remove from oven and let completely cool in the pan before cutting into squares. You can also place them in the fridge to help cool faster.
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