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Strawberry Oatmeal Bars — Simple, Chewy Snack

Sweet jam pockets, nutty oats, and a buttery crust meet in a bar you’ll reach for all week. strawberry oatmeal bars shine because they balance soft, jammy filling with a slightly crisp oat crust that stays tender rather than turning into a hard cookie. After testing this recipe 8 times with different oat textures and strawberry preparations, I settled on quick-cook oats plus a light jam reduction for the most reliable chew and flavor. I also refined the fat-to-flour ratio to keep the bars from spreading during baking.

This version is an every-day recipe for home cooks and busy parents. It uses familiar ingredients, one bowl for the crust, and a small-saucepan jam step that concentrates flavor without added pectin. Read on for exact measurements, step-by-step photos, and pro tips so your pan comes out glossy, not crumbly.

Why This Recipe Works

• The oat-to-flour ratio creates chew without crumbling; oats add structure and flavor while the all-purpose flour keeps the crust cohesive.
• A small simmer of strawberries concentrates natural sugars so the filling sets without commercial pectin.
• Brown sugar and butter in the crust caramelize lightly for a toasted, nutty finish.
• A short bake at medium heat keeps the filling soft and prevents the top from over-browning.
• Chilling before cutting firms the bars so you get clean slices, not a crumbly mess.

Ingredients Breakdown

• Rolled oats (old-fashioned) 200 g (2 cups): Provide chew and texture. Do not substitute instantly unless you want a much denser, less toothsome bar.
• All-purpose flour 150 g (1 1/4 cups): Binds the oat mixture. If you use a gluten-free 1:1 blend, add 1/2 tsp xanthan gum and expect a slightly different crumb.
• Light brown sugar 150 g (3/4 cup packed): Adds moisture and a caramel note. White sugar will be sweeter and less chewy.
• Unsalted butter 170 g (3/4 cup / 1 1/2 sticks), melted: Fat for tenderness and flavor. You can use salted butter—reduce added salt to 1/8 tsp.
• Kosher salt 1 tsp Diamond Crystal (if using Morton’s, use 1/2 tsp): Salt lifts flavors; brand density matters for accuracy.
• Baking powder 1 tsp (4 g): Adds a small lift so bars are not flat.
• Egg 1 large (50 g): Binds the crust. For egg-free, see substitutions (expect a change in texture).
• Vanilla extract 1 tsp (5 ml): Rounds the flavors.
• Fresh strawberries 450 g (about 3 cups, hulled and chopped): The star of the filling. Use ripe, fragrant berries.
• Granulated sugar 60 g (1/4 cup): Sweetens the filling for jam reduction.
• Lemon juice 1 tbsp (15 ml): Brightens and helps the filling set.
• Cornstarch 1 tbsp (8 g) mixed with 1 tbsp (15 ml) cold water: Thickens the filling without making it gummy.

Substitutions with impact warnings:

• Greek yogurt for butter in the crust? Not recommended — the crust will be cakier and less crisp.
• Coconut oil for butter: Works, but expect a faint coconut flavor and a slightly softer crust.
• Frozen strawberries: Thaw and drain well; extra liquid can make the filling runny unless you cook it longer.

Essential Equipment

• 9 x 13-inch (23 x 33 cm) baking pan — lined with parchment extending over edges for easy lift-out.
• Medium saucepan (1.5–2 L) for cooking strawberries.
• Mixing bowls: one large for dry mix and one small for wet.
• Measuring scale for accurate dry weights (recommended).
• Rubber spatula and wooden spoon.
• Instant-read thermometer (helpful for checking butter/oven accuracy, optional).
• Bench scraper or sharp knife for clean cuts after chilling.
• Wire rack for cooling.

If you lack a 9 x 13 pan, use two 8 x 8-inch pans and reduce bake time slightly, watching for color.

Step-by-Step Instructions

Makes 12 bars. Prep time 15 minutes. Cook time 30 minutes. Inactive time 1 hour chilling. Total time about 1 hour 45 minutes. Servings: 12 bars (1 bar each).

Step 1: Prep the pan and oven

Preheat oven to 175°C (350°F). Line a 9 x 13-inch (23 x 33 cm) pan with parchment, leaving a 2-inch overhang for easy removal. Lightly grease the parchment so the crust releases cleanly after baking.

Step 2: Make the oat crust mix

In a large bowl combine 200 g (2 cups) rolled oats, 150 g (1 1/4 cups) all-purpose flour, 150 g (3/4 cup) light brown sugar, 1 tsp (4 g) baking powder, and 1 tsp Diamond Crystal kosher salt. Whisk briefly to blend dry ingredients evenly, about 15–20 seconds.

Step 3: Add wet to form a crumbly dough

Pour 170 g (3/4 cup / 1 1/2 sticks) melted butter, 1 large egg (50 g), and 1 tsp (5 ml) vanilla into the dry mix. Stir until combined and the mixture holds together when pressed, about 10–20 seconds. Do not overmix; you want a shaggy, pressable dough, not a uniform batter.

Step 4: Press two-thirds of the dough into the pan

Reserve about 1/3 of the oat mixture for the topping. Press the remaining dough evenly into the prepared pan, using the bottom of a measuring cup for an even surface. Press firmly for 30–40 seconds until compacted. Bake 12–14 minutes, until edges are lightly golden and the center looks set.

Step 5: Cook the strawberry filling

While the crust bakes, combine 450 g (about 3 cups) chopped strawberries, 60 g (1/4 cup) granulated sugar, and 1 tbsp (15 ml) lemon juice in a medium saucepan. Bring to a simmer over medium heat, stirring frequently, about 5–7 minutes, until the fruit softens and releases juices. Stir 1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 ml) cold water into the pan and simmer 1–2 more minutes until the mixture thickens and coats the back of a spoon. Taste and adjust sugar if needed; total jam cooking time about 8–10 minutes.

Step 6: Assemble and add topping

Spread the hot strawberry filling evenly over the par-baked crust, leaving a small 1/8-inch gap at the edges. Crumble the reserved oat mixture evenly over the filling and gently press so it adheres without sealing the top. This step should take about 2–3 minutes.

Step 7: Bake until set

Return pan to the oven and bake at 175°C (350°F) for 16–20 minutes, until the topping is golden and the filling bubbles briefly near the center. Baking time depends on oven variations—start checking at 16 minutes. The internal evenness cue: top should be golden, not dark brown.

Step 8: Cool and chill before cutting

Remove from oven and cool 20 minutes on a wire rack. Then transfer pan to the refrigerator and chill at least 1 hour to firm the filling. Chilling is critical for clean slices. Total inactive time: 1 hour chilling.

Step 9: Cut and serve

Use parchment overhang to lift the bars from the pan. Place on a cutting board and slice into 12 bars with a sharp knife, wiping the blade between cuts for neat edges. Serve at room temperature or chilled.

Expert Tips & Pro Techniques

• Measure by weight when possible. 200 g oats and 150 g flour produce a consistent crumb every time.
• Common mistake: cutting too soon. If the filling is still warm, it will smear; chill at least 1 hour for clean bars.
• If your filling is too runny, simmer an extra 1–2 minutes with the cornstarch slurry. Cornstarch loses thickening power if overcooked—avoid boiling more than 2 minutes after adding it.
• Make-ahead: Bake the bars and refrigerate for up to 3 days; bring to room temperature before serving. For travel, freeze slices individually wrapped for up to 3 months.
• Professional trick adapted for home: Toast the oats in a dry skillet for 3–4 minutes before mixing for a deeper nutty flavor without extra equipment.
• For neat edges, chill at least 1 hour and use a warmed, dry knife (run under hot water, dry thoroughly) for slicing.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days. Layer with parchment to prevent sticking.
• Freezer: These bars freeze well. Wrap each bar tightly in plastic wrap, then place in a zip-top freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature for 1–2 hours.
• Reheating: For a refreshed texture, warm a chilled bar in a 175°C (350°F) oven for 6–8 minutes. Avoid microwaving large quantities — it can make the oat crust soggy.

Variations & Substitutions

• Gluten-Free Version: Use 150 g (1 1/4 cups) gluten-free 1:1 flour blend plus 1/2 tsp xanthan gum. Baking time may increase by 2–4 minutes; watch for a golden top.
• Vegan Version: Replace butter with 170 g (3/4 cup) coconut oil (solid measured then melted) and swap the egg for 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 minutes). Expect a slightly softer crumb.
• Lower-Sugar Filling: Reduce granulated sugar in filling to 30 g (2 tbsp) and use very ripe strawberries. The jam will be less sweet and more tart; balance with a sprinkle of coarse sugar on top if desired.
• Mixed Berry: Substitute half the strawberries with raspberries or blueberries (total fruit weight still 450 g). Adjust cooking time—berries with more water may need an extra minute of simmering.
• Nutty Crunch: Add 60 g (1/2 cup) chopped toasted almonds or walnuts to the topping for extra texture. Keep other measurements the same.

Serving Suggestions & Pairings

• Serve warm with a scoop of vanilla ice cream or a dollop of Greek yogurt for breakfast or dessert.
• Pair with a bright, citrusy tea like Earl Grey or a fizzy lemonade to cut sweetness.
• For brunch, offer alongside scrambled eggs and fresh fruit to balance richness.
• Pair with our [Blueberry Lemon Muffins] for a mixed-fruit spread at gatherings.

Nutrition Information

Per serving (1 bar). Makes 12 servings.

• Calories: 280 kcal
• Total Fat: 12 g
• Saturated Fat: 7 g
• Cholesterol: 45 mg
• Sodium: 150 mg
• Total Carbohydrates: 38 g
• Dietary Fiber: 3 g
• Sugars: 19 g
• Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my bars turn out dry?
A: Dry bars often come from too much flour or overbaking. Make sure you measure flour by weight (150 g). Also check oven temperature with an oven thermometer — if your oven runs hot, reduce bake time by 2–4 minutes.

Q: Can I make this without eggs?
A: Yes. Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, set 5 minutes) or a commercial egg replacer. Expect a slightly denser texture and a bit less lift.

Q: Can I double this recipe?
A: Yes, you can double and bake in a 13 x 18-inch half-sheet pan, but make two separate pans if you want identical baking results. If using a larger single pan, watch bake time as it may change by 5–10 minutes.

Q: Can I prepare this the night before?
A: Absolutely. Bake the bars and chill overnight. Slice the next day for cleaner cuts and easier transport. Bring to room temperature before serving if you prefer softer bars.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, these bars keep up to 4 days in the refrigerator. For longer storage, freeze wrapped bars for up to 3 months.

Q: My filling leaked and made the crust soggy. What happened?
A: Likely the filling was too watery or under-cooked before assembly. Make sure strawberries are reduced and thickened with the cornstarch slurry until the mixture coats a spoon. Also spread filling on a hot, sturdy par-baked crust to minimize seepage.

Q: Can I use jam instead of cooking fresh strawberries?
A: You can, but use 240 g (1 cup) of a thick jam and heat it briefly with 1 tbsp lemon juice. Jam may be sweeter and less fresh-tasting. If using jam, reduce added sugar elsewhere.

Conclusion

If you’d like a different take or inspiration, try the tested variations at Strawberry Oatmeal Bars – The Cozy Apron for a classic homestyle version, or explore a gluten-free, vegan option at Strawberry Oatmeal Bars (Gluten-Free, Vegan) – The Roasted Root. Happy baking — these bars are perfect for lunchboxes, snack time, or a simple dessert that feels special without fuss.

Strawberry Oatmeal Bars

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• Author: anna
• Total Time: 105 minutes
• Yield: 12 bars 1x
• Diet: Vegetarian

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Description

Sweet jam pockets, nutty oats, and a buttery crust meet in a chewy bar perfect for snacking all week.

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Ingredients

Scale 1x2x3x

• 200 g (2 cups) rolled oats (old-fashioned)
• 150 g (1 1/4 cups) all-purpose flour
• 150 g (3/4 cup packed) light brown sugar
• 170 g (3/4 cup / 1 1/2 sticks) unsalted butter, melted
• 1 tsp kosher salt
• 1 tsp baking powder
• 1 large egg
• 1 tsp vanilla extract
• 450 g (about 3 cups) fresh strawberries, hulled and chopped
• 60 g (1/4 cup) granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp cold water

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Instructions

1. Preheat oven to 175°C (350°F). Line a 9 x 13-inch baking pan with parchment paper.
2. In a large bowl, combine rolled oats, all-purpose flour, brown sugar, baking powder, and salt.
3. Pour in melted butter, add the egg and vanilla, and stir until the mixture holds together.
4. Press two-thirds of the dough into the bottom of the prepared pan.
5. While the crust is baking, make the filling by simmering strawberries, granulated sugar, and lemon juice in a saucepan until softened; add the cornstarch slurry and simmer until thickened.
6. Spread the strawberry filling over the baked crust and sprinkle the reserved oat mixture on top.
7. Bake for another 16–20 minutes, until golden brown.
8. Cool for 20 minutes and then chill in the refrigerator for at least 1 hour before cutting into bars.
9. Cut into 12 bars and serve at room temperature or chilled.

Notes

For best results, measure all ingredients by weight and ensure the filling is thick enough before assembly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 280
• Sugar: 19g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 45mg