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Delicious bars featuring fresh strawberry filling sandwiched between buttery oat crumble layers. Chewy with a lightly crisp top, perfect for breakfast or snacks with easy vegan and gluten-free swaps.

Ingredients

Scale
  • 1 1/2 cups quick oats or rolled oats (150 g)
  • 2/3 cup flour (spelt, all-purpose, or oat flour) (80 g)
  • 1/2 cup sugar or xylitol (100 g)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup oil or melted butter (100 g)
  • 2 1/2 cups diced strawberries (300 g), fresh or thawed if frozen
  • 1 1/2 tsp cornstarch or arrowroot powder (7 g)
  • 1 tbsp pure maple syrup or your favorite sweetener (15 g)

Instructions

  1. Preheat oven to 350°F (175°C) and grease an 8-inch square pan or line it with parchment paper with overhang.
  2. In a large bowl, mix oats, flour, sugar, cinnamon, baking powder, and salt.
  3. Pour in oil or melted butter and stir until mixture is evenly moistened.
  4. Firmly press about two-thirds of the oat mixture into the bottom of the prepared pan to form the crust.
  5. If using frozen strawberries, thaw completely and pat dry.
  6. Toss diced strawberries with cornstarch (or arrowroot) and maple syrup (or chosen sweetener).
  7. Spread strawberry filling evenly over the crust.
  8. Crumble remaining oat mixture over filling and press firmly to compact bars.
  9. Bake about 45 minutes until top is golden and filling bubbles around edges.
  10. Cool pan to room temperature.
  11. Refrigerate cooled bars for at least 1 hour to firm up.
  12. Cut into 16 squares.

Notes

Use quick or rolled oats for best texture; avoid steel-cut oats., Thaw and blot frozen strawberries fully to prevent runny filling., Press oat mixture firmly to prevent bars from crumbling., Chill bars before slicing for clean cuts., Adjust sweetener in filling depending on berry tartness., Line pan with parchment paper for easy removal and slicing., Fat-free/oil-free option: replace oil with applesauce or mashed banana (same amount)., Jam filling option: substitute cornstarch, sweetener, and half strawberries with 1 cup strawberry jam., Fruit swaps: blueberries, raspberries, peaches, or strawberry-rhubarb combo possible., Add mini chocolate chips or nuts to oat mixture for variation., Bars keep well airtight in fridge 4-5 days, freeze up to 2-3 months., Reheat briefly in microwave or oven; preferred to chill for firmer bars.

Nutrition

Find it online: https://livacooks.com/strawberry-oatmeal-bars/