These delicious Strawberry Oatmeal Bars are certain to become your favourite new recipe. With a crisp, slightly chewy base, a sweet, fresh strawberry centre and a crumble topping, they are a guaranteed crowd-pleaser. If you love a good, sweet treat that is quickly and easily made, this recipe is for you. The most difficult part is waiting for them to cool down once they're baked!
Why You'll Love This Recipe:
- To make it especially easy, the base and topping are made from the same mixture. The whole-grain rolled oats give the bars a very pleasing, slightly chewy texture, beautifully complemented by the sweet strawberry filling and crisp crumble topping.
- They are made from simple and readily available ingredients.
- Like my Lemon Curd Cake and Blueberry Oatmeal Bars, the base and the crumble topping are made from the same mixture; so easy and delicious.
- They are versatile. You can serve them for morning or afternoon tea, as breakfast on the go, or pack some in lunchboxes.
- They are always popular, enjoyed by children and adults alike.
- As they are nut-free, they are perfect for school lunch boxes.
- There is a gluten-free option - just use the appropriate flour and rolled oats.
Recipe Inspiration: these Strawberry Oatmeal Bars are an adaptation of my Easy Jam Bars.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- All-purpose/plain flour - this recipe has been tested with regular wheat flour and gluten-free all-purpose flour. Either will work well.
- Rolled oats - old-fashioned rolled oats are best for this recipe. Use certified gluten-free if you require.
- Salt - a small amount of coarse kitchen sea salt helps to boost the flavours. Fine table salt is not suitable.
- Baking/bicarbonate of soda - acts as a raising agent. It is not the same as baking powder.
- Butter - adds richness and flavour. We use unsalted butter in the caramel filling as well as the mixture for the base/topping.
- Brown sugar - we use light brown sugar; it adds a slight caramel flavour.
- Vanilla extract - for the best result, use vanilla which is naturally extracted, not artificially flavoured.
- Strawberries - we use fresh, sweet, juicy strawberries with delicious flavour.
- Corn flour/corn starch - a small amount is added to the strawberries to thicken any juices that may be released. This will prevent the base becoming soggy. Check that the corn flour is gluten-free if necessary.
- Orange zest and juice - adds great flavour and perfectly complements the strawberries. Be sure to remove the zest before juicing the orange.
Variations:
Orange zest and juice - lemon zest and juice are a great alternative.
Spice - some ground cinnamon would complement the berries.
How To Make Strawberry Oatmeal Bars:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Make the base/topping mixture:
In a large bowl, combine the flour, oats, salt and baking soda. In a smaller bowl, combine the melted butter, brown sugar and vanilla.
Add the wet ingredients to the dry ingredients and mix well. Reserve approximately 150 g (5.2 oz) of the mixture for the topping.
2 - Add the base to your tin:
Press the remaining mixture into your prepared tin and bake in your preheated oven for 12 minutes or until a pale golden colour.
3 - Make the strawberry filling:
While the base is baking, combine the strawberries with the corn flour, orange juice, zest and brown sugar. Stir until well combined.
4 - Add the filling to your base:
Once the base is ready, top immediately with the fruit mixture, spreading evenly.
5 - Top the bars with the crumble:
Sprinkle the remaining oatmeal mixture over the top.
6 - Bake the bars:
Bake for a further 22-25 minutes, or until the top is cooked through and a light golden brown.
Remove from the oven and set aside to cool for 30 minutes in the tin, before placing in the fridge for a further 30 minutes or until completely cool. Once cool, the slice can be cut into bars.
Tips for Success, Storage and FAQs:
The bars will be at their best for the first two days but will last for 4 (they will just soften a little). Keep them in the fridge in an airtight container; remove them about 10 minutes prior to serving.
Yes, they freeze well. Allow the bars to cool completely, then put them in an airtight container. When storing them in layers, place a sheet of baking paper between the layers so that they don't stick together. Thaw them at room temperature.
I have made the Strawberry Oatmeal Bars using gluten-free flour and oats on many occasions. However, there are differing opinions regarding oats. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Top Tip:
If The bars must be thoroughly chilled before being cut, otherwise, they will fall apart. I cool them on the bench for 30 minutes and then transfer them to the fridge to cool completely.
Serving Suggestions:
The Strawberry Oatmeal Bars are very versatile. Some suggestions to enjoy them are:
- At morning or afternoon tea, they are perfect with a cup of tea or coffee!
- For breakfast when time is short - have a bar when you wake or take one on the run.
- As an after-school snack.
- For dessert, with my No Churn Vanilla Ice cream.
- For picnics, potlucks or lunch boxes - they are very portable.
- In a pretty box or cellophane bag tied with a pretty ribbon. They are a lovely homemade edible gift.
These Strawberry Oatmeal Bars are a guaranteed crowd-pleaser. They will be enjoyed by children and adults alike and you will love how easy they are to make. They are certain to become a regular part of your baking repertoire.
Alex xx
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Strawberry Oatmeal Bars
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Base and Crumble Topping:
- 1 ½ cups (225 g) all-purpose/plain flour See Note 1
- 1 ½ cups (120 g) old-fashioned rolled oats See Note 2
- ½ teaspoon coarse sea salt
- ½ teaspoon baking/bicarb soda
- ¾ cup (185 g) butter - melted
- ½ cup (100 g) light brown sugar
- 2 teaspoon vanilla extract
For the Strawberry Filling:
- 280 g (10 oz) fresh strawberries - cut into ½ cm (¼") pieces See Note 3
- 3 teaspoon corn flour/starch
- 1 tablespoon orange juice - freshly squeezed See Note 4
- 1 teaspoon orange zest - finely zested
- 2 tablespoon light brown sugar
Instructions
- Preheat your oven to 175 Degrees C (350F).
- Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper. (Allow an overhang with the baking paper - it makes it easier when removing the slice!)
- In a medium-sized bowl, add the flour, rolled oats, salt and baking soda. Mix well.
- Melt your butter. Add this to another bowl, and combine with the vanilla and brown sugar.
- Combine the contents of both bowls, and mix well.
- Firmly press about ¾ of the mixture into the tin.(You'll need to reserve about 150 g (5.2 oz) of the mixture).Bake for 12 minutes or until a pale golden colour.
- While the base is baking, combine the strawberries, corn flour/starch, orange juice, zest and brown sugar in a small bowl.
- Remove the base from the oven, and immediately top evenly with the strawberry mixture.Crumble the remaining mixture, using your fingers, over the top of the strawberries.
- Return to the oven, and bake for a further 22-25 minutes or until the topping is cooked through and a light golden brown.
- Remove the bars from the oven, and allow them to cool for 30 minutes on your bench.
- Put the slice in the fridge, and chill for a further 30 minutes or until completely cool. Cutting the bars while too warm will cause them to fall apart. Remove the slice from the tin, and cut the slice into squares.
Notes
- Flour: use a gluten-free all-purpose/plain flour if you require it- this has been tested and works perfectly.
- Rolled oats: use gluten-free oats if required.
- Strawberries: if they're not in season and you'd prefer to use Strawberry Jam, check out my Jam Oatmeal Bars recipe.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
- Chill the bars: the Strawberry Bars really need to chill before cutting, otherwise, they will fall apart.
- Storage: store in an airtight container in a cool location. The bars will be at their best for the first two days but will last for four (they will just soften a little). If the weather is warm, keep them in the fridge in an airtight container for up to a week. Remove them about 10 minutes prior to serving.
- Freezing: allow the bars to cool completely, and then put them in an airtight container before placing them in the freezer. If storing them in layers, place a sheet of baking paper between the layers so they don't stick. Thaw them at room temperature. Freeze for up to two months.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Carol Abnett says
I made these the other day, delicious. I froze most of them for when my granddaughters come to visit, which is just as well otherwise I would have eaten them all.
Alexandra Cook says
Hi Carol!
They do freeze very well, and they are definitely lovely to have on hand.
I am so happy you enjoyed this recipe 🙂
Alex xo
Lucy says
Loved this recipe. Very easy (as all your recipes are!) and the flavour is superb. The orange and strawberry combination is delicious and well balanced. I dusted with icing sugar when serving, and we enjoyed them both warm with ice cream and cold the next day with coffee - yum!
Alexandra Cook says
Hi Lucy,
Thank you so much for giving this recipe a try.
Yum - I love the bars warm, and can't think of a better way to enjoy them than with ice cream 🙂
Appreciate your comment! Alex xo
Brittany Mayland says
I would rate the original recipe as 3 stars. The orange flavor was very overwhelming, even with half the zest. But the author suggested lemon as an alternative. I tried it again with lemon, reduced that even more, and ended up with a delicious treat.
Alexandra Cook says
Hi Brittany,
Thanks for sharing your feedback!
I am sorry the orange zest was not to your liking. I am glad you enjoyed it with lemon 🙂
Alex xo
Deb says
These were the best. I used vegan butter, other than that followed recipe exactly. Yummmyyyyy!
Alexandra Cook says
Thanks, Deb! 🙂
I am so happy that you enjoyed this recipe! Alex xo