Bake a batch of these simple, yet delicious Strawberry Oatmeal Bars, to share with the kids. They’re easy to make in advance, are packed with strawberry flavor, and are great for breakfast, snack, or dessert.
Strawberry Oatmeal Bars
I love this time of the year because the warm weather, summer school schedules, and longer days means that we eat outside—and with friends—much more often. And since the last thing I want to do on those beautiful, sunny days is to stay inside cooking for hours, these Strawberry Oatmeal Bars are an easy treat to make ahead.
I’ve made them at breakfast time, often with the help of one of my girls, and then left them in an airtight container to enjoy later. Or, I’ve even baked a batch pretty last minute when we’ve made spur of the moment dinner plans!
Ingredients You Need
To make this recipe you’ll need:
TIP: You can add in some fresh berries for extra flavor and nutrients if you like. The recipe works well with and without them!
Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information.
- Gather your ingredients and line your pan with parchment paper or foil—so you can easily lift the whole thing out of the pan to slice them.
- Mix the dry ingredients together.
- Add the wet ingredients. Mix to form a crumbly, but uniformly moist batter.
- Set aside some of the batter to use as the crumb topping.
- Spread the remaining batter into the pan. Top with the preserves (and optional berries).
- Add the crumble topping and bake.
TIP: This is easiest to slice when you let it cool fully before cutting.
Frequently Asked Questions
This recipe works with a range of jams or preserves, though I look for ones with really simple ingredient lists with just fruit and sugar and maybe some lemon juice. Preserves labeled “all-fruit” are often a good bet too since they are primarily fruit. You could also use homemade jam—including chia jam—if you prefer.
These oatmeal cookie bars will stay fresh for up to 3 days at room temperature or in the fridge. (Either works! The fridge will make them firm up a bit.)
- When mixing the wet ingredients into the dry, use your fingers to gently squish it together.
- Use a jam that you like the flavor of since it’s a primary flavor in the recipe.
- Use a fine microplane for the lemon zest to get just the yellow part of the skin of a fresh lemon.
- Let the bars cool fully before you lift them out of the pan and slice.
- Use a serrated knife to slice and/or push down slowly but firmly when slicing as you get through the top crumble layer.
- Gluten-free: Use gluten-free cup for cup flour instead of the whole wheat and GF certified rolled oats.
- Dairy-free: Use vegan butter or coconut oil for the butter.
- Egg-free: See my Breakfast Bars with Jam for an option.
- You may also like my Chocolate Chip Oatmeal Cookie Cake and my Oatmeal Bars with Blueberries and Carrots.
I’d love to hear your feedback on this recipe, so please comment and rate below!
This recipe was originally posted June 2018.
You can add the optional fresh berries or leave them out, according to your preference. They add flavor and moisture, but the recipe works either way.
- 1 ½ cups whole wheat flour
- ¾ cup rolled oats
- ¼ cup packed brown sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, lightly beaten
- ¼ cup unsalted butter, softened at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup natural strawberry preserves
- 1 cup finely diced strawberries, optional
- Preheat the oven to 350F. Line a square 8-inch metal baking pan with a piece of parchment paper or foil so it comes up and over two sides by about an inch (you’ll use it to lift the finished bars out of the pan). Set aside.
- In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt.
- Add the eggs, butter, vanilla, lemon juice, and lemon zest. Use clean hands or a fork to gently mix the dough together until it’s uniform and crumbly. Set aside ¾ cup of the mixture.
- Add the remaining mixture to the bottom of the prepared pan, pressing evenly to cover the bottom and to fill in any holes.
- Stir together the strawberries and preserves.
- Evenly spread the strawberry mixture over top. Crumble the remaining dough mixture over top to cover evenly and press it down slightly. Bake for 35-40 minutes or until lightly browned.
- Remove from the oven and let cool on a wire rack until room temperature.
- Use the parchment paper to lift out of the pan and slice into bars carefully using a serrated knife.
Store in an airtight container in the fridge or at room temperature for up to 3 days.
When mixing the wet ingredients into the dry, use your fingers to gently squish it together.
Use a jam that you like the flavor of since it’s a primary flavor in the recipe.
Use a fine microplane for the lemon zest to get just the yellow part of the skin of a fresh lemon.
Let the bars cool fully before you lift them out of the pan and slice.
Use a serrated knife to slice and/or push down slowly but firmly when slicing as you get through the top crumble layer.
Gluten-free: Use gluten-free cup for cup flour instead of the whole wheat and GF certified rolled oats.
Dairy-free: Use vegan butter or coconut oil for the butter.
Egg-free: See my Breakfast Bars with Jam for a similar option.
To make without oats, substitute quinoa flakes.
Keywords: strawberry oatmeal bars