Strawberry Oatmeal Bars are a simple recipe perfect for spring and summer. They’re sweet, light, and crunchy, bringing the best of both flavors and texture in one little bar! Enjoy them for breakfast, an afternoon snack, or for dessert. When you can whip up a batch in under an hour, why not?
Strawberry Oatmeal Bars
Looking for a healthier dessert option? How about something light, but filling for breakfast? A sweet afternoon pick me up to give a burst of energy? You’re in luck, our homemade Strawberry Oatmeal Bars are just the thing to meet all your foodie needs.
Hearty old fashioned rolled oats, spiced cinnamon, sweet and warm vanilla, and of course fresh strawberries. These ingredients come together to create a baked bar that can be enjoyed morning, noon, and night. Grab a bar for breakfast as you head out the door with your routine morning coffee.
How To Make Strawberry Oatmeal Bars
- Preheat your oven to 375°F. Line an 8×8 inch baking dish with parchment paper and spray the sides with cooking spray. Set aside.
- Using an electric mixer and a large bowl, cream together the butter, brown sugar, granulated sugar, and vanilla extract until well combined.
- Fold in the rolled oats. Stir in the flour, cinnamon, baking powder, and salt. A crumbly texture should start to form.
- Press half of the mixture into the bottom of the prepared baking dish. Add 1 ½ cups of the strawberries on top.
- Take the remaining oat mixture and crumble it over the strawberries. Then pour the rest of your strawberries over top of this oat layer.
- Bake for 25-30 minutes or until everything is cooked through and the crust is a nice golden brown.
- Let the bars cool for 30 minutes. Slice into squares and serve. Enjoy!
Tips and Variations
- Add milk, dark, or white chocolate chips for even more of an indulgent flavor.
- Try a combination of berries such as blueberries, raspberries, and blackberries.
- Top with a scoop of vanilla ice cream and a drizzle of strawberry puree for an amazing dessert option!
- Shredded coconut, chopped pecans, walnuts, or almonds, or nutella all make great add-ins or toppings.
- Try adding a dash of cloves and nutmeg for some extra spice.
- You can use frozen strawberries instead of fresh. Let the frozen strawberries thaw completely, pat dry of excess moisture, and use as directed above.
Storage: Leftover oatmeal bars can be stored in an airtight container on your counter for up to 5 days. Great for an on the go, meal prepped breakfast option.
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Crust and Oat Topping
- ¾ cup unsalted butter softened
- ⅔ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cup old-fashioned rolled oats
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups strawberries fresh, hulled and diced
- ½ cups strawberries fresh, hulled and diced
- Preheat the oven to 375°F, and line an 8×8-inch baking pan with parchment paper. Spray the sides of the parchment paper with cooking spray.
- In a large bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar. Beat in the vanilla until combined.¾ cup unsalted butter⅔ cup light brown sugar¼ cup granulated sugar1 teaspoon vanilla extract
- Stir in the oats, flour, cinnamon, baking powder and salt until a crumbly texture starts to form.1 ½ cup old-fashioned rolled oats⅓ cup all-purpose flour½ teaspoon cinnamon½ teaspoon baking powder¼ teaspoon salt
- Press half of the mixture into the pan. Spoon 1 ½ cups of the strawberries on top of the crust.1 ½ cups strawberries
- Crumble the remaining oat mixture on top of the strawberries. Spoon the remaining strawberries over the top.½ cups strawberries
- Bake for 25-30 minutes or until the crust is golden brown and cooked through. Allow the bars to cool for at least 30 minutes before slicing and serving.
- See post for storage options.