Description

These Healthy Strawberry Oatmeal Bars are a deliciously wholesome treat, combining the nutty flavor of rolled oats with sweet, fresh strawberries and a lightly spiced crumble topping. A perfect snack or dessert that’s easy to make and ideal for sharing, these bars strike a beautiful balance between fruity freshness and comforting oat goodness. Finished with a simple vanilla glaze, they offer a satisfying, nutrient-rich alternative to traditional sugary bars.

Ingredients

Scale

For the Crust and Crumble:

1 cup old-fashioned rolled oats
3/4 cup white whole wheat flour
1/3 cup light brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted (or substitute melted coconut oil for vegan/dairy free)

For the Strawberry Filling:

2 cups small-diced strawberries (about 10 ounces, divided)
1 teaspoon cornstarch
1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
1 tablespoon granulated sugar, divided

For the Glaze:

1/2 cup powdered sugar, sifted
1/2 teaspoon pure vanilla extract
1 tablespoon milk (any kind)

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Instructions

Preheat Oven and Prepare Pan: Place a rack in the center of the oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper, allowing the paper to overhang two sides for easy removal later.
Make Crust and Crumble Mixture: In a medium bowl, combine rolled oats, whole wheat flour, light brown sugar, ground ginger, and kosher salt. Pour in the melted butter and stir until the mixture forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of this crumble mixture for topping.
Form Crust in Pan: Press the remaining crumble mixture firmly and evenly into the bottom of the prepared pan to form a solid crust. Use the back of a measuring cup if needed to press it down firmly and smooth.
Prepare Strawberry Filling: Scatter half of the diced strawberries evenly over the crust. Sprinkle the cornstarch evenly on top of the strawberries, then drizzle the freshly squeezed lemon juice and half the granulated sugar over them. Next, scatter the remaining strawberries and sprinkle with the remaining granulated sugar.
Add Crumble Topping: Evenly sprinkle the reserved 1/2 cup crumble mixture over the strawberry filling, leaving some fruit visible through the crumb topping.
Bake the Bars: Place the pan in the oven and bake for 35 to 40 minutes, or until the fruit is bubbly and the topping is golden brown and toasty smelling. Then, transfer the pan to a wire rack and allow to cool completely, or chill in the refrigerator to speed up the cooling process.
Prepare the Glaze: While the bars cool, whisk together the sifted powdered sugar, vanilla extract, and milk in a medium bowl until smooth. Add more milk if you desire a thinner glaze consistency.
Serve: Using the parchment paper handles, lift the bars from the pan. Drizzle the glaze evenly over the bars. Slice into 16 pieces and serve.

Notes

To make these bars vegan or dairy-free, substitute the melted butter with melted coconut oil.
Pressing the crust firmly is essential for it to hold together well.
Use fresh, ripe strawberries for the best flavor and sweetness.
You can store the bars in an airtight container in the refrigerator for up to 5 days.
For a thinner glaze, add more milk gradually until the desired consistency is achieved.