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.
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 to share as a dessert for kids and we sometimes have them as a toddler snack or toddler breakfast. They taste like a cookie bar with fresh, sweet berries in the middle. So yummy!
You can use any type of jam that you prefer in these, too. (I also have a yummy Blueberry Oatmeal Bars option.)
(You may also like Healthy Breakfast Bars, Banana Oatmeal Bars, Blueberry Date Bars, and Strawberry Sauce.)
Table of Contents
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Ingredients You Need
To make this Strawberry Oatmeal Bars recipe you’ll need the following ingredients on hand and ready to go.
- All-purpose flour: This forms the base of the bars, along with the other dry ingredients. Using all-purpose flour here helps the bars stay light and delicious.
- Rolled oats: I add oatmeal to the crust for extra nutrients and to give the bars the classic oatmeal bar texture.
- Unsalted butter: I prefer to bake with unsalted butter so I can control the salt level in my baked goods, so that’s what I use here.
- Vanilla extract
- Lemon juice and lemon zest: I add these to brighten up the filling of the bars.
- Strawberry preserves: You can use any type of preserves or jam that you like. (You could even use homemade Strawberry Chia Jam.)
- Diced strawberries: I like to add in fresh berries for extra flavor and nutrients. The recipe works well with and without them!
(You can make a peach version of this recipe in my Peach Crumb Bars.)
Step-by-Step Instructions
Here’s a look at how to make this Strawberry Oatmeal Bars recipe. Scroll down to the bottom of the post for the full information.
Step 1. Mix the dry ingredients together.
Step 2. 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.
Step 3. Spread the remaining batter into the pan. Top with the preserves (and optional berries).
Step 4. Add the crumble topping, press down slightly, and bake. Let 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 strawberry 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.)
This recipe is egg-free and you can use vegan butter in place of the butter in the crust.
How to Store
Store Strawberry Oatmeal Bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Best Tips for Success
- When mixing the wet ingredients into the dry, use your fingers to gently squish the dough together.
- 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 wheat flour and GF certified rolled oats.
- Dairy-free: Use vegan butter or coconut oil for the butter.
- Pair with Strawberry Milk, Vanilla Yogurt, or another easy side.
Related Recipes
I’d love to hear your feedback on this recipe, so please comment and rate below!
Strawberry Oatmeal Bars
Ingredients
- 1½ cup rolled oats
- 1 cup all-purpose flour
- ½ cup unsalted butter (melted)
- ⅓ cup sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup natural strawberry preserves
- 1 cup finely diced strawberries
- 1 tablespoon fresh lemon zest (optional)
Instructions
- Preheat the oven to 350 degrees F and line an 8×8-inch baking pan with parchment paper, leaving a few inches overhang on two sides so you can easily lift the bars out when they're cooled.
- To a medium bowl, add the oats, flour, sugar, melted butter, milk, vanilla, and salt. Stir well to combine into a uniform mixture. It will be thick and it should hold together easily when pressed between your fingers.
- Set aside 1 cup of the batter to use as the topping.
- Add the remaining batter mixture to the bottom of the prepared pan, pressing evenly to cover completely.
- Evenly spread the strawberry preserves over the batter. Then, sprinkle on the strawberries and press them down very slightly. Sprinkle with lemon zest, if using to add more bright flavor.
- 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 pan from the oven and let cool on a wire rack until room temperature.
- Use the parchment paper to lift the cooled bars out of the pan. Slice into bars carefully using a serrated knife.
Video
Notes
- Store in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
- When mixing the wet ingredients into the dry, use your fingers to gently squish the dough together.
- Use a jam that you like the taste of since it’s a primary flavor in the recipe, either store bought or my Strawberry Rhubarb Chia Jam.
- 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 all-purpose and GF certified rolled oats.
- Dairy-free: Use vegan butter or coconut oil for the butter and dairy-free milk.
- To make without oats, substitute quinoa flakes.
Nutrition
This recipe was originally posted June 2018.
Can I use brown sugar instead of white sugar?
Sure, that should work!
Delicious!
Just made them for my family and are a huge hit! I won’t feel guilty when I give “desert” for breakfast.
I made a couple changes. I made chia jam to add another boast of nutrients and I put some almonds in the food processor and sprinkled into the middle layer.
Thank you for sharing this recipe!
Sounds great and I’m so glad to hear it!
Another winner from Yummy Toddler Food, both my 1yo and 5yo love these (and me too!)
My daughter and husband love these! Her favorite food is strawberry so I add the fresh berries and then incorporate the jam I have on hand (I used homemade plum jam from our tree the last time). Love how versatile and quick it is to make.
Love these for using up last bits of jam/preserves. Any flavor or blend of flavors totally works. I add Orgain simple protein powder into the crumble and cinnamon, to make them more breakfast worthy.
These were good and easy! I followed the recipe except for lemon zest since I didn’t have a real lemon. They’re good but a little dry. I’d add a little milk or water to the crumble next time and some cinnamon or cake spice. My 16month old loved it and asked for more! I’ll make them again.
Very dry. Liked the taste but will maybe try again with more butter.
Made these twice now… Dry both times… Any recommendations?
Add a little more milk or water to the crust when mixing it together?
These are so good! I made them for my kids for snacks/breakfasts, but I couldn’t resist tasting one right out of the oven after dinner. I put a little plain Greek yogurt on top, and it felt decadent.
These are delish!! Made this this morning with my 4 year old. I made them gluten free with some 1:1 flour. I also didn’t have a lemon on hand so I tossed in a little vinegar for acidity, and sprinkled cinnamon on top. Thumbs up from everyone in our house for these! Don’t think they’ll last the 3-4 days 😀
Hi, is this correct when it states to reserve 3/4 of crumb mixture? I used 1/4 for base but had so much left that no jam peaks thru the top like yours does.
It says 3/4 cup, not 3/4 of the mixture. That might help?
OMG I just read this the same way and was confused by it. #tiredmombrain 🤦🏻♀️ Thanks for the clarification!
Could these be made without the lemon zest & using bottled lemon juice?
Sure
Hi! Can you leave out the added brown sugar like some of your other recipes?
You could, though the base might be a little bland. I might add some cinnamon to the base for flavor.
Coconut sugar can be a great alternative! 🙂
hi! Can you freeze them?
Yes, wrap in foil or plastic wrap, then place into a freezer bag and freeze for up to 3 months.
I must thank Amy for sharing a useful recipe like this, I’ll definitely use this recipe for my toddler this weekend.