Strawberry Oatmeal Bars Easy And So Good

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.)

Ingredients You Need

To make this Strawberry Oatmeal Bars recipe you’ll need the following ingredients on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.

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.

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.

I’d love to hear your feedback on this recipe, so please comment and rate below!