Healthy Strawberry Oatmeal Bars
These healthy strawberry oatmeal bars combine fresh strawberries, wholesome oats, and almond flour into a delicious, nourishing dessert. They're perfect for snacks, breakfast, or summer gatherings.
Ingredients
- 1 1/2 cups gluten-free rolled oats certified gluten-free preferred
- 1 cup almond flour finely ground works best
- 2/3 cup dark brown sugar packed
- 1/2 cup unsalted butter cold, diced into small pieces
- 3 cups fresh strawberries chopped
- 1/4 cup pure maple syrup Grade A recommended
- 1 teaspoon vanilla extract pure
- 1 medium fresh lemon juice and zest
- 1 tablespoon arrowroot starch or cornstarch as a substitute
Instructions
- Preheat Oven & Prep Pan
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Make Crust & Topping
- In a large bowl, whisk oats, almond flour, and brown sugar. Add diced cold butter and work into the dry mixture using your hands or a pastry cutter until crumbly and coarse.
- Reserve 1/3 of the mixture for topping. Press remaining 2/3 into prepared pan, forming an even layer. Bake crust for 15 minutes until lightly golden.
- Prepare Strawberry Filling
- In a saucepan, combine chopped strawberries, maple syrup, vanilla extract, and lemon zest. Cook over medium heat for 8–10 minutes, stirring occasionally, until strawberries soften and mixture thickens.
- Whisk lemon juice and arrowroot starch in a small bowl to form a slurry. Stir into strawberry mixture and cook 1–2 more minutes until jam-like.
- Assemble & Bake
- Spread strawberry filling evenly over the pre-baked crust. Sprinkle reserved crumb mixture over the top. Gently press topping down.
- Bake for 25–30 minutes until golden brown and strawberry filling bubbles at the edges.
- Cool & Slice
- Let bars cool completely in the pan — about 2 hours at room temperature or 45 minutes in the fridge. Slice into 16 bars.
Notes
Storage: Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. Variations: Use mixed berries, peaches, or apples. Add mini chocolate chips or coconut flakes for added flavor. Dairy-Free Option: Use solid coconut oil or vegan butter in place of regular butter. Nut-Free Option: Substitute almond flour with oat flour or gluten-free all-purpose flour. Make-Ahead Tip: Prepare crumb mixture and filling separately up to 2 days in advance. Frozen Strawberries: Can be used—thaw and drain first. Add extra arrowroot if mixture is too thin.
