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Strawberry Oatmeal Bars

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Strawberry oatmeal bars are sweet and crunchy with a hint of tartness from fresh strawberries!

Made-from-scratch oatmeal bars are so easy to make and totally worth it! The bottom layer tastes like an oat-crust or granola bar, with freshly baked strawberries, oat crumble, and sugar glaze on top. This recipe is a family favorite!

three strawberry oatmeal bars stacked on top of eachother.

Homemade Oat Bars With Strawberries

These strawberry oatmeal bars are sweet and crumbly with a hint of tartness. I can’t get enough of these!

  • Oatmeal bars are so easy to prep, they take only 10 minutes!
  • This is the perfect recipe to use up those over-ripe strawberries.
  • With simple wholesome ingredients that are budget-friendly, you really can’t go wrong here.
  • These bars taste delicious on their own. But a scoop of vanilla ice cream on the side would be easily welcomed.
  • These bars are perfect to serve at barbecues, picnics, 4th of July celebrations or birthday parties.
  • I love making dessert recipes with fresh strawberries that are in season, including our strawberry banana bread, and the easy and delicious strawberry rhubarb crisp.
Ingredients for recipe in bowls: vanilla extract, milk, icing sugar, rolled oats, flour, strawberries, cornstarch, brown sugar, melted butter, cinnamon and ginger.

Recipe Ingredients

  • STRAWBERRIES: Fresh strawberries will work better than frozen ones. The berries are chopped small for the recipe.
  • OATS: Old-fashioned rolled oats will give you the best results. I love using sprouted rolled oats in my recipes.
  • BASE OF BARS: You’ll also need flour, brown sugar, unsalted butter, ground ginger, cinnamon, cornstarch and lemon juice.
  • GLAZE: Confectioner’s sugar, vanilla extract and milk are mixed together and drizzled on top for the perfect easy glaze.
five images showing steps to make the recipe including ingredients in a steel bowl, mixed in a baking dish and bars sliced with a knife.

How To Make Strawberry Oatmeal Bars

  1. Mix together the rolled oats, flour, sugar, ginger, cinnamon, salt and melted butter according to full recipe instructions below.
  2. Save ½ cup of oat mixture, and press the rest into the bottom of the baking dish. Add strawberries on top, then the last ½ cup of oats. Bake until oats begin to turn golden brown.

Leftover bars can be stored in an airtight container in the fridge for 3-4 days. These also freeze well! I prefer to wrap each one individually in a small piece of parchment paper and place them in a freezer bag to freeze for up to 3 months. Just thaw in the fridge and reheat in the oven to warm, then serve.

strawberry oatmeal bars on parchment paper with sliced strawberry in background.

Recipe Tips

  • Use over-ripe strawberries that are soft and squishy. These are extra sweet and perfect for baking with!
  • Double the recipe if you’re feeding a larger crowd. These are so delicious that everyone will want seconds!
  • Use parchment paper or non-stick cooing spray in the baking dish before adding the recipe. Two strips of parchment make it easy to remove the dessert after it cools.
  • Serve these warm or cold, they taste delicious either way.
  • Any fresh berries can be used for this recipe including blueberries, blackberries and raspberries.
three sliced oatmeal bars on white plate with strawberry sliced in half

More Oat Recipes

I love using oats in my recipes! Here are some more favorites:

Did you love these strawberry oat bars? Be sure to leave a rating below!

Strawberry Oatmeal Bars

Sweet and crunchy with a hint of tartness from fresh strawberries!
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Servings: 12 servings




  • Preheat the oven to 375°F. Spray an 8×8 dish with non-stick cooking spray (I used avocado oil spray). Press two pieces of parchment paper into the square dish in opposite directions.
    white square dish with parchment paper, avocado spray beside it
  • Chop 2 cups worth of strawberries. Set aside.
    chopped strawberries with knife on cutting board
  • In a medium bowl, mix together the rolled oats, all purpose flour, brown sugar, ginger, cinnamon, and salt.
    steel bowl with dry ingredients
  • Melt ½ cup butter in the microwave then add it to the dry ingredients.
    melted butter poured into steel bowl of dried ingredients
  • Mix together until oats are nicely coated.
    steel bowl of oat mixture with grey spatula
  • Reserve ½ cup of oats, then add the rest into the baking dish.
    white square dish with oat mixture inside, half cup of oat mixture beside it
  • Press down firmly into corners and edges with a silicone spatula.
    oat mixture pressed into white dish, spatula on top, half cup of mixture beside it
  • Add the chopped strawberries on top.
    chopped strawberries sprinkled on top of oat mixture in square dish. half cup oat mixture beside it.
  • Sprinkle the cornstarch, lemon juice, and sugar overtop of the strawberries.
    cornstarch and brown sugar sprinkled on top of chopped strawberries in square dish
  • Sprinkle the last ½ cup of oats on top of strawberries and gently press down.
    Bake for 35-40 minutes or until oats are beginning to turn golden brown. Once cooked, let cool completely before removing from baking dish (You can add to fridge after it's cooled 20 minutes on counter to help speed up process).
    half cup oats sprinkled and pressed on top of chopped strawberries
  • Once completely cool, use parchment paper to gently lift the oat square out of the baking dish.
    Baked strawberry oat bars removed from dish with parchment underneath
  • Slice into bars (can be as big or as small as you want).
    strawberry oat bars sliced into six pieces
  • In a small bowl, combine the confectioners icing sugar, vanilla extract and milk together. (this step is optional as bars can be eaten without the sugar glaze).
    glaze mixed in clear bowl with silicone spatula
  • Use a spoon to drizzle the glaze on top of the bars. Serve and enjoy!
    strawberry oat bars with glaze on top and sliced strawberries beside it.

Recipe Notes:

Storage: Leftovers should be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months. Just thaw in the fridge and reheat in the oven to serve.


Calories: 170kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 53mg | Potassium: 91mg | Fiber: 1g | Sugar: 11g | Vitamin A: 240IU | Vitamin C: 15mg | Calcium: 21mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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