Strawberry Oatmeal Crumble Bars (Printable Version)
Buttery oat crust with bright strawberry filling and golden crumble—serve warm or chilled.
# What You Need:
→ Crust and Crumble
01 - 1 1/2 cups rolled oats
02 - 1 1/4 cups all-purpose flour
03 - 1/2 cup light brown sugar, packed
04 - 1/4 cup granulated sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 3/4 cup unsalted butter, melted
→ Strawberry Filling
08 - 2 cups diced fresh strawberries
09 - 1 tablespoon lemon juice
10 - 2 teaspoons cornstarch
11 - 1/3 cup granulated sugar
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly grease the surface.
02 - In a large mixing bowl, combine oats, all-purpose flour, light brown sugar, granulated sugar, baking powder, and salt. Stir until well mixed.
03 - Pour the melted unsalted butter over the dry ingredients and mix using a spatula until a crumbly texture forms.
04 - Reserve 1 cup of the oat mixture for the topping. Press the remaining mixture evenly and firmly into the lined pan to form the base crust.
05 - In a separate bowl, gently toss diced fresh strawberries with lemon juice, cornstarch, and granulated sugar until the fruit is evenly coated.
06 - Spread the strawberry mixture evenly over the prepared crust in the pan.
07 - Evenly sprinkle the reserved oat crumble over the strawberry layer.
08 - Bake on the center rack for 35 to 38 minutes, or until the top is golden brown and the filling is bubbling at the edges.
09 - Allow the bars to cool completely in the pan. Lift out using the parchment, then slice into twelve bars using a sharp knife.
# Expert Tips:
01 -
- This is one of those desserts where a barely-there crumble gives way to pockets of juicy strawberry—messy, but in the best way.
- You can swap in whatever berries you have, making it the perfect last-minute bar when you’re clearing out the fridge.
02 -
- Once, I tried to cut the bars before they cooled and ended up with a strawberry avalanche—patience really pays off here.
- Switching to parchment paper from foil made a world of difference: no sticking, cleaner edges, and less stress when lifting them out.
03 -
- Browning the butter first and letting it cool adds a nutty, toasty depth to the oat crumble.
- If you refrigerate the bars for half an hour before slicing, they cut cleanly without falling apart.