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Strawberry Oatmeal Bars

Strawberry Oatmeal Bars, with a sweet strawberry filling, a buttery oat crust and a delicious crumble topping. The bottom crust and top crumble are made from the same dough for easy preparation. These fresh strawberry bars are a perfect spring and summer dessert!
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Servings: 16 servings
Calories: 268kcal


For the crust and topping:

  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1 ½ cups old-fashioned oats
  • ¾ cup light brown sugar
  • ½ teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter cut into ½-inch cubes

For the strawberry filling:

  • 2 pounds fresh strawberries stemmed and chopped small (about 6 cups chopped)
  • zest of one lemon
  • ½ cup granulated sugar
  • 4 teaspoons cornstarch
  • ½ teaspoon vanilla extract


  • Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with cooking spray and set aside.
  • Prepare the strawberries: wash them under cold water and gently pat dry. Remove the stems and chop into small pieces. Set aside.
  • In a large bowl, combine the white whole wheat flour, all-purpose flour, oats, brown sugar and salt. Stir to combine. Add butter cubes to the bowl and use your fingers or a pastry blender to work the butter into the flour mixture until the dough begins to clump together and the largest pieces of butter are the size of small peas.
  • Place 3 ½ cups of the dough into the prepared baking dish and use your hand to firmly press it into an even layer in the bottom of the pan.
  • In another bowl, gently toss the strawberries with the lemon zest, ½ cup sugar, cornstarch and vanilla until evenly distributed. Evenly spread the strawberries over the crust. Crumble the rest of the dough over the strawberries.
  • Bake in the preheated oven for 36 to 42 minutes, until the dough is just golden brown on top and the filling is bubbly. Place pan on a wire rack to cool completely before slicing and serving. Store bars in the refrigerator for up to 4 days.


  • The ratio of whole wheat flour to all-purpose flour in the crust is adaptable. I typically use half all-purpose flour and half white whole wheat flour, but you can use just one or the other. Just be sure to use 2 cups of flour total.
  • You can halve this recipe and bake the bars in an 8x8-inch baking dish. The bars will be a little bit thinner and may require a few less minutes to bake.


Serving: 1bar | Calories: 268kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 78mg | Potassium: 148mg | Fiber: 3g | Sugar: 19g | Vitamin A: 361IU | Vitamin C: 33mg | Calcium: 31mg | Iron: 1mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com