Strawberry Oatmeal Breakfast Bars Recipe
Delicious and wholesome Strawberry Oatmeal Breakfast Bars, perfect for a nutritious morning treat. These bars combine the heartiness of rolled oats and whole wheat flour with the natural sweetness of fresh strawberries, creating a delightful and easy-to-make breakfast option that you can enjoy on the go or at home.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 bars
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups (125g) old fashioned rolled oats
- 1 cup (125g) whole wheat pastry flour (spoon and level) or oat flour
- 1/2 cup (100g) brown sugar
- 1/2 tsp baking powder
- 1/4 tsp (heaping) salt
Wet Ingredients
- 8 Tbsp unsalted butter, melted
- 1 1/2 tsp vanilla extract
- 1 1/2 Tbsp (30g) honey
Fruit Mixture
- 16 oz. strawberries, hulled and diced (about 3 cups) or 2 1/2 cups blueberries
- 1 Tbsp (9g) cornstarch
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9 by 9-inch baking dish with butter or non-stick spray. For easier removal of the bars, optionally line the dish with parchment paper.
- Mix Dry Ingredients: In a mixing bowl, combine the rolled oats, whole wheat pastry flour or oat flour, brown sugar, baking powder, and salt. Use your fingers to toss the mixture thoroughly, breaking up any small clumps of brown sugar to ensure even distribution.
- Add Wet Ingredients: Stir the vanilla extract into the melted butter. Pour this mixture into the oat and flour mixture and toss with a spatula until everything is evenly coated and combined.
- Form Base Layer: Press nearly two-thirds of the oat mixture firmly into the prepared baking pan so that it forms a thin, even crust, just enough to cover the bottom. Reserve the remaining one-third (about 180g) for the topping.
- Prepare Fruit Layer: In a separate bowl, toss the diced strawberries with cornstarch and honey until the fruit is evenly coated. Spread this fruit mixture evenly over the oat base in the pan.
- Add Crumble Topping: Distribute the remaining oat mixture over the top of the strawberry layer in dots. You can press the pieces slightly together if you prefer a chunkier crumble texture.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes until the top turns golden brown and the fruit juices are bubbly.
- Cool and Cut: You can serve the bars warm by spooning them out, but if you want clean, uniform bars, allow them to cool for 20 to 30 minutes before cutting into squares.
- Storage: Store any leftovers in the refrigerator for up to 2 days or freeze them for up to 3 months to maintain freshness.
Notes
- Using parchment paper in the baking dish helps to easily lift bars out without crumbling.
- Whole wheat pastry flour can be substituted with oat flour for a gluten-free option (make sure oat flour is certified gluten-free if needed).
- Blueberries can be used instead of strawberries for a different flavor profile.
- For a vegan version, substitute butter with coconut oil and honey with maple syrup.
- Make sure not to over-press the topping for a crumbly texture, or press more for a denser bar.
- Bars can be reheated gently in the microwave or oven before serving for a warm treat.
