This post may contain affiliate links. Please read our disclosure policy.

Strawberry Oatmeal Bars are a healthier fruit dessert made with fresh strawberries, whole grain butter crumb topping, and a lightly sweetened vanilla glaze. This healthier oatmeal bars recipe is a favorite, because these delicious treats are easy to make and just 100 calories each!

 These easy Strawberry Oatmeal Bars, with a buttery crust, fresh strawberry filling, and sweet vanilla glaze make wonderful dessert bars to take to a party or potluck. Made with 100% whole grains, they healthy enough for an afternoon snack but sweet enough for dessert! @wellplated

Now that spring is in bloom, it’s time to bake fresh strawberry oatmeal bars, one of YOUR favorite healthy desserts!

These strawberry oatmeal bars have become one of the most cherished recipes on my site over the years.

I love hearing the different ways you’ve stumbled upon it, often through word of mouth, but equally as much because you were looking for healthy desserts under 100 calories, healthy desserts for kids, easy oatmeal bars, or (and perhaps best of all) healthy strawberry recipes you could feel completely justified eating for breakfast.

I have been baking these strawberry oat crumble bars for years, maybe more than any other dessert!

They’re unbelievably easy (one bowl, no mixer!), work with fresh or frozen strawberries, and, as the reviews attest, they are wonderful: scrumptious, buttery, fruity, and sweet—everything a strawberry dessert can and should be.

Just for you, the best recipe for strawberry oatmeal bars!

Strawberry Oatmeal Bars recipe — So easy, kids can make them! With 100% whole grains and the natural sweetness of strawberries, these simple one-bowl crumb bars are healthy enough for a snack but sweet enough for dessert. @wellplated

The Best Strawberry Oatmeal Bars. EVER.

A bewitching cross between a soft bar cookie and a streusel-topped crumb bar, these sweet treats are the perfect use for the fresh strawberries that are finally starting to make their way into grocery stores in big, juicy quantities.

(If you are looking for frozen strawberry recipes, these strawberry oatmeal bars will work with them too! See the recipe notes for more details.)

They’re sweet but not too sweet, buttery, and bursting with juicy berries in every inch.

bowl of rolled oats drizzled with honey

An Easy Dessert Recipe

Sometimes you want to put a lot of effort into your strawberry dessert. In that case, make Strawberry Cake.

Sometimes (like now) you want dessert FAST. I’ve got you. These oatmeal bars are EASY!

  • The top and bottom “crust” of the oatmeal bars comes together in a single bowl.
  • Since the recipe calls for melted, not softened, butter, you don’t even need to wait for the butter to come to room temperature prior to baking.
  • Most strawberry oatmeal bar recipes require making the filling in a separate bowl; these fresh strawberry bars do not.
  • Once you’ve pressed the first crust layer into the pan, simply scatter the filling ingredients—diced strawberries, lemon juice, and a touch of sugar and cornstarch—right over it, then sprinkle the remaining oatmeal crumble on top.

Looking for a strawberry oatmeal bars vegan recipe? Just swap the butter for coconut oil.

These Fresh Strawberry Oatmeal Bars couldn’t be easier or more delicious! With a buttery crumb topping, sweet strawberry filling, and warm vanilla glaze, they are perfect for a snack or potluck. @wellplated

In the oven, the strawberries “cook” into a bright, strawberry-pie-like filling that’s reminiscent of homemade strawberry jam.

Made with oatmeal, whole wheat flour, and little added sugar (the sweetness of these bars comes almost entirely from the fresh strawberries themselves), these healthy oatmeal bars are wholesome enough for breakfast or an afternoon snack.

Try one warmed up with a dollop of Greek yogurt.

Strawberry Crumb Bars recipe — with a buttery crust, sweet fresh strawberry filling, butter crumb topping, and vanilla glaze, these bars have it all and are so easy! Made with 100% whole grain and the natural sweetness of strawberries, they are healthy enough for a snack but make a wonderful dessert bar for a party or picnic too! @wellplated

More Ways to Enjoy

  • For those who prefer a sweeter take, a drizzle of vanilla glaze (recipe included below) sweetens the strawberry bars enough for dessert. (Another dessert option: these Strawberry Jam Bars!)
  • Mix up the fruit! For example, these Blueberry Oatmeal Bars use the same base recipe, with a different juicy filling.
  • If you feel the need to garnish them with a scoop of vanilla ice cream, you have my blessing!
These are the easiest and best Strawberry Oatmeal Bars! Made in one bowl with a buttery crumb topping, sweet fresh strawberry filling, and vanilla glaze. Recipe uses 100% whole grains, so they are healthy enough for a snack but sweet enough for dessert! @wellplated

Let’s eat some Strawberry Oatmeal Bars!

More Strawberry Desserts

Healthy Strawberry Oatmeal Bars

4.72 from 837 votes
The easiest, best strawberry oatmeal bars with butter crumb topping. One bowl, simple ingredients, and 100% whole grain—perfect for a snack or dessert!

Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes

Servings: 16 bars


For the Strawberry Bars:

  • 1 cup old-fashioned rolled oats gluten free if needed
  • 3/4 cup white whole wheat flour or substitute all-purpose flour or 1:1 baking flour to make gluten free
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter melted (or substitute melted coconut oil to make vegan/dairy free)
  • 2 cups small-diced strawberries about 10 ounces, divided
  • 1 teaspoon cornstarch
  • 1 tablespoon  freshly squeezed lemon juice from about 1/2 small lemon
  • 1 tablespoon granulated sugar divided

For the Vanilla Glaze (optional but delicious, especially if you prefer a sweeter bar):


  • Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
  • In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  • Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  • Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  • While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.



  • The recipe can be doubled and baked in a 9×13-inch baking pan. The bars will be a bit thicker but will still be delicious. To make them gluten free, substitute the white whole wheat flour with a 1:1 baking mix.
  • Store leftovers in the refrigerator for up to 5 days.
  • To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator and top with glaze before serving. (Bars can be frozen already glazed if needed.)
  • If you want to use frozen strawberries, let them thaw completely and pat them dry before making the recipe. 


Serving: 1(of 16) without glazeCalories: 100kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 11mgPotassium: 58mgFiber: 1gSugar: 6gVitamin A: 131IUVitamin C: 11mgCalcium: 14mgIron: 1mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. I found this recipe while trying to find something my picky eater daughter would eat for breakfast. Unfortunately while she liked them, she still won’t eat them for breakfast. BUT my other daughter and us adults are in love with them! They are way better than we expected, and yh whole batch was gone in 2 days. I am now in the midst of making a double batch. Fabulous recipe! Would definitely recommend!5 stars

  2. These are soooo good, and really easy to make. It was the perfect way to use up all the strawberries in my fridge. Thank you so much for sharing and creating this recipe.5 stars

  3. Absolutely terrible. I’m shocked at all the positive reviews. Wish I didn’t waste my time or money. DONT MAKE THESE!!!!1 star

  4. So excited to make these! How essential is the lemon juice? I’m hoping to make them this arvo but don’t have lemons in the house.

    1. Hi Katy, it should be ok to leave it out. I haven’t personally tried it but other readers have, and their feedback said the recipe still came out great! Hope you enjoy it!

  5. I love these! I’ve made them a few times for my kiddos and my son loves them but my daughter thinks they’re too sweet for her. Can I use frozen strawberries or no?5 stars

    1. Hi Krystyna, other readers have reported success with using frozen strawberries in this recipe. I suggest letting them thaw completely first and patting them dry to remove any excess moisture. I hope this helps!

    1. I’m sorry to hear that Nancy. Could you explain more as to what the problem was so we can try to troubleshoot it for you?

  6. Hi there,

    Thanks for this lovely recipe. My oatmeal bars are a crumbled mess. What did i do wrong? and how to I make them more like a solid bar and less like crumbles.

    1. Carolyn, it sounds like there’s too much flour in the bars; did you lightly fluff the flour before scooping? If you try it again, double check your flour measurement and maybe add an extra tablespoon or two of butter.

  7. Hi Erin —

    This sounds good but I wonder how it would work with blueberries since strawberries are an issue for me.(allergy)


    1. Hi Bob! It would work great! I actually have a blueberry version: Enjoy!

    1. So glad you enjoyed them and yes! I have a blueberry version right here:

  8. Sooo good! Im always looking for recipes with oats to help my milk supply while breastfeeding and these are an easy favorite! I must admit,I was a bit skeptical while making the bottom layer as it was pretty crumbly but it kept together so nice! The flavor is definitely a plus. I’ll be making these as well as the blueberry ones again!5 stars

  9. I substituted coconut flour and coconut oil (trying to be gluten and dairy free) but mine is very crumbly and falls apart as you eat it, even from the fridge. It is delicious and I really want to make it work. Any suggestions about why it didn’t firm up sufficiently?

    1. Hi Lynne, The coconut flour is definitely the reason, because it is so much drier than wheat flour. I’d suggest using a GF flour blend like this one instead of using coconut flour. Others have done that with great success!

    1. Hi Maria! While I haven’t tested it out myself I know other readers have used oat flour with great success. For the maple syrup: I actually would not recommend the swap. The bars are about as low in sugar as I could make them, and I worry that the crumble wouldn’t hold together since maple syrup is liquid. Hope you enjoy them!

  10. I bought some strawberries and found this recipe. These are so delicious I wanted to eat the entire pan. I, of course, made the glaze which only added to it. I will definitely make again. Plus, the recipe is very easy.5 stars

    1. Hi Heather, it sounds like there’s too much flour in the bars; did you lightly fluff the flour before scooping? If you try it again, double check your flour measurement and maybe add an extra tablespoon or two of butter.

Load More Comments