These Healthy Strawberry Oatmeal Bars are a delightfully chewy and naturally sweet treat that you can feel good about. Made with wholesome oats and fresh strawberries, they offer a perfect balance of fruitiness and heartiness. Plus, they’re vegan and gluten-free, which makes them a great snack for almost anyone.
I love making these bars because they’re so simple to whip up and great for busy days. I usually bake a batch on Sunday and have them ready to grab for breakfast or a quick snack during the week. The fresh strawberry filling adds a nice pop of flavor that brightens everything up without being too sugary.
One tip that I’ve found really helps is to press the oat mixture firmly in the pan before baking to keep the bars together better. I also enjoy these bars chilled because it makes them even easier to slice and hold. Whenever I bring a tray of these strawberry bars to get-togethers, they always disappear fast – guess everyone loves a tasty yet guilt-free treat!
Key Ingredients & Substitutions
Gluten-Free Rolled Oats: These provide the chewy texture and heartiness. Make sure to use certified gluten-free oats if you have gluten intolerance, as regular oats may be cross-contaminated.
Almond Flour: I like almond flour here for a nutty flavor and moisture. You can swap with gluten-free oat flour or a mix of other nut flours if preferred. It keeps the bars tender.
Maple Syrup: This natural sweetener adds both sweetness and moisture. If you want a bit lighter option, try agave syrup or brown rice syrup.
Melted Coconut Oil: It binds and adds a subtle richness. You can replace it with vegan butter or any other neutral oil like sunflower or canola oil.
Chia or Flax Eggs: These act as egg replacements to hold the bars together. Mix 2 tbsp chia or ground flaxseed with 6 tbsp water and let it sit to thicken before using.
Fresh Strawberries: Key for the fruity filling. If strawberries aren’t in season, try raspberries or blueberries for a different flavor twist.
How Do I Get the Perfect Texture Without Bars Falling Apart?
Keeping these bars together while still chewy and soft can be tricky. Here’s what works for me:
- Press the oat mixture firmly and evenly into the pan for the base and topping. This helps them bind better during baking.
- Don’t skip the chia or flax egg—it’s essential for holding everything together without eggs.
- Let the bars cool completely and then chill them in the fridge before slicing. This helps them set up and slice cleanly.
- If your mixture feels too dry, add a splash more maple syrup or melted coconut oil to help with binding.
- Baking until the top is golden but not too dark ensures they stay moist inside.
Equipment You’ll Need
- 8×8 inch baking pan – perfect size for evenly baked bars that are easy to cut.
- Parchment paper – lines the pan for easy removal and cleanup.
- Mixing bowls – one for wet ingredients and another for dry helps keep things organized.
- Measuring cups and spoons – for accurate ingredient amounts to get the right texture.
- Spatula or wooden spoon – to mix the oat mixture without smashing the berries.
- Small bowl – to prepare chia or flax egg substitute.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries for a different fruity twist that still pairs well with oats.
- Add 1/4 cup chopped nuts like walnuts or pecans for a nice crunch and extra protein.
- Mix in a teaspoon of cinnamon or cardamom to add warm spice notes.
- Stir 2 tablespoons of shredded coconut into the oat mixture for tropical flavor and texture.
How to Make Healthy Strawberry Oatmeal Bars (Vegan + Gluten Free)
Ingredients You’ll Need:
For the Oat Base and Topping:
- 2 cups gluten-free rolled oats
- 1 cup almond flour (or gluten-free oat flour)
- 1/3 cup maple syrup or agave syrup
- 1/4 cup melted coconut oil
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp coconut sugar or brown sugar (optional)
For the Filling:
- 1 1/2 cups fresh strawberries, chopped
- 1 tbsp lemon juice
For the Egg Substitute:
- 2 tbsp chia seeds or ground flaxseeds mixed with 6 tbsp water (chia/flax egg)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30-35 minutes baking time, plus about 2 hours chilling to set. So, plan for roughly 2 hours and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pan and Chia/Flax Egg:
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper for easy removal. In a small bowl, combine the chia seeds or ground flaxseeds with water and let it sit for 5-10 minutes, until it thickens into a gel-like consistency that will act as your egg.
2. Mix Dry Ingredients:
In a large bowl, combine the gluten-free oats, almond flour, sea salt, baking powder, and (if using) coconut or brown sugar. Stir them together so they’re well mixed.
3. Mix Wet Ingredients & Combine:
In another bowl, whisk together the melted coconut oil, maple syrup (or agave), vanilla extract, and prepared chia/flax egg until smooth. Pour this wet mixture into the dry ingredients and stir until the mixture becomes crumbly but sticks together when pressed.
4. Prepare the Strawberry Filling:
In a small bowl, toss the chopped strawberries with the lemon juice and let sit for about 5 minutes. This helps the strawberries release their natural juices, making the filling juicy and flavorful.
5. Assemble the Bars:
Press about half of the oat mixture firmly into the bottom of the prepared pan to create your base layer. Spread the strawberry mixture evenly over this base. Then, sprinkle the reserved oat mixture evenly on top as the crumbly topping.
6. Bake and Chill:
Bake in the preheated oven for 30-35 minutes, or until the top is golden and you see bubbling around the edges. Once done, allow the bars to cool completely in the pan. Then refrigerate for at least 2 hours to firm up, making them easy to slice.
7. Serve and Store:
Cut the bars into squares. You can enjoy them chilled or at room temperature. Store any leftovers in an airtight container in the fridge for freshness.
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be sure to thaw them completely and drain any excess liquid before using. This prevents the bars from becoming too soggy.
Can I Substitute Almond Flour With Something Else?
Absolutely! You can swap almond flour for gluten-free oat flour, coconut flour, or another nut flour. Just keep in mind that coconut flour absorbs more moisture, so you might need to adjust liquid amounts slightly.
How Should I Store These Bars?
Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them wrapped individually and thaw at room temperature when ready to eat.
Is It Possible to Make These Bars Nut-Free?
Yes! Replace the almond flour with extra gluten-free oat flour or a seed flour like sunflower seed flour to keep the recipe nut-free while maintaining texture.
