Fresh strawberries and strawberry jam sandwiched between a buttery oatmeal brown sugar topping. A perfect summer dessert when ripe strawberries abundance!
It may be the day after Labor Day, the official end of summer, but it feels like summer in Arizona until the end of October! We are still in summer mode which means bring on the summer desserts, using fresh berries.
The Strawberry Crumble Bars have it all — a sweet strawberry filling paired with a made-from-scratch buttery oat crumble. These may resemble a Nutri-Grain bar but 1,000,000 times better. I am not exaggerating.
These Strawberry Oatmeal Bars can even be eaten for breakfast. Fresh Strawberries — check. Old-Fashioned Oats — check. Strawberry Jam — check. It is sounding like breakfast to me! I love to take a spoon and dig in while they are still warm and ooey gooey. Now, if you want to cut them into bars, patience is key, as the bars need time to set-up.
If you are eating these Strawberry Crumble Bars for dessert, top with a big ol scoop of vanilla bean ice cream. It’s sweet. It’s fresh. It’s buttery. It’s crunchy. It’s creamy. It’s perfect.
The oat crumble is made with simple ingredients — old-fashioned rolled oats, brown sugar, flour, baking powder, and cold butter. The strawberry filling is made with fresh strawberries, strawberry jam, lemon zest, and a touch of flour to thicken it.
How to make Strawberry Oatmeal Bars:
1. Start by making the Oat Crumble. A food processor works best for pulsing the oats. This is my favorite food processor since it is pretty reasonably priced and works well. You can also pick up a mini food processor for about half the price. Pulse the ingredients together until crumble forms. Press 1/2 into pan and bake for 8-10 minutes.
2. To make the filling, start with fresh strawberries. Cut into small pieces and sprinkle with sugar. A touch of flour helps to thicken the filling when baked. I always warm the jam by placing it in the microwave and then drizzle all over the berries. Top with the remaining crumble and bake until berries are bubbly and bursting.
3. To cut into bars, let cool. If you want to eat the bars warm straight out of the oven, dig in with a spoon.
My favorite tools for this recipe are a USA 9 x 13 pan, dessert spatula, and a food processor.
I love to hear from you! If you make this these strawberry oat crumble bars, please be sure to leave a comment and give this recipe a rating. If you make any of my recipes, tag me on Instagram @modern_honey so I can see your creations. Also, be sure to tag your photo using the hashtag #modernhoney. It’s one of my favorite things seeing you make these recipes in your own kitchen. Thank you for following along! I truly do have the greatest readers.
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Strawberry Filling:
Preheat oven to 350 degrees. Lightly spray a 9 x 13 pan with non-stick cooking spray or line it with parchment paper.
In a food processor or high-powered blender (such as a Vitamix or Blendtec), pulse oats, flour, brown sugar, and baking powder until oats are mostly ground. Add the cold butter cubes and pulse until crumb mixture comes together.
Press 1/2 of the oat crumble into prepared 9 x 13 pan. Bake for 8-10 minutes. Remove from oven.
Strawberry Filling Directions:
In a medium bowl, toss strawberries with sugar. Add flour and lemon zest and stir together. Spoon berries over pre-baked crust.
Place strawberry jam in a microwave-safe bowl. Heat for about 25 seconds or until it is warmed. Drizzle warm jam all over the berries.
Sprinkle with the remaining crumble all over the berries. Bake for 30-40 minutes or until the oat crumble is a light golden brown color and the berries begin to burst and bubble.
Let cool before cutting into bars. If you want to use a spoon, dig on in while the bars are warm. Serve with vanilla bean ice cream.
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Baking, my friends!
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