Bake a batch of these simple, yet naturally sweet Strawberry Oatmeal Cookie Bars, to share at your next potluck or bbq. They’re easy to make in advance, are packed with strawberry flavor. I partnered with Nellie’s Free Range Eggs on this recipe because I love that the eggs add indulgent flavor—and that they are Certified Humane and the company works with small family farmers to produce high quality eggs.
Thanks to Nellie’s Free Range Eggs for sponsoring this post! Click HERE to go right to the recipe.
Healthy Oatmeal Cookie Bars
I love this time of the year because the warm weather, summer school schedules, and longer days means that we eat outside—and with friends–much more often. And since the last thing I want to do on those beautiful, sunny days is to stay inside cooking for hours, these Strawberry Oatmeal Cookie Bars are an easy treat to make ahead. I’ve made them at breakfast time, often with the help of own of my girls, and then left them in an airtight container to enjoy later. Or, I’ve even baked a batch pretty last minute when we’ve made spur of the moment dinner plans!
Ingredients in Strawberry Oatmeal Cookie Bars
The ingredients in these Strawberry Oatmeal Cookie Bars include whole wheat flour, rolled oats, Nellie’s Free Range Eggs, a little butter and brown sugar, and strawberry jam. I like to include some lemon zest and juice for a hint of fresh flavor, but you can omit that if you’d like. By including free range eggs in this dessert, it not only helps to create a perfectly flaky bottom layer, but they also add protein and some healthy omega fatty acids. And honestly, since the added sugars in this dessert are low, we all often eat the leftovers for breakfast! (My littlest one thinks they pair really nicely with a sippy cup of milk.)
How to Make Strawberry Oatmeal Cookie Bars Step-by-Step
- Gather your ingredients and line your pan with parchment paper—so you can lift the whole thing out of the pan to slice them. It’s much easier this way!
- Mix the dry ingredients together and add the wet ingredients. Mix to form a crumbly, but uniformly moist batter.
- Set aside 1 cup of the batter to use as the crumb topping.
- Spread the remaining batter into the pan, pressing down to spread it into an even layer and filling in any holes. Bake!
- Add the jam and the crumble topping. Bake a little more!
- Let cool, slice, and enjoy.
What type of jam is best for these bars?
This bar recipe with oatmeal works with a range of jams or preserves, though I look for ones with really simple ingredient lists with just fruit and sugar and maybe some lemon juice. Preserves labeled “all-fruit” are often a good bet too since they are primarily fruit. Since this is a dessert, I don’t stress about the jam having some sugar in it. It’s all about balance! You could also use homemade jam—including chia jam—if you prefer.
How long can I store these bars?
These oatmeal cookie bars will stay fresh for up to 3 days at room temperature or in the fridge. (Either works! The fridge will obviously make them cool and firms them up a bit, which some people like.)
- When mixing the wet ingredients into the dry, use your fingers to gently squish it together. Be gentle to keep the dough light and tender—which is to say, this isn’t the recipe to let your toddler use as play dough for 30 minutes before you bake it! (Though they can totally help you mix it for a few minutes.)
- Use a jam that you like the flavor of.
- Use a fine microplane for the lemon zest—and skip it if you prefer.
- Let the bars cool fully before you lift them out of the pan and slice.
- Use a serrated knife to slice and/or push down slowly but firmly when slicing as you get through the top crumble layer.
Click HERE for the full recipes over on Nellie’s Free Range.