Bake a batch of these simple, yet delicious Strawberry Oatmeal Bars to share with the kids. They’re easy to make in advance, are packed with strawberry flavor, and are great for breakfast, snack, or dessert.
I love Strawberry Oatmeal Bars all year long because they are an easy treat to make ahead that works for toddler breakfast, snack, and as a dessert for kids.
These bars taste like a cookie bar with fresh, sweet berries in the middle. So yummy!
You can use any type of jam that you prefer in these, in combination with the fresh fruit. Which gives you more control over the added sugars which is so helpful when feeding toddlers.
(I also have a yummy Blueberry Oatmeal Bars and a similar Peach Crumb Bar as more options, too.)
Table of Contents
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Ingredients You Need
To make this Strawberry Oatmeal Bars recipe you’ll need the following ingredients on hand and ready to go.
- All-purpose flour: This forms the base of the bars, along with the other dry ingredients. Using all-purpose flour here helps the bars stay light and delicious.
- Rolled oats: I add oatmeal to the crust for extra nutrients and to give the bars the classic oatmeal bar texture.
- Unsalted butter: I prefer to bake with unsalted butter so I can control the salt level in my baked goods, so that’s what I use here.
- Vanilla extract
- Lemon juice and lemon zest: I add these to brighten up the filling of the bars.
- Strawberry preserves: You can use any type of preserves or jam that you like. (You could even use homemade Strawberry Chia Jam. Or try my Raspberry Oatmeal Bars for a different flavor.)
- Diced strawberries: I like to add in fresh berries for extra flavor and nutrients. The recipe works well with and without them!
Featured Review ⭐️⭐️⭐️⭐️⭐️
“So easy and yummy. I made a jam with frozen mixed berries and milled chia seeds for filling. Worked perfectly! Going to have fun trying new fruits to make this, I can image a peach would be great!” —Casey
Step-by-Step Instructions
Here’s a look at how to make this Strawberry Oatmeal Bars recipe. Scroll down to the bottom of the post for the full information.
Step 1. Mix the dry ingredients together.
Step 2. Add the wet ingredients. Mix to form a crumbly, but uniformly moist batter. Set aside some of the batter to use as the crumb topping.
Step 3. Spread the remaining batter into the pan. Top with the preserves (and optional berries).
Step 4. Add the crumble topping, press down slightly, and bake. Let cool fully before cutting.
Strawberry Oatmeal Bar FAQs
This recipe 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. You could also use homemade jam—including strawberry chia jam—if you prefer.
These oatmeal cookie bars will stay fresh for up to 3 days at room temperature or in the fridge. (Either works! The fridge will make them firm up a bit.)
This recipe is egg-free and you can use vegan butter in place of the butter in the crust.
How to Store
Store Strawberry Oatmeal Bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Best Tips for Success
- When mixing the wet ingredients into the dry, use your fingers to gently squish the dough together.
- Use a fine microplane for the lemon zest to get just the yellow part of the skin of a fresh lemon.
- 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.
- Pair with Strawberry Milk, Vanilla Yogurt, or another easy side.
- You may also like Healthy Breakfast Bars, Banana Oatmeal Bars, Blueberry Date Bars, and Strawberry Sauce.
More Oatmeal Bars
I’d love to hear your feedback on this recipe, so please comment and rate below!
Strawberry Oatmeal Bars
Ingredients
- 1½ cup rolled oats
- 1 cup all-purpose flour
- ½ cup unsalted butter (melted)
- ⅓ cup sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup natural strawberry preserves
- 1 cup finely diced strawberries
- 1 tablespoon fresh lemon zest (optional)
Instructions
- Preheat the oven to 350 degrees F and line an 8×8-inch baking pan with parchment paper, leaving a few inches overhang on two sides so you can easily lift the bars out when they're cooled.
- To a medium bowl, add the oats, flour, sugar, melted butter, milk, vanilla, and salt. Stir well to combine into a uniform mixture. It will be thick and it should hold together easily when pressed between your fingers.
- Set aside 1 cup of the batter to use as the topping.
- Add the remaining batter mixture to the bottom of the prepared pan, pressing evenly to cover completely.
- Evenly spread the strawberry preserves over the batter. Then, sprinkle on the strawberries and press them down very slightly. Sprinkle with lemon zest, if using to add more bright flavor.
- Crumble the remaining dough mixture over top to cover evenly and press it down slightly.
- Bake for 35-40 minutes or until lightly browned. Remove pan from the oven and let cool on a wire rack until room temperature.
- Use the parchment paper to lift the cooled bars out of the pan. Slice into bars carefully using a serrated knife.
Video
Notes
- Store in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
- When mixing the wet ingredients into the dry, use your fingers to gently squish the dough together.
- Use a jam that you like the taste of since it’s a primary flavor in the recipe, either store bought or my Strawberry Rhubarb Chia Jam.
- 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.
- Gluten-free: Use gluten-free cup for cup flour instead of the all-purpose and GF certified rolled oats.
- Dairy-free: Use vegan butter or coconut oil for the butter and dairy-free milk.
- To make without oats, substitute quinoa flakes.
Nutrition
This recipe was originally posted June 2018.
As a pediatrician and a mom of two littles, I LOVE this recipe. It’s sooo good. We make it almost every week for daycare snacks to compete with all the processed junk they provide. I usually take frozen fruit and make a chia seed jam (no added sugar). We have loved every flavor. I’ve even blended up some prunes and made prune bars! I use brown sugar because we like the flavor.
One question. Am I missing the baking powder somewhere? It’s in the picture, but, I don’t see it listed anywhere. I suppose it’s not needed! I recommend your recipes to parents of my patients all the time.
I’m so glad to hear that and love hearing all of those variations! Thank you for the feedback about the photo—I will update that. (It’s not needed.)
Looks good! If I double the recipe, what do you suggest for baking time/temp/pan?
If you double it, I’d go with 9×13 inches and bake for the amount of time the recipe says, then top it with foil and bake for another 6-8 minutes to help ensure the center bakes properly.
Absolutely incredible. My 2 year old twins had fun making them with me and loved them. Taste like dessert! Will be making them weekly.
So easy & yummy. I made a jam with frozen mixed berries and milled chia seeds for filling. Worked perfectly! Going to have fun trying new fruits to make this, I can image a peach would be great!
Another five star recipe! I used whole wheat flour and did need to add one extra splash of milk for it to come together. I also sprinkled Chia seeds on top of the jam layer. I used defrosted strawberries in the chopped layer, which means you can make these in any season! Came out great!!
Made for my toddler, ate them all myself. These are a delight! They remind me of my mom’s strawberry shortcake. Thank you!
Thanks! I am glad you like them!
These turned out so delicious! I used what jam we had on hand, a mixed superfruit jam w/ no added sugar, and then a heaping cup of diced fresh strawberries. I subbed whole wheat flour because it’s what I had on hand and added an extra tbsp of milk to help offset the dry whole wheat flour. The crust with the gooey jam and strawberries is so good! Next time, I think I could get away with cutting the sugar to 1/4 cup and they’d still be delish. The whole family was a fan!
One of our favorites! Better than nutri-grain bars
I used cherry preserves and added cinnamon. Also, works in an 11”x7” pyrex. A+ for taste and ease. Definitely not eating it with an iced coffee right now.
Sounds like a delicious combination! (Not that you’re eating it:)
Another, unsurprisingly, amazing recipe. I decided to try and use a little less refined sugar. And only use 2 tbsp of sugar and replaced the milk with maple syrup. Texture was still really great! And my toddler loved them.
Just made these for the first time with my 2 YO son, and I agree there’s just barely enough batter to cover the base of the 8×8 pan once you take away a cup for the topping. I’ll see how they turn out, but I’m thinking next time I’ll multiply the base/topping ingredients by 1.5 so I have more of a base.
Definitely need some help. I followed the directions exactly. Saved 1c of the batter for the topping. There is not enough remaining batter to spread in my pan. What did I do wrong??? I need to make another batch just to spread it in the pan before doing anything else
Are you using an 8×8 inch pan? Maybe it was just a little too thick?
Hi Amy! I’ve had these bookmarked for ages and now I have an abundance of apples from my best friends tree to use up! Do you think apples could work in this recipe somehow? Thanks for all your recipes – I use them weekly with my three littles!
Hi! I think you could make Sauteed Apples (https://www.yummytoddlerfood.com/simple-sauteed-apples/) and then add it to this recipe in place of the berries. This would ensure that the apples are soft when the bars are baked and have great flavor. Enjoy!
This recipe is a winner! My 2yo was a fan and we (actually it was mostly me) devoured the pan in two days so I made another batch! I shared with no less than 6 moms already.
So delicious I almost ate the whole thing myself! These will be perfect in my kids lunch box too. Can I batch cook and freeze these?
All your recipes are amazing. I don’t have the fresh berries and I know you said the recipe works without them as well but just wanted to check if frozen berries would change the texture? I really want to make this now and have only frozen strawberries 🙈🙈
Thank you! If the frozen berries are sliced, that will likely be fine. I would not add whole frozen berries though. enjoy!
So easy and delicious! I only had a glass baking pan so it took an extra 10-15 minutes to bake but turned out great. My 4 year old and 1.5 year old loved these and even helped make it! Would definitely make again!
Phenomenal, easy to make and so delish. Will make it again and again.
These are magic- every time I make them they disappear!! The whole family loves them and they are super easy to make!
My 27 month old loved these! He’s been rejecting most of the soft-textured baked goods I’ve made for him lately, so I think these hit a real sweet spot for him of not too soft and not too hard. The grown-ups like them too! I used the melted coconut oil option in place of butter. Also, I didn’t have fresh berries, and I had a random jam that I needed to get rid of, so I used 2/3 cup of sour cherry jam for the filling. I added a shake or two of cinnamon and nutmeg to the crust, too. Really great recipe, will make again!
These are great, can they be frozen?
Sure!
Made these with raspberries and raspberry preserves because I had those on hand and they are amazing! My toddler is loving them and to me they taste like a great dessert! Definitely recommend trying out the recipe with the raspberries if you haven’t.
These were so good and easy. As someone who can’t bake but has dreams of being a baking mom, I was really impressed with myself. Thanks for a great recipe!
I didn’t have any fruit preserves so I mashed up a banana. And use that in place of preserves. I don’t know if the consistency is how the recipe was meant to be, but it is delicious!!! It’s a strawberry banana oatmeal bar!
Awesome!
These came out great! I followed the recipe exactly except I used a 11×7 pan. Loved the texture and lemon zest on top. Almost too good to have in the house- can’t stop eating!
When my son yelled “These are delicious, make these a million more times mom!” I figured I should give this recipe a comment. The whole family enjoyed it, easy, delicious. What more could you ask for?
Oh, yay!!
What if I don’t have fresh strawberries? Could I just do some extra jam?
Sure!
These were a winner for the whole family, including two toddlers (3 and 18 months). As a preference, I used coconut sugar instead of sugar and whole wheat pastry flour in place of all-purpose and both seemed to work well. Not dry at all!
Also used the strawberry Chia Smash brand for the jam. Will definitely make this again and try different variations of fruit and jam!
This is an amazing and easy recipe! I swear, every recipe I try from you is even better than the last! My family gobbled these up. This recipe will definitely be on a regular rotation in our household!
Can I use brown sugar instead of white sugar?
Sure, that should work!
Delicious!
Just made them for my family and are a huge hit! I won’t feel guilty when I give “desert” for breakfast.
I made a couple changes. I made chia jam to add another boast of nutrients and I put some almonds in the food processor and sprinkled into the middle layer.
Thank you for sharing this recipe!
Sounds great and I’m so glad to hear it!
Another winner from Yummy Toddler Food, both my 1yo and 5yo love these (and me too!)
My daughter and husband love these! Her favorite food is strawberry so I add the fresh berries and then incorporate the jam I have on hand (I used homemade plum jam from our tree the last time). Love how versatile and quick it is to make.
Love these for using up last bits of jam/preserves. Any flavor or blend of flavors totally works. I add Orgain simple protein powder into the crumble and cinnamon, to make them more breakfast worthy.
These were good and easy! I followed the recipe except for lemon zest since I didn’t have a real lemon. They’re good but a little dry. I’d add a little milk or water to the crumble next time and some cinnamon or cake spice. My 16month old loved it and asked for more! I’ll make them again.
Very dry. Liked the taste but will maybe try again with more butter.
Made these twice now… Dry both times… Any recommendations?
Add a little more milk or water to the crust when mixing it together?
These are so good! I made them for my kids for snacks/breakfasts, but I couldn’t resist tasting one right out of the oven after dinner. I put a little plain Greek yogurt on top, and it felt decadent.
These are delish!! Made this this morning with my 4 year old. I made them gluten free with some 1:1 flour. I also didn’t have a lemon on hand so I tossed in a little vinegar for acidity, and sprinkled cinnamon on top. Thumbs up from everyone in our house for these! Don’t think they’ll last the 3-4 days 😀
Hi, is this correct when it states to reserve 3/4 of crumb mixture? I used 1/4 for base but had so much left that no jam peaks thru the top like yours does.
It says 3/4 cup, not 3/4 of the mixture. That might help?
OMG I just read this the same way and was confused by it. #tiredmombrain 🤦🏻♀️ Thanks for the clarification!
Could these be made without the lemon zest & using bottled lemon juice?
Sure
Hi! Can you leave out the added brown sugar like some of your other recipes?
You could, though the base might be a little bland. I might add some cinnamon to the base for flavor.
Coconut sugar can be a great alternative! 🙂
hi! Can you freeze them?
Yes, wrap in foil or plastic wrap, then place into a freezer bag and freeze for up to 3 months.
I must thank Amy for sharing a useful recipe like this, I’ll definitely use this recipe for my toddler this weekend.