This past Sunday at the Farmers Market, we bought some strawberries. We attempted to buy 3 (very full) pints for $15. The farmer asked if we’d like to double it for $5. Sure! Then he asked if we’d like to double it AGAIN for $5 more. Suuuurrrrrre? And that, my friends, is how we wound up with an entire flat of strawberries. (For $25!) It’s also why I’m sharing a recipe for Strawberry Oatmeal Bars with you today.
These Strawberry Oatmeal Bars are the cure for too many strawberries.
I originally made this recipe in a 9×13 inch baking dish, which made a LOT of bars. The recipe posted here uses an 8×8 inch baking dish, which makes 9-12 bars. If you want to make these to share, or to have on hand for quick snacks or breakfast, you can absolutely double the recipe.
Want printable shopping lists and weekly meal plans? You’ll find those here.
Since I have a tendency to post a lot of almond flour based recipes, I wanted to make these nut-free. They’re egg-free, too! And this shouldn’t be surprising considering the name of the recipe: They contain oats. If oats are not your friend, you could try to adapt this recipes using the crust and topping from my Apple Pie Bars instead.
Got Strawberries? I’ve got a whole bunch of recipes to help you use them up!
– Summer Strawberry Pie
– Strawberry Salsa
– Strawberry Salad with Basil Lime Vinaigrette
– Strawberry Chocolate Chip Muffins
– Roasted Strawberries
Strawberry Oatmeal Bars
- Prep Time: 20 minutes
- Cook Time: 35-40
- Total Time: 1 hour, plus time to chill
- Yield: 9-12 bars
- Category: desserts
- Method: bake
Ingredients
For the crust and topping:
- 1 cup cassava flour
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon finely ground sea salt
- 1 stick / 8 tablespoons butter, cut into pats
- 1 cup gluten-free rolled oats
- 3 tablespoons water
For the strawberry filling:
- 3 cups diced strawberries (1 pound / about 1.5 pints)
- 1 tablespoon brown sugar
- 1 tablespoon tapioca starch
- pinch salt
Instructions
- Preheat the oven to 375°F. Line a lightly greased 8×8 inch baking dish with parchment paper and lightly grease the parchment.
- In the bowl of a food processor set with the chopper blade, pulse the cassava flour, brown sugar, vanilla extract, baking soda, and salt. Pulse a few times to combine.
- Add the butter and pulse 10-12 times to cut in the butter, so there are no longer any large chunks.
- Add the oats and the water and pulse a few times more, until the mixture starts to clump together.
- In a small bowl, combine the strawberries, brown sugar, tapioca starch, and salt.
- Press half of the oat mixture into the prepared pan, pressing it firmly and evenly. Spread the strawberry mixture over the crust and top with the remaining oat mixture, pressing it gently onto the strawberry mixture.
- Bake for 35-40 minutes, or until the strawberries are bubbly throughout, and the top is light golden brown.
- Allow to cool completely* before removing from the pan and cutting into squares.
Notes
I haven’t tested it, but coconut sugar should work in place of brown sugar.
I am not joking about allowing them to cool before cutting. They will fall apart. Let them come to room temperature in the pan, and then pull them out onto a flat surface and transfer them to the fridge until they’re completely cold.
Keywords: strawberry oatmeal bars
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.
Jessica says
I only have frozen strawberries on hand…would there need to be any adjustments made of using frozen strawberries?
Katie says
I would let them thaw and drain off the liquid.
Marcia says
I am making this as soon as humanly possible. Thank you, Simone!
Roz says
Fantastic! I added 1/2 tsp of ground vanilla to the strawberry mixture, but that was a bit like gilding the lily.
★★★★★
zenbelly says
Thanks, Roz! Love the ground vanilla addition!
Donna says
Can these be frozen?
zenbelly says
I haven’t tried freezing them yet, but I would guess yes!
Rachel Gustafson says
Making these with the abundance of raspberries in my backyard! So excited, thank you.
zenbelly says
So jealous of backyard raspberries! I hope you love the bars. 🙂
Lisa says
Can you use Almond flour instead?
zenbelly says
That information is in the post 🙂
Sole says
Could we sub the cassava flour for regular GF flour? Don’t have any cassava and really want to do this!
zenbelly says
Sure! I have no idea how it will turn out without trying it myself, but it should work. Just be prepared to adjust the amount of water you add to the dough.
Michelle says
I used GF flour and vegan butter and this recipe worked beautifully! One of our favorite desserts ever!
zenbelly says
Thanks for reporting back about the subs! So glad to hear it worked and you love them 🙂
Julie Hatcher says
Made these today after buying strawberries at the FM in Half Moon Bay, Ca. Sooooo good. Thank you for the recipe!
zenbelly says
So glad you loved!
Mary Barber says
Can I use coconut oil or butter in place of the butter? And how much would you suggest. Thanks I am excited to try these.
zenbelly says
Hi Mary! You definitely can, just use the same amount.
Mary Barber says
Thanks! I am excited to make them.
Diane Sanfilippo says
I’ve made these before and am baking them again now with strawberry & rhubarb mixed! Thanks for this really simple recipe! Delish!
★★★★★
zenbelly says
I love the strawberry rhubarb combo for these! So glad you loved them. 🙂