Description

These Healthy Strawberry Oatmeal Bars are a nutritious and delicious treat perfect for breakfast or a wholesome snack. Made with whole wheat flour, rolled oats, fresh strawberries, and natural sweeteners like honey or maple syrup, these bars offer a balanced blend of fiber, protein, and natural sweetness. Baked to golden perfection, they make for an easy-to-make, portable snack that combines fresh fruit with hearty oats for sustained energy.

Ingredients

Scale

Dry Ingredients

2 cups old fashioned rolled oats
1 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon chia seeds
1 tablespoon cornstarch

Wet Ingredients

1/3 cup honey or maple syrup
1/4 cup coconut oil, melted
1 large egg
1 teaspoon vanilla extract
1 1/2 cups fresh strawberries, finely chopped
1 tablespoon lemon juice

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Instructions

Prepare Oven and Pan: Preheat the oven to 350 degrees F (175 degrees C) and line an 8×8 inch baking pan with parchment paper for easy removal.
Mix Strawberry Filling: In a medium bowl, combine the finely chopped strawberries, lemon juice, chia seeds, and cornstarch. Stir well and set aside to allow the mixture to thicken slightly as the chia seeds absorb moisture.
Combine Dry Ingredients: In a large bowl, whisk together the rolled oats, whole wheat flour, baking soda, and salt until evenly distributed.
Prepare Wet Mixture: In a separate bowl, whisk honey (or maple syrup), melted coconut oil, egg, and vanilla extract until smooth and well-combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until fully incorporated to form the oat dough.
Form Crust: Press about two-thirds of the oat mixture firmly into the bottom of the prepared pan to create a solid base layer.
Add Strawberry Layer: Spread the strawberry mixture evenly over the oat crust to create the fruity filling layer.
Top with Remaining Crust Mixture: Crumble the remaining oat dough evenly over the strawberry layer to form the topping.
Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top is lightly golden and the filling is set.
Cool and Serve: Allow the bars to cool completely in the pan before cutting into 9 squares. Store appropriately.

Notes

You can substitute frozen strawberries if fresh ones are unavailable; just thaw and drain any excess liquid before use to prevent sogginess.
For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use maple syrup instead of honey.
Store the bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.