Author: These strawberry oat bars have a sweet, gooey strawberry filling surrounded by a crumbly oatmeal cookie crust and topping. They're made with simple ingredients, easy to prepare, and perfect for a cozy dessert or afternoon treat!
These strawberry oat bars have been on the blog for years (since 2013!), and while the photos have had a serious glow-up, the recipe itself has always been a winner. If you love a good fruit crumble or oat bar situation, these are going to be right up your alley. They're buttery, jammy, and just the right amount of sweet. I love them with a cup of coffee in the morning or as a little dessert with something cold to sip in the evening. Basically, they're an anytime treat.
Why These Vegan Strawberry Oat Bars Are So Irresistibly Good
- Perfect texture: A gooey, jammy center with a buttery, crumbly oat topping.
- Simple ingredients: Everything here is pantry-friendly and easy to find.
- Great for any time of day: Breakfast, snack, or dessert, you can eat them all day long. (And you'll want to!)
- Make-ahead friendly: These store well and taste just as good the next day.
- Easy to customize: Swap the fruit depending on what you have on hand or what's in season. I love using peaches in the summer!
Ingredients for Strawberry Oat Bars
For the Strawberry Filling
- Fresh strawberries: Sweet and juicy, they cook down into a jammy filling. Frozen can work too (see tips below).
- Maple syrup or agave: Adds natural sweetness.
- Cornstarch: Thickens the filling into that perfect gooey consistency.
- Lemon juice: Brightens the flavor and balances the sweetness.
- Vanilla extract: Adds a warm, sweet depth of flavor.
For the Oat Crumble
- Salt: Balances the flavor.
- All-purpose flour: Forms the base of the crumble.
- Rolled oats: Adds hearty texture.
- Vegan butter: Use cold butter for the best crumbly texture.
- Brown sugar: Adds sweetness and a slight caramel flavor.
- Baking powder: Gives a little lift.
How to Make Vegan Strawberry Oat Bars
- Combine: Mix the strawberries, maple syrup, cornstarch, and lemon juice in a medium saucepan until the cornstarch is dissolved.
- Cook: Put over medium heat and cook for 3 - 5 minutes, stirring frequently, until the liquid turns into a thin gel and the strawberries begin to break down. Remove from the heat, stir in the vanilla extract, and set aside.
- Make the oat mixture: Add the flour, oats, butter, sugar, baking powder, and salt to a large bowl. Use a pastry cutter or a fork to mash the butter into the mixture until you reach a crumbly texture and everything is mixed in.
- Assemble and bake: Press half of the oat mixture into the prepared pan. Spread the strawberry sauce on top. Sprinkle the remaining oat mixture on top and lightly pat down. Bake for at 350ºF for 35 to 40 minutes, until lightly browned on top. Let cool before serving and slicing into bars.
Tips and Variations
- Use frozen strawberries: They work well, but may release more liquid. Cook the filling a bit longer to reach the right consistency.
- Try different fruit: Swap strawberries for other berries or even sliced peaches for a fun variation on these strawberry oat bars.
- Don't skip cooling: Letting the bars cool fully helps them set and makes slicing much easier.
- Use cold butter: This is key for getting that crumbly texture in the oat topping.
Storage
Store strawberry oat bars in an airtight container in the fridge for up to 5 days.
They also freeze well for up to 3 to 4 months. Let them cool completely before freezing, then thaw as needed.
More Vegan Strawberry Recipes
If you try this strawberry oat bar recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Strawberry Oat Bars
Sweet gooey strawberry filling surrounded by crumbly oatmeal cookie pastry, these old fashioned bars are summer dessert perfection!
Servings: bars (2" x 2" each)
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Ingredients
For the strawberry filling:
- 12 oz fresh strawberries, stemmed and sliced (2 cups when sliced)
- ¼ cup maple syrup or agave
- 2 tablespoons cornstarch
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
For the oat mixture:
- 1 ½ cups all-purpose flour
- 1 ½ cups large flake rolled oats
- 1 cup cold vegan butter
- 1 cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350F (180C). Line the bottom of an 8" x 8" baking pan with parchment paper.
- For the strawberry filling: Mix the strawberries, maple syrup, corn starch, and lemon juice in a medium saucepan until the cornstarch is dissolved. Put over medium heat and cook for 3 - 5 minutes, stirring frequently, until the liquid turns into a thin gel and the strawberries begin to break down. Remove from the heat, stir in the vanilla extract, and set aside.
- For the oat mixture: Add the flour, oats, butter, sugar, baking powder, and salt to a large bowl. Use a pastry cutter or a fork to mash the butter into the mixture until you reach a crumbly texture and everything is mixed in.
- To assemble: Pour half of the oat mixture into the prepared baking pan and pat down. Pour all of your strawberry sauce on top and spread around to evenly distribute. Sprinkle the remaining oat mixture on top of the strawberry layer, and lightly pat down. Bake for 35 to 40 minutes, until lightly browned on top. Let cool before serving and slicing into bars. Store the cooled strawberry bars in an air-tight container in the fridge for up to 5 days or they can be frozen.
Notes
Strawberries: Frozen strawberries tend to be more watery so if using frozen you might need to cook the strawberry mixture a little longer to reach the correct consistency. You can also substitute strawberries for any other kind of berry or sliced peaches.
Nutrition
Serving: 1bar (recipe makes 12 bars) | Calories: 308kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Sodium: 226mg | Potassium: 175mg | Fiber: 2g | Sugar: 23g | Vitamin A: 719IU | Vitamin C: 17mg | Calcium: 49mg | Iron: 1mg
Kerri says
These were outstanding! I made a couple small tweaks: 1) I was 1/2 c short of oats so subbed almond flour, and 2) I used a food processor to pulse the crumble dough together. The topping came out so crisp and lovely. Thank you for the recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh sounds so good! So happy you enjoyed them Kerri!
Sandra says
I have a friend who is gluten intolerant. Would a gluten free type of flour work in this recipe?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sandra, gluten-free flours can be a little tricky to work with. I haven't tested one with this recipe, but it should work ok. I recommend using Bob's Red Mill 1 to 1 which generally yeilds the best results. I also recommend reading my tips on how to adapt recipes to be gluten-free here. I hope that helps!
Ana Melissa says
This is a great recipe. I recommend it to anyone.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yay! thank you!!
Lynette says
Before our vegan days, my husband loved the cherry oat bar from Starbucks. This recipe definitely hits that craving, and it's easy to sub different fruits!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh love the idea of cherries here! SO happy you love the recipe Lynette!
Rebecca A Mueller says
yes! I do cherry jam sometimes and a little almond glaze if I'm feeling fancy 😅
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh that sounds amazing!
Laura Medina says
This recipe is ridiculous! It's my favorite guilty pleasure in which to indulge, and it's a hit among every group with whom I've shared! I can't stop making it!!! My latest rendition was an even swap out for blackberries, and WOW! I can't wait to try a version with all the berries, maybe even a mashup of berries. I'm so in love! Thank you!!
Jess @ It Doesn't Taste Like Chicken says
Terrific! Keep us informed all of your test versions! 🙂
Helen Ounjian says
“Wait, these are vegan?!” said everyone at the party.
These were so easy to make with *regular* ingredients and absolutely delicious! This will be my summer picnic go-to recipe. I didn’t have enough strawberries so I added frozen peaches (thawed and strained of excess liquid). Thank you for another sweet and simple recipe!
Jess @ It Doesn't Taste Like Chicken says
Yum! We love surprising people with delicious vegan food!