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    Home » Recipes » Cookies & Bars

    July 1, 2020 71 Comments

    Vegan Strawberry Oat Bars

    41.9K shares
    Jump to Recipe

    Looking for the ultimate Vegan Strawberry Oat Bar recipe? These have a sweet gooey strawberry filling surrounded by a crumbly oatmeal cookie pastry. These old fashioned vegan strawberry oat bars are quite literally dessert perfection!

    Vegan Strawberry Oat Bars! Sweet gooey strawberry filling surrounded by crumbly oatmeal cookie pastry, these old fashioned bars are summer dessert perfection! #itdoesnttastelikechicken #veganrecipe #vegandessert

    Vegan strawberry oat bars are not new to the blog. I originally published way back in 2013 and here is the original photo. ↓↓↓

    The original photo and recipe from 2013

    My how my photography skills have grown. The original photo may not have been as pretty, but the deliciousness was still there.

    I felt the original recipe got buried archives of all of my recipes (I have hundreds of recipes) so I wanted to bring it into the spotlight again. These vegan strawberry oat bars deserve the spotlight as they are an all-time fave.

    Vegan Strawberry Oat Bars! Sweet gooey strawberry filling surrounded by crumbly oatmeal cookie pastry, these old fashioned bars are summer dessert perfection! #itdoesnttastelikechicken #veganrecipe #vegandessert

    Some shiny new photos, and a few tiny tweaks, and here they are in all their dessert perfection glory! My Vegan Strawberry Oat Bars are easy to make, are made up of simple ingredients, and are crumbly deliciousness.

    To Make Vegan Strawberry Oat Bars:

    Mix the strawberries and other ingredients.

    For the Strawberry Filling:

    Mix the strawberries, maple syrup, corn starch, and lemon juice in a medium saucepan until the cornstarch is dissolved.

    Cook until you reach a jelly texture.

    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.

    mash together the oatmeal mixture.

    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.

    layer the oat dough with the strawberry filling.

    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.

    Vegan Strawberry Oat Bars! Sweet gooey strawberry filling surrounded by crumbly oatmeal cookie pastry, these old fashioned bars are summer dessert perfection! #itdoesnttastelikechicken #veganrecipe #vegandessert

    Store the cooled strawberry bars in an air-tight container in the fridge for up to 5 days or they can be frozen.

    I love to enjoy my vegan strawberry oat bars with either a cup of hot coffee in the morning, or a cold glass of white wine at night.

    For another strawberry inspired recipe try my vegan strawberry shortcakes.

     

    Common Questions:

    Can I use frozen strawberries when making Strawberry Oat Bars?

    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.

    What's a good substitute when making Strawberry Oat Bars?

    You can substitute strawberries for any other kind of berry or sliced peaches.

    Can I freeze Strawberry Oat Bars?

    Yes, just be sure to allow them to cool before freezing. Store in your freezer in a air-tight container or sealed freezer bag. If stored correctly, they should last up to 3-4 months.

     

    Bon appetegan!

    Sam Turnbull.

    Print Recipe
    4.98 from 36 votes

    Vegan Strawberry Oat Bars

    Sweet gooey strawberry filling surrounded by crumbly oatmeal cookie pastry, these old fashioned bars are summer dessert perfection!
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course : BreakfastDessert
    Cuisine : AmericanCanadian
    Servings: 12 bars (2" x 2" each)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the strawberry filling:

    • 12 oz fresh strawberries stemmed and sliced (2 cups when sliced)
    • ¼ cup maple syrup or agave
    • 2 tablespoons corn starch
    • 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
    US Customary - Metric
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    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
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
    « Easy Crispy Vegan Crackers
    Fresh Tomato Pasta (my favourite easy summer pasta) »

    Reader Interactions

    Comments

    1. Lesley says

      December 04, 2022 at 1:33 pm

      Looks good! I’m sorry I’m not a baker so maybe this is a silly question. But is the butter salted or unsalted?

      Reply
      • Sam Turnbull says

        December 11, 2022 at 11:09 am

        I use Earth Balance Buttery Spread and it has some salt in it. 🙂

        Reply
    2. LouAnn says

      May 20, 2022 at 10:06 am

      Any sub for the butter?
      Can’t have butter or oil.

      Reply
    3. Roz says

      May 11, 2022 at 7:47 pm

      5 stars
      These are amazing every time and really really hard to mess up.

      You can eat them cooked as bars by hand or spoon them out hot into bowls and serve with ice cream.

      I want to try making this with blueberries next!

      I’m asked to share this recipe every time I serve it to someone new.

      Reply
    4. KK says

      August 10, 2021 at 6:26 pm

      4 stars
      Really yummy. And easy to make. I subbed frozen raspberries for the strawberries and it worked fine (also arrowroot for cornstarch, and 1 cup spelt flour and 1/2 cup oat flour for the A-P flour - all fine). I would totally make this again.

      Reply
    5. Gina M Caracci says

      August 05, 2021 at 1:48 pm

      5 stars
      I had fresh strawberries and bam, this landed in my inbox! I made these with vegetable spread and they were good and filling, but seemed to be missing something, so next time I will add more brown sugar or will add a brown sugar crumble to top it to add sweetness, or both as I love brown sugar! I topped with caramel sauce and a dash of sea salt b4 eating and they were great!
      You said to to put in the fridge for up to 5 days but day 5 and 6 they were still good but kind of mushy ( I microwaved them to reheat) but still good!

      Thanks Sam!!

      Reply
    6. Tova says

      July 17, 2021 at 7:23 am

      5 stars
      Sam, I’ve been following you for about 3 years…HOW have I missed this recipe?? And the timing, we've just had another snap lockdown where I am & I’m craving desserts. So I had to sub a few ingreds based on what I had on hand. Frozen mixed berries in lieu of strawberries, sugar free maple syrup, 1/3 cup stevia, 1/4 cup brown sugar, only had half the vegan butter so the rest was coconut oil, and spelt flour instead. And O.M.G! Really…bloody heck these are good! They got an extra 10 mins in the oven, unintentionally, and the berries caramelised on the sides of the pan. Had one warm from the oven, and then, well, several more, with vanilla coconut yoghurt. These are INSANE! Is it sad that I’m already planning the next batch filling? I’m thinking apple, sultana and cinnamon. You’re a genius

      Reply
    7. Karen says

      June 25, 2021 at 10:00 am

      5 stars
      had this at a gathering yesterday; it was so delicious and the sugar was reduced by 1/2. A real treat!

      Reply
    8. Melissa says

      January 01, 2021 at 4:30 pm

      5 stars
      This is delicious!! I used half of the sugar required in the oat mixture and arrowroot flour instead of cornstarch since we were out. We served it with some oat milk vanilla ice cream and everybody loved it! Thank you for this amazing recipe! Thinking about maybe trying it with apples next time for an apple crumble!

      Reply
    9. Marissa says

      October 25, 2020 at 5:56 pm

      5 stars
      Thank you so much for this recipe! I've made it about a dozen times using both fresh and frozen berries of all kinds. I also bake them in a 7x11 pan because that's what I have. But they turn out amazing every time. My family goes nuts for them!

      Reply
    10. Courtney says

      August 25, 2020 at 4:02 pm

      5 stars
      Oh my word! These are to die for. I just made these earlier today. I am prepping and freezing a bunch of food for our beach trip in a couple weeks. I made these as a dessert for us to take. With COVID and just feeding a family of five I want to take our food with us so we aren't eating out. After I sliced them to freeze we had a little piece left to try. So good!!! These would be good with so many other fruits too. Peaches, cherries, maybe even figs.

      Reply
      • Sam Turnbull says

        August 26, 2020 at 5:22 pm

        Yay!! Thrilled you loved them so much, Courtney 🙂

        Reply
    11. Cindy says

      July 22, 2020 at 12:33 am

      5 stars
      I tried this and this was unbelievably delicious. I subbed raspberries for strawberries because that’s what I had. I literally had to really really think about if I should share the last piece with my husband. I decided to share but still took half! Thank you Sam for an amazing recipe.

      Reply
      • Sam Turnbull says

        July 22, 2020 at 9:55 am

        Haha! Amazing! So happy you loved them, Cindy 🙂

        Reply
    12. jacqui says

      July 20, 2020 at 1:02 pm

      just saw this older recipe on your gram a few days ago and made them last night. Breakfast bars? They're so delicious I've been eating them all day 🙂

      Reply
      • Sam Turnbull says

        July 22, 2020 at 9:49 am

        Wonderful!

        Reply
    13. Amy says

      July 20, 2020 at 12:12 am

      5 stars
      I made a batch of these tonight and they are seriously so good! My husband and I are obsessed. I thought one cup of butter seemed like a lot so I reduced it to about 3/4 cup and the bars turned out just fine! They are very crumbly but I'm hoping they might firm up a bit once refrigerated.

      I'm thinking I might try to make these with peaches while they're still in season. I'm sure these would be great with pretty much any type of fruit filling!

      Thanks for the recipe!

      Reply
      • Sam Turnbull says

        July 22, 2020 at 9:49 am

        Wonderful! So happy you loved them, Amy 🙂

        Reply
    14. Jennifer Comaduran says

      July 11, 2020 at 7:48 pm

      5 stars
      Sam, My second batch (all blueberry this time) of these are currently chilling in the freezer before baking. I was out of vegan butter so I used coconut oi. We (AZ) are in the middle of a heat wave and I had to pour my oil in. I put it in the fridge first, but it was still too pasty. (First batch was crumbly) This recipe tastes exactly like a bar I would get from a local shop at 3 bucks a pop.The only benefit of that is *not* having such easy access! I always enjoy your recipes-(I make the shredded tofu but with your "chicken nugget" ingredients often.) Thank you for all of the recipes/ideas! .

      Reply
      • Sam Turnbull says

        July 17, 2020 at 11:54 am

        Aww wonderful! So happy you're enjoying my recipes so much 🙂

        Reply
      • Lena says

        June 18, 2021 at 7:21 pm

        Do you think I could substitute veggie oil for the butter?

        Reply
    15. Tiffany says

      July 03, 2020 at 8:16 pm

      Hi!! Can I use Oat Flour in place of the All Purpose flour?! These look so delicious!!

      Reply
      • Sam Turnbull says

        July 10, 2020 at 4:06 pm

        I haven't tried it, and I'm not an expert at alternative flours, so I'm not really sure. I think it might work for this recipe though...

        Reply
    16. Kimberley says

      July 02, 2020 at 1:03 am

      Thank you for this recipe, we made it with Blueberry because my son is allergic to Strawberries. It is so refreshing to find a vegan recipe like this with no Coconut. My little one is allergic to Eggs, all nuts & coconut. I find myself adapting so many vegan recipes because of the amount of cashews & coconut in vegan recipes and sometimes it's a real struggle.
      This recipe is a keeper for us and I just wanted to say thank you.

      Reply
      • Sam Turnbull says

        July 10, 2020 at 4:03 pm

        I'm thrilled you loved it, Kimberly!!

        Reply
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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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