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 are not new to the blog. I originally published way back in 2013 and here is the original photo. ↓↓↓
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.
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:
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.
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.
Vegan Strawberry Oat Bars
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
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
Nutrition
Lesley says
Looks good! I’m sorry I’m not a baker so maybe this is a silly question. But is the butter salted or unsalted?
Sam Turnbull says
I use Earth Balance Buttery Spread and it has some salt in it. 🙂
LouAnn says
Any sub for the butter?
Can’t have butter or oil.
Roz says
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.
KK says
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.
Gina M Caracci says
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!!
Tova says
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
Karen says
had this at a gathering yesterday; it was so delicious and the sugar was reduced by 1/2. A real treat!
Melissa says
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!
Marissa says
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!
Courtney says
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.
Sam Turnbull says
Yay!! Thrilled you loved them so much, Courtney 🙂
Cindy says
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.
Sam Turnbull says
Haha! Amazing! So happy you loved them, Cindy 🙂
jacqui says
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 🙂
Sam Turnbull says
Wonderful!
Amy says
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!
Sam Turnbull says
Wonderful! So happy you loved them, Amy 🙂
Jennifer Comaduran says
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! .
Sam Turnbull says
Aww wonderful! So happy you're enjoying my recipes so much 🙂
Lena says
Do you think I could substitute veggie oil for the butter?
Tiffany says
Hi!! Can I use Oat Flour in place of the All Purpose flour?! These look so delicious!!
Sam Turnbull says
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...
Kimberley says
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.
Sam Turnbull says
I'm thrilled you loved it, Kimberly!!