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strawberry oat bars with lemon glaze and whole strawberries scattered around

Strawberry Oatmeal Crumb Bars

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5 from 6 reviews

  • Author: Laura Kanya
  • Total Time: 1 hour, 50 mins
  • Yield: 12 Bars 1x


These oatmeal strawberry bars are the perfect snack or breakfast choice for the summer! With fresh strawberries and a tart lemon juice glaze, these healthy crumb bars are full of vibrant flavors. Make them ahead of time for a delicious and nourishing grab-and-go snack! 


  • Crust
  • 1 1/4 cups whole wheat flour
  • 1 1/4 cups old-fashioned rolled oats
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup packed light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 8 tablespoons unsalted butter, melted
  • 1/4 cup honey
  • Filling
  • 2 1/2 cups finely chopped strawberries
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon lemon juice
  • Icing
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon lemon juice



  1. Place a rack in the center of your oven and preheat to 350 degrees F. Spray with pan spray and line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
  2. Make the Crust: Stir whole wheat flour, oats, coconut, brown sugar, cinnamon, baking powder and salt, until combined in a large bowl. Pour in the melted butter and honey; stir until it forms clumps and the dry ingredients are evenly moistened. 
  3. Set aside about 1 ½ cups of the crumble mixture for the topping, then firmly press the rest (about 2 ½ cups) into an even layer in the bottom of the prepared pan. 
  4. Place into the preheated oven until brown on the edges and center is set, about 15 minutes. Remove from the oven.
  5. Make the Filling: Stir together strawberries, cornstarch and 1 tablespoon lemon juice until just combined in a small bowl. Spread strawberry mixture over the pre-baked crust in an even layer.
  6. Sprinkle the reserved crumble mixture evenly over the berry mixture.
  7. Bake in the preheated oven, until crumb topping smells toasty and looks golden, 20 to 25 minutes. Place the pan on a wire rack to cool completely, about 1 hour.
  8. Prepare icing: Whisk powdered sugar, vanilla, and a little of the remaining 1 tablespoon of lemon juice in a medium bowl until smooth. To adjust the consistency, add additional lemon juice. 
  9. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.


Ingredient Note:

  • Select any berry based on preference
  • Substitute any type of spice based on preference


  • For the cleanest-looking bars, refrigerate for 1 hour, then cut with a sharp, clean knife
  • Mix the filling right before you add it to the crust to avoid the fruit from macerating
  • Don’t skip prebaking the bottom crust, this allows the bottom to set so it does not get soggy

Make Ahead:

  • Make the crumb ahead of time and store in the fridge overnight or bake bottom crust and store baked crust at room temperature and top crumb in the refrigerator overnight and assemble the next day
  • Make the glaze ahead of time and store in the fridge overnight, covered tightly so no skin develops
  • Prep Time: 20 mins
  • Active Time: 15 mins
  • Cook Time: 35 mins
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 bar
  • Calories: 257
  • Sugar: 15 g
  • Fat: 10 g
  • Carbohydrates: 39 g
  • Fiber: 4 g
  • Protein: 3 g
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