Strawberry Oatmeal Crumble Bars (Printable)
Buttery oat crust, bright strawberry filling, and golden crumble—easy to bake, slice, and share.
# What You'll Need:
→ Crust and Crumble
01 - 1 1/2 cups rolled oats
02 - 1 1/4 cups all-purpose flour
03 - 1/2 cup packed light brown sugar
04 - 1/4 cup granulated sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 3/4 cup unsalted butter, melted
→ Strawberry Filling
08 - 2 cups diced fresh strawberries
09 - 1 tablespoon lemon juice
10 - 2 teaspoons cornstarch
11 - 1/3 cup granulated sugar
# How to Make It:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly grease.
02 - In a large bowl, combine rolled oats, all-purpose flour, light brown sugar, granulated sugar, baking powder, and salt. Add melted unsalted butter and mix until a crumbly texture forms.
03 - Reserve 1 cup of the oat mixture for the topping. Press the remaining mixture firmly and evenly into the prepared pan to create the crust.
04 - In a separate bowl, combine diced fresh strawberries, lemon juice, cornstarch, and granulated sugar. Stir gently to evenly coat the fruit.
05 - Spread the strawberry mixture evenly over the crust layer in the pan.
06 - Sprinkle the reserved oat mixture evenly over the strawberry filling.
07 - Bake for 35 to 38 minutes, or until the crumble topping is golden brown and the filling is bubbling.
08 - Allow the bars to cool completely in the pan. Lift out using parchment paper and cut into individual bars.
# Expert Advice:
01 -
- The crumble topping sneaks chewy, golden edges into every bite—just like bakery bars but in your own kitchen.
- Once you’ve made these with strawberries, you’ll want to try stone fruit, raspberries, or whatever looks best at the market.
02 -
- If you rush and cut while warm, the bars will fall apart—but those warm, messy bites are secretly the best.
- I used to skip parchment, but trust me, lifting them out clean is so much easier with it.
03 -
- I once overmixed the crumble and the crust turned tough—gently tossing keeps it tender.
- A touch of almond extract in the filling is a secret way to make the flavors pop if you have it on hand.