Strawberry Crumble Bars
My kids have been absolutely loving these Strawberry Crumble Bars, both as a snack, and as a lunchbox treat. I also like them as they are quick and easy to make, they are one of those baked items that look like you've put in quite a bit of effort.. but you kind of haven't, so as a busy mum, that's a total win for me!
Why This Recipe Works
- These strawberry crumble bars look so great and look like you've made quite the effort
- The recipe is incredibly easy!
- You only need basic pantry ingredients to make them
The ingredients you will need
To make my strawberry crumble bars you will need: Butter or margarine, sugar, egg, flour, rolled oats, vanilla and of course strawberries!
Ingredient Substitutions
- Butter: The butter can be substituted for a dairy free margarine
- Egg: The egg can be substituted for a 'chia egg' i.e. chia seeds soaked in water, I explain how to do this in the recipe.
- Rolled Oats: The rolled oats can be substituted for quick cook oats, steel cut oats will not work in this recipe. If I wanted to make this recipe with a non-gluten containing alternative to rolled oats, I would try quinoa flakes, please know I have yet to test this yet.
- Brown Sugar: The brown sugar can be substituted for any granulated sugar such as white sugar, raw sugar or coconut sugar
- Flour: This recipe will work with a gluten-free flour. It does not work with almond flour or coconut flour as these flours do not absorb liquid and bind in the same way as other flours.
- Strawberries: This could be a fruit crumble bar recipe. This recipe will work with other berries and fruit, drained tinned apricots and blueberries are versions I have made successfully.
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Step by step instructions
- If you are making the egg-free version of this recipe, then start by soaking the chia seeds in the water in a small bowl, leave them aside for 10 minutes or so. If you are going to make this recipe with an egg then you can skip this step
- Mix the brown sugar and melted butter together, I use a whisk for this step. (photo 1)
- Whisk in either the soaked chia seeds or an egg and the vanilla. (photo 2)
- Add the flour and the rolled oats, mix well (I swap to a wooden spoon at this stage). (photo 3)
- Press two-thirds of the mix into a lined slice tin (I use a 20 x 20 cm tin, a cake tin will also work if you don't have a slice tin. (photo 4)
- Slice the strawberries and lay these on top of the oat mix. (photo 5)
- Spoon the remaining oat mix on top of the strawberries, press down with a spatula (it doesn't matter if there are gaps)
- Bake at 180 degrees Celsius (350 F) for 20-25 minutes or until the edges are golden and start to come away from the edge of the tin
- Allow to cool then slice into squares
Top Tips
Here is how you can make this strawberry crumble recipe perfectly every time!
I don't have a lot of tips for this recipe, as it is very simple. My only tips is to ensure you bake in a moderate oven ie 180 degrees celsius not a hot oven, as the fruit can catch and burn more quickly than the oat mix in a hot oven.
You can alter the texture of the bars by changing the ratio of flour to oats. If you would prefer a softer slice for younger children you can increase the flour to 1 cup and decrease the rolled oats to 1 cup.
FAQs
These bars do store at room temperature in an airtight container for 48 hours. Longer than this because of the fruit content it is best to refrigerate or freeze. I often pop a frozen bar in my kids lunchbox and it defrosts by snack time
These bars are soft in texture (even softer if you use the quick cook oats) the longer you cook them the crunchier they become, if they are lightly golden and cooked for 20-25 mins they will be soft, longer than this and the texture becomes crunchier and chewier (which some people prefer)
Other strawberry recipes you might like
Or other bar recipes that are great for lunchboxes
- Easy to make popcorn bars
- No-bake peanut butter oat bars
- Homemade energy bars
- Apple Slice with crumble topping
Strawberry Crumble Bars
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Ingredients
- 1 egg Can be substituted for 1 tablespoon Chia Seeds and 2 tablespoon of water
- 125 grams butter Can be substituted for dairy free margarine
- 0.5 cups brown sugar 100g. The brown sugar can be substitutred with another granualted sugar:, whaite, raw, coconut
- 1 teaspoon vanilla 5ml
- 1 cup flour 125g. The flour can be substituted for gluten free flour
- 1.5 cups rolled oats 135g. Recipe works with traditional rolled oats or quick cook oats it does not work with steel cut oats.
- 100 g strawberries
Instructions
- If you are making the egg-free version of this recipe, start by soaking the chia seeds in the water in a small bowl, leave them aside for 10 minutes or so. If you are going to make this recipe with an egg then you can skip this step
- Mix the brown sugar and melted butter together, I use a whisk for this step.
- Whisk in either the soaked chia seeds or an egg and the vanilla.
- Add the flour and the rolled oats, mix well (I swap to a wooden spoon at this stage). (photo 3)Press two-thirds of the mix into a lined slice tin (I use a 20 x 20 cm tin, a cake tin will also work if you don't have a slice tin.
- Slice the strawberries and lay these on top of the oat mix.
- Spoon the remaining oat mix on top of the strawberries, press down with a spatula (it doesn't matter if there are gaps).
- Bake at 180 degrees Celsius (350 F) for 20-25 minutes or until the edges are golden and start to come away from the edge of the tin
- Allow to cool
- Slice into 12 pieces
Notes
- Butter: The butter can be substituted for a dairy-free margarine
- Egg: The egg can be substituted for a 'chia egg' i.e. chia seeds soaked in water, I explain how to do this in the recipe.
- Rolled Oats: The rolled oats can be substituted for quick cook oats, steel cut oats will not work in this recipe. If I wanted to make this recipe with a non-gluten containing alternative to rolled oats, I would try quinoa flakes, please know I have yet to test this yet.
- Brown Sugar: The brown sugar can be substituted for any granulated sugar such as white sugar, raw sugar or coconut sugar
- Flour: This recipe will work with a gluten-free flour. It does not work with almond flour or coconut flour as these flours do not absorb liquid and bind in the same way as other flours.
- Strawberries: This could be a fruit crumble bar recipe. This recipe will work with other berries and fruit, drained tinned apricots and blueberries are versions I have made successfully.
Nutrition
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Thank you. My 2 year old son and I both enjoyed these. Being dairy free, slices often don't turn out so well but this one is great and turns out nice and firm once cooked 🙂