Strawberry Crumble Bars

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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!

Female hand holding a an oat bar, rolled oats and strawberry slices visible in the bar.

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!

Strawberry crumble bar ingredients laid out with text overlay

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.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used flour, butter, and rolled oats from their range in this recipe.


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
12 square pieces of strawberry crumble bar on a wooden chopping board

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

How do I store these Strawberry Crumble Bars?

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

What texture will these bars have?

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

3 pieces of strawberry crumble bar stacked on a white plate

If you made my strawberry crumble bars or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.
female hand holding a an oat bar with strawberries visible

Strawberry Crumble Bars

Strawberry crumble bars are an easy oat slice recipe made from pantry basics. These oatmeal bars with fresh strawberry are perfect for kids lunchboxes or a kids snack
Print Pin Rate
Course: Baking
Cuisine: American
Keyword: strawberry crumble bars, fruit bars, strawberry bars, oat bars
Servings: 12 Squares
Calories: 107kcal

RATE THIS RECIPE

4.87 from 15 votes

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

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.
If you prefer a crunchier slice you can cook this slice a little longer and it will become crispier.
Store in an airtight container for 2 days, if you want it to last longer pop it in the fridge or freezer. 
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.

Nutrition

Serving: 1square | Calories: 107kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 20mg | Potassium: 86mg | Fiber: 1g | Sugar: 10g | Vitamin A: 37IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg

Sharing is caring!

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!

Female hand holding a an oat bar, rolled oats and strawberry slices visible in the bar.

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!

Strawberry crumble bar ingredients laid out with text overlay

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.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used flour, butter, and rolled oats from their range in this recipe.


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
12 square pieces of strawberry crumble bar on a wooden chopping board

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

How do I store these Strawberry Crumble Bars?

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

What texture will these bars have?

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

3 pieces of strawberry crumble bar stacked on a white plate

If you made my strawberry crumble bars or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.
female hand holding a an oat bar with strawberries visible

Strawberry Crumble Bars

Strawberry crumble bars are an easy oat slice recipe made from pantry basics. These oatmeal bars with fresh strawberry are perfect for kids lunchboxes or a kids snack
Print Pin Rate
Course: Baking
Cuisine: American
Keyword: strawberry crumble bars, fruit bars, strawberry bars, oat bars
Servings: 12 Squares
Calories: 107kcal

RATE THIS RECIPE

4.87 from 15 votes

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

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.
If you prefer a crunchier slice you can cook this slice a little longer and it will become crispier.
Store in an airtight container for 2 days, if you want it to last longer pop it in the fridge or freezer. 
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.

Nutrition

Serving: 1square | Calories: 107kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 20mg | Potassium: 86mg | Fiber: 1g | Sugar: 10g | Vitamin A: 37IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg

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One Comment

  1. 5 stars
    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 🙂