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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
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Course: Baking
Cuisine: American
Keyword: strawberry crumble bars, fruit bars, strawberry bars, oat bars
Servings: 12 Squares
Calories: 107kcal

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4.86 from 21 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