Strawberry Oatmeal Bars

These strawberry oatmeal bars are made with a shortbread-style almond flour crust, homemade strawberry chia jam filling, and oat crumble topping. They’re gluten free, lightly sweetened, and perfect for breakfast, snacks, or dessert.

*Total Time includes about 1 hour of chilling & cooling (minimum for slicing cleanly).

A few notes:

-- If you want the bars to feel a little more snack-like, keep the filling at the lower end of the maple syrup range.

-- If you want a more dessert-like result, use 4 tablespoons maple syrup in the filling and the full amount of coconut sugar in the topping.

-- For a dairy-free version, you can swap coconut oil anywhere you see butter.

Prep Time 30

Cook Time 45

Total Time 2 15

Servings bars

Calories 220kcal

Author Rachael DeVaux

Ingredients

For the crust:

1 ½ cups almond flour (I like Bob's Red Mill)
1/3 cup + 1 tablespoon gluten-free all-purpose flour blend
¼ cup melted butter slightly cooled
2 tablespoons maple syrup (I like 365 by Whole Foods Market)
1 teaspoon vanilla extract
Pinch sea salt

For the strawberry chia jam filling:

4 cups chopped strawberries (≈3 cups cooked + 1 cup folded in) (about 1 lb. 7 oz. after tops removed)
3-4 tablespoons maple syrup adjust to lower end for less sugar preference
1.5 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons vanilla extract
Pinch sea salt
Pinch of black pepper
1.5 tablespoons chia seeds
1.5 tablespoons arrowroot starch (I like Terrasoul Superfoods Organic)

For the oat crumble topping:

Heaping 1/3 cup rolled oats
¼ cup almond flour
1 tablespoon gluten free flour (all purpose blend)
2 tablespoons chopped pecans or walnuts
1 ½ teaspoons coconut sugar
¼ teaspoon cinnamon
1/8 teaspoon sea salt
1 tablespoon maple syrup
2 ½ tablespoons melted butter
¼ teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper.

For the oat crumble topping:

First, make the crumble by mixing all dry ingredients: oats, almond flour, gf flour, nuts, coconut sugar, cinnamon, and salt.
Add melted butter, maple syrup and vanilla, then use your hands to squeeze and press the mixture into small pea sized and slightly larger clusters (don’t break them fully into sand).
Let the topping sit in the fridge for 10–15 minutes so the butter firms (this helps the crumbles stay intact instead of melting into a flat layer).

For the crust:

Next, make the crust. In a medium bowl, combine all of the crust ingredients: almond flour, gluten-free all-purpose flour blend, melted & slightly cooled butter, maple syrup vanilla extract, and salt. Then press the combined crust ingredients evenly into the pan.
Bake for 14 -16 minutes, until lightly golden at the edges. Remove from oven, and set aside to cool while you prepare the jam.

For the strawberry chia jam filling:

Meanwhile, while the shortbread is baking, make the filling. In a saucepan, combine 3 cups of the chopped strawberries, maple syrup, lemon juice, lemon zest, vanilla, salt, pinch of black pepper and chia seeds.
Cook over medium heat for 10-12 minutes, stirring often, and mashing as needed, until the berries break down and look jammy. Remove from heat, and then stir in arrowroot starch, and remaining 1 uncooked cup of chopped strawberries. Let jam sit 10-15 minutes to thicken (while shortbread cools slightly).

To assemble & serve:

Spread the strawberry filling over the baked crust, then scatter the crumble clusters over the strawberry filling, pressing gently to adhere to the jam. Leave some jam peeking through the crumble.
Bake for 25-30 minutes, until the topping is golden and the filling is bubbling at the edges.
Cool completely, then chill for several hours in the fridge before slicing for the cleanest bars. This cooling step matters for strawberry bars because fruit layers set best once fully cooled.
Once the bars have set & chilled, serve and enjoy as a breakfast or anytime snack, dessert, or whenever you prefer!

To Store:

Store in an airtight container in the refrigerator for up to 5 days. Enjoy chilled or let them sit at room temperature for 10–15 minutes before serving.
Option to freeze in an airtight container for up to 3 months, though fridge storage is recommended.

Notes

Swaps & Substitutions:

Butter: Substitute melted coconut oil for a dairy-free version.
Maple syrup: Use 3 tablespoons in the filling for a less sweet, snack-style bar or 4 tablespoons for a sweeter, dessert-style bar.
Coconut sugar: Use the full amount in the crumble topping for a sweeter, more dessert-like finish, or reduce slightly if preferred.
Fresh strawberries: Frozen strawberries work well—just thaw and drain any excess liquid before cooking the filling.
Pecans: Swap for walnuts, or omit the nuts altogether if preferred.
Arrowroot starch: Substitute cornstarch in an equal amount.
Strawberries: Try raspberries, blueberries, blackberries, or a mixed berry blend instead. You may want to adjust the maple syrup slightly depending on how sweet your fruit is.
Almond flour: I don't recommend substituting it, as it's essential for the texture of the shortbread crust.

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