Strawberry Oatmeal Crumble Bars (Printable)
Sweet strawberry filling nestled between a buttery oat crust and golden crumble - perfect warm or chilled.
# 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 Cook:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly grease the paper.
02 - In a large mixing bowl, combine rolled oats, all-purpose flour, packed light brown sugar, granulated sugar, baking powder, and salt.
03 - Pour melted unsalted butter over the dry ingredients. Mix with a spatula or fork until the mixture forms coarse crumbs.
04 - Reserve 1 cup of the oat mixture for the topping. Firmly press the remaining mixture in an even layer into the prepared pan to create the base.
05 - In a separate bowl, gently mix diced fresh strawberries with lemon juice, cornstarch, and granulated sugar until evenly coated.
06 - Spread the strawberry filling evenly over the crust in the baking pan.
07 - Evenly distribute the reserved oat mixture over the strawberry layer to form the crumble topping.
08 - Bake for 35 to 38 minutes until the topping is golden brown and the strawberry filling is bubbling.
09 - Allow bars to cool completely in the pan. Lift out using the parchment paper and slice into bars.
# Expert Advice:
01 -
- If you've ever snuck extra crumble off a pie, you'll be giddy over the thick, golden topping here.
- One bowl for the crust and topping means less mess and more time enjoying each bite.
02 -
- Cutting the bars too soon results in strawberry chaos, so I learned to leave them alone until cool.
- Lining the pan with parchment makes removing even the first stubborn corner piece a breeze.
03 -
- Use ripe, sweet strawberries and taste them first—sometimes they need a little extra sugar, sometimes less.
- Don't skip the parchment—it's the secret to keeping the crust intact and hassle-free slicing.