Strawberry Oatmeal Crumble Bars (Printable)
Buttery oat crust, jammy strawberry center and a crunchy crumble top—baked until golden and cooled, then sliced.
# 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 Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly grease the surface.
02 - In a large mixing bowl, combine rolled oats, all-purpose flour, light brown sugar, granulated sugar, baking powder, and salt. Pour in melted unsalted butter and mix until the texture resembles coarse crumbs.
03 - Reserve 1 cup of the oat mixture for the crumble topping. Firmly press the remaining mixture into the prepared baking pan to form an even crust layer.
04 - In a separate bowl, toss diced fresh strawberries with lemon juice, cornstarch, and granulated sugar until the fruit is thoroughly coated.
05 - Spread the strawberry filling evenly over the crust in the pan.
06 - Distribute the reserved oat mixture evenly over the strawberry layer, forming a crumble topping.
07 - Bake in the preheated oven for 35 to 38 minutes, or until the crumble is golden brown and the filling is bubbling at the edges.
08 - Allow bars to cool completely in the pan. Using the edges of the parchment paper, lift out and transfer to a cutting surface. Slice into 12 bars and serve.
# Expert Tips:
01 -
- This crumble is secretly the easiest way to get that comforting homemade-baked-good feeling without fuss.
- They stay delicious for days, and you can switch up the fruit depending on your cravings or what you have on hand.
02 -
- Cutting into the bars too soon makes for a gooey, falling-apart mess—wait until they’re fully set.
- Switching to parchment paper instead of foil for lining keeps the bars from sticking to the pan.
03 -
- Always cool the bars completely for perfect squares—trust me, this step makes all the difference.
- Using parchment paper with an overhang lets you lift the bars out in one smooth move, no sticking or crumbling.