Strawberry Oatmeal Crumble Bars (Print Version)

Buttery oat crumble bars layered with sweet, juicy strawberries — a delightful treat perfect for breakfast or dessert.

# What You'll Need:

→ Crust & Crumble

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 cups old-fashioned rolled oats
03 - 3/4 cup light brown sugar, packed
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt
06 - 3/4 cup unsalted butter, melted

→ Strawberry Filling

07 - 2 cups fresh strawberries, hulled and chopped
08 - 1/3 cup granulated sugar
09 - 2 teaspoons cornstarch
10 - 1 teaspoon fresh lemon juice

# Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, combine flour, oats, brown sugar, cinnamon, and salt. Pour in melted butter and stir until mixture resembles coarse crumbs.
03 - Reserve 3/4 cup of the mixture for topping. Press remaining mixture firmly into the bottom of the prepared pan to form the crust.
04 - In a separate bowl, mix chopped strawberries with granulated sugar, cornstarch, and lemon juice until evenly coated.
05 - Spread strawberry mixture evenly over the crust. Sprinkle reserved crumb mixture evenly over the strawberries.
06 - Bake for 35-38 minutes, or until topping is golden and strawberries are bubbling.
07 - Allow bars to cool completely in the pan before lifting out and slicing.

# Expert Tips:

01 -
  • The oat crumble stays perfectly tender yet crisp, even days after baking
  • Fresh strawberries create a jammy layer that tastes like homemade pie filling
  • They walk the line between breakfast bar and dessert so gracefully nobody will question eating them at either hour
02 -
  • Pressing the crust firmly is nonnegotiable or it will crumble apart when you try to slice it
  • The bars need to cool completely before cutting, otherwise the strawberry layer will be too loose and messy
  • Using room temperature butter makes mixing easier, but melted butter actually distributes more evenly for consistent texture
03 -
  • Chop the strawberries into uniform pieces so they cook evenly and you get fruit in every bite
  • If using frozen fruit, thaw it first and drain off excess liquid before mixing with the sugar and cornstarch

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