Strawberry Oat Crumble Bars.

These Strawberry Oat Crumble Bars are made with a sweet and simple homemade strawberry filling, spread in between the perfect buttery oat crust and sweet crumble topping. They are super easy to make with fresh or frozen sliced strawberries, perfect for strawberry season and beyond! The perfect dessert or afternoon sweet snack.

The texture from the old-fashioned oats combined with the sweetness of the maple syrup, coconut sugar, and strawberries creates an unforgettable spring and summer dessert.

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For this recipe you’ll need

• 9 x9 stainless square cake pan I like using one that comes with a lid – perfect for storing in the fridge!

Ingredient list

To get started making this recipe, you’ll want to gather these ingredients:

For the crumble

• 1 1/2 cups cups rolled old fashioned oats (gluten free)
• 1 cup unbleached all purpose flour (or oat flour for a gluten free version)
• 2/3 cup coconut sugar (or brown sugar)
• 2 tbsp maple syrup
• 1/2 cup softened butter, cubed

For the filling

• 2 1/2 cups sliced strawberries (or frozen sliced strawberries)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tbsp water
• 1 tbsp arrowroot powder or cornstarch

Here’s How To Make My Strawberry Oat Crumble Bars

Step by Step Instructions

Make the crumble

1. Preheat oven to 350 FIn a large mixing bowl, add the oats, flour, coconut sugar, and cubed butter.
2. Use a fork or pastry cutter to cut the butter into the mixture until it’s combined. It should look like a coarse crumble.
3. In a 9 x 9 inch square cake pan or baking dish, lined with parchment paper or greased, add ⅔ of the crumble mixture and press down firmly.
4. Bake the crust at 350 for 12-15 minutes until golden brown. Remove from oven and set aside. While the crust bakes, make the filling.

Make the filling

1. In a small saucepan over medium high heat, add the strawberries and maple syrup.
2. Bring the strawberries and syrup to a boil and then let them cook for 7-10 minutes until they are soft and falling apart.
3. In a small bowl, whisk together the arrowroot powder and water to make a slurry.In a small bowl, whisk together the arrowroot powder and water to make a slurry.
4. Turn the heat off and stir in the vanilla extract.
5. Pour the filling over the crust and spread it evenly, stopping just shy of the edges. Sprinkle the remaining crumble topping over the top
6. Bake the strawberry crumble bars for 25-30 minutes at 350 F until the filling is bubbly and the top and edges are golden brown. Let the crumble cool completely and then cut it into bars. Store covered in the fridge!

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