Name: Healthy Strawberry Oatmeal Bars (Gluten-Free + Vegan)
Prep time: 10 min
Cook time: 30 min
Total time: PT-485786H31M42S
Cuisine: American
Ingredients: 1 1/2 cups gluten-free rolled oats; 1 cup almond flour (or oat flour); 1/3 cup maple syrup (or agave); 1/4 cup coconut oil (melted); 1/2 tsp cinnamon; 1/2 tsp vanilla extract; Pinch of salt; 1 1/2 cups chopped fresh or frozen strawberries; 1 tbsp lemon juice; 1–2 tbsp maple syrup (to taste); 1 tbsp cornstarch or arrowroot powder

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These Healthy Strawberry Oatmeal Bars (Gluten-Free + Vegan) are a delicious and wholesome treat, perfect for a snack or breakfast on the go. Made with gluten-free oats, almond flour, and naturally sweetened with maple syrup, they’re both vegan and free from refined sugars. The vibrant strawberry filling adds a fresh, fruity burst that balances perfectly with the crumbly oat crust and topping.

Ingredients

For the crust & crumble:

1 ½ cups gluten-free rolled oats

1 cup almond flour (or oat flour)

⅓ cup maple syrup (or agave)

¼ cup coconut oil (melted)

½ teaspoon cinnamon

½ teaspoon vanilla extract

Pinch of salt

For the strawberry filling:

1 ½ cups chopped fresh or frozen strawberries

1 tablespoon lemon juice

1–2 tablespoon maple syrup (to taste)

1 tablespoon cornstarch or arrowroot powder

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper.

To make the filling: In a saucepan, combine the strawberries, lemon juice, maple syrup, and cornstarch. Cook over medium heat for 5–7 minutes until the mixture thickens and becomes jammy. Set aside to cool.

For the crust and crumble: In a bowl, mix the oats, almond flour, maple syrup, melted coconut oil, cinnamon, vanilla extract, and salt until the mixture becomes crumbly.

Press about two-thirds of the oat mixture firmly into the prepared pan to form the base.

Spread the cooled strawberry filling evenly over the crust.

Sprinkle the remaining oat mixture over the strawberry layer as a crumble topping.

Bake for 25–30 minutes, or until the top is golden brown.

Allow the bars to cool completely before slicing. For firmer bars, refrigerate before serving.

Servings and timing

This recipe makes about 9 bars (depending on how large I cut them). Preparation takes around 10 minutes, cooking about 30 minutes, plus cooling time. These bars are perfect for a quick snack or a grab-and-go breakfast.

Variations

I sometimes swap almond flour for oat flour to keep the flavor milder or to make the recipe nut-free if I’m using certified gluten-free oat flour.

For the filling, I’ve tried other berries like raspberries or blueberries, which work just as well.

Adding a handful of chopped nuts or seeds to the crumble topping gives the bars a nice crunch.

I also like adding a sprinkle of shredded coconut on top before baking for extra texture and flavor.

To make the bars more protein-packed, I sometimes add a scoop of plant-based protein powder to the oat mixture.

Storage/Reheating

I store these bars in an airtight container in the refrigerator, where they keep well for up to 5 days. They also freeze nicely—wrapped individually or in a batch—so I can pull one out whenever I need a quick snack. If I want to enjoy them warm, I reheat a bar in the microwave for about 15-20 seconds, which softens it up perfectly without drying it out.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, fresh or frozen strawberries both work great. If using frozen, just thaw them first or cook them slightly longer to reach a jammy consistency.

Is there a substitute for coconut oil?

I sometimes swap coconut oil with melted vegan butter or a neutral oil like avocado oil, but coconut oil helps with the texture and slight coconut flavor.

Can I make these bars nut-free?

Absolutely! Replace almond flour with gluten-free oat flour or another nut-free flour of choice.

How do I prevent the filling from being too runny?

Make sure to cook the strawberry mixture long enough until it thickens and becomes jam-like. Also, the cornstarch or arrowroot powder helps to set the filling.

Can I use a different sweetener instead of maple syrup?

I’ve tried agave syrup and brown rice syrup as alternatives, and they work well. Honey could be used if you aren’t strictly vegan.

Conclusion

These healthy strawberry oatmeal bars have become one of my favorite go-to snacks. They’re easy to make, packed with wholesome ingredients, and flexible enough to adapt based on what I have on hand. Whether I’m meal prepping for the week or just craving something fruity and crunchy, these bars never disappoint. I’m sure they’ll become a staple in your kitchen too.

Recipe:

Healthy Strawberry Oatmeal Bars (Gluten-Free + Vegan)

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Author: Cheryl
Total Time: 40 minutes plus cooling time
Yield: 9 bars
Diet: Gluten Free

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Description

Healthy strawberry oatmeal bars that are gluten-free, vegan, naturally sweetened, and perfect for snacks or breakfast on the go with a fruity strawberry filling and crumbly oat crust.

Instructions

Preheat the oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper.
To make the filling: In a saucepan, combine the strawberries, lemon juice, maple syrup, and cornstarch. Cook over medium heat for 5–7 minutes until the mixture thickens and becomes jammy. Set aside to cool.
For the crust and crumble: In a bowl, mix the oats, almond flour, maple syrup, melted coconut oil, cinnamon, vanilla extract, and salt until the mixture becomes crumbly.
Press about two-thirds of the oat mixture firmly into the prepared pan to form the base.
Spread the cooled strawberry filling evenly over the crust.
Sprinkle the remaining oat mixture over the strawberry layer as a crumble topping.
Bake for 25–30 minutes, or until the top is golden brown.
Allow the bars to cool completely before slicing. For firmer bars, refrigerate before serving.