Table of Contents
introduction
These Vegan Strawberry Oat Bars are simple, sweet, and easy to make. The bars have a soft strawberry filling and a crumbly oat crust. They work well for snacks, lunchboxes, or a light dessert. For a different breakfast idea that also uses oats, see vegan oatmeal muffins.
why make this recipe
Make this recipe because it uses fresh fruit and simple pantry ingredients. The bars are vegan and store well in the fridge or freezer. You can make them in one pan and they are easy to cut and share.
how to make Vegan Strawberry Oat Bars
This recipe has two parts: a strawberry filling and an oat crumb base. You cook the strawberries into a light jam, press half the oat mix into the pan, add the filling, then top with the rest of the oat crumbs and bake. For another way to enjoy strawberries baked into treats, you can read a simple strawberry cake guide.
Ingredients :
- 12 oz fresh strawberries, stemmed and sliced
- 0.25 cup maple syrup or agave
- 2 tablespoons cornstarch
- 2 teaspoons lemon juice
- 0.5 teaspoon vanilla extract
- 1.5 cups all purpose flour
- 1.5 cups large flake rolled oats
- 1 cup cold vegan butter
- 1 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Directions :
Preheat your oven to 350F (180C). Line the bottom of an 8 inch x 8 inch baking pan with parchment paper. For the strawberry filling: Mix the strawberries, maple syrup, corn starch, and lemon juice in a medium saucepan until the cornstarch is dissolved. Put over medium heat and cook for 3 to 5 minutes, stirring frequently, until the liquid turns into a thin gel and the strawberries begin to break down. Remove from the heat, stir in the vanilla extract, and set aside. For the oat mixture: Add the flour, oats, butter, sugar, baking powder, and salt to a large bowl. Use a pastry cutter or a fork to mash the butter into the mixture until you reach a crumbly texture and everything is mixed in. To assemble: Pour half of the oat mixture into the prepared baking pan and pat down. Pour all of your strawberry sauce on top and spread around to evenly distribute. Sprinkle the remaining oat mixture on top of the strawberry layer, and lightly pat down. Bake for 35 to 40 minutes, until lightly browned on top. Let cool before serving and slicing into bars. Store the cooled strawberry bars in an air tight container in the fridge for up to 5 days or they can be frozen.
how to serve Vegan Strawberry Oat Bars
Serve the bars at room temperature or chilled. Cut into squares and plate them for snack time. Add vegan whipped cream or a dusting of powdered sugar for a nicer look.
how to store Vegan Strawberry Oat Bars
Keep cooled bars in an airtight container in the fridge for up to 5 days. To freeze, wrap bars individually or layer with parchment in a freezer-safe container and keep for up to 3 months. Thaw in the fridge or at room temperature.
tips to make Vegan Strawberry Oat Bars
- Use ripe strawberries for the best flavor.
- Cook the filling until it thickens slightly; this helps the bars set.
- Cold vegan butter helps create a crumbly oat topping.
- Press the bottom layer firmly so it holds the filling well.
- Let the bars cool fully before cutting to avoid a messy slice.
variation (if any)
- Add a pinch of cinnamon or cardamom to the oat mixture for warm flavor.
- Mix in a handful of chopped nuts or seeds into the oat topping for crunch.
- Use frozen strawberries if fresh are not available; thaw and drain excess liquid first.
FAQs
Q: Can I use a different sweetener than maple syrup?
A: Yes. You can use agave or a little sugar if you prefer. The syrup helps the filling gel, so keep a similar amount.
Q: Can I make these gluten-free?
A: Yes. Use gluten-free all-purpose flour and gluten-free oats.
Q: Do I need to peel the strawberries?
A: No. Just hull and slice them. The skins are fine and add color and flavor.
Q: Can I reduce the sugar?
A: You can reduce brown sugar slightly, but the texture of the oat crumb may change. Taste the filling before assembling to adjust sweetness.
Vegan Strawberry Oat Bars
Ingredients
Method
- Preheat your oven to 350F (180C). Line the bottom of an 8 inch x 8 inch baking pan with parchment paper.
- For the strawberry filling: Mix the strawberries, maple syrup, corn starch, and lemon juice in a medium saucepan until the cornstarch is dissolved.
- Put over medium heat and cook for 3 to 5 minutes, stirring frequently, until the liquid turns into a thin gel and the strawberries begin to break down.
- Remove from the heat, stir in the vanilla extract, and set aside.
- For the oat mixture: Add the flour, oats, butter, sugar, baking powder, and salt to a large bowl.
- Use a pastry cutter or a fork to mash the butter into the mixture until you reach a crumbly texture and everything is mixed in.
- Pour half of the oat mixture into the prepared baking pan and pat down.
- Pour all of your strawberry sauce on top and spread around to evenly distribute.
- Sprinkle the remaining oat mixture on top of the strawberry layer, and lightly pat down.
- Bake for 35 to 40 minutes, until lightly browned on top.
- Let cool before serving and slicing into bars.
