Description
These Healthy Strawberry Oatmeal Bars are a delicious and nutritious snack made with whole wheat flour, rolled oats, and fresh strawberries. Naturally sweetened with honey or maple syrup and flavored with cinnamon, they offer a perfect balance of fiber, protein, and wholesome ingredients. Ideal for breakfast on-the-go or as a guilt-free dessert, these bars are easy to prepare and can be customized with different berries or vegan options.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 1/3 cup melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
Strawberry Filling
- 1 1/2 cups fresh or frozen strawberries, chopped
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and make bars easy to remove.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, whole wheat flour, baking powder, cinnamon, and salt, mixing until evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the honey or maple syrup, unsweetened applesauce, melted coconut oil, egg, and vanilla extract until smooth and well incorporated.
- Form Dough: Add the wet ingredients to the dry ingredients and stir until a soft dough forms, ensuring all ingredients are evenly combined.
- Prepare Strawberry Filling: In another bowl, toss the chopped strawberries with cornstarch and lemon juice to thicken the filling and add a bright flavor.
- Assemble Bars: Press about two-thirds of the oat dough firmly into the bottom of the prepared pan to create an even crust layer.
- Add Filling and Crumble: Spread the strawberry mixture evenly over the oat crust, then crumble the remaining oat dough evenly on top of the strawberries.
- Bake: Place the pan in the oven and bake for 30 to 35 minutes, or until the top is golden brown and the bars are set.
- Cool and Slice: Remove from oven and allow the bars to cool completely in the pan before slicing into 9 bars to ensure clean cuts and better texture.
Notes
- You can substitute blueberries or raspberries for strawberries for variety.
- For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Store the bars in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
