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Strawberry Oatmeal Crumble Bars

Strawberry oatmeal crumble bars with a golden oat topping and a bright red strawberry filling. Baked until the top turns golden brown, then cooled so the bars slice cleanly with a crumbly texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Rest 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Oat crust
  • 2 cup old-fashioned oats
  • 1.5 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
Strawberry filling
  • 1.5 cup fresh strawberries sliced
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
To finish
  • 1 powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat oven to 350°F and line a 9x13 baking dish with parchment paper. Make sure the paper overhangs for easy lifting.
Make the oatmeal crumble
  1. Combine old-fashioned oats, all-purpose flour, granulated sugar, brown sugar, baking powder, and salt in a large bowl. Mix until evenly blended with no visible sugar pockets.
  2. Cut in softened unsalted butter until the mixture resembles coarse crumbs. Stop when clumps form and the mixture looks sandy with uneven oat pieces.
  3. Press half of the oatmeal mixture firmly into the prepared baking dish. Use your palm to compress it into an even layer.
Assemble the bars
  1. Combine sliced fresh strawberries, granulated sugar, lemon juice, and cornstarch in a bowl. Stir until the cornstarch is fully incorporated and the mixture looks glossy.
  2. Spread the strawberry filling evenly over the base layer. Leave a small border so it doesn’t reach the edges of the crust.
  3. Spread the remaining oatmeal mixture over the strawberries and press gently. Lightly tamp so the topping stays crumbly but adheres.
Bake and cool
  1. Bake at 350°F for 30-35 minutes until the top is golden brown. Watch for deeper golden edges and a set-looking center.
  2. Allow to cool for 15 minutes before cutting into bars. This rest helps the strawberry layer thicken for cleaner slices.
  3. Dust with powdered sugar before serving. Use a light, even shake so the crumble texture stays visible.

Notes

For the cleanest bars, press the bottom layer firmly and keep the top layer gently pressed so it bakes into a golden crumble. Store covered in the fridge for up to 4 days; freeze bars in a sealed container for up to 2 months. For a gluten-free option, swap the all-purpose flour with a 1:1 gluten-free baking flour blend (ensure it’s suitable for baking).