No-Bake Strawberry Oat Bars
Chewy oat layers hug a tangy strawberry filling, no oven required.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
These bars pair a buttery press-in oat crust with a thickened strawberry filling, chilled until firm enough to slice cleanly. They work well as a make-ahead snack, lunchbox treat, or light dessert, and the no-bake method keeps the kitchen cool. A touch of lemon juice brightens the fruit layer and balances the sweetness of the oat crumble.
Ingredients
- 2 1/2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted
- 1 pound fresh strawberries, hulled and chopped
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 cup strawberry jam
Method
-
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
-
In a large bowl, whisk together the rolled oats, flour, brown sugar, baking soda, and salt.
-
Pour in the melted butter and stir until the mixture resembles damp, clumping sand.
-
Press two-thirds of the oat mixture firmly into the bottom of the prepared pan to form an even crust. Reserve the remaining mixture for the topping.
-
In a 6-quart saucepan over medium heat, combine the chopped strawberries, granulated sugar, cornstarch, and lemon juice. Cook, stirring frequently and mashing the berries, until thickened and glossy.
-
Remove the filling from the heat and stir in the strawberry jam until smooth. Let cool for 10 minutes.
-
Spread the cooled strawberry filling evenly over the pressed oat crust.
-
Sprinkle the reserved oat mixture evenly over the strawberry layer, pressing lightly so it adheres.
-
Cover the pan and refrigerate until fully set and firm.
-
Lift the slab from the pan using the parchment overhang, then slice into 16 bars with a sharp knife.
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No-Bake Strawberry Oat Bars
These bars pair a buttery press-in oat crust with a thickened strawberry filling, chilled until firm enough to slice cleanly. They work well as a make-ahead snack, lunchbox treat, or light dessert, and the no-bake method keeps the kitchen cool. A touch of lemon juice brightens the fruit layer and balances the sweetness of the oat crumble.
4 hr 30 min 16 bars 245 cal
Ingredients
- 2 1/2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted
- 1 pound fresh strawberries, hulled and chopped
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 cup strawberry jam
Method
- 1
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
In a large bowl, whisk together the rolled oats, flour, brown sugar, baking soda, and salt.
- 3
Pour in the melted butter and stir until the mixture resembles damp, clumping sand.
- 4
Press two-thirds of the oat mixture firmly into the bottom of the prepared pan to form an even crust. Reserve the remaining mixture for the topping.
- 5
In a 6-quart saucepan over medium heat, combine the chopped strawberries, granulated sugar, cornstarch, and lemon juice. Cook, stirring frequently and mashing the berries, until thickened and glossy.
- 6
Remove the filling from the heat and stir in the strawberry jam until smooth. Let cool for 10 minutes.
- 7
Spread the cooled strawberry filling evenly over the pressed oat crust.
- 8
Sprinkle the reserved oat mixture evenly over the strawberry layer, pressing lightly so it adheres.
- 9
Cover the pan and refrigerate until fully set and firm.
- 10
Lift the slab from the pan using the parchment overhang, then slice into 16 bars with a sharp knife.