Strawberry Oat Bars

I had to throw in a super tasty snack recipe to finish out my strawberry bonanza. It’s healthy, easy, addictive, and kids are sure to love these strawberry oat bars! These oat bars reminded me of a PB&J except it has more crunch to it and wholesomeness with the almonds on top. The oat base resembles an oatmeal cookie and the fruit filling provides the perfect fruity balance to round out the oat and nutty flavor that comes in part from peanut butter and apple butter. 

This fun snack bar recipe comes from Sally’s Baking Addiction. I can always trust her recipes to be detailed and descriptive in the perfect ways, answering questions you wonder about with any recipe, such as specific ingredient types and potential switch-ups with temperature or pan sizes. I’ve been trying out lots of her recipes lately as I try to plan for what I can prepare ahead of time and freeze before the newest addition to our family arrives. 

We used chopped almonds as our nut of choice in the topping but it would also work well with pecans, walnuts, peanuts, or even cashews. I bet these bars would be great if you wanted to swap the strawberries with a different fruit for the filling such as peaches, blueberries, apples, or cherries. Let me know what creative combos you try!

If you’re looking for other things to use up your strawberries, check these out…

Strawberry Oat Bars

Course: Snack, DessertDifficulty: Easy


Baking Time




  • 2 tablespoons cornstarch

  • 2 tablespoons warm water

  • 2 cups finely diced strawberries

  • ¼ cup pure maple syrup

  • Oatmeal Base & Topping
  • 2 ¼ cup quick oats

  • 1 teaspoon ground cinnamon

  • 1 cup peanut butter (or unsalted almond butter)

  • ¼ cup pure maple syrup

  • ¼ cup apple butter

  • 1 large egg, beaten

  • ½ cup sliced almonds


  • Make strawberry filling: Mix the cornstarch and warm water until all of the cornstarch has dissolved and no clumps remain. Set aside. Combine the strawberries, maple syrup, and sugar in a small saucepan over medium heat. While stirring occasionally, bring to a boil then allow to boil for 1 minute. Remove from heat and stir in the cornstarch mixture. Whisk until all lumps are gone and set aside to thicken and cool.
  • Preheat the oven to 325 degrees Fahrenheit. Line an 8×8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Set aside.
  • Make oat base/topping: In a large bowl, combine the quick oats, cinnamon, peanut butter, maple syrup, apple butter, and beaten egg. Mix until all of the oats are moistened and the mixture is thoroughly combined. Reserve ½ cup of the oat mixture. Press the remaining oat mixture into the prepared baking pan, making sure it is firmly pressed down and even.
  • Spread the strawberry filling on top of the oatmeal base. To the reserved ½ cup oat mixture, add the almonds. Crumble this over the strawberry filling and, using the back of a spatula, press the topping down firmly into the strawberry filling, making sure it sticks well.
  • Bake in the preheated oven for 25-30 minutes. The topping will be lightly browned. Allow to cool completely before cutting into squares.


  • Should make 9-12 squares, depending on how large you cut them. Bars will stay fresh covered tightly at room temperature or in the fridge for up to 5 days.
  • You can freeze for up to 2 months
  • Use different fruit for the filling such as peaches, blueberries, apples, or cherries
  • Switch up the nuts in the topping and try using pecans, walnuts, peanuts, or cashews
  • Substitute pumpkin butter or other fruit butter in place of apple butter
  • Recipe by Sally’s Baking Addiction

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