These healthy strawberry oatmeal crumble bars are the best summer treat. They have a soft sugar cookie crust, a sweet strawberry filling, and an oat streusel on top. Made with almond flour and oat flour, they’re gluten-free and naturally sweetened.
Update: This recipe was originally published in July 2021. I’ve re-tested the recipe to make sure it's perfect, updated the photos, and added extra baking tips to help you get perfect bars every time!
These healthy strawberry crumble bars are a go-to summer dessert in our house. They’re made with fresh strawberries and simple ingredients, and they come together with just a few easy steps. Honestly, they remind me of homemade strawberry pie but in an easier, handheld form.
I was inspired by my healthy blueberry crumble bars when creating this recipe, and honestly, I love both just as much. They’re even better served with a scoop of homemade protein ice cream for the dreamiest warm-weather dessert.
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Why You'll Love This Recipe
- Soft, melt-in-your-mouth crust and crumble: The sugar cookie crust made from oats and almond flour is tender and delicious.
- Healthier Dessert: Made with wholesome ingredients and naturally sweetened with maple syrup and coconut sugar. It’s a treat you can feel good about.
- Easy to make: Comes together in simple steps and ingredients. Even new bakers can make this recipe!
- Summer perfect: They’re a light and fresh treat that’s perfect for warm days.
- Great for sharing: Perfect for picnics, summer cookouts, or anytime you want a crowd-pleaser.
Recipe Ingredients
- Almond flour and rolled oats: These make up the tender, crumbly crust and topping. Almond flour keeps it gluten-free and soft, and oats add a nice texture.
- Sweeteners: I use maple syrup and coconut sugar to keep things naturally sweet without refined sugar.
- Butter or coconut oil: This adds that rich, buttery flavor and helps the crust hold together. Use coconut oil if you are dairy-free.
- Strawberries: Fresh strawberries work best for a juicy, flavorful filling, but frozen can work in a pinch. I’ve added notes about this in the recipe card.
- Cornstarch: Helps thicken the strawberry filling so it’s nice and jammy. I left a list of substitutes you can use instead of cornstarch below!
- Almonds: A handful of chopped almonds in the crumble topping adds a little crunch and extra nuttiness.
See recipe card for quantities.
Substitutions & Variations
- Make it nut-free: Swap almond flour for oat flour. You might need to add 1 tablespoon more of coconut oil or butter, so look at the process photos above and determine. The texture will be a little different, but still tasty.
- Make it gluten-free: This recipe is already gluten-free.
- Make it dairy-free: Use melted coconut oil instead of butter.
- Cornstarch Substitute: If you don’t have cornstarch, tapioca starch or arrowroot powder works to thicken the filling.
- Almonds Substitute: Try chopped walnuts or pecans instead of almonds for the crumble topping.
- Use mixed berries instead: Mix fresh raspberries, blackberries, or blueberries with the strawberries for extra color and flavor.
- Sweet finishing touch: Drizzle with a dairy-free glaze or dust with powdered sugar before serving.
How to Make Healthy Strawberry Crumble Bars
- Step 1: In a bowl, mix the almond flour, oats, salt, cornstarch, and coconut sugar.
- Step 2: Add the melted butter and maple syrup, then mix until the dough sticks together.
- Step 3: Press half of the crust mixture evenly into the bottom on your greased baking pan.
- Step 4: Save the other half of the crust mixture to use as the crumble topping later.
- Step 5: Par-bake the crust for about 8–10 minutes until the edges start to turn golden.
- Step 6: Spread the cooked strawberries evenly over the warm crust.
- Step 7: Crumble the reserved crust mixture on top.
- Step 8: Bake again for about 15 minutes until the topping is golden and the filling is set.
Hint: Let the crust cool completely before slicing to help the bars hold together better. Using parchment paper in your pan also makes cleanup super easy!
Video Tutorial
Expert Baking Tips
- Don’t skip par-baking the crust. It keeps the bottom crisp and prevents sogginess from the filling.
- Use fresh strawberries if you can—they make the filling taste brighter and fresher.
- Let the bars cool completely before slicing. This helps them hold together and cuts cleanly.
Equipment
- 8x8-inch baking pan
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
- Saucepan (for cooking strawberries)
- Spoon or spatula (for mixing and spreading)
Storage & Make Ahead
Store these strawberry oatmeal crumble bars in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze them for up to 2 months—just thaw in the fridge before serving.
Frequently Asked Questions
Fresh strawberries are best for this recipe (flavor-wise and texture-wise). But, YES, you can use frozen strawberries. Add them straight to the pot when making the filling. You may need to simmer them a bit longer to release excess moisture and thicken properly.
Yes! Swap the almond flour for oat flour. You might need to add about 1 tablespoon more coconut oil or butter to get the right texture—check the photos above to see how it should look. The texture will be a bit different but still tasty. Also, remove the slivered almonds from the topping.
Yes, these strawberry bars are vegan. Make sure you use coconut oil or dairy-free butter sticks instead of regular butter.
The key to neat slices is letting the bars cool completely before cutting. Cooling allows the filling and crust to set up so they don’t crumble or fall apart. For even cleaner cuts, chill the bars in the fridge for at least an hour before slicing. Use a sharp knife and wipe it clean between cuts to keep the edges tidy.
Yes, you can freeze them for up to 2 months. Wrap tightly and thaw in the fridge before slicing and serving.
More Summer Dessert Recipes
Looking for other recipes like this? Try these:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Strawberry Oatmeal Crumble Bars
Ingredients
Crust & Crumble:
- 2 cups almond flour, spooned and leveled (superfine blanched almond flour is best)
- ¾ cup oats
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 2 ½ tablespoon coconut sugar or brown sugar
- 2 ½ tablespoon real maple syrup or honey
- 1 teaspoon vanilla extract
- ⅓ cup unsalted butter or coconut oil, melted
- ¼ cup sliced almonds, set aside
Strawberry Filling:
- 3 cups strawberries, sliced into thirds (fresh is best but read notes)
- 2 tablespoon honey
- 1 tablespoon cornstarch or tapioca starch
Instructions
- Preheat your oven: Set it to 350°F. Grease an 8x8-inch pan and line it with parchment paper so the bars are easy to lift out later.
- Make the crust mixture: In a large bowl, whisk together the almond flour, oats, salt, cornstarch, and coconut sugar. Add the maple syrup (or honey) and melted butter (or coconut oil). Mix everything together until the dough sticks together and no dry spots remain.
- Set aside the crumble topping: Scoop out ½ cup of the dough and place it in a separate bowl. Add the sliced almonds and mix—this will be your crumble topping.
- Press the crust into the pan: Take the remaining dough and press it evenly into the bottom of your prepared pan. Use the bottom of a glass to really pack it down. Gently poke the crust a few times with a fork to keep it from puffing up.
- Pre-bake the crust: Bake for 8–10 minutes, until the edges are lightly golden. Then take it out of the oven.
- Make the strawberry filling: While the crust bakes, add the sliced strawberries and honey to a medium saucepan. Cook over medium heat for about 10 minutes, until the strawberries are juicy but still a little chunky.
- Thicken the filling: In a small bowl, stir the cornstarch with a splash of water to make a slurry. Pour it into the strawberries, stir, and let it bubble for about 30 seconds. Then remove from heat.
- Assemble the bars: Pour the warm strawberry mixture over the baked crust. Then sprinkle the almond crumble topping evenly over the strawberries.
- Bake again: Return the pan to the oven and bake for another 15–20 minutes, until the topping is golden and the filling looks set.
- Let them cool completely: Cool the bars in the pan before slicing. This helps them firm up and hold their shape. Enjoy!
Saskia says
Delicious!! These strawberry bars tasted like a pie. We made them for Memorial Day and it was the perfect Summer dessert. They were gone in minutes. Loved it!!!
Tati Chermayeff says
WOO! Thanks for this Saskia. I am so happy to hear that. This is one of my favorite too.
Shannon Hernandez says
Such a delicious and “healthy” recipe that did not disappoint. Had a good time making these with my son! These are super kid friendly to make and EAT! He loved them! And even my skeptical husband who would rather make crumb bars from a box… loved them! We all loved them! Thank you @healthfulblondie for these. Definitely a summer treat that will stick around! 🍓💕
Tati Chermayeff says
Thank you so much!! You are not only kind for writing this, but I am so glad you loved the recipe too!
Ashley Isenberg says
this is the best crumble topping I've ever had!!! perfect summer dessert!
Saskia C says
I have made these several times! The base and topping go so well together with the filling. 10/10 recommend!