Strawberry Oatmeal Crumble Bars

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.

5 from 6 votes

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Prep Time 10

Cook Time 40

Total Time 50

Serving servings

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!

Nutrition

Course Dessert

Cuisine American, Healthy

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