If you are looking for an easy way to use those fresh strawberries, these gluten-free strawberry oatmeal bars make a delicious breakfast or snack. They are full of fresh fruit and your whole family will love this recipe!

A stack of three gluten free strawberry oatmeal bars.

Our farmer’s market is full of fresh local strawberries right now. They are big, juicy organic strawberries that burst with flavor when you bite into them. The strawberries in these oatmeal bars are definitely the hero of this snack. One bite of these fruity oatmeal cookie bars, and you will be hooked!

Things I love about these strawberry bars are: You only need a few simple ingredients to make them and they are customizable…use any fruit you have on hand! I have a ton of deliciously easy gluten-free cookie bar recipes on the blog!

Allergen Information:

This strawberry oat bar recipe is gluten-free, soy-free, and nut-free (if you skip the optional almonds.) To make this recipe dairy-free, use plant based butter.

Absolutely delicious and so easy! Second time around and doubling the recipe! I will use half mullberries, half strawberries.”

hannah, blog comment

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten-Free Flour Blend – I tested this recipe with both King Arthur Measure for Measure and Bob’s Red Mill 1:1 flour blends. Any blend should be okay, but avoid any flour with bean flour.
  • Gluten-Free Rolled Oats – One important note for using oats when you are on a gluten -free diet. Make sure the oats you use gluten free oat brands. Cross-contamination is a huge issue for oats, and I don’t want anyone to get sick!!  Oats themselves are gluten-free, but they are often grown next to wheat.
  • Brown Sugar or Coconut Sugar – You can use either brown sugar or coconut sugar for a lower glycemic sweetener.
  • Baking Powder and Salt – I recommend aluminum-free baking powder.
  • Strawberries – Fresh is best, but frozen strawberries are okay to use if you thaw them and drain off the excess liquid.
  • Butter – Use unsalted butter.

Step-By-Step Photos and Directions:

Oatmeal Crust ingredients in a mixing bowl.

Step 1: Preheat the oven to 350º F. Add the crust dry ingredients to a large mixing bowl. This includes the oats, flour, sugar, baking powder, and salt. Whisk them to blend them all.

Step 2: Mix the melted butter with the dry ingredients and mix it with a large spoon into a crust dough.

Step 3: Press half of the crust mixture into a greased 8×8 pan and press it down to compact it. I like to use this gluten-free baking spray, but you can use an oil spray if you prefer.

Layering Strawberries on top of the oatmeal.

Step 4: Wash your strawberries and cut off the green stems. Use a sharp knife to slice the berries in thick slices (3-4 slices per berry.) Layer the fresh strawberries on top of the crust. Again, feel free to use the fruits on hand if you don’t have fresh strawberries.

Strawberry layer in a pan.

Add a few layers of juicy strawberries so the flavor really bursts through.

Final Crust Layer on top of the strawberries.

Step 5: Sprinkle the remaining crust mixture over the top of the strawberries. Bake at 350º F for 25-30 minutes until the strawberries are softened and the bars solidify. (Note: as they cool, they will become more solid.)

Step 6: Put on pot holders; remove the gluten-free strawberry oatmeal bars from the oven and allow them to cool on a cooling rack before slicing them.


This oatmeal bar recipe works with lots of different fruits! Here are some ideas:

  • Blackberries
  • Blueberries
  • Strawberry/ Rhubarb
  • Peaches/Nectarines

Frequently Asked Questions:

Can you use frozen strawberries in this recipe?

You can use frozen strawberries in this strawberry bars recipe, but you must prep them so your gluten-free strawberry bars don’t turn out super mushy. Thaw the strawberries and pour out a little of the juice before adding the oatmeal layer.

How long will these strawberry oatmeal bars keep fresh?

These bars should keep fresh for up to 4 days in the refrigerator.

How do you store these gluten-free strawberry oat bars?

Store leftover bars in an airtight container in your refrigerator. They will keep fresh for four days. You can also freeze these bars. I recommend chilling them in the refrigerator overnight. You can then put slices into a freezer-safe zip baggie.

Gluten Free Fresh Strawberry Oatmeal Bars on a piece of parchment paper.

And, if you bought too many strawberries, give these Gluten Free Strawberry Muffins recipes a try too!

More recipes with gluten free oats: 

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Quick and Easy Gluten Free Strawberry Oatmeal Bars

Sandi Gaertner
Delicious gluten-free strawberry oatmeal bars made with fresh or frozen strawberries.
4.71 from 44 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 bars
Calories 150 kcal


  • ¾ cup brown sugar or coconut sugar
  • 1 ½ cup gluten free rolled oats * see note
  • ¼ teaspoon salt
  • 1 teaspoon baking powder aluminu,-free
  • ¾ cup gluten free flour blend * see note
  • ½ cup unsalted butter melted
  • 2 cups fresh strawberries *see notes for frozen instructions
  • ½ cup sliced almonds optional


  • Preheat the oven to 350º F.
  • Spray a 8×8 pan with a gluten free baking spray or oil.
  • In a large bowl, add the flour, oats, brown sugar, baking powder, and salt. Use a whisk to mix the dry ingredients.
  • Add the melted butter to the bowl and mix into a crumbly crust mixture. Press 1/2 of the mixture to the bottom of the pan to form a crust.
  • Add a layer of fresh strawberries on top of the crust.
  • Top with remaining crust mixture and bake it for 25-30 minutes.
  • Remove from the oven to a cooling rack and let the bars cool.



  1. It is critical to use gluten-free oats if you are Celiac. Cross-contamination runs high in regular oats. (Note: Gluten-Free oats are not available in Australia.)
  2. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. Several have asked about using frozen strawberries. These have a lot of liquid. I recommend thawing them and draining off the extra liquid before using frozen strawberries.
  5. These bars will keep up to 4 days in an airtight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1barCalories: 150kcalCarbohydrates: 29gProtein: 3gFat: 3gSaturated Fat: 1gTrans Fat: 1gSodium: 54mgPotassium: 157mgFiber: 3gSugar: 15gVitamin A: 3IUVitamin C: 14mgCalcium: 52mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

4.71 from 44 votes (34 ratings without comment)

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Recipe Rating


  1. 5 stars
    Absolutely delicious and so easy! Second time around and doubling the recipe! I will use half mullberries, half strawberries.

  2. 4 stars
    There appears to be some liquid missing from this recipe, otherwise there is no need for the baking powder which requires water to react. I have made this several times. The first batch I substituted Splenda/Brown Sugar mix for the brown sugar, which reduces the calories nearly in half. The trouble is they were still too “more-ish” and I ate them all in two days I have reduced the sweetening to one-half and they are still tasty. I found “milling” half the oats in a food processor gives a better texture. Also, one batch with 1/4 cup coconut milk added did have a little more body. I will simply leave out the baking powder next time.

    1. I am glad you have had fun experimenting with the recipe. There definitely are no missing liquids…it could be the gluten free flour blend you are using. Every blend has a different starch to grain ratio and this can affect how much liquid you need.

    1. 5 stars
      Has anyone made these with coconut palm sugar instead of brown sugar? I prefer that for lower glycemic ingredient.

  3. Hi Sandi!
    You list this recipe as nuts-free also. But what about coconut oil? Wouldn’t that be classified as nuts-containing? After all , like my doctor said, coconut is a tree nut- it’s just a big tree nut. Also almond milk, used in your recipes, would declassify those recipes as non-nut free? Thanks for all your delicious recipes!! I want to try this one soon!

    1. Hi Mary, I don’t see where I called this specific recipe nut-free and I don’t claim my recipes on the blog are nut-free in general. I do often offer nut-free options in those recipes that contain nuts…but otherwise my recipes should only be considered gluten free. As to coconut, it is not technically a nut, this link from John Hopkins talks more about this: https://www.hopkinsallchildrens.org/Patients-Families/Health-Library/HealthDocNew/If-I-Have-a-Nut-Allergy,-Can-I-Eat-Coconut

  4. 5 stars
    Delicious recipe. Always looking for good gluten free recipes. I also tried it with adding one mashed ripe banana to the dry mix and it tasted great. I’m wondering if I can also make this recipe using apples instead of strawberries like an apple crumble? … Hmm.

  5. 4 stars
    Very tasty! I made sure to pack it down and it wasn’t as crumbly.

    Question. Because this has fruit in it does it need to be refrigerated?