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!
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, and these are healthy enough so your kids can even have two if they want 🙂
One bite of these fruity oatmeal cookie bars, and you will be hooked! (If you are a huge strawberry fan like me, check out my favorite gluten free strawberry recipes!)
Why these gluten free strawberry oatmeal bars are so good:
- You only need a few simple ingredients to make them.
- These are customizable. You can easily make them dairy-free, low glycemic, and use any fruit you have on hand!
- They are freezable so you can have them any time!
Why you must use certified gluten free oats?
One important note for using oats when you are on a gluten free diet. Make sure the oats you use are certified gluten free. 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, and they cross-contaminate in silos. Here are some great certified gluten free oats brands to try.
Recipe step by step directions:
Step 1: Add the crust-dry ingredients to a bowl. Whisk them to blend them all together.
Step 2: Mix the wet ingredients into a crust dough.
Step 3: Press half of the crust mixture into a greased 8x8 pan and press it down to compact it.
Step 4: Layer the fresh strawberries on top of the crust. Again, feel free to use the fruits you have on hand if you don't have fresh strawberries.
Add a few layers of juicy strawberries so the flavor really bursts through.
Step 5: Sprinkle the remaining crust mixture on top of the strawberries. Bake at 350º F for 25-30 minutes until the strawberries are softened and the bars solidify.
Step 6: Remove the gluten free strawberry oatmeal bars from the oven and allow them to cool before slicing them.
This oatmeal bar recipe works with lots of different fruits! Here are some ideas:
- Strawberry Rhubarb
Store these bars in an air-tight container in your refrigerator.
Tips and Recipe FAQ:
Fresh strawberries will last a day or two on your counter. More like one day if they are from your Farmer's Market. If you don't finish the strawberries the first day, I highly recommend storing or freezing them in your refrigerator.
You can use frozen strawberries in this strawberry bars recipe, but you will need to 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.
You can easily make this recipe dairy-free by using dairy-free butter.
If you want to make this recipe lower glycemic, you can swap the brown sugar out and use coconut sugar instead.
These bars should keep fresh for up to 4 days in the refrigerator.
And, if you bought too many strawberries, give these Gluten Free Strawberry Muffins recipes a try too!
More recipes with gluten free oats:
- Gluten Free Chocolate Steel Cut Oats (yes, you can have chocolate for breakfast!)
- Simple and delicious, these Grab and Go Gluten Free Oatmeal Breakfast Bars are perfect for a busy morning.
- If you are into big cookies, this Giant Gluten Free Oatmeal Pizookie Cookie is hard to resist.
- Another delicious breakfast recipe, this How to Make Overnight Oats tutorial is great for meal prep.
Amazingly delicious, great with berries or peaches!"Nikka H., Pinterest user
Simple Gluten Free Strawberry Oatmeal Bars
- ¾ cup brown sugar
- 1 ½ cup gluten free rolled oats * see note
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup gluten free flour blend * see note
- ½ cup unsalted butter melted
- 2 cups fresh strawberries sliced
- ½ cup sliced almonds optional
- Preheat the oven to 350º F.
- Spray a 7x7 pan with coconut oil.
- In a large bowl, add all dry ingredients. Mix well.
- Add the melted butter and mix. Press ½ of the mixed crust to the bottom of the pan.
- Add a layer of fresh strawberries.
- Top with remaining crust and bake for 25-30 minutes.
- It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
- 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.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- 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.
- These bars will keep up to 4 days in an air-tight 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.
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.
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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.
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.
Making these today for a girls spa day! Can’t wait to try them!
A spa day sounds awesome! Enjoy.
I am really glad you loved them Melissa, thank you!
Mary Lou McGee
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!
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
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.
I love your banana variation. I plan to give it a try!
Hello, I do not have a 7X7 pan. Would an 8X8 work? Thanks!
Yes, an 8x8 is perfect.
They are delicious 😋
I am so glad you enjoyed them Jehrica 🙂
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?
Hi Lindy, you will definitely want to refrigerate these bars. You can leave them on the counter for a day if it isn't summer, but they do keep longer in the refrigerator.