Strawberry Oatmeal Bars

These healthy Strawberry Oatmeal Bars are perfect for on-the-go breakfasts and snacks. They are delicious, naturally sweet and so satisfying that you won’t guess this easy recipe has no sugar and no eggs.

It’s April, meaning Easter and…Strawberry season! The strawberry season has just begun and I’m already so excited. I love them as a topping for protein pancakes or protein oatmeal in the morning, mixed in salads for Summer lunches, and in a moist strawberry banana bread to satisfy my late-night cravings.

But hey, these strawberry oatmeal squares are addictive. They check all the boxes to be in my weekly rotation – they’re healthy, added sugar-free, quick, easy and oh so delicious. As for my oatmeal breakfast bars and protein granola bars, they come in handy for both breakfasts and snacks. Great for meal prepping and kid-friendly, you’ll love that my simple recipe doesn’t contain any sugar.

Ingredients and substitutes

Making these easy strawberry oat bars requires just a handful of simple ingredients. No flour, no sugar, no oil and no nut butter. Here are all details along with replacements, the precise quantities can be found in the recipe card at the bottom.

• Ripe bananas – Use spotty, speckled bananas with a brownish peel. The riper they are, the sweeter the bars. If you are not a fan, swap them for 1 cup (225 g) of unsweetened applesauce or pear sauce.
• Rolled oats – For a chewy texture use old fashioned rolled oats, gluten-free if necessary. Quick instant oats can also work, but they will give your bars a mushy texture (and fewer nutrients). Do not use steel-cut oats.
• Oat flour –  I like pairing rolled oats with oat flour, this combo delivers the perfect texture. Oat flour can be replaced with more rolled oats, almond flour or protein powder.
• Greek yogurt – To keep these strawberry bars eggless and oil-free, my recipe uses Greek yogurt. The yogurt provides moisture and a punch of protein. Use nondairy options, if you follow a dairy-free or vegan diet.
• Vanilla extract, lemon juice and salt – Vanilla extract enhances the taste, lemon juice brightens the strawberry flavors, and a pinch of salt balances sweetness.
• Strawberries – Choose ripe fresh strawberries, chopped into dices. The best are those which are red and juicy. Frozen strawberries are not recommended, as they are too moist and may often taste watery.

How to make strawberry oatmeal bars

Here are step-by-step instructions on how to make strawberry bars with oats. I’ve also included stepwise pictures so you can easily bake them at home.

1. Prep strawberries. Wash the strawberries and remove the top. With the help of a knife, dice them into small pieces.
2. Mix wet ingredients. In a large bowl, mash the ripe bananas. Add Greek yogurt, vanilla extract, and a pinch of salt. For sweetener bars, add 2 to 4 tablespoons of maple syrup or honey to taste. Stir until smooth.
3. Add oats. Add rolled oats and oat flour to the wet mixture, then stir until combined. If the dough is too thick, add a splash of milk. Fold the diced strawberries into the dough until fully incorporated.
4. Bake and cool. Transfer the dough to the prepared baking pan and spread it out evenly. Top with sliced strawberries, if desired and then bake in hot oven for 17 to 20 minutes – or until they have set in the center. Let cool to room temperature, then slice into bars.

Dietary variations

• High protein – Replace ½ cup (50 g) of the oat flour with protein powder. For the best flavor I recommend vanilla flavor or no flavor, casein and vegan protein powder work better than whey (whey tends to dry).
• Gluten-free – Use certified gluten-free rolled oats and oat flour, and check that all other ingredients do not have any gluten. Be careful about swapping oat flour for protein powder, as some products do contain gluten.
• Dairy-free and vegan – Swap Greek yogurt for nondairy alternatives, such as firm coconut yogurt or Greek-style soy yogurt. If using protein powder, stick to plant based alternatives.
• Low calorie – For low calorie strawberry oat bars, use nonfat Greek yogurt and, if necessary, calorie-free sweeteners. Since this recipe has no oil or peanut butter, it’s already low in fats and calories.

Storage and freezing

Before storing or freezing, allow them to cool completely to room temperature. Once they have cooled, you can slice into bars or squares – I got six large pieces. Store in an airtight container in the refrigerator for up to 5 days.

For a longer storage, pack them into zipper bags and freeze for up to 4 months. To reheat, remove the desired amount from the freezer and warm it up in hot oven or in the microwave. There is no need to thaw them ahead, if you’re going to heat them up.

Frequently asked questions

More healthy snacks with oats

• Protein granola bars
• 2 ingredient banana oatmeal cookies
• Apple oatmeal bars
• Protein muffins
• Brownie baked oatmeal
• Peanut butter oatmeal balls