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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.
- Prep strawberries. Wash the strawberries and remove the top. With the help of a knife, dice them into small pieces.
- 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.
- 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.
- 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.
Recipe tips
- Skip the bananas – If you’re not a fan of bananas, you are allergic or just ran out, swap them for unsweetened applesauce or pear sauce. Use the same quantity (about 1 cup or 225 g) for a similar moist texture and natural sweetness.
- Use fresh, ripe strawberries – The riper, the sweeter and juicier your bars will be. Avoid frozen berries, they release too much moisture and can make your squares soggy.
- Adjust the sweetness – I find that ripe bananas already add plenty of natural sweetness. But if you have the sweet tooth or if baking for kids, I recommend adding 2 to 4 tablespoons of maple syrup or honey. Since they’re eggless, you could even taste the dough before baking.
- Customize with your favorite mix-ins – Mix in chopped walnuts, dark chocolate chips, or even swap strawberries for blueberries or raspberries. You can also boost the protein with a scoop of your favorite powder, I recommend vanilla flavor.
- Cool before slicing and store in the fridge – Let your bars cool completely in the pan so they set properly. Slicing too early can make them fall apart. Once cooled, pop them into an airtight container and refrigerate for up to 5 days.
- Double the recipe if meal prepping – This recipe is great for make ahead snacks, post workouts and breakfasts. These strawberry breakfast bars store well, so bake a larger batch on Sunday for your week. Trust me, they disappear fast.
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
Absolutely! You can replace the 2 bananas with 1 cup (225 g) of unsweetened applesauce or pear sauce.
This recipe is best with old-fashioned rolled oats, which give the bars a chewier and firmer texture. While you can use quick-cooking oats, they may result in a softer (and sometimes mushier) consistency.
Yes, but keep in mind that frozen strawberries tend to have more moisture and a slightly less sweet flavor. For the best taste and texture, fresh strawberries are ideal. However, if fresh berries aren’t in season or are too pricey, you can use frozen ones. Just make sure to thaw them, dice them, and pat off any excess moisture before folding them into the batter.
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
Strawberry Oatmeal Bars
Ingredients
- 2 ripe bananas, 8 oz (225 g) in total
- ¼ cup (60 g) Greek yogurt , or nondairy yogurt
- 1 tsp vanilla extract
- a pinch of salt
- 1 ½ cups (150 g) rolled oats
- ½ cup (50 g) oat flour, replace with almond flour or protein powder
- 1 cup (150 g) strawberries, fresh and diced
- 2 to 4 tbsp maple syrup, optional for sweeter bars
Instructions
- Heat oven to 350°F (180°C) and fold a 7 x 7 inch (15 x15 cm) brownie pan with parchment paper.
- Wash the strawberries and remove the top. With the help of a knife, dice them into small pieces.
- 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.
- Add rolled oats and oat flour to the wet mixture, then stir until combined. If the batter is too thick, add a splash of milk or more yogurt.
- Fold the diced strawberries into the dough until fully incorporated.
- Transfer the dough to the prepared baking pan and spread it out evenly. Top with sliced strawberries, if desired.
- Bake in hot oven for 17 to 20 minutes, or until they have set in the center. Let cool to temperature, then slice into bars.
Notes
Ingredient notes
- Sweetener: Ripe bananas add plenty of natural sweetness. For sweeter strawberry oat squares, add a couple tablespoons of maple syrup or honey – taste the dough and adjust with sweetener if it is necessary.
- Vegan: Replace Greek yogurt with your favorite nondairy yogurt, I recommend Greek style soy yogurt.
- Gluten-free: Use certified gluten-free rolled oats and oat flour.
- Protein powder: For high protein strawberry bars, replace oat flour with half a cup of protein powder. I recommend vanilla flavor protein powder.
Storage notes
- To store: Store leftovers in an airtight container in the fridge for up to 5 days.
- To freeze: Place in zipper bags and freeze for up to 4 months.
- To reheat: Remove the bars from the freezer, then warm up in hot oven or in the microwave.
It was amazing and super easy I could make a thousand of these in a day
Hey Amalia,
thank you so much for your review! I’m so glad that you liked my recipe for strawberry oat bars.
Have a great day,
Matteo
Would this work with frozen blueberries?
Hey dear Melina,
of course! It will definitely work. I often make these oat bars with blueberries and they are so good 😉
Have a great weekend,
Matteo
Delicious recipe! I doubled it and did 1.5 cups oat flour, 1 cup protein powder, and 0.5 cup oats for the 3 cups dry oats, as well as some baking powder. It came out so yummy, definitely sweet enough with the ripe bananas!
Hey dear Kayla,
thank you very much for your kind feedback! I am so glad that you liked my strawberry oatmeal bars recipe. Perfect with protein powder!
Have a fantastic day,
Matteo
love how good and healthy they are!!
Hey dear Brooke,
thanks a lot for your kind comment! I am so happy to hear that you enjoy my strawberry oatmeal bars. You’re completely right, they are healthy, delicious and so satisfying 😉
I wish you a great day,
Matteo