Strawberry-Oat Streusel Bars

Strawberry-Oat Streusel Bars

2 Reviews
From: EatingWell Magazine, March 2019

The dough in this easy dessert recipe does double duty—it creates a sturdy crust to hold all the gooey strawberry filling and also makes a crisp crumb topping. Serve with a scoop of vanilla ice cream or a dollop of whipped cream to take this to the next level.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1⅓ cups old-fashioned rolled oats
  • ½ cup packed light brown sugar
  • 6 tablespoons all-purpose flour
  • 6 tablespoons white whole-wheat flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅓ cup unsalted butter, melted
  • 1⅓ cups finely chopped fresh strawberries
  • 3 tablespoons strawberry preserves
  • 2 tablespoons granulated sugar
  • ½ teaspoon cornstarch


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line an 8-inch-square baking pan with parchment paper, leaving a 2-inch overhang on two sides. Coat with cooking spray.
  2. Combine oats, brown sugar, all-purpose flour, whole-wheat flour, baking soda, cinnamon and salt in a large bowl. Stir in melted butter. Firmly press 2 cups of the oat mixture into the bottom of the prepared pan. (Reserve the rest for the topping.) Bake until fragrant and set, about 20 minutes. Transfer to a wire rack.
  3. Combine strawberries, preserves, granulated sugar and cornstarch in a medium bowl. Spread the mixture evenly over the crust. Sprinkle with the reserved oat mixture.
  4. Bake until the topping is golden and the filling is bubbling, about 35 minutes. Let cool in the pan for 5 minutes. Using the overhanging parchment, carefully lift the bars out of the pan. Transfer to a wire rack to cool completely, about 1 hour. Cut into 12 bars.
  • To make ahead: Store airtight for up to 4 days.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 1 bar
  • Per serving: 167 calories; 6 g fat(3 g sat); 2 g fiber; 28 g carbohydrates; 2 g protein; 20 mcg folate; 14 mg cholesterol; 15 g sugars; 0 g added sugars; 160 IU vitamin A; 11 mg vitamin C; 18 mg calcium; 1 mg iron; 78 mg sodium; 85 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carbohydrate, ½ starch

Reviews 2

March 24, 2019
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By: Chickory
Delicious. I didn't have strawberries, but did have frozen wild blueberries. Followed the recipe, substituting huckleberry jam and blueberries for the strawberry jam and sliced berries. The crust is firm and crisp with well-balanced flavor - not too sweet. Love these!
March 18, 2019
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By: Elizabeth Haynes
I enjoyed this recipe. I subbed gluten-free flour (3/4 cup, because I can’t eat gluten) and used frozen instead of fresh strawberries (defrosted, because that’s what I had on hand). Turned out well and very easy to pull together!
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