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.

Ivy Odom
Source: EatingWell Magazine, March 2019


Recipe Summary

15 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line an 8-inch-square baking pan with parchment paper, leaving a 2-inch overhang on two sides. Coat with cooking spray.

  • 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.

  • Combine strawberries, preserves, granulated sugar and cornstarch in a medium bowl. Spread the mixture evenly over the crust. Sprinkle with the reserved oat mixture.

  • 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 Facts

167 calories; protein 2.2g; carbohydrates 27.7g; dietary fiber 1.8g; sugars 15.2g; fat 5.9g; saturated fat 3.3g; cholesterol 13.6mg; vitamin a iu 160.2IU; vitamin c 10.9mg; folate 20.4mcg; calcium 17.7mg; iron 1.1mg; magnesium 13.1mg; potassium 84.8mg; sodium 78.2mg.

Reviews (3)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
I totally forgot about the preserves and I used a sugar substitute. It was really good! Even my picky husband ate them. Read More