These strawberry oat crumble bars have a buttery crust, a delicious homemade strawberry filling and a crumbly top! The bars are sprinkled with some almonds and pumpkin seeds and are soft from the inside and crispy from the outside. They're the perfect spring and summer treat and are very easy to make with only a few basic ingredients.

You can enjoy these bars for breakfast or as an afternoon snack or as a delicious dessert topped with vanilla ice cream. It’s truly an easy and quick dessert for oatmeal lovers!

WHY YOU’LL LOVE THIS RECIPE!

• Easy to make: This recipe is so simple and easy to make so ideal for beginners in baking. No electric mixer is required and you can make them by using simple and few ingredients you probably already have on hand.
• Full of Nutrition: You can enjoy a yummy treat with lots of added nutrients. These bars are packed with oatmeal, homemade fruit filling and almonds + pumpkin seeds.

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• The recipe is versatile and easy to customise: This recipe is versatile, you can recreate this delicious dessert with different fruits, nuts or seeds of your choice like you can use raspberries or cherries or any type of berries. You can use any nut or seed of your choice instead of almonds or pumpkin seeds, like pecans, walnuts or cashew.

INGREDIENTS YOU'LL NEED!

For Strawberry Filling

• Strawberries (hulled & sliced in halves): Fresh strawberries are the best but you can use frozen strawberries instead especially when strawberries are not in season. Don’t thaw, If you are using a frozen one.
• Salt: It is used to balance the tartness and sweetness.
• Granulated sugar: It is added to slightly sweeten the sauce. I only added 4tbsp of sugar here because I don’t want to take away the strawberry’s natural flavour, but you can add more.
• Lemon juice and lemon zest: In this recipe, both lemon zest and lemon juice are used to give these bars a strong burst of lemon flavour. Make sure, using a zester, peel only the outer yellow part of the lemon, not the white part. They enhance the tangy flavour and offset the sweetness.
• Cornflour/ Cornstarch: It is added to make strawberry filling, thick.

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For Oat Crumble Mixture

• All-purpose flour: Make sure to measure it correctly. The best way to measure all-purpose flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Rolled oats: Rolled oats are the best for this recipe as they are thicker and give a chewy texture to these bars and they can hold their shape perfectly. You will feel the crunchiness and taste of oats in each bite.
• Vanilla extract: Adds flavour. Always use good quality vanilla extract.
• Light brown sugar: I used light brown sugar for a more rich and deeper flavour. It also gives caramelised flavour. You can use dark brown sugar instead.
• Salt: It balances the sweetness and enhances the flavours.
• Baking Soda: It is added to make crumble soft from the inside and crispy from the outside once baked.

EQUIPMENT REQUIRED

• 9x9 inch baking pan

LET’S MAKE THESE BARS STEP BY STEP

STEP 1: STRAWBERRY FILLING

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• Wash the strawberries, trim and chop them into halves or quarters. Fresh strawberries are the best to use but frozen strawberries can also go well. If you are using a frozen one, don’t thaw.
• Take the 2 cups (280g) strawberries, granulated sugar, lemon juice and lemon zest in a small saucepan and cook over medium heat until the strawberries become soft. Slow down the heat, bring it to a simmer and allow to simmer for 3-4 minutes, stirring constantly. Break up some of the strawberries as you stir.     
• Whisk the 1 tbsp cornstarch and 2 tbsp water together until all the cornstarch has dissolved. Add into it and cook for a minute or until almost thick glossy sauce with a few chunks of strawberries is ready. Finally, mix in 3/4cup (110g) of remaining strawberries (roughly chopped), turn off the heat and let it cool completely while you prepare your oat crumble mixture for base and topping. The mixture will thicken as it cools.

STEP 2: OAT CRUMBLE MIXTURE FOR THE BASE AND CRUMBLE TOPPING

• Grease a 9x9 inch square pan with butter, line with parchment paper leaving it to overhang on all sides. It’s important because it is easy to remove these bars from the pan. Lightly grease the parchment paper with butter, and set it aside. Preheat the Fan oven to 155C/311F. (for conventional oven 175C/347F).
• In a large bowl, combine all-purpose flour, light brown sugar, baking soda, salt and rolled oats.
• Add the cold cubed butter + vanilla extract. Rub the mixture and butter together between your fingertips until the mixture is crumbly but starts to stick together, if you squeeze the dough in a fist, it should stick together but easily fall apart when you rub it between fingers.
• Reserve 1 cup of oat crumble mixture and set aside.
• Pour the remaining oat crumble mixture into the prepared baking pan. Press down the mixture firmly to form the crust, using your fingers to make an even layer. Use the base of a glass to make a perfectly flat base.

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STEP 3: ASSEMBLY AND BAKING

• Pour the strawberry filling over the oat crumble base and level it off using the back of the spoon.
• Spread the 1 cup crumble mixture on top of the strawberry filling.
• Sprinkle the blanched and sliced almond+ pumpkin seeds over the top.
• Pop the baking pan into the oven and bake for 40-50 minutes or until the top is golden brown and puffed in the middle and the strawberries are bubbling away.
• Leave the bars in the pan for 30 minutes to cool completely at room temperature then pop them in the fridge for more than 30 minutes before slicing.
• Use the parchment paper overhang to lift out the bars and place them over the cutting board. Make 16 squares, using a sharp knife.

PRO TIPS TO MAKE PERFECT CRUMBLY BARS!

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• Measure your flour correctly. The best way to measure flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Use unsalted butter: Always use good quality butter. Make sure to buy unsalted butter because you can control the amount of salt according to the recipe requirement. 
• Always line your baking pan, leaving the overhang for easy removal.
• Use the back of a glass to flatten the oat crumble base as it will give a neat finish.

HOW TO STORE THESE BARS?

Store the bars in the fridge in an airtight container for up to 4-5 days or freeze for up to 1 month. Thaw on the kitchen counter at room temperature and again bake in the preheated oven just for 5 minutes before using. TO FREEZE THEM, Wrap each square in parchment paper and plastic wrap then keep them in a ziplock bag and freeze for up to 1-2 months.

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FAQ

Can I use a baking pan of a different size?

If you don’t have a 9x9 inch baking pan, you can use an 8x8 inch pan but adjust the baking time accordingly as it will make thicker bars.

Can I use instant oats or quick oats?

Quick oats are not suitable for this recipe as they will change the consistency and texture of the bars.

Can I use frozen strawberries?

Yes! you can use frozen strawberries but keep in mind, you don’t need to thaw them.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊