These strawberry oatmeal bars have a hearty, golden oat and almond flour crumble for both the crust and topping, with a jammy, fresh strawberry filling and a satisfying crunch from chopped almonds. Gluten-free, vegan, and ready in 50 minutes.

These Strawberry Oatmeal Crumble Bars feature fresh strawberries and an oatmeal crumb crust that doubles as the crumble topping! This quick and easy recipe is gluten-free and vegan.

I made these strawberry oatmeal bars the week I moved out of my Seattle apartment, baking one last batch before the movers packed up my kitchen. I’d just gotten the first farmer’s market strawberries of the season, sweet and juicy and almost too good to cook with, and these bars felt like the right send-off. They got rave reviews from everyone I shared them with, and I’ve been making them every strawberry season since.

If the paleo version of these bars is the delicate, melt-in-your-mouth option, these are the heartier, more rustic cousin. The crumble is made with rolled oats and almond flour, sweetened with coconut sugar, and loaded with chopped almonds for extra crunch. It’s the kind of texture that makes you feel like you could eat these for breakfast and not feel bad about it. (You can. I have.)

These Strawberry Oatmeal Crumble Bars feature fresh strawberries and an oatmeal crumb crust that doubles as the crumble topping! This quick and easy recipe is gluten-free and vegan.

The same one-bowl approach applies here: the crust and the crumble topping are made from the same mixture, so there’s no extra work. Press most of it into the pan, scatter the strawberries on top, crumble the rest over, and bake. The coconut sugar gives the crumble a deeper, almost caramel-like sweetness that pairs beautifully with the bright, jammy strawberries. A dusting of powdered sugar on top before serving is optional but highly recommended for a little extra sweetness.

Why You’ll Love These Strawberry Oatmeal Bars

  • Hearty oat crumble texture. This is the classic, satisfying crumble you know and love, made gluten-free with certified GF rolled oats and almond flour.
  • One bowl, one crumble mixture. The crust and topping are the same dough, so there’s minimal cleanup and no extra steps.
  • Coconut sugar adds depth. It sweetens the crumble with a subtle caramel-like richness that pairs perfectly with the bright strawberry filling.
  • Chopped almonds for crunch. Every bite has a little extra texture from the almonds scattered through the crumble.
  • Works as dessert or breakfast. Hearty enough to justify either, especially with a dusting of powdered sugar on top.
  • Ready in 50 minutes. Ten minutes of prep, a quick pre-bake of the crust, and then one final bake with the filling.
  • Freezer-friendly. Make a batch ahead and freeze for up to three months; perfect for enjoying all summer long.
These Strawberry Oatmeal Crumble Bars feature fresh strawberries and an oatmeal crumb crust that doubles as the crumble topping! This quick and easy recipe is gluten-free and vegan.

A few things to know before you bake:

  • Use the best strawberries you can find. Farmer’s market strawberries at peak season make these exceptional. The sweeter and juicier the berry, the better the filling.
  • Work the coconut oil in with your fingers. This helps the crumble come together properly and creates those satisfying clumps in the topping.
  • Pre-bake the crust for 10 minutes. This step is important for getting a crisp base. Don’t skip it.
  • Cool completely before slicing. The crust is crumbly when warm and needs time to set. Refrigerate for at least an hour for the cleanest cuts.
  • A dusting of powdered sugar finishes these off perfectly. It’s a small touch that makes them look and taste like something from a bakery case.

If you’re grain-free or paleo, my Strawberry Crumble Bars use a coconut and almond-flour base with flaked coconut in place of oats, and they’re just as delicious.

These Strawberry Oatmeal Crumble Bars feature fresh strawberries and an oatmeal crumb crust that doubles as the crumble topping! This quick and easy recipe is gluten-free and vegan.

Make Ahead & Storage

Make ahead: These bars are best after they’ve had time to fully set. Bake the day before, cool completely, and refrigerate overnight for the cleanest slices.

Refrigerator: Store in an airtight container in the fridge for up to five days.

Freezer: Freeze for up to three months. Layer bars between pieces of parchment in a freezer-safe container and thaw at room temperature or overnight in the fridge.

These Strawberry Oatmeal Crumble Bars feature fresh strawberries and an oatmeal crumb crust that doubles as the crumble topping! This quick and easy recipe is gluten-free and vegan.

Go get yourself some fresh strawberries and put them to good use in a batch of these bars. They’re the perfect way to use the season’s most delicious berry :) enjoy!

These Strawberry Crumble Bars have an irresistible crust and crumble topping that's full of texture - no oats necessary! These fruity bars are gluten-free, paleo, and vegan.
Rachel Conners

Strawberry Oatmeal Crumble Bars (Gluten Free + Vegan)

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These strawberry oatmeal bars have a hearty, golden oat and almond flour crumble for both the crust and topping, with a jammy fresh strawberry filling and a satisfying crunch from chopped almonds. Gluten-free, vegan, and ready in 50 minutes.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 16 bars

Ingredients
 

  • 12 oz. fresh strawberries, quartered
  • 1 teaspoon tapioca starch
  • 1 cup almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup coconut oil, solid at room temperature
  • ½ cup coconut sugar
  • 1 cup rolled oats, gluten-free certified if necessary
  • ½ cup chopped almonds

Instructions
 

  • Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil and grease lightly.
  • In a medium bowl, toss together strawberries and tapioca starch. Let stand while you prepare the crust.
    12 oz. fresh strawberries, 1 teaspoon tapioca starch
  • In separate bowl, combine the almond flour, baking soda, salt, coconut oil, coconut sugar, rolled oats, and chopped almonds. Stir until combined, working the coconut oil in with your fingers if necessary.
    1 cup almond flour, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup coconut oil, ½ cup coconut sugar, 1 cup rolled oats, ½ cup chopped almonds
  • Reserve 1 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
  • Remove partially baked crust from the oven. Evenly distribute strawberries on top. Top with remaining crumb mixture.
  • Return to oven and bake for another 30 minutes or until bubbling and lightly browned. Let cool completely before cutting into 16 squares.

Notes

  • Make ahead: These bars are best after they’ve had time to fully set. Bake the day before, cool completely, and refrigerate overnight for the cleanest slices.
  • Refrigerator: Store in an airtight container in the fridge for up to five days.
  • Freezer: Freeze for up to three months. Layer bars between pieces of parchment in a freezer-safe container and thaw at room temperature or overnight in the fridge.
  • Cutting tip: Cool completely before slicing, at least one to two hours. Use a sharp knife and wipe clean between cuts.
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