Strawberry Bars (vegan + Gluten Free) Recipe
Make Strawberry Bars (vegan + Gluten Free) Recipe for jammy, oat-almond bars that are easy to bake and share.
Ingredients
- 1 1/2 cups gluten-free oat flour
- 1/2 cup almond flour
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 1/4 tsp salt
- 2 cups fresh strawberries, chopped
- 1/4 cup maple syrup
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Instructions
Step 1: Preheat and prepare the pan
Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with a neat parchment sling so the edges overhang for easy removal. Press the parchment flat into the pan, smoothing corners, and set the pan on the painted pine wood surface in soft white while you assemble the rest — this makes the final transfer simple and keeps everything tidy.
Step 2: Combine the crust and crumble ingredients
In a medium matte grey ceramic bowl, combine the gluten-free oat flour, almond flour, brown sugar, melted coconut oil, and a pinch of salt. Use a wooden spoon to fold and press the mixture until it resembles coarse, sandy crumbs with occasional small clumps — the texture should be gritty and loosely bound, not a smooth dough.
Step 3: Press the base into the pan
Take about two-thirds of the crumbly mixture and firmly press it into the bottom of the prepared 8x8 pan to form an even base, compacting it so the surface is level but still clearly textured with oat granules. Reserve the remaining crumb mixture in the same matte grey bowl.
Step 4: Make the strawberry filling
In a separate small white ceramic bowl, toss the chopped fresh strawberries with maple syrup, lemon juice, and cornstarch until the fruit is glossy and evenly coated; the cornstarch should cling to the fruit and thicken the juices slightly, producing a syrupy sheen and plump, slightly macerated strawberry pieces.
Step 5: Spread the filling over the crust
Carefully spread the strawberry mixture over the pressed crust base using a spatula so the bright red fruit is evenly distributed and the juices sit just above the crumb surface. Aim for a uniform layer with visible chunks of strawberry and a shiny, jammy surface.
Step 6: Add the crumble topping
Sprinkle the reserved crumb mixture evenly over the strawberry layer, leaving some small clusters intact to create a rustic, uneven golden topping with rough oat texture and almond flecks.
Step 7: Bake until golden and bubbling
Place the fully assembled pan (parchment-lined 8x8 square) on the painted pine surface near your prep area and bake for 35–40 minutes until the topping is golden brown and the strawberry filling is bubbling through in spots; the aroma will be sweet and warm.
Step 8: Cool completely in the pan
Remove the pan and let it cool completely on the painted pine wood surface so the filling sets and the bars hold their rectangular shape when lifted from the pan with the parchment sling.
Step 9: Cut into bars and serve
Lift the cooled slab from the pan using the parchment overhang, slice into rectangular bars, and arrange them on a clean round white plate for serving — the bars should show a golden, crumbly top, vivid red jammy filling peeking through, and a textured oat-almond base. Store leftovers in the refrigerator.
Notes
- Use certified gluten-free oats if you need the bars to be gluten free.
- Press the base firmly but not overly compact to keep a pleasant crumb texture.
- Thaw and drain frozen berries thoroughly before using them in the filling.