These strawberry rhubarb oatmeal bars are healthy, delicious, easy to make, free of refined sugar and flour, naturally vegan, and easily made gluten free. Paired with some vanilla yogurt, these are like dessert for breakfast but without the blood sugar crash afterwards! They also reheat beautifully for yummy breakfasts all week long.
These Strawberry Rhubarb Oat Bars Are:
- Free of refined sugar and flour
- Naturally vegan
- Easily made gluten free
- Low glycemic
- Great for breakfast or dessert
- Easy to make
- Perfect for spring
Tips for Success
- It’s important to pre-bake the crust, otherwise the bottom won’t cook and you’ll get a gooey middle layer between the sauce and the crust.
- Line your baking dish with
parchmentpaper for easy removal of the bars. Otherwise they will stick, even if you grease the pan well.
- Let these bars cool for at least an hour before breaking into them (I know it’s hard!) otherwise they won’t hold together very well.
- You’ll need a food processor to make the crust.
A Few Ingredient Notes
- Rhubarb is in season during the springtime. Choose brightly colored, thinner stalks for this recipe, as they are the most flavorful.
- I used almonds to make the crust in this recipe, but feel free to swap for other nuts such as walnuts, pecans, or hazelnuts.
- You can use frozen strawberries or rhubarb if not in season.
- I use coarse oat flour to make the topping, and I usually make my own by pulsing rolled oats in a blender for a few seconds. For strict flourless eaters, this might not work for you, use your own judgement here.
- I put a little bit of orange juice in the filling to add a little sweetness and enhance the flavor, but you can omit it and it will work just fine. No need to replace it, unless the sauce seems too thick and then you can add a splash of water.
Modifications & Variations
- Coconut oil is what makes the crust hold together and the topping yummy and crispy. If you like, you can swap it for vegan or dairy butter. I think the coconut flavor is a nice addition. I don’t recommend omitting the oil in this recipe, because it is important for binding and flavor. If you don’t eat oils at breakfast or in general, you may want to skip this recipe.
- I use arrowroot powder to thicken the sauce a little bit, but feel free to use cornstarch or another thickener of choice.
- For gluten free bars, be sure to use certified gluten free oats.
- This recipe uses a little bit of honey in the crust and the topping to sweeten it up just a bit. I find that just a little bit lends the perfect amount of natural sweetness to this recipe, especially when paired with vanilla yogurt. Feel free to swap the honey for your sweetener of choice such as regular sugar, brown sugar, maple syrup, or agave if you eat those ingredients. Without a touch of sweetener I found the flavor to be somewhat lacking, but if you want to try a completely unsweetened version I won’t stop you. I didn’t like it, but you might.
If You Liked These, Also Check Out:
- Carrot Cake Oatmeal Bars
- Quinoa Breakfast Cookies
- Blueberry & Almond Flourless Oatmeal Muffins
- Flourless Sweet Potato Brownies
- Pumpkin Spiced Breakfast Cookies
- Peanut Butter & Jelly Baked Oatmeal
- Baked Apple Breakfast Crisp
If you make this recipe, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen to share your creations and inspire others! I love to see what you all are making.
Strawberry Rhubarb Oatmeal Bars
Strawberry Rhubarb Filling
- 2 cups rhubarb, roughly chopped
- 1 cup strawberries, roughly chopped
- 1/4 cup orange juice, optional
- 1 tbsp arrowroot powder
- 1/3 cup rolled oats
- 2 tbsp oat flour, make your own by pulsing some oats in a blender
- 1 tbsp honey
- 1 tbsp coconut oil
Step 1: Make the Crust
- Preheat oven to 350°F and line an 8×8 baking dish with parchment paper in both directions.
- Add the oats, almonds, and salt to a food processor and pulse until coarsely chopped. Add the flax & water mixture, honey, and melted coconut oil and pulse to combine. It should hold together and be easy to press into a pan.
- Transfer the mixture to the parchment lined baking dish and press into an even layer with your fingers or a spatula.
- Bake for 15 minutes, or until the crust is dry to the touch but not browned around the edges yet. Remove from the oven and set aside.
Step 2: Make the Filling
- While the crust is baking, add the rhubarb, strawberries, orange juice, and honey to a medium saucepan and simmer for 5-7 minutes, until broken down into a sauce but still a bit chunky.
- Mix the arrowroot powder with 2 tbsp of water in a small bowl or cup to help it mix into the sauce better, and add the slurry to the pot. Simmer another minute or so, until thickened.
Step 3: Assemble & Bake
- Pour the sauce on top of the baked crust layer. If there is too much, save it and enjoy it on oatmeal or ice cream!
- Mix up the oat topping in a separate bowl until well combined, and sprinkle it in an even layer over the fruit mixture.
- Bake another 15-20 minutes, or until the top is golden brown and the fruit mixture is bubbly and yummy looking without getting dried out.
- Let cool for at least an hour before slicing.
- Cut into 6 bars (or 4 for a more filling breakfast) and serve with vanilla yogurt for breakfast, or whipped cream or ice cream if serving these for dessert (or do that for breakfast, I won't tell).
- Store these bars in the fridge in an airtight container for a few days, or freeze for up to a month.
- To reheat, put them on an oven proof tray in an oven or toaster oven for 10 minutes or so.
This recipe was inspired by and modified from this one at Minimalist Baker.