Gluten-Free Strawberry Oatmeal Crumb Bars Recipe
These Gluten-Free Strawberry Oatmeal Crumb Bars combine a buttery oat crust with a homemade sweet and tangy strawberry jam filling, all topped with a golden crumbly oat topping. Perfect as a wholesome snack or dessert, these bars are naturally gluten-free and boast fresh strawberry flavor enhanced by lemon and maple syrup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Crust and Topping
- 1 1/2 cups gluten-free rolled oats
- 1 cup almond flour
- 2/3 cup dark brown sugar
- 1/2 cup unsalted butter, diced
Strawberry Filling
- 3 cups chopped strawberries
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Juice and zest of one lemon
- 1 tablespoon arrowroot or cornstarch
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and bars.
- Make Crumb Mixture: In a mixing bowl, combine the oats, almond flour, brown sugar, and diced butter. Use your hands to thoroughly mix and work the butter into the dry ingredients until the mixture resembles a dough with a crumbly texture.
- Form and Bake Crust: Press about two-thirds of the crumb mixture firmly into an 8×8 inch pan lined with parchment paper, creating an even base layer. Bake this crust for 15 minutes, then remove it from the oven and set aside to cool slightly.
- Cook Strawberry Filling: In a medium saucepan or skillet over medium-high heat, combine the chopped strawberries, maple syrup, vanilla extract, and lemon zest. Bring the mixture to a boil, then allow it to cook for 10-12 minutes until the strawberries break down and the mixture darkens in color.
- Thicken Filling: In a separate small bowl, whisk together the lemon juice and arrowroot or cornstarch to create a slurry. Stir this slurry into the hot strawberry mixture and cook briefly until it thickens to a jam-like consistency. Remove from heat.
- Assemble Bars: Pour the thickened strawberry jam evenly over the baked crust in the pan. Use a spatula to spread it out smoothly, then sprinkle the remaining third of the crumb mixture evenly over the top.
- Bake Bars: Return the pan to the oven and bake at 350°F for 25-30 minutes until the jam is bubbly around the edges and the crumb topping is golden brown.
- Cool and Serve: Allow the bars to cool completely in the pan. Once cool, slice into 12 squares and serve.
Notes
- Ensure the butter is cold when mixing into the crumb mixture to achieve a better crumb texture.
- Use fresh ripe strawberries for the best flavor; frozen can be substituted but may produce more liquid.
- If arrowroot or cornstarch is unavailable, you may use tapioca starch as a thickening alternative.
- Bars can be stored in an airtight container in the refrigerator for up to 5 days.
- For easier slicing, chill bars before cutting.
