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Strawberry oat bars arranged on parchment paper on a pink surface.

Strawberry Oat Bars (with Steel Cut Oats)

  • Author: Leanne
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 16 bars 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan


Strawberry Oat Bars are made with steel cut oats, natural peanut butter and a strawberry chia jam filling. They’re gluten-free and vegan, and with just 10 ingredients, these wholesome breakfast bars are perfect for meal prepping!



For the jam filling:

  • 3 cups chopped strawberries, fresh or frozen
  • 1 tablespoon maple syrup
  • 6 tablespoons chia seeds

For the oat mixture:

  • 1 1/2 cups gluten-free rolled oats
  • 1 cup gluten-free steel cut oats
  • 1/2 cup unsweetened coconut
  • 1/4 cup coconut sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup natural peanut butter, smooth and salted
  • 1/2 cup maple syrup
  • 1/4 cup virgin, cold pressed coconut oil


  1. Prepare the jam filling: In a small sauce pan, add the strawberries and maple syrup. Bring to a low boil and let simmer until the strawberries have softened. Mash with a fork or potato masher. Remove from heat and stir in the chia seeds. Cover and let sit for 20 minutes to allow the chia seeds to plump.
  2. Prepare the oat mixture: Preheat the oven to 350F. Grease an 8-inch square pan and line it with over-hanging parchment paper. In a large bowl, combine the oats, coconut, sugar and salt. In a small microwaveable bowl, add the peanut butter, maple syrup and coconut oil. Microwave for two 30-second intervals, stirring in between and after until melted together and runny. Pour over oat mixture and stir until well combined. (The mixture will be wet).
  3. Assemble the bars: Add about two-thirds of the oat mixture to the prepared pan and press down to form a firm bottom layer. Spread the jam filling evenly over the top. Sprinkle the remaining oat mixture over the jam and press down lightly. Bake for 30-32 minutes, or until the top is golden brown. Let cool on a wire rack before transferring to the refrigerator to firm up.
  4. Storage: Cut into squares and store in an airtight container in the refrigerator for 5-6 days, or freeze for up to 3 months.


  1. This recipe hasn’t been tested with shelf stable peanut butter, so I recommend sticking with natural peanut butter. If you’re looking for a substitute, try natural almond butter, or for a nut-free version, try seed butter.
  2. If you don’t have salted nut or seed butter, you can just add an extra pinch of salt to the oat mixture.
  3. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Keywords: steel cut oat bars, oatmeal jam bars, strawberry oatmeal bars