These honey sweetened, strawberry filled bars make for the perfect grab-and-go whole grain breakfast or afternoon snack.
These bars were a gift for our sweet friend Vanessa who is marrying us; she recently put in a request for a fruit-filled breakfast that she could eat on busy mornings, and with 10 pounds of freshly picked strawberries sitting on the counter it didn’t take very long to decide what I would make. 
These breakfast bars were my way of getting a sticky, jammy layer of fruit in between a granola bar. They happen to look like a dessert, too, which makes them even more exciting to eat. Despite their simplicity, there’s a lot of love in these bars. 
The base and crumb topping is made of the same dough: coconut oil, honey (or maple syrup for vegans!), vanilla, white whole wheat flour, oats, baking powder, and salt. Mix mix mix. Done.
Press half into the bottom of a loaf pan. Save the rest for the top. Do a little dance while you chop the strawberries. It helps, really.
Chopped strawberries get tossed with honey, vanilla, and cornstarch to make a subtly sweet, super fruity filling. The oaty topping gets piled up on top and gently pressed down. Then, this baby goes straight into the oven for 25 minutes, and comes out all bubbly and brown. 
You can let the pan cool down before digging in, or you can scoop a big serving out, dollop it with some yogurt or whipped coconut cream, and dig in to a warm, gooey breakfast. Alternately, you can slice the cooled pan into bars and have a simple, hand-held breakfast. I loved them both ways; don’t make me choose a favorite!
I think you’re going to love these strawberry breakfast bars! They’re quick, easy, slightly sweet, and filling enough to call a meal if you’re in a rush. They also travel well and could easily be packed on a picnic or camping trip. If I get my act together between now and next Friday, I might have a batch of these waiting for my sisters/friends/bridesmaids to snack on while we get dressed for the ceremony.
Don’t quote me on that, though, since I might be slightly busy between now and then. Did I mention we’re DIY-ing the heck out of our wedding? Yeah, well, it’s getting real. If you make these breakfast bars, let me know! Comment below or tag me #bakedgreens on Instagram so I can follow along with all your breakfast adventures.
Strawberry Oatmeal Breakfast Bars
Ingredients
Crust/Topping
- 1/4 c + 2 Tablespoons coconut oil or butter, room temperature
- 3 Tablespoons honey use maple or agave for vegan
- 2 teaspoons vanilla extract
- 3/4 cup white whole wheat flour can sub regular whole wheat or all-purpose
- 1 1/2 cups oats
- 1 teaspoon baking powder
- a pinch of salt
Filling
- 1 cup sliced strawberries 10-12 medium berries
- 1/2 Tablespoon cornstarch
- 1 Tablespoon honey
- 1/4 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 375 degrees Fahrenheit. Line a loaf pan with parchment paper or foil; set aside.
- 2. In a mixing bowl, combine all ingredients for the crust/topping. Use a wooden spoon to fully incorporate the coconut oil/butter into the flour. The mixture should be crumbly, but hold together.
- 3. Scoop about half of this mixture into the prepared pan, and firmly press with your fingers to spread it evenly across the bottom of the pan. This will be the crust for the bars.
- 4. Mix all filling ingredients in a small bowl, then dump over the crust. Gently spread the berries with a spoon or your fingers to evenly cover the crust. Pour remaining topping over the berries, and gently press down to compress the bars.
- 5. Bake for 25 minutes, or until golden brown and bubbling. Remove from the oven and let cool completely before slicing into 8 bars and eating. Leftover bars can be kept at room temperature for 1 day, or up to 5 days in the fridge. Enjoy large slices as an entire meal, or smaller slices as a snack or part of breakfast.
Notes
This recipe can be doubled and baked in an 8-inch square pan.