Chocolate Strawberry Oat Bars

Some of the best treats are born from the simplest ideas—a handful of oats, a spoonful of nut butter, a swirl of strawberry jam, and a generous dip in dark chocolate. These Chocolate-Dipped Strawberry Oat Bars are exactly that: a no-bake dessert that feels indulgent yet comes together in just 20 minutes of hands-on time. Chewy, fruity, and finished with a glossy chocolate coating, they are the kind of snack you will find yourself reaching for again and again—whether tucked into a lunchbox, served at a summer gathering, or enjoyed quietly with a cup of tea.

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What makes these bars truly special is the interplay of textures and flavors. The oat base—bound together with creamy peanut butter, maple syrup, and coconut oil—is dense and satisfying without being heavy. A vibrant layer of strawberry preserves and crushed freeze-dried strawberries adds brightness and a slight tang. Then comes the chocolate: melted with a touch of coconut oil until silky smooth, it sets into a thin, snappy shell that ties every layer together beautifully. Every bite delivers chew, fruit, and chocolate in perfect proportion.

Ingredients

• Oat Base
• 2 cups (200 g) old-fashioned rolled oats
• 1 cup (100 g) almond flour
• 1/2 cup (120 g) creamy peanut butter or almond butter
• 1/4 cup (60 ml) pure maple syrup or honey
• 1/4 cup (60 ml) coconut oil, melted
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Strawberry Layer
• 3/4 cup (180 g) strawberry preserves or jam (preferably low sugar)
• 1/2 cup (70 g) freeze-dried strawberries, lightly crushed
• Chocolate Topping
• 6 oz (170 g) semi-sweet or dark chocolate, chopped
• 1 tbsp (14 g) coconut oil

Grill meats and vegetables indoors with beautiful sear marks and easy cleanup using minimal oil.

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Instructions

Step 1

Line an 8x8-inch (20x20 cm) square pan with parchment paper, leaving overhang for easy removal.

Step 2

In a large bowl, mix together oats, almond flour, peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt until fully combined and sticky.

Step 3

Press two-thirds of the oat mixture firmly and evenly into the prepared pan to form the base. Reserve the remaining third for topping.

Step 4

Spread the strawberry preserves evenly over the oat base. Sprinkle with crushed freeze-dried strawberries.

Step 5

Crumble and gently press the remaining oat mixture on top of the strawberry layer.

Step 6

In a microwave-safe bowl, melt the chocolate with coconut oil in 30-second intervals, stirring until smooth.

Step 7

Drizzle the melted chocolate over the bars or dip each bar once cut.

Step 8

Refrigerate for at least 2 hours, or until firm.

Step 9

Lift from the pan using the parchment paper, cut into bars, and serve.

Zusatztipps für die Zubereitung

Damit die Riegel perfekt gelingen, solltest du die Haferflocken-Basis wirklich fest in die Form drücken—ein flacher Löffel oder der Boden eines Glases eignet sich hervorragend dafür. Achte darauf, dass das Kokosöl vollständig geschmolzen ist, bevor du es zur Mischung gibst, damit sich alle Zutaten gleichmäßig verbinden. Für den Schokoladenüberzug gilt: lieber in kurzen Intervallen schmelzen und immer wieder rühren, um ein Verbrennen zu vermeiden. Die Kühlzeit von mindestens 2 Stunden ist entscheidend—gib den Riegeln genug Zeit zum Festwerden, bevor du sie aus der Form hebst.

Varianten und Anpassungen

Diese Riegel lassen sich wunderbar abwandeln. Für eine nussfreie Version einfach Sonnenblumenkernbutter statt Erdnuss- oder Mandelbutter verwenden und Hafermehl anstelle von Mandelmehl einsetzen. Wer keine Erdbeeren mag oder gerade andere Früchte zur Hand hat, kann problemlos Himbeer- oder Aprikosenmarmelade verwenden—beide passen hervorragend zur Schokolade. Für eine intensivere Schokoladennote empfiehlt sich Zartbitterschokolade mit einem hohen Kakaoanteil. Wer es etwas süßer bevorzugt, greift zu Vollmilchschokolade.

Serviervorschläge

Die Chocolate-Dipped Strawberry Oat Bars schmecken direkt aus dem Kühlschrank am besten—kühl und fest mit einem knackigen Schokoladenüberzug. Sie eignen sich perfekt als Dessert nach einem leichten Sommermenü, als Snack für unterwegs oder als hübsche Mitbringsel, in Backpapier gewickelt und mit einem Bändchen verziert. Serviere sie auf einem Holzbrett mit frischen Erdbeeren und einer kleinen Schale zusätzlicher geschmolzener Schokolade zum Dippen für einen besonderen Präsentationsmoment.

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Whether you are new to no-bake treats or a seasoned home cook looking for a quick and crowd-pleasing recipe, these Chocolate-Dipped Strawberry Oat Bars deliver every time. With just a handful of wholesome ingredients and minimal effort, you get a dessert that looks impressive, tastes wonderful, and keeps beautifully in the fridge all week long. Make a batch on Sunday, and you will have a ready-made treat to brighten every day that follows.

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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Recipe FAQs

→ Can I use a different nut butter?

Yes, almond or peanut butter works well, and sunflower seed butter is a great nut-free alternative.

→ How do I make the bars firmer?

Ensure the bars chill in the refrigerator for at least two hours to fully set before cutting.

→ Can I swap strawberry preserves for other flavors?

Absolutely, raspberry or apricot preserves provide delicious variations on the fruit layer.

→ Is it necessary to melt the chocolate with coconut oil?

Mixing coconut oil with chocolate creates a smoother topping that sets nicely once chilled.

→ How should I store these bars?

Keep bars refrigerated for up to one week or freeze for extended storage to maintain freshness.