Chocolate Strawberry Oat Bars (Printable)

Chewy oat bars with strawberry layers and a smooth chocolate topping, great for a quick treat.

# Ingredient List:

→ Oat Base

01 - 2 cups old-fashioned rolled oats
02 - 1 cup almond flour
03 - 1/2 cup creamy peanut butter or almond butter
04 - 1/4 cup pure maple syrup or honey
05 - 1/4 cup coconut oil, melted
06 - 1/2 teaspoon vanilla extract
07 - 1/4 teaspoon salt

→ Strawberry Layer

08 - 3/4 cup strawberry preserves or jam, preferably low sugar
09 - 1/2 cup freeze-dried strawberries, lightly crushed

→ Chocolate Topping

10 - 6 ounces semi-sweet or dark chocolate, chopped
11 - 1 tablespoon coconut oil

# Steps:

01 - Line an 8x8-inch square pan with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, combine oats, almond flour, peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt until fully incorporated and sticky.
03 - Press two-thirds of the oat mixture firmly and evenly into the prepared pan to form the base. Reserve the remaining third for topping.
04 - Spread strawberry preserves evenly over the oat base. Sprinkle with crushed freeze-dried strawberries.
05 - Crumble and gently press the reserved oat mixture over the strawberry layer.
06 - In a microwave-safe bowl, melt the chocolate with coconut oil in 30-second intervals, stirring until smooth.
07 - Drizzle the melted chocolate over the bars or dip each bar individually once cut.
08 - Refrigerate for at least 2 hours until firm.
09 - Lift from the pan using the parchment paper overhang, cut into bars, and serve.

# Expert Advice:

01 -
  • No baking required — just mix, press, chill, and enjoy.
  • Wholesome ingredients — old-fashioned oats, almond flour, nut butter, and real fruit.
  • Customizable — swap the jam, change the nut butter, or adjust the chocolate to your liking.
  • Make-ahead friendly — keeps in the refrigerator for up to one week or in the freezer for even longer.
  • Vegetarian and easily adaptable — simple swaps make it nut-free or dairy-free.
02 -
  • Press firmly: Use the bottom of a measuring cup or glass to pack the oat base as tightly as possible—this prevents crumbling when cutting.
  • Chill completely: Do not rush the refrigeration step. A full 2 hours ensures clean, firm cuts.
  • Use parchment overhang: Leave enough parchment hanging over the edges so you can lift the entire slab out of the pan effortlessly before slicing.
  • Crush freeze-dried strawberries gently: A light crush adds texture; over-crushing turns them to dust and you lose the pleasant bite.
  • Chocolate dipping tip: For a cleaner dip, cut bars first, chill them again for 10 minutes, then dip the ends into the melted chocolate and return to the fridge to set.
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