These healthy breakfast strawberry bars with oats are so good, vegan and flourless! The name says, breakfast, but these gluten-free crumb bars can make a great strawberry dessert recipe as well.
Enjoy them as they are, as a friend, as an old enemy, OR with some ice cream or whipped cream or even yogurt. You can use coconut yogurt for a vegan version.
These are so good. I think I said it, but I need to repeat it. I’m actually eating them right now. Which almost never happens lately, because I’ve been trying to plan and am not publishing recipes right after I make them…but OMG, I just couldn’t. The strawberry crumb bars are insanely delicious.
I actually made them yesterday and didn’t eat any, because I got busy and left them in the fridge overnight. Now I think everyone should do that. I can’t tell you exactly how you’ll be able to stay away from them for a long time, maybe just get out of the house? That’s what I did.
And today in the morning – amazing. Such a good treat for breakfast.
Why You’ll Love Them
The strawberry crumb bars are healthy, they’re gluten-free and vegan and pretty low in sugar, which is why I feel like they make a great breakfast idea too. They’re also:
- sweet and crumbly
- packed with fiber, minerals and antioxidants
- a kid-friendly treat
- a great healthier option when you’re craving something sweet like a pie, cake or crumble
- easy to make
The crust is crumbly and sweet and the filling is, well, juicy strawberries. But I did sprinkle a little bit of vanilla sugar on top. Like a teaspoon – was perfect.
Okay, I’ll get it together now and give you the ingredients, so you can make them.
Healthy Breakfast Strawberry Bars Ingredients
To make these healthy breakfast strawberry bars, you’ll need these wholesome ingredients:
- Oats. What a surprise right? Is there a baking recipe labeled “healthy” without oats in it? I don’t think it exists. I read somewhere that oats actually cancel out all the sugar you put into the recipe too. And they have 0 calories. Maybe it was just a dream. But, oats are actually a pretty healthy grain that contains fiber, protein, a prebiotic called beta glucan that can benefit your heart and gut health and special antioxidants named avenanthramides that help to reduce inflammation and reduce oxidative stress. (source) Make sure to get gluten-free oats if you can’t tolerate gluten.
- Almond flour. And that’s blanched almond flour. It’s essential here, as it makes the crust and the topping super crumbly.
- Flaxseed. Now this is optional, but I’ve gotten into the habit lately to add a few tablespoons of flaxseed to most of my baking recipes, as they help to add some omega-3’s and they’re also rich in fiber and antioxidants.
- Coconut oil. You can also use butter here, if you can tolerate dairy. I love butter, but I didn’t have any, so coconut oil it is! Turns out it was a great decision as it added a nice hint of coconut which paired great with the berries.
- Maple syrup. You can probably also use a sugar-free sweetener – although I have no experience and recommendations here. But any kind of liquid sweetener should work.
- Vanilla. It’s optional, but I highly recommend adding some sort of vanilla on top of the strawberries.
- Strawberries. Last, but definitely not least, we need strawberries! Not only are they beautiful, they also smell good, are super healthy and taste wonderful. So grab some fresh strawberries and let’s get into the recipe!
How To Make The Healthy Breakfast Strawberry Bars
Making these healthy breakfast strawberry bars from scratch is pretty easy. You’ll need a small baking pan, some parchment paper, a nut grinder or a blender and the ingredients I just mentioned.
Wash and chop the strawberries that you will want to use for the recipe into chunks. Surprisingly, my ripe-looking strawberries weren’t that sweet, but even they did the job. And, even if you’ve got some bruised strawberries, don’t discard them – they will do great in this crumb bars recipe.
Since we’re using no regular flour, we’ll grind the oats and the flaxseed. You can use a nut grinder or a blender to do this. Simply put the seeds and the oats into the cup and process. They’ll turn into flour within seconds.
Next, combine all of the ingredients for the crust together in a bowl. Melt the coconut oil / or if using – butter and add the ground oats, flaxseed, almond flour, maple syrup and the coconut oil.
At first, mix with a fork and once the mixture thickens and becomes more like a dough, use your hands to divide it into two parts – we’ll use two-thirds of the dough to make the crust (the bottom) and the other third for the topping of the bars.
At this point preheat the oven – 350F or 180C.
Then line a small baking pan with parchment paper and start pressing the dough for the bottom with your hands to make the crust.
Once it’s flat and firm, top with the strawberry chunks, spread them evenly all over. I recommend to avoid making this layer too thick, because it might get too heavy for the crust to handle. Sprinkle some vanilla sugar or whatever type of vanilla you have over the strawberries.
Then shape crumbs with the rest of the dough and spread all over the berries. That’s it, the layers are done!
Now it’s time to bake! Do it for around 20-25 minutes or until the crumb and crust look golden brown. It took my oven around 22 minutes, so make sure to keep an eye at around the 18th minute. I know, I sound pretty crazy. You should see how extremely focused I am when I’m writing this. I’m just so passionate about these healthy breakfast strawberry bars.
Let It Cool
Once your crumble is all baked and golden brown, take it out of the oven and don’t touch it, don’t even look at it to not get tempted. In the beginning, it’s very tender and can fall apart pretty easily. It needs some time to firm up. So leave it for at least 30 minutes to cool off and I actually recommend to also leave it in the fridge for about 30 minutes. But if you can’t wait – it should be ready to eat 30 minutes after baking.
That’s when you need to take a knife and cut the strawberry crumble into bars!
There are many things you can change and many ways to adapt the recipe. You can make more of it, you can bake it into a strawberry pie (like this plum crumble pie I made) and you can even use another type of fruit.
For example, you can use blueberries, raspberries, cherries or plums for the filling.
More Healthy Breakfast Bars
Well, I really hope you enjoy these healthy breakfast strawberry bars when you try the recipe! I think I will have another one, right after I finish writing this recipe! If you enjoy these, make sure to also try these other healthy breakfast bar recipes:
Crust and Topping
- 1 cup oats
- 2 tbsp flaxseed
- 1 cup almond flour
- 2 1/2 tbsp maple syrup
- 3 tbsp or a little less than 1/4 cup coconut oil, melted
- 1 cup of fresh strawberries, cut in cubes
- 1 tsp vanilla sugar (my strawberries weren’t very sweet)
- Wash and chop the strawberries that you will want to use for the recipe into chunks.
- Grind the oats and the flaxseed. You can use a nut grinder or a blender to do this. Simply put the seeds and the oats into the cup and process. They’ll turn into flour within seconds.
- Combine all of the ingredients for the crust in a bowl. Melt the coconut oil / or if using – butter and add the ground oats, flaxseed, almond flour, maple syrup and the coconut oil.
- Mix with a fork and once the mixture thickens and becomes more like a dough - give it a taste and adjust for sweetness. Once you've done it, use your hands to divide the dough into two parts – we’ll use two-thirds of it to make the crust (the bottom layer) and the other third for the topping of the bars.
- Preheat the oven – 350F or 180C.
- Then line a small baking pan with parchment paper and start pressing the dough for the bottom with your hands to make the crust (make sure to not spread the dough too thinly - it will work even if you don't cover the entire pan)
- Once the first layer is flat and firm, top it with the strawberry chunks, and spread them evenly all over. Avoid making this layer too thick, because it might get too heavy for the crust.
- Sprinkle some vanilla sugar or whatever type of vanilla you have over the strawberries.
- Then shape crumbs with the rest of the dough and spread all over the berries. That’s it, the layers are done!
- Bake for around 20-25 minutes or until the top and crust look golden brown. It took my oven around 22 minutes, so make sure to keep an eye at around the 18th minute.
- Take out and let cool for at least 30 minutes. Cut in bars and store in the fridge for up to 3 days. The bars will firm up when colder and are going to hold together better.
Amount Per Serving: Calories: 217Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 2mgCarbohydrates: 17gFiber: 4gSugar: 6gProtein: 5g