Strawberry Chocolate Oat Bars

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Strawberry season is one of our family favorites. We seek out the best of the best local farms to do our own strawberry picking and each summer make these strawberry chocolate oat bars. Now with a little boy who’s favorite food is strawberries year round, it’s critical that we over-pick and over purchase so that there’s enough left for us to eat them fresh ourselves, and so we’re able to get some baking in. We may even go pick twice a season sometimes!

Strawberry Chocolate Oat Bars

Strawberry Chocolate Oat Bars Pre-Workout

Instead of reaching for a store bought bar, or that same banana and peanut butter you always have, make these when you’re meal prepping for the week, or feel like a sweet treat with a little less sugar. You can store the rest in the fridge for 4-5 days, or even freeze them and heat them up whenever you need a quick pre-workout snack! The nutrient balance, filled with energizing carbs and a touch of fat, fiber and protein, is great if you have a workout in one to two hours. It will prevent hunger without being extra filling and leave your stomach by the time you’re ready to move. Still, you don’t need a training session on the horizon to enjoy these as a snack or with a meal.

Gluten Free Strawberry Bars

While these are naturally vegan, they’re also naturally gluten-free, in case that is something you need to worry about medically. Just be sure if you have celiac disease that you’re buying oats that are certified gluten-free to ensure there’s no contamination. For anyone else, I always advocate variety in your grain intake to get a difference balance of nutrients.

Another great thing about delicious gluten free recipes is that you can prep them when you have a crowd to feed. Whether it’s a treat for school, work, or your triathlon club, or you’re making a healthier dessert for a summer party, these strawberry chocolate oat bars are A-OK for guests that are following dairy free, nut free, and gluten free diets.

strawberry chocolate oatmeal bake
gluten free chocolate strawberry bars

strawberry chocolate oat bars

Strawberry Chocolate Oat Bars

These vegan and gluten free strawberry chocolate oat bars are perfect before a training session or a summer party!
Prep Time 10 mins
Cook Time 25 mins
35 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16 bars

Ingredients
  

  • 1 ½ Cups rolled or quick oats
  • 1 ¼ Cups oat flour can make by pulsing oats in food processor
  • ¼ Cup milled flaxseed or chia seeds
  • ½ tsp baking powder
  • ½ tsp salt endurance athletes - use full tsp
  • ¼ Cup melted coconut oil, butter or vegan butter alternative
  • 1 large egg, room temperature
  • 1 Cup soy or low fat milk room temperature have not tested other milk options
  • 6 tbsp maple syrup
  • 2 tsp vanilla extract
  • 2 Cups finely chopped fresh strawberries
  • 1 tbsp fresh orange or lemon juice
  • 2 tsp cornstarch or AP flour
  • ½ Cup dark chocolate chunks

Instructions
 

  • Heat oven to 350° and spray a 8×8 or 9×9 inch baking dish with cooking spray.
  • In a medium bowl, whisk the oats, flour, flax, baking powder, and salt until well combined.
  • In a large bowl, whisk the egg and then add the milk, maple syrup, coconut oil, and vanilla extract.
  • Fold the dry ingredients into the wet and mix just until well combined.
  • In a small bowl, gently stir the citrus juice with the strawberries and corn starch.
  • Pour ⅔ of the batter into the baking dish and smooth out evenly. Pour the berry mixture over it evenly, and then top with the chopped chocolate, also disbursing evenly. Pour the remaining batter over top and smooth over.
  • Bake for 22-24 minutes. It should have a light golden color when done. Let cool 15 minutes before cutting and serving.
Keyword strawberry bars
Tried this recipe?Let us know how it was!

Strawberry Chocolate Oat Bars

Gluten-Free, Dairy-Free
Serves 16
strawberry chocolate oatmeal bars

Ingredients

  • 1 ½ C rolled or quick oats
  • 1 1/4 C oat flour
  • ¼ C milled flaxseed or ground chia seeds
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ C melted coconut oil
  • 1 large egg, room temperature (can sub 1 chia or flax egg)
  • 1 C soy milk or milk of your choice, room temperature
  • 6 Tbsp maple syrup
  • 2 tsp vanilla extract
  • 2 C chopped fresh strawberries
  • 1 tbsp orange or lemon juice
  • 2 tsp cornstarch
  • A heaping half cup of chopped extra dark chocolate (I used 70%)

Directions

  • Heat oven to 350 degrees.
  • Spray a 8×8 or 9×9 inch baking dish with cooking spray.
  • In a medium bowl, whisk the oats, flour, flax, baking powder, and salt until well combined.
  • In a large bowl, whisk the egg and then add the milk, maple syrup, coconut oil, and vanilla extract.
  • Fold the dry ingredients into the wet and mix just until well combined.
  • In a small bowl, gently stir the citrus juice with the strawberries and corn starch
  • Pour slightly more than half of the batter into the baking dish and smooth out evenly. Pour the berry mixture over it evenly, and then top with the chopped chocolate, also disbursing evenly.  Pour the remaining batter over top and smooth over.
  • Bake for 22-24 minutes (it should have a light golden color when done).
  • Let cool for 15 minutes before cutting and enjoying.

strawberry chocolate blondies
Store in an airtight container up to 5 days in the refrigerator or, freeze and microwave when you need a quick pre-workout snack.

What’s your favorite way to enjoy strawberries? Comment below!

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Recipe Rating




  1. Trying again to comment, third time’s a charm right lol! These look fabulous! I’d love to go strawberry picking with you! DYK I’ve never been to Philly! I need to change that.

  2. Can you make these in advance? Either batter and wait a couple days to bake them or bake them and freeze them a few days? Has anyone tried this?

    1. Hi Beth! I wouldn’t recommend making the batter in advance since the coconut oil would likely coagulate in the fridge and the leavening agent may be impacted too. You can definitely freeze after baking, it just might not look as pretty when you thaw! If you’re planning to serve them to a group, it’s fine to bake 2 days in advance, and keep tightly covered in the fridge. I might recommend throwing a paper towel in to soak up any moisture accumulation.

  3. I just made these. Super excited to try them….waiting for them to cool. Just a little feedback about the print recipe version document does not give the vanilla extract amount in the ingredients.