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Strawberry Oatmeal Bars Recipe

Strawberry Oatmeal Bars Recipe

Their fruity filling and fluffy coconut topping make these bars truly one of a kind. They really dress up my trays of Christmas goodies.
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:24 servings


  • 1-1/4 cups all-purpose flour
  • 1-1/4 cups quick-cooking oats
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1 cup strawberry preserves
  • 1/2 cup flaked coconut


  • 1. In a bowl, combine first five ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 13-in. x 9-in. baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves.
  • 2. Bake at 350° for 25-30 minutes or until coconut is lightly browned. Cool. Yield: 2 dozen.

Reviews for Strawberry Oatmeal Bars

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Reviewed Feb. 14, 2016

"I used gluten-free flour. I did not have quick-cooking oats, so I used regular rolled oats. These are very good bars. Also, I baked in an 11"x 7" pan. I will definitely make these again."

Reviewed Mar. 11, 2015

"Good bars. I have a picky 2 year old and was looking for new breakfast ideas for him. I searched and searched and am happy i chose this one to try. I put in a little less sugar since i am a crazy no-sugar-for-the-baby lady lol. Skipped the coconut since i didnt have any and chopped up some frozen strawberries. I also substituted apple sauce for butter. I pulled it out and gave him a bite for a taste test and he loved it and asked for more! I will definitely be making these again and can't wait to see his reaction with the coconut. We'll also be trying with cherries, apricots, banana and other fruits."

Reviewed Mar. 4, 2015 Edited Mar. 5, 2015

"I recall making these bars when I'd seen them featured in Country Woman Christmas! I found this to be a really good recipe! I did grease and flour my baking pan for easier removal of these bars! On 3/5/15: I used a total of 1-3/4 cups of all-purpose flour. I also used 1/2 tsp. salt. When I added vanilla, I'd added it to the reserved crumb topping, along with the coconut! I'd needed to use at least 2 cups of the crumb crust to get a sufficient amount in the prepared pan! What I actually had done this time on 3/5/15 (I'd made these bars again today), was combine STRAWBERRY FRUIT SPREAD with the remainder of strawberry ice cream topping as I did not have strawberry preserves THIS TIME to use as I had before!

I baked the bars 25 minutes until lightly browned. The bars looked lovely! Thank you for sharing this recipe! delowenstein"

Reviewed Apr. 20, 2014

"I also had to use gluten free flour and gluten free oatmeal, but the results were very good. I added slivered almonds (just because I like them) to the topping. Thank you for this recipe!"

Reviewed Mar. 26, 2014

"So yummy! I made them in a brownie pan with removable bottom. This pan is smaller than

a 9x13. I cooked them 12 minutes longer. Put the pan on a cookie sheet, although there is
little leakage."

Reviewed Apr. 14, 2013

"These are delicious. I made them exactly as recipe states - but next time I'd make them in an 8x8 pan for a thicker bar. Flavor is perfect - won't change ingredients."

Reviewed Feb. 18, 2013

"I altered this recipe to make it gluten free to suite my family. I used GF quick cooking oats, GF baking flour mix and added 1/2 tsp xanthan gum. I also decided to do 1/4 cp sugar and 1/4 cp brown sugar instead. I used a local, all natural strawberry rhubarb jelly and omitted the coconut due to personal preference and sprinkled the top with cinnamon instead. These were fantastic!! I will be making these many, many more times."

Reviewed Feb. 4, 2013

"I made a few changes to this recipe. I used an 8x8 pan, but I kept the same measurements for the dry ingredients. I wanted a thicker top crust, as described by a couple other reviews. I also finely chopped some pecans and added that to my bottom layer. I used Raspberry preserves instead of strawberry and I drizzled melted white chocolate over the top once it was cooked and cooled a little. The bars were excellent and everyone loved them! A keeper recipe!"

Reviewed Nov. 2, 2012

"Very good...and I don't like coconut!"

Reviewed Jun. 23, 2012

"Delicious! I am making them again today ."

Reviewed May. 17, 2012

"My son (4) and I made these yesterday afternoon and we are for breakfast this morning-delicious!

I realized I was out of butter after we began so I substituted an equal amount of coconut oil (melted) and it worked fine!
I also used up the last of the box of Earth's Best baby oatmeal in this (about 1/4 cup)-worked great!
I also used up the last of 2 jars of preserves-organic Rasberry and Grape. We forgot to mix in the coconut so we just sprinkled it on top-my son was very generous with it so we likely had about 1/2 cup instead of 1/4 cup.
These were very yummy! A great sweet start to the morning:)"

Reviewed Dec. 14, 2011

"For the holidays I replaced the strawberries with cranberry strawberry jam I made last summer. The coconut flavor was just the flavor needed. Love it and super easy!"

Reviewed May. 20, 2011

"Since I'm allergic to coconut, I altered the recipe a bit (also wanted to make it a little healthier). I replaced 1/2 cup flour with 1/4 cup organic Oat Bran, and 1/4 cup ground Flax Seed. I also replaced the Preserves with Strawberry All Fruit. Today was my birthday so my kids and I decided we should have this for our first time on this date. It was EXCELLENT! This recipe is so flexible, it has endless possibilities! I'll definitely make it again and again!"

Reviewed Mar. 15, 2011

"Use boysenberry jam in place of strawberry preserves and the bars were delicious!!! Will make again and again with different preserves."

Reviewed Jan. 23, 2011

"I needed to make something for coffee hour after church services and discovered that a different recipe that I made didn't work out. Luckily, I had all the ingredients that I needed for this recipe.

I did one batch of the oatmeal mix and put that on the bottom of the 9x13 baking dish. Then I added the whole can of strawberry preserves. I made an additional batch of the oatmeal mix for the topping, mixing 1 cup of coconut, basically doubling the recipe in one pan. Man, it came out great! I had so many compliments for this recipe!"

Reviewed Sep. 23, 2010

"Great stuff, people raved! Brought it to an evening get-together over coffee, and it was just the right blend of sweet but still healthy."

Reviewed Aug. 10, 2010

"We used a smaller pan, 9x9. I might try it with brown sugar next time, although my 15 year old daughter thinks they are perfect just the way they are."

Reviewed Dec. 11, 2009

"I made Strawberry Oatmeal Bars with a cup of diced, cooked apples - instead of preserves.

Once the bottom oatmeal layer was in place, I put the apples on top of that and poured a couple of tablespoons of melted strawberry jam over them.
I used the other half of the oatmeal mixture as a solid top layer, rather than crumbled.
Once the bottom layer was in place, I put the apples down"

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