Strawberry Oatmeal Bars Recipe
Strawberry Oatmeal Bars Recipe photo by Taste of Home
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Strawberry Oatmeal Bars Recipe

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Their fruity filling and fluffy coconut topping make these bars truly one of a kind. They really dress up my trays of Christmas goodies. —Flo Burtnett, Gage, Oklahoma
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 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 sweetened shredded 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.
Originally published as Strawberry Oatmeal Bars in Country Woman Christmas 1996, p30

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Sunshinebakerpa User ID: 7360500 267382
Reviewed May. 27, 2017

"Very yummy! I added two Tbs of ground yellow flax seed. I used 1 1/2 tsp of vanilla and 1/2 tsp of almond extract. I used apricot preserves because that's what I had on hand. Would be great with almonds."

Catering User ID: 387555 264268
Reviewed Apr. 3, 2017

"These bars are delicious and so easy to make! I cater and I will be using this recipe mainly for breakfast desserts but other occasions as well. I used the recipe exactly how it is printed. Thank you Flo for sharing!"

Loiscooks User ID: 3656565 243821
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."

mackschick User ID: 8287770 222528
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."

delowenstein User ID: 3766053 222040
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"

jslvsclf User ID: 919747 18541
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!"

Sprowl User ID: 29186 19888
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."

Hannah0418 User ID: 1795891 43667
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."

kelly1316 User ID: 5881887 19886
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."

annaf27 User ID: 5217952 22707
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!"

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