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Baking recipe · from the recipe book

Strawberry Chocolate Chip Oat Crumble Bars

Buttery oat crumble layers hug a jammy fresh strawberry filling dotted with melty chocolate chips, crisp on top and soft in the middle.

Strawberry Chocolate Chip Oat Crumble Bars

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • 1 cup125 gAll-purpose flour
  • ½ cup packed100 gBrown sugar
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • ½ tsp1 gGround cinnamon
  • ⅔ cup140 gUnsalted buttermelted
  • 2⅓ cups sliced400 gStrawberriesdiced small
  • 3 tbsp40 gGranulated sugar
  • 2 tbsp15 gCornstarch
  • 1 tbsp15 gLemon juice
  • 1 tsp4 gVanilla extract
  • ½ cup90 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment, leaving an overhang.
  2. Melt the butter and let it cool slightly. Dice the strawberries.
  3. In a large bowl, whisk the oats, flour, brown sugar, baking soda, salt and cinnamon.
  4. Stir in the melted butter and the vanilla until the mixture forms moist clumps; this is the crumble.
  5. Press two-thirds of the crumble firmly into the pan. Bake this base for 12 minutes, until just set.
  6. While the base bakes, put the diced strawberries in a medium bowl and add the granulated sugar, cornstarch and lemon juice. Toss until evenly coated; this is the filling.
  7. Spread the strawberry filling over the hot base, then scatter half of the chocolate chips over the fruit.
  8. Stir the remaining half of the chocolate chips into the remaining one-third of the crumble and sprinkle it over the filling in loose clumps.
  9. Bake 35 to 40 minutes, until the top is golden and the filling bubbles thickly at the edges.
  10. Cool in the pan on a rack for about 1 hour, until the filling sets, then lift out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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