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Baking recipe · from the recipe book

Strawberry Walnut Oat Bars with Cinnamon

Jammy fresh strawberry filling flecked with lemon sits between a toasty, cinnamon-scented oat and walnut base and a crisp crumble top.

Strawberry Walnut Oat Bars with Cinnamon

Ingredients

  • 2⅓ cups sliced400 gStrawberriesdiced small
  • 3 tbsp40 gGranulated sugar
  • 2 tbsp16 gCornstarch
  • 1 tbsp15 gLemon juice
  • 2 tsp4 gLemon zest
  • 1¾ cups150 gOld-fashioned rolled oats
  • 1 cup120 gWhole wheat flour
  • ½ cup packed110 gBrown sugarpacked
  • ⅔ cup chopped80 gWalnutschopped
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • ½ cup125 gUnsalted buttermelted
  • 1¼ tsp5 gVanilla extract

Steps

  1. Heat the oven to 350°F (175°C) and line a 9-inch square pan with parchment, leaving an overhang.
  2. Make the filling first: in a saucepan, stir together the strawberries, granulated sugar, cornstarch, lemon juice and lemon zest. Cook over medium heat, stirring, until bubbling, thick and glossy, 6–8 minutes. Set aside to cool slightly.
  3. Make the oat mixture: in a bowl, whisk the oats, whole wheat flour, brown sugar, walnuts, cinnamon, baking soda and salt.
  4. Stir the melted butter and vanilla into the oat mixture until evenly moist and clumpy.
  5. Press about two-thirds of the oat mixture firmly into the pan and bake the base for 12 minutes, until lightly golden.
  6. Spread the strawberry filling over the warm base, then scatter the remaining one-third of the oat mixture over the top in clumps.
  7. Bake 30–35 minutes, until the top is golden and the filling bubbles at the edges.
  8. Cool in the pan on a rack for at least 1 hour so the filling sets, then lift out and cut into 12 bars.

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

Contains: Milk, Tree nuts, Gluten.

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

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