Chocolate Strawberry Oat Bars (Printable)

Chewy oat bars layered with sweet strawberry preserves and finished with a rich chocolate topping.

# What You’ll Need:

→ Oat Base

01 - 2 cups old-fashioned rolled oats
02 - 1 cup almond flour
03 - 1/2 cup creamy peanut butter or almond butter
04 - 1/4 cup pure maple syrup or honey
05 - 1/4 cup coconut oil, melted
06 - 1/2 teaspoon vanilla extract
07 - 1/4 teaspoon salt

→ Strawberry Layer

08 - 3/4 cup strawberry preserves or jam, preferably low sugar
09 - 1/2 cup freeze-dried strawberries, lightly crushed

→ Chocolate Topping

10 - 6 ounces semi-sweet or dark chocolate, chopped
11 - 1 tablespoon coconut oil

# How To Make:

01 - Line an 8x8-inch square pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a large mixing bowl, combine oats, almond flour, peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt until fully incorporated and mixture reaches sticky consistency.
03 - Press two-thirds of the oat mixture firmly and evenly into the prepared pan to form an even base layer. Reserve remaining third for topping.
04 - Spread strawberry preserves evenly across the oat base, then sprinkle crushed freeze-dried strawberries over the jam layer.
05 - Crumble and gently press the reserved oat mixture evenly over the strawberry layer, distributing coverage throughout.
06 - In a microwave-safe bowl, melt chopped chocolate with coconut oil in 30-second intervals, stirring between each interval until smooth and fully melted.
07 - Drizzle melted chocolate over the bars or dip each bar individually once cut into portions.
08 - Refrigerate for at least 2 hours until bars are completely firm throughout.
09 - Lift bars from pan using parchment paper overhang, cut into 12 equal bars, and serve chilled.

# Top Tips:

01 -
  • No oven required—just a microwave and patience, making these perfect when you don't want to heat up the kitchen.
  • They taste fancy enough to impress, but they're honestly foolproof enough that even a rushed Tuesday afternoon yields something delicious.
  • The texture combination hits different: chewy oats, jammy middle, crispy chocolate—every element earns its place.
02 -
  • Don't skip the parchment paper—it's the difference between a beautiful bar and a crumbled mess, and I learned that the hard way.
  • If your jam is too liquid, your bars might slide around; thicker preserves hold their shape much better than runny ones.
03 -
  • Press the oat base firmly enough that it holds together but not so hard that it becomes a dense brick—you want texture, not a hockey puck.
  • Using a warm knife to slice keeps everything clean and prevents the chocolate from shattering or the layers from smudging together messily.
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