Chocolate Dipped Strawberry Oat Bars (Printer View)

Chewy bars with oats, strawberry jam, and chocolate layer, perfect for a sweet and satisfying treat.

# 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

# Method:

01 - Line an 8x8-inch square pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a large bowl, combine oats, almond flour, peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt until fully incorporated and sticky.
03 - Press two-thirds of the oat mixture firmly and evenly into the prepared pan. Reserve remaining third for the top layer.
04 - Spread strawberry preserves evenly over the oat base. Sprinkle crushed freeze-dried strawberries across the surface.
05 - Crumble the reserved oat mixture and gently press over the strawberry layer to create an even finish.
06 - In a microwave-safe bowl, melt chocolate with coconut oil in 30-second intervals, stirring until smooth and glossy.
07 - Drizzle melted chocolate evenly over the bars or dip individual bars after cutting.
08 - Refrigerate for at least 2 hours until bars are completely firm.
09 - Lift bars from pan using parchment paper overhang. Cut into 12 equal bars and serve.

# Expert Advice:

01 -
  • No baking required — just mix, press, chill, and enjoy.
  • Simple, wholesome ingredients — old-fashioned oats, almond flour, nut butter, maple syrup, and real strawberry jam.
  • Ready with minimal effort — only 20 minutes of prep, then the fridge does the rest.
  • Customizable — swap the nut butter, change the jam, or go nut-free with sunflower seed butter.
  • Great for snacking or dessert — naturally vegetarian and satisfying enough for any occasion.
  • Make-ahead friendly — stores in the refrigerator for up to 1 week or can be frozen for longer.
02 -
  • Press firmly: The more compactly you press the oat base, the better the bars will hold together after chilling.
  • Use low-sugar jam: A lower-sugar strawberry preserve keeps the bars from becoming overly sweet and lets the oat and chocolate flavors shine.
  • Chill fully: Do not rush the refrigeration — a full 2 hours ensures the bars are firm enough to cut cleanly.
  • Sharp knife for clean cuts: Run your knife under warm water and wipe dry between slices for neat, bakery-style bars.
  • Chocolate dipping option: For a more dramatic chocolate coating, cut the bars first, chill them again briefly, then dip the base of each bar into the melted chocolate and set on parchment to harden.
  • Storage: Store in the refrigerator for up to 1 week, or freeze individually wrapped bars for longer storage.
Return