Whole Grain Strawberry Shrub Breakfast Bars

Tangy shrub strawberries baked into soft, whole-grain oat bars sweetened with honey and just enough maple syrup for balance.

Why You'll Love Whole Grain Strawberry Shrub Breakfast Bars

These soft, nutrient-packed bars turn leftover shrub strawberries into a grab-and-go breakfast or snack that's wholesome, flavorful, and naturally sweetened.

Tips and Tricks

• Don't overmix once the oats go in - keeps bars tender.
• Press mixture firmly into pan to avoid crumbling.
• For extra protein, stir in 2 tablespoon of your favorite protein powder.

Variations

• Add chopped walnuts or almonds for crunch.
• Stir in chia seeds or flaxseed for more fiber.
• Swap cinnamon for cardamom for a floral twist.

Substitutions

• Coconut oil → avocado oil or melted butter
• Almond flour → oat flour for nut-free
• Maple syrup → agave for milder flavor

Best served with

• Black coffee or green tea
• Greek yogurt and fresh berries
• A sprinkle of toasted nuts for crunch

How to Store Leftovers

• Store in an airtight container at room temp for up to 3 days, or refrigerate for up to 1 week.
• Freeze for up to 2 months.

Whole Grain Strawberry Shrub Breakfast Bars

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Tangy shrub strawberries baked into soft, whole-grain oat bars sweetened with honey and just enough maple syrup for balance.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 9

Course: Baking, Breakfast, Dessert

Cuisine: Californian, Seasonal

Calories: 2308

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 cups rolled oats
• 1 cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ⅓ cup coconut oil
• ⅓ cup maple syrup
• 2 tablespoon honey
• 2 eggs
• 1 teaspoon vanilla extract
• 1½ cups strained shrub strawberries

Equipment

• 8x8 baking dish
• Spatula
• Whisk
• Mixing Bowls

Method

 

Prep the Pan

1. Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper, leaving overhang for easy removal.

Mix the Dry Ingredients

1. In a medium bowl, combine oats, almond flour, baking powder, cinnamon, and salt.

Mix the Wet Ingredients

1. In a large bowl, whisk together melted coconut oil, maple syrup, honey, eggs, and vanilla until smooth.

Combine and Fold in Strawberries

1. Stir dry ingredients into wet until just combined.
2. Gently fold in shrub strawberries, letting some syrup marble through the batter.

Bake

1. Spread evenly into prepared baking dish.
2. Bake 25-28 minutes, until edges are golden and center is set.

Cool and Slice

1. Let cool completely before lifting from pan and slicing into bars.

Nutrition

Calories: 2308kcalCarbohydrates: 246gProtein: 46gFat: 139gSaturated Fat: 66gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 2mgSodium: 534mgPotassium: 889mgFiber: 30gSugar: 106gVitamin A: 13IUVitamin C: 0.4mgCalcium: 702mgIron: 12mg

Notes

Storage: keep bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. They also freeze well for up to 2 months.

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