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A close-up of a freshly baked strawberry oat bar in a baking dish, showing a golden-brown crust with visible oats and chunks of strawberries throughout.

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9
Course: Baking, Breakfast, Dessert
Cuisine: Californian, Seasonal
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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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