These sourdough strawberry oat snack bars are made with all simple ingredients and have a wonderful strawberry filling nestled between a crunchy oat crust.
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Why you’ll love sourdough strawberry oat snack bars
These sourdough strawberry oat snack bars are the perfect thing to enjoy on a warm spring day. The crunchy oat bottom crust accents the delicious strawberry filling, complete with the sprinkling of crust on the top.
Not only are these snack bars perfect for afternoon snack times for hungry mouths, but they are a great dessert and can be used as a sweet, healthy breakfast treat on occasion:)
Strawberry season is the perfect time to makes these snack bars! When you come in the house with brimming-full baskets of fresh picked strawberries, this is one recipe you won’t want to miss!
Another great dessert to make for your summer dinners is this healthy lemonade jello salad or strawberry dream dessert!
Although the spring and summer months are the most popular for making strawberry desserts, they can be made for other occasions like birthday parties, during the holiday season, and even Valentine’s Day!
I love using fresh berries all year long, but since only some seasons allow us the best advantages and options for quality and price, I try to enjoy them to the fullest when they are in-season. This means baking all sorts of things, besides freezing and canning.
The crust is a mixture of oats, sourdough starter (discard), cold butter, flour and unrefined sugar.
Sourdough taste: If you have extra sourdough discard on hand, these bars are perfect to make because they use sourdough discard in the crust. The tang from the sourdough is not noticed at all and the strawberry filling accents that oatmeal and sourdough crust perfectly!
This strawberry filling does not use any cornstarch for thickener but rather the mixture cooks down to a thickened, syrupy consistency.
Health benefits of sourdough strawberry oat snack bars
Sourdough starter: Sourdough starter or discard, offers health benefits from the fermentation of the starter, plus the tang make these bars not just healthier but also more flavorful. In this recipe you can use fed starter or discard.
There are increasingly many sourdough discard recipes popping up all over. I’m sure this one will become a new favorite for you!
Strawberries: These bars are the perfect taste of summer, all in one delicious bite! Strawberries provide antioxidants, vitamin c, plus other nutients. They can help manage blood sugar, aid in heart health, reduce inflammation, and may boost brain health.
Oats: Did you know that oatmeal is a complete source of protein? No wonder it has become a staple in the United States and many other places as a healthy breakfast food.
There are many health benefits involved here- oats are known to lower blood sugar and cholesterol levels and also contains a variety of vitamins including b vitamins, healthy fiber, minerals and antioxidants.
Oats provide a satisfying feeling of fullness, making oatmeal a good option for those watching their food portion intakes. A single portion of oatmeal can go a long way for many people!
Pin this recipe to try later!
Equipment needed:
Medium bowl
Pastry cutter
Measuring cups
Measuring spoons
knife or chopper for strawberries
9×13″ baking pan
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What kind of sourdough starter does this recipe use?
This recipe uses sourdough starter, either discard or freshly fed starter. Either one should work fine!
Recipe
Crust and topping:
1 cup flour of choice (all purpose white flour, whole wheat or other whole grain flours are great options)
1 cup quick oats (not whole oats)
½ cup unrefined sugar (regular white sugar is fine but we prefer a healthier option)
¼ teaspoon salt
1 teaspoon baking powder
3 tablespoons cold butter
1/3 cup sourdough discard
Strawberry sauce:
3 cups diced ripe strawberries, fresh (For frozen berries, see instructions below)
3/4 cup unrefined sugar
½ cup water
How to make these easy strawberry oatmeal bars:
Strawberry sauce/filling:
Into a medium saucepan, add the diced strawberries, unrefined sugar and water. (Do not cover unless using the frozen strawberry method-see below for those instructions).
Cook and simmer on medium heat until mixture thickens. It will bubble, simmer and simmer some more! Should take about 20-30 minutes.
Set aside and allow to cool. You can place in the fridge for a quicker cool time.
Oat and sourdough crust:
Line a 9×13″ pan with parchment paper.
Preheat oven to 350.
Combine dry ingredients in a bowl.
Cut the butter into small pieces and place on top of the flour mixture.
Use a pastry cutter to cut the butter in until it is a crumbly mixture of coarse crumbs.
Gently stir in the sourdough starter.
Spread half of oat mixture in the bottom of the prepared baking pan. Pat down firmly.
Spoon strawberry sauce on top of this, spreading evenly and slowly up to 1/4 inch from the edges.
Sprinkle remaining oat mixture on top. Pat down.
Bake for 40-45 minutes or until golden brown on top. Check for doneness often towards the end. You want a nice golden brown appearance on top, and the filling will be a little jiggly yet. When you notice these signs then the bars are done baking! (The strawberry filling will firm up as the bars cool).
Make ahead option for strawberry bars:
Mix dry ingredients together. Cover. Strawberry sauce can also be prepared several hours in advance. Keep at room temperature.
Method for using frozen strawberries:
Measure out the correct amount of strawberries, as close as possible. I know frozen strawberries are chunky and hard, making them more difficult to measure accurately. Then add the sugar, and 3 T water. Cover and cook on low. Covering the pot allows the moisture from the frozen berries to be used in the cooking process. Check often and stir frequently. Remove lid after about 15 minutes once the moisture amount has built up. Continue cooking until it is thickened and syrupy.
What kind of strawberries to use
Fresh strawberries are best. Frozen can be substituted but make sure you use cut strawberries and not whole berries. If using frozen strawberries then omit the water in the strawberry sauce and cover the saucepan the first ten minutes to allow the moisture in the frozen berries to seep out. Then remove the lid and continue cooking until mixture thickens.
Recipe Notes:
The strawberry filling will firm up as the bars cool.
These sourdough strawberry oat bars can be placed in the fridge to firm up and cool quickly.
Use cold butter, not melted butter.
For a dairy-free option use a non dairy butter alternative.
The butter can be replaced with coconut oil.
What kind of flour to use
This recipe specifically calls for all purpose flour (I like to use unbleached) but any other type of whole grain flour works also.
Can you use gluten-free flour in this recipe
Yes, feel free to substitute the regular all purpose flour with a asuitable gluten free flour option.
How to store
Store in a air-tight container, or cover the baking dish with plastic wrap or a beeswax wrap.
These bars will last up to 3 days on the counter top and then should be placed in the fridge to preserve freshness.
Sourdough strawberry oat snack bars
These bars are made with all simple ingredients and have a wonderful strawberry filling nestled between a crunchy oat crust.
Ingredients
- 1 cup flour of choice (all purpose white flour, whole wheat or other whole grain flours are great options)
- 1 cup quick oats (not whole oats)
- ½ cup unrefined sugar (regular white sugar is fine but we prefer a healthier option)
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons cold butter
- 1/3 cup sourdough discard
Strawberry filling:
- 3 cups diced strawberries (see notes below for frozen strawberry option)
- 3/4 cup unrefined sugar
- 1/2 cup water
Instructions
- Make the strawberry filling:
- Place strawberries, unrefined sugar and water in a pot. (Do not cover unless using the frozen strawberry method-see below for those instructions).
- Cook and simmer on medium heat until mixture thickens. It will bubble, simmer and simmer some more! Should take about 20-30 minutes.
- Set aside and allow to cool. You can place in the fridge for a quicker cool time.
- Make the crust:
- Line a 9x13" pan with parchment paper.
- Preheat oven to 350.
- Combine dry ingredients in a bowl.
- Cut the butter into small pieces and place on top of the flour mixture.
- Use a pastry cutter to cut the butter in until it is a crumbly mixture of coarse crumbs.
- Gently stir in the sourdough starter.
- Spread half of oat mixture in the bottom of the prepared baking pan. Pat down firmly.
- Spoon strawberry sauce on top of this, spreading evenly and slowly up to 1/4 inch from the edges.
- Sprinkle remaining oat mixture on top. Pat down.
- Bake for 40-45 minutes or until golden brown on top. Check for doneness often towards the end. You want a nice golden brown appearance on top, and the filling will be a little jiggly yet. When you notice these signs then the bars are done baking! (The strawberry filling will firm up as the bars cool).
Notes
Method for using frozen strawberries:
Measure out the correct amount of strawberries, as close as possible. I know frozen strawberries are chunky and hard, making them more difficult to measure accurately. Then add the sugar, and 3 T water. Cover and cook on low. Covering the pot allows the moisture from the frozen berries to be used in the cooking process. Check often and stir frequently. Remove lid after about 15 minutes once the moisture amount has built up. Continue cooking until it is thickened and syrupy.
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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Happy baking!
If you’re in to sourdough bread baking and are looking for a healthy and cost effective way to store sourdough bread, then give these bags a try!
Instead of using regular plastic bread bags, having this type of reusable bread bag in your kitchen is a great resource to have- they are cost effective, eco friendly, resourceful and much more!
Beeswax bread bags can be purchased through this link.
Can’t wait to try!