That first bite — tart sweet strawberry jam hitting you right away, then the warm golden oat crumble giving you that cozy comforting hug underneath. A little hint of coconut. The lemon in the jam cutting through just enough to keep everything bright and fresh. Honestly? These are SO good and I could not be more excited about them.
Okay so here is the thing. These started as a simple strawberry oat square and then kind of accidentally became something way better. I had made a quick strawberry chia jam on the side while the bars were baking — just strawberries, honey, lemon and chia seeds — and when the squares came out of the oven I was standing there thinking the filling inside needed more strawberry punch. Tom walked in, took one look and said just put the jam on top.
He was SO right. That dollop of deep ruby homemade chia jam spooned over the warm golden crumble is what took these from good to genuinely great. It gives you this tart, fruit-forward, slightly jammy topping that soaks into the crumble just enough. The lemon in it keeps everything bright rather than heavy and sweet. I am obsessed.
And the best part? Everything is naturally sweetened — just honey and fresh fruit, no refined sugar anywhere. Which means Ember can eat them, I can eat them, and I do not feel like I need to hide them in the back of the fridge from myself. As a mom who needs a little pick me up, having a batch of these stashed in the fridge is genuinely never a bad idea. They are wholesome enough to be a snack, good enough to be dessert and easy enough that you will actually make them again.
What You Need
Naturally sweetened, no refined sugar anywhere. Makes 9 squares in a 9×9 pan.
Oat Base and Crumble — same mix for both layers:
- 2.5 cups rolled oats
- 3/4 cup fine blanched almond flour
- 1/3 cup coconut oil, melted (refined for neutral flavor, extra virgin for a hint of coconut)
- 3 tbsp raw honey
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp salt
Fresh Strawberry Middle Layer:
- 2 cups fresh strawberries, sliced
Strawberry Chia Jam — dolloped on top:
- 2 cups fresh or frozen strawberries
- 2 tbsp raw honey
- 1 tsp lemon juice
- 1.5 tbsp chia seeds
Click here to view the full Strawberry Chia Jam recipe
How to Make It
1. Start with the jam: Get this going first so it has time to cool and thicken while you make everything else. Cook your strawberries with honey and lemon over medium heat for 8 to 10 minutes, stirring here and there, until they totally break down and turn this gorgeous deep jammy red. It will look almost caramelized — that is exactly what you want, do not rush it. Off the heat stir in the chia seeds and set it aside. It thickens up as it cools. See the full Strawberry Chia Jam recipe here.
2. Get your pan ready: Preheat to 350F. Line your 9×9 pan with parchment with some overhang on two sides — you will thank yourself later when you go to lift the whole slab out.
3. Mix the oat base: Mix all your oat base ingredients together until everything is evenly combined and the mixture holds together when you press it between your fingers. This same mix is your base AND your crumble top — love a recipe that does double duty.
4. Press the base in: Press just over half of the oat mixture firmly and evenly into the bottom of the pan. Really pack it in — this is your foundation and it needs to be solid so your squares hold together when you cut them.
5. Add the fresh strawberry layer: Simply layer your sliced fresh strawberries evenly over the pressed oat base. That is it — no extra steps, no mixing. They will soften and release their juices naturally as the bars bake and the chia jam on top handles all the set jammy flavor you need.
6. Crumble the top: Scatter the remaining oat mixture loosely over the strawberry layer. Do not press it down — you want that rough crumbly texture that catches all the jam later.
7. Bake 35 to 38 minutes until the top is golden and you can see the strawberry filling bubbling at the edges. Your kitchen is going to smell incredible.
8. Add the jam and refrigerate: Let everything cool in the pan about 20 minutes then dollop the strawberry chia jam generously over the crumble top. Spoon it into all the little cracks and crevices. Then refrigerate at least one hour — the coconut oil needs to firm up to give you clean edges when you cut.
9. Cut and serve: Lift the whole slab out using your parchment overhang. Use a sharp knife to cut straight down. Divide into squares however big or small you like. Try not to eat three of them immediately. I speak from experience.
Strawberry Chia Jam Oat Squares — Naturally Sweetened
Equipment
- 1 9 x 9 baking pan
Ingredients
- 2.5 cups rolled oats
- 3/4 cups fine blanched almond flour
- 1/3 cup coconut oil melted
- 3 tbsp honey
- 1/2 tsp vanilla extract
Strawberry Filling
- 2 cups fresh strawberries sliced
Strawberry Chia Jam
- 2 cups fresh or frozen strawberries
- 2 tbsp honey
- 1 tsp lemon juice
- 2 tbsp chia seeds
Instructions
Make Chia Jam
- Cook strawberries, honey and lemon 8—10 min until jammy. Off heat stir in chia seeds. Set aside to cool and thicken.
- Preheat 350F. Line 9×9 pan with parchment overhang on two sides.
Make Oat Base
- Mix all oat base ingredients until combined.
- Press just over half firmly into the pan.
Make Strawberry Filling
- Slice strawberries. Arrange them all over oat base in a layer.
Add Crumble on Top
- Scatter remaining oat crumble loosely over the top. Do not press down.
Bake then Cool to Firm Up
- Bake 35—38 min until golden and bubbling at the edges. Cool 20 min then dollop chia jam generously over the crumble top.
- Refrigerate minimum 1 hour until completely firm. Lift out and cut into squares.
Notes
- Refined coconut oil = neutral flavor. Extra virgin = subtle hint of coconut. Both work beautifully
- Fresh strawberries go in plain — no prep needed, the chia jam on top does all the flavor work
- Must be refrigerated before cutting so the coconut oil firms up for clean edges
- The jam will deepen in color as it cooks — that caramelized depth is the flavor
- Cut small for toddlers — naturally sweetened with no refined sugar
Notes and Swaps
On the coconut oil: Refined coconut oil is completely neutral flavored. Extra virgin gives you a subtle hint of coconut — we used extra virgin and honestly loved it. It added this warm background note that worked really well with the strawberry. Either way works!
On the jam color: Do not panic if your jam turns a really deep dark red as it cooks. That caramelized color means deep flavor. The lemon juice is what keeps it from tasting heavy — it brightens the whole thing.
On cooling: I know it is tempting to cut into them warm. Do not. The coconut oil needs to firm up in the fridge and that is what holds everything together. One hour minimum, longer is better.
Serving ideas: Crumble one over thick Greek yogurt for breakfast — so good. Warm one up and serve with a scoop of vanilla frozen yogurt or ice cream for a more indulgent dessert situation. Pack two in a container for an afternoon snack that will actually keep you full.
Freezer friendly: Wrap individual squares and freeze up to one month. Defrost at room temperature 20 minutes or microwave 30 seconds. Perfect for toddlers straight from the freezer.
Toddler friendly: No refined sugar, naturally sweetened with honey and fresh fruit. Cut into small pieces for little ones. Ember tested and approved over here!
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- Honey Roasted Almond Granola
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- No-Bake Almond Energy Balls (Easy Healthy Snack)
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Life can be sweet if you let it be. 🍈
