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Healthy Strawberry Rhubarb Oatmeal Bars (Vegan)

These strawberry rhubarb oatmeal bars are the perfect healthy and filling breakfast! Filled with fresh strawberry and rhubarb, healthy oats and chia, no refined sugar and they are naturally vegan. Oatmeal bars are quick and easy to make and great for meal-prep, on-the-go lunches and afternoon pick-me-ups!

 

Oatmeal bar, strawberries and a fork on a white plate.

 

Breakfast is the most important meal of the day, and it needs to be filling and healthy (for the most part, occasionally I love to make a decadent and ultra yummy french toast casserole or double chocolate banana muffins).

 

And so these oatmeal bars are a perfect way to start the day! If you want more ideas, I can highly recommend whole wheat lemon poppyseed pancakes, chives and cheese scrambled eggs and coconut chia pudding with banana and peanut butter.

 

For more ways to use your rhubarb, I can recommend these glorious rhubarb muffins or this warming rhubarb crisp or even this rhubarb Moscow mule for celebrations. And for even more ideas in general, check out my recipe index or these 24 summer berry recipes!

 

Close-up of the oatmeal bar and some fresh strawberries.

 

What type of oats to use

 

There are  several types of how oats are processed, they are still equally nutritious, but some are more processed than others.

 

Instant, or quick oats, are the most processed, and as they take so little time to cook, they tend to go a little mushy. I think it’s fine to use them in this recipe as well, they will just get a little more oatmealy and a little less oatmeal barsy. My vocabulary is on fire today!

 

Then there’s steel-cut oats and rolled oats. Rolled oats, or old-fashioned oats, are less processed than instant oats, and are perfect for recipes where you want them to keep their shape (as in these oatmeal bars!).

 

Steel-cut oats are groats cut into 2 or 3 pieces with a sharp blade, and they retain a chewy texture. Takes the longest to cook out of these three.

 

Ingredients to make strawberry rhubarb oatmeal bars.

 

These are not to be confused with oat flour though, which is just ground oats, and would not work in this recipe.

 

Quick oats are actually the ones I’m using in these photos, although rolled oat will help keep the bars their shape and will be easier for to-go breakfasts and lunches. As I’m a poor planner, this is what happened, BUT oh so tasty and they keep their shape fairly well.

 

Health benefits of oats

 

One of the healthiest grains on this planet, the oats, are incredibly nutritious. They are also naturally gluten free, although you need to check the label as many oat brands are made in the same place as other gluten-y flour!

 

  • Loaded with vitamins, minerals and antioxidants.
  • Great source of carbs and fiber.
  • Rich in beta-glucan, a type of soluble fiber. This will help reduce cholesterol, blood sugar levels and promotes a healthy gut!
  • Very filling and will keep you full for longer, which can help aid weight loss.
  • Oats may relieve constipation due to the high fiber content.
  • Type 2 diabetes friendly because they can reduce blood sugar levels.
  • Protect against heart disease because they help to reduce the cholesterol.

 

Square oatmeal bar and strawberries on a white plate.

 

Overall, a great breakfast choice! I can also recommend these chocolate coconut overnight oats as a sweet and delicious breakfast with filling oats.

 

How to store and freeze oatmeal bars

 

To store: I like to store these strawberry rhubarb oatmeal bars in the pan I cooked them in, covered tightly with plastic foil, and in the fridge. You can of course transfer them to whatever airtight container you wish, but this is just to save some dishes! It keeps well in the fridge for about 4-5 days.

 

To freeze: Once they’re completely cool, you can cut them into squares, place on a baking sheet in one layer and freeze until solid (or individually wrap them before putting them in a bag). Now, place them in a ziplock bag or a container and freeze. Great for about 1-2 months.

 

One oatmeal bar cut open to show the layer of berries inside.

 

To re-heat: I like to serve these warm, but you can eat them straight from the fridge too. Pre-heat the oven to 300F (150C) and place the oatmeal bars on the middle rack for about 10 minutes, or until warmed through. If you use frozen bars, you need to add roughly 4-5 minutes to the bake time.

 

Healthy Strawberry Rhubarb Oatmeal Bars

 

Pre-heat oven to 375F (180C), prepare a 9×13 in (23×33 cm) baking dish with parchment paper. Let the parchment paper stick out of the edges for easy oatmeal bars removal.

 

Steps to make the oat mixture.

 

Then, mix the dry ingredients in a large bowl; old fashioned oats, whole wheat flour, chia seeds and salt. Pour in melted coconut oil, maple syrup and vanilla extract (1). Combine with a spatula, and then set aside 1 cup of this mixture (2-3).

 

Pour the oatmeal mixture into the prepared baking dish (4). Pat it down with the backside of a spoon or spatula (5). Add diced strawberry and rhubarb on top (6) and then top with a little cornstarch and lemon juice (7). Top with the remaining 1 cup of oatmeal mixture and pumpkin seeds (8).

 

Steps to layer the oatmeal mixture and fruit in the pan.

 

Bake for 40 minutes and cool completely in the pan before cutting into squares.

 

The worst thing is always having to wait for it to cool completely, I KNOW. In the meantime, you can make a delicious batch of hibiscus tea or a green smoothie!

 

Pouring maple syrup over the oatmeal bar.

 

Did you like this recipe? Here’s more healthy breakfast ideas:

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

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One bite taken out of a strawberry rhubarb oatmeal bar.

 

Oatmeal bar, strawberries and a fork on a white plate.

Healthy Strawberry Rhubarb Oatmeal Bars (Vegan)

Yield: 24 squares
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

These strawberry rhubarb oatmeal bars are the perfect healthy and filling breakfast! Filled with fresh fruit, no refined sugar and they're naturally vegan.

Ingredients

  • 2 cups rolled oats, Quick are ok too, but a little more mushy. 190g
  • 1 1/2 cups whole wheat flour, 210g
  • 2 tbsp chia seeds
  • 1/2 tsp salt
  • 1/2 cup + 3 tbsp melted coconut oil, 145g
  • 1/2 cup maple syrup, 145g
  • 1 tsp vanilla extract
  • 2 cups diced strawberries, 260g
  • 2 cups diced rhubarb, or more strawberries, 200g
  • 1 tbsp cornstarch
  • 2 tsp lemon juice
  • 1 tbsp pumpkin seeds, optional

Instructions

  1. Preparations: Pre-heat oven to 375F (180C), prepare a 9×13 in (23×33 cm) baking dish with parchment paper. Let the parchment paper stick out of the edges for easy oatmeal bars removal.
  2. Mix the dry ingredients in a large bowl; oats, whole wheat flour, chia seeds and salt. 
  3. Add in wet ingredients: Pour in melted coconut oil, maple syrup and vanilla extract. Combine with a spatula, and then set aside 1 cup of this mixture.
  4. Add to baking dish: Pour the oatmeal mixture into the prepared baking dish. Pat it down with the backside of a spoon or spatula. Add diced strawberry and rhubarb over and then evenly top with a little cornstarch and lemon juice. Top with the remaining 1 cup of oatmeal mixture and pumpkin seeds, if using.
  5. Bake for 40 minutes and cool completely in the pan before cutting into squares. Serve with extra berries and a drizzle of maple syrup!

Notes

Storage tips: Store, covered, in the fridge for 4-5 days. Freezes well for 1-2 months. Once cool, cut into squares and freeze on a large baking sheet for 1 hour, then transfer to a ziplock bag or container. Re-heat: 300F (150C) for 10 minutes if from fridge and 14-15 minutes from freezer.

Nutrition Information:
Yield: 24 Serving Size: 1 grams
Amount Per Serving: Calories: 143Total Fat: 7.1gSaturated Fat: 5.4gUnsaturated Fat: 0gCholesterol: 0mgSodium: 52mgCarbohydrates: 18gFiber: 1.7gProtein: 2.3g

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Anne

Sunday 19th of July 2020

These are THE BEST bars!! They are delicious as a dessert fresh out of the oven, and equally delicious for breakfast the next day. I have also eaten them as a snack. Everyone in my family is now making them. The tartness of the rhubarb, softened by the sweetness of fresh strawberries is a perfect combination of flavours. I toasted the pumpkin seeds and used probably 1/4 cup, and I also added a couple of tablespoons of hemp hearts. Simply Divine!

Stine Mari | Ginger with Spice

Sunday 19th of July 2020

Thank you so much, Anne! I agree, they work really well in all those occasions. And I'm so glad you passed the recipe along to other family members as well. Enjoy!

Ramona

Thursday 21st of May 2020

These look incredibly delicious and super healthy indeed. I love the strawberry - rhubarb combination. I am giving these a try as soon as possible.

Stine Mari | Ginger with Spice

Tuesday 26th of May 2020

Thank you, Ramona. I hope you will like them.

Jere Cassidy

Thursday 21st of May 2020

I love strawberry and rhubarb desserts and I love how easy this recipe is to make. It's strawberry season right now so I can't wait to make these bars.

Stine Mari | Ginger with Spice

Tuesday 26th of May 2020

I love strawberry season. It hasn't yet arrived here (eating strawberries from the Netherlands), and I almost can't wait for the local berries!

Kim @ Three Olives Branch

Wednesday 20th of May 2020

These are so delicious! Great use of all these fresh strawberries I have on hand, and so simple to make. Definitely will be a regular recipe!

Stine Mari | Ginger with Spice

Tuesday 26th of May 2020

Thank you, so glad you liked them!

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