A beautiful and wholesome strawberry rhubarb oat bar - perfect for early summer.
After testing again and again I created this dreamy bar with the perfect crispy oat crust all the while being moist and flavorful! If you love rhubarb these days...also try my other rhubarb snacks, yogurt popsicles and these delicious homemade fruit roll-ups!
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Why you will love this recipe
- The strawberry rhubarb combo is incredible and the crust has almond extract which I think is my favorite part.
- I would consider these healthy rhubarb bars, they are low in sugar, high in fiber, naturally dairy free, and full of vitamins from the fruit!
- These bars are so pretty with all different tones of pink, and they taste vibrant too!
I am very happy with how these bars turned out now, not too sweet, with juicy summer fruit, and a wholesome oat crust!
Ingredients needed
Helpful notes about ingredients needed:
- Oats: Rolled oats or quick oats can be used.
- Flour: Whole wheat or white flour can be used.
- Almond extract: If you don't like almond extract flavor or you don't have it you can omit it. You could use 1 teaspoon of cinnamon to add a burst of flavor instead.
- Brown sugar: Use brown sugar or maple syrup to sweeten the crust.
See recipe card below for exact ingredient quantities.
Danika's quick nutrition tip
I like to share simple insights from my schooling in Holistic Nutrition. Let's chat about rhubarb bars with oatmeal!
Fiber: The oats, whole wheat flour, and rhubarb all contain higher amounts of fiber supporting your intestinal tract and blood sugar levels.
Strawberries and rhubarb are good source of vitamin C, vitamin A, and potassium.
Do note, that rhubarb should be eaten in moderation due to the high levels of oxalic acid. If you struggle with inadequate calcium absorption be mindful of this.
Step-by-step instructions for healthy muffins
Follow the photos from my kitchen to make these rhubarb squares with oatmeal. Scroll down to see the recipe card for exact ingredient details.
Preheat the oven to 350 degrees F.
Rhubarb & Sugar: Mix half of the rhubarb with 1 tablespoon of sugar to soften.
Rhubarb Jam: Place the remaining rhubarb, sugar, strawberries, chia seeds, and water in a medium pot. Boil together, stirring regularly for about 7 minutes until everything is soft and thick. Boil a little longer if it seems watery until it becomes the consistency of applesauce.
Oat Crust: In a mixing bowl stir together the oats, flour, sea salt. Add the egg, almond extract, coconut oil, and brown sugar (or maple syrup). Mix well.
Press into pan: Prepare a 9x9 pan by lining it with parchment paper. Dump the oat base into the lined pan, spread and press the oat until it is even.
Add rhubarb strawberry sauce: Spread the warm rhubarb chia mixture all over the oatmeal base.
Arrange the rhubarb: Using the rhubarb that was mixed with sugar, place it on top of the rhubarb jam layer. I placed mine in long rows with pieces that were all similar sizes and it looked cool.
Tips from my experience
Cut 1 ½ cups of rhubarb slanted to and use this for layering on top to make the bars look pretty!
The rhubarb jam layer needs to be thick, let it boil until there is not too much wetness and it's a thicker consistency, similar to applesauce.
I like the taste of rolled oats and maple syrup the best however quick oats and brown sugar can be used in a pinch.
How do you store strawberry rhubarb oat bars?
I keep my rhubarb bars on the counter if I'm going to serve them in the next day or so. I will place them in the fridge for up to 4 days if we don't plan to eat them right away. Or else I cut them and place them in my freezer where they will last about 6 months.
Other delicious wholesome recipes to try
For more rhubarb goodness: Try this delicious rhubarb smoothie and these moist banana rhubarb muffins!
I want to hear if you made these rhubarb strawberry oat bars! Please leave a star review and share what you thought! I read every comment, and it helps others make this recipe.
Rhubarb Oat Bars
Equipment
- 1 9x9 pan
Ingredients
- 3 tablespoons sugar *divided
- 3 cups chopped rhubarb *divided
- 1 ½ cup strawberries frozen or fresh
- 2 teaspoon chia seeds
- ½ cup water
Dry Ingredients
- 1 ½ cups quick oats or rolled oats
- 1 cup whole wheat flour
- ¼ teaspoon sea salt
- ½ teaspoon almond extract
- ⅓ cup maple syrup OR brown sugar + 3 tablespoon water
- ½ cup melted coconut oil
- 1 egg
Instructions
- Preheat the oven to 350 F.Start by mixing 1 ½ cup chopped rhubarb with 1 tablespoon of sugar, then set aside to soften. Now place the remaining 1 ½ cups of rhubarb in a medium pot with the strawberries, chia seeds, the remaining 2 tablespoons of sugar, and water. Boil for about 7 minutes, stirring regularly until the mixture is thick and everything is soft. Using a fork mash the strawberries and rhubarb. Cook longer if this mixture seems watery.
- In another bowl place the oats, whole wheat flour, and sea salt, and mix together well. Add the almond extract, maple syrup (or brown sugar + water), melted coconut oil, and an egg. Line a 9x9 pan with parchment paper and press this crust into the pan.
- Spread the rhubarb strawberry sauce evenly on top of the oats in the pan. Then arrange the rhubarb-sugar pieces on top. Bake at 350 F for 30 minutes. Serve warm or room temperature, eat within 2 days, or cover bars and keep them in the fridge for 4 days.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
Jesse says
Absolutely incredible! Great snacks for on the go and easy to make! If you take them to a gathering you won’t take any home.
Stephanie says
Wow, so delicious! This is my new favourite way to use rhubarb and will probably be my go-to recipe from now on. Everyone loved it! I may try using oat flour in the crust next time so that the gluten free people can enjoy it too.
Danika Vanderpyl says
Thank YOU for sharing what you thought of these bars Steph! And let me know what you think of just using oat flour. 🙂
Danika R says
This was so yummy! Perfectly tart. I only had an 8x8 pan instead of 9x9 so they were a little thicker and took longer to bake of course. Leftovers? Nope. They disappeared. I might try again with butter instead of coconut oil as I just don't love the coconut taste.
Danika Vanderpyl says
Danika thank you for taking the time to share what you thought of these bars!!! <3
Danika Vanderpyl says