Vegan Strawberry Peanut Butter Oatmeal Bars
5 from 4 votes

Vegan Strawberry Peanut Butter Oatmeal Bars

There's nothing like an easy and healthier way to snack on something sweet. With these Vegan Strawberry Peanut Butter Oatmeal Bars, your taste buds will enjoy a bold balance between the sweetness and tartness of the strawberries tied with a nice crunch from the rolled oats and a nutty flavor from the peanut butter. The perfect snack, sweet treat, or breakfast substitute. 

Course: Breakfast, Dessert, Snack
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Creator Shanika | Orchids + Sweet Tea


  • 1 cup organic rolled oats (I use Bob's Red Mill)
  • 3/4 cup organic whole wheat flour
  • 1/3 cup organic brown sugar
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 3 Tbsps peanut butter, softened
  • 6 Tbsps vegan butter, melted
  • 2 cups strawberries, finely diced
  • 1 tsp arrowroot or cornstarch
  • 1-2 Tbsps juice of a lemon
  • 1 Tbsp pure cane sugar

Vanilla Glaze:

  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 Tbsp coconut milk (Or your favorite non-dairy milk)


  1. To start, preheat your oven to 375 degrees Fahrenheit and line a regular 8 x 8 inch square baking pan with parchment paper.

  2. In a medium bowl, combine the rolled oats, organic whole wheat flour, organic brown sugar (I use the Raw Sugar brand, which is vegan-friendly), ground ginger, ground cinnamon, and sea salt, whisking ingredients together. Add in melted butter and softened peanut butter and using a spatula, stir everything together until fully incorporated and evenly moistened.

  3. Scooping only half of the ingredients into the prepared pan, press down evenly until nicely evened. Now, add sliced strawberries atop even layer, then sprinkle on the arrowroot or cornstarch, then the juice of a lemon, and top with 1 Tbsp of organic pure cane sugar. Lastly, sprinkle the remaining 1/2 of the crumble mixture, until everything is evenly coated, leaving a few strawberries peeking through.

  4. Bake the bars for 35-40 minutes, until the strawberries are bubbling through and the tops look golden brown and crisp.

  5. Once done, remove from the oven and let it cool completely, about 15-20 minutes or so. **For a faster cool time, place them in the refrigerator for half that time after they cool for the first 10 minutes).**

  6. Meanwhile, prepare the glaze by whisking together powdered sugar, vanilla extract, and coconut milk (or your own favorite non-dairy milk), until smooth and desired consistency is met.

  7. Once bars are completely cooled, remove them from the baking pan buy lifting the parchment paper on the sides. Then evenly slice them into small to medium squares and lightly drizzle with glaze.


NOTE: **When using coconut milk, your glaze may not appear white. Don't be alarmed.**

**When baking in a 9 x 13 inch baking pan, simply double recipe ingredients and follow step by step instructions per usual.**

**Store leftovers in the refrigerator for up to 5 days for optimal freshness.**

**To freeze---do not glaze oatmeal bars. Simply wrap bars tightly in plastic wrap or an air tight container and thaw them when ready to eat. Glaze when serving.**