Strawberry Streusel Bars with White Chocolate Drizzle! Crisp oatmeal bars topped with strawberry jam, fresh strawberries, streusel topping and drizzled with white chocolate. A delicious treat that’s great for potlucks and serving a large crowd.

Strawberry Streusel Bars

I always get excited when I start seeing locally grown strawberries arrive at our nearby market.

Aside from fruit salads, shortcake and chocolate-covered strawberries, you can use strawberries in anything from sweet to savory. I love them in salads and if you haven’t tried pickled strawberries – you must! To be honest, I really haven’t met a strawberry recipe I didn’t immediately fall in love with and devour. Including these strawberry streusel bars.

Strawberry Streusel Bars

This recipe had me at strawberry, and sold me with the white chocolate drizzle!

Strawberry Streusel Bars

To make these Strawberry Streusel Bars you will need:

  • old fashioned oatsAdds a chewy texture to the bars.
  • unbleached all-purpose flourHelps bind the mixture.
  • granulated sugar (white) – Adds sweetness to the streusel.
  • light brown sugarAdds a subtle caramel like sweetness. Both sugars will aid in crisping the streusel when baked.
  • baking sodaSimilar the ingredient listed above, you don’t see this in streusel but can aid in browning.
  • baking powder  – Typically you don’t see this in streusel but keeps the crust tender.
  • fine saltThis balances out the sweetness. Never leave out the salt in a recipe.
  • chilled butter  – This is what binds the streusel together so you get those crisp buttery lumps of streusel.
  • strawberries – Add delicious texture and sweet flavor.
  • strawberry jam – Adds an additional layer of strawberry goodness. I like to use Bonne Maman.
  • lemon zest Brightens up the jam mixture with citrusy notes.
  • pure vanilla extractEnhances the flavor of the blackberry jam filling.
  • white chocolate – I like to use Ghirardelli melting wafers.

oats, flour, sugars, baking soda and powder, salt in bowl

Preheat oven to 350℉ (or 180℃).

In a large bowl add the 2 cups old fashioned rolled oats, 1-1/2 cups unbleached all-purpose flour, 3/4 cup both white and light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt to the bowl.

whisk to combine

Whisk the dry ingredients until combined.

add 1 cup salted butter

Add 1 cup chilled butter into the bowl as well.

Use a pastry blender to combine

With a pastry cutter to blend the butter into the flour and oat mixture.

it should be crumbly

There are a few things that are certain when I’m cutting in butter. For one I will be flinging flour coated butter crumbles everywhere and making somewhat of a mess. And the moment my arm becomes tired, I will want to throw in the towel because I’m feeling that I can no longer do it… just then is when it becomes easier and starts coming together.

So just hang in there… you’re almost done!

Stop once the crumbles are small and uniform.

reserve 1 cup of streusel

Be sure to reserve 1 cup of that crumble mixture and set it off to the side, you will need it later in this recipe.

Transfer rest of streusel to pan

Pour the remaining crumble mixture into an un-greased 10 x 15 jelly roll pan.

gently press into pan

Pressing it down firmly with the flat side of a measuring cup or glass to form the crust. Bake on the middle rack of your preheated oven for 10 to 12 minutes.

heat jam and zest. Remove and add vanilla.

In a small sauce pan heat up a 6 ounces of strawberry jam and 1 teaspoon of lemon zest over low heat. Stir until the jam is warm and spreadable. Once warm, remove off of the heat and add a splash of vanilla extract.

partially baked crust

Remove the partially baked crust from the oven.

spread jam mixture

Use an offset spatula to spread the jam all over the warm crust.

arrange strawberries

Then arrange 2 cups of quartered strawberries evenly on top of the jam.

top with reserved streusel

Sprinkle with the reserved crumb mixture, and then place the pan back into the oven for 20-25 more minutes or until the streusel topping is a light golden brown.

bake and cool completely

Once baked, your home should smell amazing, but unfortunately you’ll have to let the bars cool for one whole agonizing hour.

melt white chocolate

Once the strawberry bars are cooled it’s time to prepare the white chocolate drizzle. I’m using Ghirardelli wafers, which are way easier to melt, just follow the package directions to melt.

drizzle bars with melted white chocolate

Once melted, use a spoon or spatula to drizzle across the tops of the bars. FYI I cut my bars before drizzling, because I think the final result is prettier.

Strawberry Streusel Bars

Crisp and buttery yet chewy. I love the brightness of the lemon with the strawberries.

My family and I truly enjoyed every piece right down to the last oatmeal crumble.

Strawberry Streusel Bars

How To Store Streusel Bars:

Store leftover bars in an air-tight container at room temperature or in the fridge.

How Long Will Streusel Bars Last:

In our house?  1 day. I’m kidding!  If stored properly, these should last at room temperature for 3 days or in the fridge for up to 5.

Strawberry Streusel Bars

Enjoy! And if you give this Strawberry Streusel Bars recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Strawberry Streusel Bars

Strawberry Streusel Bars
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Yield: 16 servings

Strawberry Streusel Bars

Crisp oatmeal bars topped with strawberry jam, fresh strawberries, streusel topping baked and drizzled with white chocolate. A delicious treat that's great for potlucks and serving a large crowd.


  • 2 cups old fashioned rolled oats
  • cups unbleached all-purpose flour
  • ¾ cups white sugar
  • ¾ cups brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoons baking soda
  • ½ teaspoons fine salt
  • 1 cup cold unsalted butter
  • 6 ounces strawberry jam
  • 1 teaspoon lemon zest
  • 1 splash pure vanilla extract
  • 2 cups strawberries, quartered (about 10 ounces)
  • 3 ounces white chocolate, melted


  • Preheat oven to 350℉ (or 180℃).
  • In a large mixing bowl, whisk together the oats, flour, both sugars, baking powder, baking soda and salt.
  • Add the cold butter and work it into the dry ingredients with a pastry blender until the mixture looks like small crumbles. Reserve 1 cup of this mixture and set it aside.
  • Press the remaining crumb mixture in a 15 x 10 rimmed rimmed baking pan. Bake on the middle rack of your preheated oven for 10 to 12 minutes or until it is firm to touch. Do not let get overly brown.
  • Meanwhile, add the jam and lemon zest to a small saucepan and heat on low until warm and spreadable. Remove off of the heat and add a splash of vanilla extract. Drizzle the warm jam over the warm crust and spread with a spatula.
  • Arrange the cut strawberries over the jam covered crust and then sprinkle the reserved crumb mixture over top.
  • Return the pan to your oven and bake for another 20-25 minutes or until the crumbs on top are lightly browned.
  • Once baked, remove the pan from the oven and let the bars cool for 1 hour.
  • Melt the white chocolate in microwave, following directions on package and drizzle over the cooled bars.
    Note: I like to cut my bars before drizzling with white chocolate.
Serving: 1bar, Calories: 322kcal, Carbohydrates: 47g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 32mg, Sodium: 147mg, Potassium: 118mg, Fiber: 2g, Sugar: 29g, Vitamin A: 359IU, Vitamin C: 12mg, Calcium: 50mg, Iron: 1mg

This recipe was originally posted on May 31, 2011 and has been updated with clear and concise instructions, new photography and helpful information.