These strawberry oat squares are a healthy and satisfying treat that’s perfect for dessert or a snack. They’re packed with fiber, antioxidants from the strawberries, and heart-healthy fats from the almond flour and coconut oil.


For the crust and topping:

  • 1 1/2 cups gluten-free rolled oats
  • 1/2 cup almond flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

For the strawberry filling:

  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon cornstarch or arrowroot powder
  • 1 tablespoon lemon juice


  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
  2. In a mixing bowl, combine the rolled oats, almond flour, melted coconut oil, honey or maple syrup, salt, and vanilla extract. Mix until well combined and crumbly.
  3. Reserve about 1/2 cup of the oat mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking dish to form the crust.
  4. In another bowl, toss the sliced strawberries with honey or maple syrup, cornstarch or arrowroot powder, and lemon juice until well coated.
  5. Spread the strawberry mixture evenly over the crust in the baking dish.
  6. Sprinkle the reserved oat mixture evenly over the top of the strawberries.
  7. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the strawberry filling is bubbly.
  8. Remove from the oven and let it cool completely in the baking dish on a wire rack.
  9. Once cooled, carefully lift the parchment paper to remove the strawberry square from the baking dish. Place it on a cutting board and cut into squares.
  10. Serve and enjoy your delicious low-calorie gluten-free strawberry squares!

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