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For the Oatmeal Crumble:

1 1/2 cups old-fashioned rolled oats

1 1/4 cups all-purpose flour

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup unsalted butter, cold and cubed

For the Strawberry Filling:

3 cups fresh strawberries, chopped (or frozen)

1/3 cup granulated sugar

1 tablespoon lemon juice

2 tablespoons cornstarch

1 tablespoon water

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1. Preheat oven to 375°F (190°C). Grease or line an 8×8-inch baking pan with parchment paper.

2. In a large bowl, whisk together oats, flour, brown sugar, granulated sugar, baking soda, and salt.

3. Cut cold butter into the dry ingredients using a pastry blender or fingertips until mixture resembles coarse crumbs.

4. Reserve 1 cup of the crumble mixture for the topping.

5. Press remaining crumble mixture firmly into the bottom of the prepared pan.

6. Bake crust for 10–12 minutes, until lightly golden.

7. In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.

8. In a small bowl, mix cornstarch with water to form a slurry, then stir into the strawberry mixture.

9. Cook until filling thickens and bubbles, about 5–7 minutes.

10. Spread warm strawberry filling evenly over the pre-baked crust.

11. Sprinkle reserved crumble mixture evenly over the filling.

12. Bake for 20–25 minutes, until topping is golden brown and filling is bubbly.

13. Cool completely in the pan before slicing into bars.

Let bars cool completely before cutting to ensure clean slices.

Use old-fashioned rolled oats for the best chewy texture.

If using frozen strawberries, no need to thaw—just cook slightly longer if needed.

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Freeze individual bars for up to 3 months; thaw at room temperature before serving.