Sep 19

Copycat Pioneer Woman Strawberry Oat Bars

Love all the Pioneer Woman’s recipes. This one is my favorite. You will love this crumb topping.

I love Ree Drummond the famous Pioneer Woman. I watch her show every Saturday morning. When my daughter was still living at home before college, she watched with me. Nowadays my 11 year old son will watch with me when he’s around. Even though I cook and bake “skinny” and for me, being a vegan. I still love her show and seeing what she whips up. Some of her recipes I make for my family since they are not vegan. They loved every single recipe so far. When I saw this recipe for Strawberry Oat Bars, I loved how easy-peasy the recipe looked and I knew I could make them vegan really easily. I just subbed the butter for my favorite vegan butter. I also swapped out other ingredients too. We have these for breakfast some days and dessert other days. Add a scoop of ice-cream or frozen yogurt. Best warm from the oven so the ice-cream melts into the bars.  They travel great too and make a great food gift. Check the recipe out below. They come out so delicious every time. It’s a very forgiving dessert. See and taste for yourself. These are a winner!


Copycat Pioneer Woman Strawberry Oat Bars

Yields 9 to 12 bars, depending how you cut them


  • 1 stick cold vegan butter, cut into chunks.  (Go ahead and use regular butter if you want)
  • 3/4 cup oats, I used instant.
  • 1/4 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 cup packed brown sugar, I used coconut sugar. You can mix the two also.
  • 1/2 tsp sea salt.
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon, optional, This is not in the original recipe, I liked the subtle hint it gave the crumble.
  • 6 ounces strawberry jam or preserves, I used all natural no sugar added. It’s sweet enough!



  1. Preheat oven to 350 degrees, mist a glass 8 X 8 baking pan with cooking spray. Set aside.

  1. In a medium to large mixing bowl, combine oats, flours, sugar, salt, baking powder and cinnamon. Mix with a whisk to break up any clumps.
  2. Toss in butter chunks. Using your cool fingers or a pastry cutter, combine until you have a crumbly mixture.
  3. Press half into the prepared pan. Press down lightly and make sure you go all the way to the corners.
  4. Spread the strawberry jam with a rubber spatula or an offset spatula.
  5. Sprinkle the rest of the crumble over the top of the jam. Gently pat down.
  6. Bake for about 20 to 28 minutes until the top turns light brown.
  7. Let cool on wire rack about 15 to 20 minutes for eating them warm. Cut into squares.

Can sit on the counter in a sealed container for 2 days or in fridge for up to 4 days. Trust me, they won’t last that long. ENJOY!!

Those went fast! YUM!!

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